Showing 1 - 20 results of 42 for search 'FOOD SCIENCE TECHNOLOGY', query time: 2.22s Refine Results
  1. 1
    Analyzing Patent Information on Canning Technology for Food to Enhance Potential Industrial Development
    by Tommy Hendrix
    Published 2020-04-01
    Subjects: “...canning technology for foods...”
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    Article
  2. 2
    Development of Functional Food Project Learning Tools for Food Chemistry Course
    Subjects: “...functional food...”
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    Article
  3. 3
    Impact of Urban Consumers’ Food Consumption Behavior Towards Food Waste
    Subjects: “...attitude, food consumption behavior, food waste, urban...”
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    Article
  4. 4
    Fat Reduction in Improving the Quality of Chicken Feet Gelatine for Functional Food Application
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    Article
  5. 5
    Diversifikasi menjadi Produk Selai dan Peningkatan Mutu Jus Aloe Vera di SIGMA Food Sawangan Depok
    “...Community engagement activities, science and technology development for community for one...”
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    Article
  6. 6
    Development of My Biology App Learning Media Based On Android Materials of Food Digestion Systems as Student Learning Source at MA
    “...Journal of Innovative Science Education...”
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    Article
  7. 7
    Program Hatinya PKK dalam Mendukung Kemandirian Pangan
    by Agus Nugroho Setiawan, Septi Nur Wijayanti
    Published 2021-02-01
    Subjects: “...food...”
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    Article
  8. 8
    Texture, Color, Vitamin C and Reducing Sugar Content of Milk Toffee Added with Dracaena angustifolia Leaves Aqueous Extract as Natural Colorant
    by Herly Evanuarini, Dicky Tri Utama, Firman Jaya
    Published 2020-03-01
    Subjects: “...natural food colorant...”
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    Article
  9. 9
    Pemberdayaan kelompok wanita tani (KWT) desa Teluk Empening kecamatan Terentang kabupaten Kubu Raya
    by Fenny Imelda, Ledy Purwandani, Yani Riyani
    Published 2021-02-01
    Subjects: “...processed food...”
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    Article
  10. 10
    Antibiotic Residues and Microbial Contamination in Animal-Derived Foodstuffs in Pontianak City, Indonesia
    Subjects: “...animal-derived food...”
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    Article
  11. 11
    HUMA ORANG BADUY DALAM PEMBENTUKAN SIKAP SWASEMBADA PANGAN
    by Yudi Putu Satriadi
    Published 2015-09-01
    Subjects: “...huma, baduy, pola tradisional, swasembada pangan, huma, baduy, traditional pattern, food self...”
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    Article
  12. 12
    The Relation Pattern Between Energy and Protein Intake Against Student's Body Mass Index
    “...Journal of Health Science and Prevention...”
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    Article
  13. 13
    PEMBERDAYAAN KELOMPOK TANI TERNAK SAPI MELALUI PENGEMBANGAN HIJAUAN DI SULAWESI UTARA
    by F.H. Elly, M.A.V. Manese, D. Polakitan
    Published 2014-06-01
    “...Pastura: Journal of Tropical Forage Science...”
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    Article
  14. 14
    The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies
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    Article
  15. 15
    Pemanfaatan Teknologi Tepat Guna Dalam Meningkatkan Produksi Rengginang Di Kelurahan Sidodadi Kota Samarinda
    “... for legality of business such as P-IRT to ensure food security for consumers. This science and technology...”
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    Article
  16. 16
    Pola konsumsi minuman es dan kepedulian terhadap keamanan pangan di Kota Bogor
    “...Consumption pattern of iced beverages of the consumer in Bogor and their awareness of food safety...”
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    Article
  17. 17
    Training and Coaching Model Design as A Solutions for Women’s Microentrepreneurs Community (KOTA PELANGI) Problems
    by Nurul Asiah, Wahyudi David, Tuti Widiastuti
    Published 2021-05-01
    “... that more than 50% of community members work in the food business area. There are five priority problems...”
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    Article
  18. 18
    The Substitution Effects of Tapioca Starch and Beetroot Powder as Filler On The Physical and Sensory Characteristics Of Chicken Sausage
    “...Red beetroot is rich in phenolic acids and betalain as natural food-coloring agents. Freeze-dried...”
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    Article
  19. 19
    KARAKTERISASI SIFAT FISIKOKIMIA DAN FUNGSIONAL FRAKSI PATI UWI UNGU (DIOSCOREA ALATA)
    “... profiling than starches and fractions against stirring, heating and cooling for its potential use in food...”
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    Article
  20. 20
    Optimasi Aktivitas Antioksidan Peptida Aktif dari Ceker Ayam Melalui Hidrolisis Enzim Papain
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    Article
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