Volume 13, Issue 2 (June 2026)  

Export Journal XML Articles RSS

Editorial


XML Essential Oils as Natural Food Preservatives: Opportunities and Challenges
P. 77-79
A.S. Mozaffari Nejad * , A. Singh , J. Sadeghizadeh-Yazdi , G. Ahmad Nayik
Abstract (115 Views) | Full-Text (PDF) (85 Downloads)


Original article


XML Chitosan-Based Colorimetric Smart Label: A Real-Time Indicator for Monitoring Freshness of Animal and Plant-Based Foods
P. 80-88
F.W. Mahatmanti , M. Alauhdin , S.B.C. Kusumaningrum *
Abstract (100 Views) | Full-Text (PDF) (91 Downloads)   |   Highlights

XML Effect of Retort Pressure on Sterilization of Rembiga Satay in Flexible Packaging Using Overpressure Retorts
P. 89-100
Adimah * , E.H. Purnomo , Saraswati , V. Armetha
Abstract (122 Views) | Full-Text (PDF) (48 Downloads)   |   Highlights

XML Effect of UVC Irradiation Using Pre- and Post-Drying on Quality of Dried Chili
P. 101-108
P. Pianpumepong , N. Prangpru * , P. Jannok , J. Suntudprom , W. Meeklangsan , N. Sukthang
Abstract (100 Views) | Full-Text (PDF) (44 Downloads)   |   Highlights

XML Development of a Novel Antimicrobial Active Surface via Integration of tetracycline within an Acrylate Coating and Soluble Soybean Polysaccharide Matrix
P. 109-120
D. Salarbashi , M. Tafaghodi , S.A. Mohajeri , B. Jafari , M. Saghravanian , F. Hadizadeh , B.S. Fazly Bazzaz , L. Ansari , S. Tafazzoli Mehrjardi , Jamal Al-Sabahi * , U.H. Al Hoqani
Abstract (111 Views) | Full-Text (PDF) (53 Downloads)   |   Highlights

XML Effect of Refrigerated Fermentation on Lactic Acid Bacteria Growth in Milk Kefir
P. 121-131
R.B. Satiyarti , N. Windayani * , T. Cahyanto , T. Juwitaningsih , R.N. Hidayat
Abstract (118 Views) | Full-Text (PDF) (69 Downloads)   |   Highlights

XML Evaluation of Probiotic, Antifungal, and Antioxidant Characteristics of Pichia Kudriavzevii Isolated from Sprouted Chickpea Sourdough
P. 132-140
F. Hajinia , A. Sadeghi * , S.M. Jafari , M. Ebrahimi , K. Tabar Heydar
Abstract (104 Views) | Full-Text (PDF) (52 Downloads)   |   Highlights

XML Evaluation of Physicochemical, Sensory, and Microbial Characteristics of Ginger Fiber-Fortified Pasta
P. 141-154
M. Daneshniya , M.H. Maleki , F. Abdolmaleki * , Z. Latifi
Abstract (108 Views) | Full-Text (PDF) (53 Downloads)   |   Highlights

Export as: HTML | XML | RSS

© 2026 CC BY-NC 4.0 | Journal of food quality and hazards control

Designed & Developed by : Yektaweb