Volume (13) issue (2)

Articles

• Essential Oils as Natural Food Preservatives: Opportunities and Challenges

  A.S. Mozaffari Nejad , A. Singh , J. Sadeghizadeh-Yazdi , G. Ahmad Nayik

• Chitosan-Based Colorimetric Smart Label: A Real-Time Indicator for Monitoring Freshness of Animal and Plant-Based Foods

  F.W. Mahatmanti, M. Alauhdin , S.B.C. Kusumaningrum

• Effect of Retort Pressure on Sterilization of Rembiga Satay in Flexible Packaging Using Overpressure Retorts

  . Adimah , E.H. Purnomo , . Saraswati, V. Armetha

• Effect of UVC Irradiation Using Pre- and Post-Drying on Quality of Dried Chili

  P. Pianpumepong, N. Prangpru, P. Jannok, J. Suntudprom, W. Meeklangsan, N. Sukthang

• Development of a Novel Antimicrobial Active Surface via Integration of tetracycline within an Acrylate Coating and Soluble Soybean Polysaccharide Matrix

  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

• Effect of Refrigerated Fermentation on Lactic Acid Bacteria Growth in Milk Kefir

  R.B. Satiyarti , N. Windayani , T. Cahyanto , T. Juwitaningsih , R.N. Hidayat

• Evaluation of Probiotic, Antifungal, and Antioxidant Characteristics of Pichia Kudriavzevii Isolated from Sprouted Chickpea Sourdough

  F. Hajinia , A. Sadeghi, S.M. Jafari , M. Ebrahimi , K. Tabar Heydar

• Evaluation of Physicochemical, Sensory, and Microbial Characteristics of Ginger Fiber-Fortified Pasta

  M. Daneshniya , M.H. Maleki , F. Abdolmaleki , Z. Latifi