Vol. 12 No. 3 (2025)

Articles

• How does climate change adaptation strategy accelerate sustainable food security?

  Etty Puji Lestari, Sucihatiningsih Dian Wisika Prajanti, Etty Soesilowati, Heffi Christya Rahayu, Albert Gamot Malau

  122-134

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• Biochemical characterization of three yellow cassava cultivars grown in the Republic of Congo

  Célestine Kiminou Ngounga, Bob Wilfrid Loumouamou, Lucie Aba Toumnou, Samba Kobesse Michelle Debora, Mikolo Bertin

  135-146

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• Effect of pasteurization and Sa-tay marinade on quality changes in oyster (Crassostrea belcheri) meat

  Saree Boonprasop, Sunisa Siripongvutikorn, Pornpong Sutthirak, Benchamaporn Pimpa

  147-163

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• Can sustainable lifestyles bridge the intention–behavior gap in organic food purchasing? A new perspective from the theory of planned behavior

  Tran Cuong, Dinh Hoang Minh

  164-177

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• Fortification of rice crisps with fish protein hydrolysate (Decapterus sp.) for iron deficiency prevention

  Lulu Eki Daysita, Noer Laily, Sri Peni Wijayanti, Reni Giarni, Retno Dumilah Esti Widjayanti

  178-188

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• Multi-response evaluation of encapsulated pandan leaf powder under different drying and wall material conditions

  Panorjit Nitisuk, Pitchaporn Wanyo, Tossaporn Chamsai

  189-207

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• A model for enhancing value addition in chili farming to support food security and SDGs in Indonesia

  Fafurida, Wijang Sakitri, Fauzul Adzim, Annis Nurfitriana Nihayah, Meilani Intan Pertiwi

  208-223

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• Enhancing oxidative stability and antioxidant retention through synergistic blending of rice bran oil and palm olein during prolonged deep-fat frying

  Chatchawan Chotimarkorn, Teerasak Punvichai, Patima Permpoonpattana, Umaporn Pastsart

  224-242

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