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Menampilkan 1–4 dari 4 artikel
Strategies Managing Smart Packaging For Food Application
Achmadi, Evita Riviani
Journal of Food and Agricultural Product
Vol 3
, No 1
(2023)
Abstract Background: Traditional packaging will be shifting to innovative packaging due to significantly growing to new trend following increasing consumers awareness correlated with food safety, quality and traceability. Consumers need real time information about food condition which define shelf life such as physiological process, chemical process, physical process, microbiological aspect and infestation. Through the proper application of packaging system, this requirement can be managed to gi...
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Enzymes as Potencial Source for Clean Label Bakery Product: Part 2, Mechanism, Application and Optimization Combination Enzymes
Achmadi, Evita Riviani
Journal of Food and Agricultural Product
Vol 2
, No 2
(2022)
Background: Food enzyme is important ingredient for bakery industry to improve production process, functional properties and characteristic bakery product. Food enzym can be applied as single or combination enzym based on purpose which is need on processing. Based on several literatures, application combination enzymes more effective than single enzym, due to synergism effect between enzym which combine. Combination enzymes can be mixed from same or different class of enzym, it is depended on se...
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Enzymes as Potencial Source for Clean Label Bakery Product: Part 1, Mechanism and Application Single Enzym
Achmadi, Evita Riviani
Journal of Food and Agricultural Product
Vol 2
, No 2
(2022)
Background: Increased public awareness of consuming healthy food has driven bakery industry to applied production methods and components of food products that are tailored to the market needs. Food product can be positioned as natural, organic, or free from additives/ preservatives which often referred to clean label trend. Bakery industry commonly using chemical emulsifier as component which improve characteristic and quality baked goods. Usage of chemical component is not appropriate with perc...
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Innovation Snack Crackers Sorghum, Challenge and Characterization Product: A review
Achmadi, Evita Riviani
Journal of Food and Agricultural Product
Vol 2
, No 1
(2022)
Abstract Background : Snack crackers can be modified into healthy snacks with the concept of gluten-free crackers for coeliac sufferers. The best design innovation for producing gluten-free snack crackers is the use of sorghum flour as an alternative to wheat. Sorghum is recommended to be safe for coeliac sufferers because it is included in the Panicoidea sub family, which is the same family as corn and millet grains. The phenolic components contained in sorghum include 3-deoxyanthocyanins, proa...
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