Solid Lipid Nanoparticles: Review of the Current Research on Encapsulation and Delivery Systems for Active and Antioxidant Compounds

por Subroto, Edy, Andoyo, Robi, Indiarto, Rossi
Publicado 2023

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

por Indiarto, Rossi, Irawan, Arif Nanda, Subroto, Edy
Publicado 2023

Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging

por Prakoso, Fauzi Atsani Harits, Indiarto, Rossi, Utama, Gemilang Lara
Publicado 2023

Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications

por Subroto, Edy, Cahyana, Yana, Indiarto, Rossi, Rahmah, Tiara Aray
Publicado 2023

Freeze Moisture Treatment and Ozonation of Adlay Starch (Coix lacryma-jobi): Effect on Functional, Pasting, and Physicochemical Properties

por Subroto, Edy, Sitha, Nisyrah, Filianty, Fitry, Indiarto, Rossi, Sukri, Nandi
Publicado 2022

A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment

por Subroto, Edy, , Mahani, Indiarto, Rossi, Yarlina, Vira Putri, Izzati, Afifah Nurul
Publicado 2022

Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia

por Djali, Mohamad, Santasa, Kimberly, Indiarto, Rossi, Subroto, Edy, Fetriyuna, Fetriyuna, Lembong, Elazmanawati
Publicado 2023

Preparation of Solid Lipid Nanoparticle-Ferrous Sulfate by Double Emulsion Method Based on Fat Rich in Monolaurin and Stearic Acid

por Subroto, Edy, Andoyo, Robi, Indiarto, Rossi, Wulandari, Endah, Wadhiah, Elgi Fadhilah Nadhirah
Publicado 2022