Application of Plant-Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper
Hindawi » International Journal of Food Science
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4d ago
Gummies belong to a confectionery category characterized by a hydrocolloid, acting as a stabilizer, forming a network to ..read more
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Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island...
Hindawi » International Journal of Food Science
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3w ago
Indonesia has abundant traditional fermented food with various lactic acid bacteria (LAB), which can be developed into ..read more
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Extraction and Characterization of Cellulose from Broccoli Stems as a New Biopolymer Source for Producing Carboxymethyl Cellulose Films
Hindawi » International Journal of Food Science
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3w ago
The use of food and agricultural waste-derived carboxymethyl cellulose (CMC) has become of interest due to their ..read more
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In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain Varieties
Hindawi » International Journal of Food Science
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3w ago
The aim of this study was to determine the antioxidant potential of four extruded and domestically prepared ..read more
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Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage
Hindawi » International Journal of Food Science
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1M ago
Esan fermented fish sausage (EFFS) has an unappealing off-white color. The incorporation of an appropriate amount of red yeast ..read more
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Evaluation of Yield and Physicochemical Quality of Pentadesma butyracea Butter Obtained by Different Traditional Extraction Methods in...
Hindawi » International Journal of Food Science
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1M ago
seed butter or fat (PBSB) is a vegetable fat extracted from the seeds of the ..read more
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Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix
Hindawi » International Journal of Food Science
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1M ago
Tempe is an Indonesian food product traditionally obtained from soybeans through solid-state fermentation with ..read more
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Maximizing Curcuminoid Extraction from Curcuma aromatica Salisb. Rhizomes via Environmentally Friendly Microwave-Assisted Extraction...
Hindawi » International Journal of Food Science
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1M ago
Salisb. contains a high content of curcuminoids, which can be utilized for cosmetic purposes. The ..read more
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Microbiological Analysis and Content of Heavy Metals in Different Candies, Chocolates, and Their Wrappers in Bangladesh
Hindawi » International Journal of Food Science
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1M ago
Present study investigates 39 brands of candies, chocolate, and litchis, purchased from Dhaka City, Bangladesh, for their ..read more
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Knowledge, Attitude, and Food Safety Practices among Street Food Vendors at a Metropolitan District in Ghana: A Cross-sectional Study
Hindawi » International Journal of Food Science
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2M ago
Street food is a vital component of cities and towns in developing countries. However, food poisoning has ..read more
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