Journal of Food Technology Research

2014 - 2026

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Volume 13, issue 2, 2026

Physicochemical and functional characteristics of protein co-precipitates from tempeh and egg white flours pp. 1-13

Ervika Rahayu Novita Herawati, Andi Febrisiantosa, Andriati Ningrum and Umar Santoso

Alginate–gum Arabic beads for encapsulation of longan extract: Improving efficiency, stability, and safety pp. 14-27

Varunya Fuangchoom, Nukrob Narkprasom, Thitirat Rattanawongwiboon and Kanjana Narkprasom

Effect of a mixture of nut residue powder, potato starch and instant dry yeast on the quality of sandwich bread pp. 28-45

Tran Huu Duy, Dang Nguyen Gia Han, Tran Ngoc Giau, Hong Van Hao and Nguyen Minh Thuy

Volume 13, issue 1, 2026

Greek-style yogurt enriched with shield aralia leaves improves lactation hormones in rats pp. 1-10

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

Experience-oriented food design in a restaurant context: A study of guest reflections on a fine dining starter pp. 11-21

Marta Merkl, Dora Horvath and Attila Cosovan

Investigation of superchilling in a customized chamber on physicochemical and quality parameters of raw beef tenderloin and lamb loin pp. 22-34

Cihan Kaan Coskun and Nese Sahin-Yesilcubuk

Shelf-life prediction of pineapple dodol in aluminum foil and polypropylene packaging using accelerated method pp. 35-46

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

Physiochemical properties, antioxidant activity, viability of probiotic bacteria and sensory characteristics of plant-based yogurt fortified with strawberry puree pp. 47-63

Haneen Hamed Mouminah

Effect of soy and pea protein isolate addition on the physicochemical properties of mung bean protein-based burger patties pp. 64-80

Ratnaningsih Ratnaningsih, Sirichai Songsermpong and Weerachet Jittanit

Determinants of knowledge, attitudes, and practices toward edible insect consumption in Rwanda’s Nyabihu and Ngororero districts pp. 81-92

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

Development of apples as functional food and raw material for the food and beverage industry pp. 93-102

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

Molecular authentication of rapeseed in edible oils using double PCR systems pp. 103-114

Tamara Kutateladze, Kakha Bitskinashvili, Boris Vishnepolsky, Kakha Karchkhadze and Nelly Datukishvili

Development of low glycemic index instant porridge from taro, sweet corn, and red bean pp. 115-127

Fadlila Endyra, Didah Nur Faridah, Nur Wulandari, Hamzah Fauzi Razan and Dede Robiatul Adawiyah

Volume 12, issue 4, 2025

Physicochemical evaluation of chicken liver enriched sausages for maternal nutrition and stunting prevention pp. 243-256

Yunita Satya Pratiwi, Rosida, Puspita Sari, Nadien Mutia Intan Maulidi and Gina Salsabila Ramadhani

Assessment of functional, sensory, and bioactive properties of crackers enriched with Hom Pathum and black glutinous rice flour pp. 257-265

Paponpat Pattarathitiwat, Teerapap Panklai, Nattapas Yousawang, Apidech Pongprajak and Pornpachen Chuchird

Effect of fermentation on the nutritional composition antioxidant properties and anti-nutritional content of pineapple ananas comosus fruit processing waste pp. 266-277

Karen Lihay-Lihay Catane, Gwen Manero Anuevo, Casiano Hermopia Choresca, Jr., Keriman Yürüten Özdemir and Fiona Lasanas Pedroso

Development and quality evaluation of flatbread incorporated with (Colocasia esculenta) taro leaf pp. 278-287

Josephine Selvi Balamourougane, Anna Shibu and Anzil Kareem

Starch from quinoa and amaranth flour for potential food applications: Thermal, electrokinetic and spectral characterization of the water-based starch extract pp. 288-301

Jane Tafadzwa Muchekeza, Komeine Kotokeni Mekondjo Nantanga, Theopoline Omagano Itenge and Mambo Moyo

An extension of the theory of planned behavior with machine learning to predict household food waste in India pp. 302-314

Veena Ghuriani, Pooja Baweja, Sakshi Suman, Nisha Poddar and Haritma Chopra

Effect of transportation and storage time on the frozen lamb quality in catering sector pp. 315-323

Fadi Sad and Norazatul Hanim Mohd Rozalli

Food security, agricultural investment, and climate change: A global empirical analysis pp. 324-334

Muhammad Afdha Alif Almughni, Deni Kusumawardani and Muhammad Syaikh Rohman

Microbial diversity and probiotic potential of fermented traditional rice varieties: Characterization and functional evaluation pp. 335-346

R Subaratinam, R Vidya and V Suganthi

RSM-based optimization of a celery–pomegranate–carrot–lemon juice blend pp. 347-362

Tugba Gul Dikme

Analysis of the nutritional composition of the flesh of the fruit of Annona senegalensis harvested in the peri-urban savannas of Brazzaville: A republic of Congo pp. 363-379

Feueltgaldah Christian Bopoundza, Osbine Michelle Mayima Ngwasso, Jean Bruno Bassiloua, Anicet Frederic Binaki and Thomas Silou

A literature review on IoT applications in fishery cold chains: Integrating blue economy principles for sustainable food security pp. 380-393

Muhammad Alfathan Harriz, Harlis Setiyowati and Nurhaliza Vania Akbariani

Enzyme-assisted extraction for the recovery of bioactive chemicals from Vietnamese palm fruit peel pp. 394-405

Dao Van Thanh, Ho Thi Ngan Ha, Nguyen Duy Tan and Nguyen Thi Ngoc Giang

Volume 12, issue 3, 2025

How does climate change adaptation strategy accelerate sustainable food security? pp. 122-134

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

Biochemical characterization of three yellow cassava cultivars grown in the Republic of Congo pp. 135-146

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

Effect of pasteurization and Sa-tay marinade on quality changes in oyster (Crassostrea belcheri) meat pp. 147-163

Saree Boonprasop, Sunisa Siripongvutikorn, Pornpong Sutthirak and Benchamaporn Pimpa

Can sustainable lifestyles bridge the intention–behavior gap in organic food purchasing? A new perspective from the theory of planned behavior pp. 164-177

Tran Cuong and Dinh Hoang Minh

Fortification of rice crisps with fish protein hydrolysate (Decapterus sp.) for iron deficiency prevention pp. 178-188

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

Multi-response evaluation of encapsulated pandan leaf powder under different drying and wall material conditions pp. 189-207

Panorjit Nitisuk, Pitchaporn Wanyo and Tossaporn Chamsai

A model for enhancing value addition in chili farming to support food security and SDGs in Indonesia pp. 208-223

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

Enhancing oxidative stability and antioxidant retention through synergistic blending of rice bran oil and palm olein during prolonged deep-fat frying pp. 224-242

Chatchawan Chotimarkorn, Teerasak Punvichai, Patima Permpoonpattana and Umaporn Pastsart

Volume 12, issue 2, 2025

Utilization of flying fish eggs as a protein and fat source in making breast milk substitute food pp. 37-46

Muhammad Alif Nur Syahid, A Talita Zahra Aqilah, A Gadiza Khairani, Nurul Aqilah Sa’adah Adrias and Dedi Rimantho

Phenolic compounds from piper plants: A review on AI integration for extraction, quantification, antioxidant, antimicrobial properties, and food applications pp. 47-67

Ida Madiha Yusoff, Siti Alyani Mat, Rosnani Hasham, Ismail Ware and Lashreena Ganesh

Effects of roasting temperature and time on the quality of cold-pressed Sacha Inchi oil from industrial practices in Thailand pp. 68-83

Chotimarkorn Chatchawan, Punvichai Teerasak, Permpoonpattana Patima and Pastsart Umaporn

Mathematical modeling and experimental study of heat and mass transfer in cupcake baking using an air fryer pp. 84-101

Boussaha Soumia, Haddad Djamel, Djaraoui Afaf and Baississe Salima

Development and nutritional value of instant anchovy (Stolephorus indicus) soup as vitamin D-rich meal for pregnant women pp. 102-113

Retno Windya Kusumaningtyas, Trini Sudiarti and Noer Laily

Antioxidant, phytochemical, and proximate test in cookies fortified with Polyscias scutellaria leaves on development snack for breastfeeding mother pp. 114-121

Budiono Budiono, Sumirah Budi Pertami, Kasiati Kasiati and Tutik Herawati

Volume 12, issue 1, 2025

Knowledge, attitudes, and practices of farmers on production and consumption of the biofortified NUA 45 sugar beans in Makoni District, Zimbabwe pp. 1-10

Ropafadzo Chirimubwe, Rudo Natasha Mugadza, Victor Tatenda Nyanhete, Phyllis Nyamande, Amiel Mugari and Ruth Nyoka

Assessment of knowledge, attitudes, and practices of populations regarding the consumption of camel meat in the Sahel of Niger pp. 11-24

Achirou Souley Ousmane, Halima Oumarou Diadie, Issoufou Amadou and Abdourahamane Balla

Nanotechnologies for increasing the productivity and quality of potatoes in a changing climate pp. 25-36

Natalya Nikolaevna Glushchenko, Olga Aleksandrovna Bogoslovskaya, Antonina Aleksandrovna Novikova and Grigorij Leonidovich Belov

Volume 11, issue 4, 2024

Assessment of residue levels and health risk of carbofuran, chlorpyriphos, abamectin, imidacloprid, and pretilachlor in locally available fruits in Dhaka, Bangladesh pp. 109-117

Md Mayin Uddin Hasan, Shakib Ahmed and Md Zakir Sultan

Physicochemical, microbial, and textural properties of an imitation cheese based on rice milk, chia seed and hazelnut oil pp. 118-130

Negar Golchin, Sara Jafarian, Seyyed Hossein Hosseini Ghaboos and Leila Rozbeh Nasiraei

Volume 11, issue 3, 2024

Indigenous knowledge and marketing of edible wild fruits in Zimbabwe: A case study of Shurugwi, Gokwe south, Chirumhanzu, and Chivi districts pp. 62-81

Patience Nemapare, Desmond Tichaona Mugadza, Tendekayi Henry Gadaga and Talknice Zvamaziva Jombo

Utilization of Indian gooseberry (Phyllanthus emblica L.) as foods pp. 82-95

Phuriwat Cheekham, Jiraphat Kaewsritong and Khongsak Srikaeo

The impact of soaking and drying soybeans on soyflour and the gluten-free cookies made from it pp. 96-108

Chantheareak Vann, Nantawan Therdthai, Pitiporn Ritthiruangdej and Chim Chay

Volume 11, issue 2, 2024

Nutritional evaluation and GC–MS analysis of bioactive compounds present in methanol extracts of dried fruit pericarp of garcinia pedunculata Roxb pp. 27-37

Jonali Brahma, Anuck Islary and Subhajit Ray

Thermal, mechanical and electrical properties of selected tropical roots and tubers crops pp. 38-48

Ngozi U Arisa, Taiwo O Olurin and Oluwasegun Oluwagbenga Ajibode

Moringa oleifera pods: Bibliometric analysis, properties, and food technology applications pp. 49-61

Alonso Cauto, Maria Luisa Castello and Maria Dolores Ortola

Volume 11, issue 1, 2024

Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste pp. 1-16

Yaojia Li, Mantihal Sylvester, Ai Ling Ho and Jau-Shya Lee

Riceberry bran as a potential source of anti-diabetic agents and its Riceberry bran powder pp. 17-26

Khakhanang Ratananikom, Panorjit Nitisuk, Panida Wongpreedee, Kantapon Premprayoon and Jittawan Kubola