Vol. 13 No. 1 (2026): In Progress

Articles

• Greek-style yogurt enriched with shield aralia leaves improves lactation hormones in rats

  Sumirah Budi Pertami, Esti Yunitasari, Ilya Krisnana, Budiono Budiono, Tutik Herawati

  1-10

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• Experience-oriented food design in a restaurant context: A study of guest reflections on a fine dining starter

  Marta Merkl, Dora Horvath, Attila Cosovan

  11-21

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• Investigation of superchilling in a customized chamber on physicochemical and quality parameters of raw beef tenderloin and lamb loin

  Cihan Kaan Coskun, Nese Sahin-Yesilcubuk

  22-34

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• Shelf-life prediction of pineapple dodol in aluminum foil and polypropylene packaging using accelerated method

  Dewi Fortuna Ayu, Rr. Haura Farras Athifa, Raswen Efendi, Yossie Kharisma Dewi, Rahmadini Payla Juarsa

  35-46

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• Physiochemical properties, antioxidant activity, viability of probiotic bacteria and sensory characteristics of plant-based yogurt fortified with strawberry puree

  Haneen Hamed Mouminah

  47-63

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• Effect of soy and pea protein isolate addition on the physicochemical properties of mung bean protein-based burger patties

  Ratnaningsih Ratnaningsih, Sirichai Songsermpong, Weerachet Jittanit

  64-80

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• Determinants of knowledge, attitudes, and practices toward edible insect consumption in Rwanda’s Nyabihu and Ngororero districts

  Francois Niyongabo Niyonzima, Patrick Gad Iradukunda, Aloys Iyamuremye, Ezechiel Nsabayezu, Xavier Cheseto

  81-92

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• Development of apples as functional food and raw material for the food and beverage industry

  Etty Soesilowati, Titi Mutiara, Widiyanti, Febry Wijayanti, Iriana Dmitrievna Turgel

  93-102

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