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Yu C, Guo XN, Zhu KX. Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Prabawa IDGP, Purnomo EH, Faridah DN. Canning of
mandai
, a traditional fermented food from Indonesia, using thermal pasteurization. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- I. Dewa Gede Putra Prabawa
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University (Bogor Agricultural University) Indonesia
- Banjarbaru Institute for Standardization and Development of Industrial Service Ministry of Industry Banjarbaru Indonesia
| | - Eko Hari Purnomo
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University (Bogor Agricultural University) Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center IPB University (Bogor Agricultural University) Indonesia
| | - Didah Nur Faridah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University (Bogor Agricultural University) Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center IPB University (Bogor Agricultural University) Indonesia
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