Utilization of liquid smoke nanoencapsulation in fresh fish fillets as a preservation material von Swastawati, F, Romadhon

Volltext

The changes of astaxanthin content and chemical characteristics of tiger prawn (Penaeus monodon) due to processing: boiling, smoking and frying von Swastawati, F

Volltext

Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage von Febriani, Y, Swastawati, F, Sumardianto, Fahmi, A S, Romadhon

Volltext

Quality Characteristics of Body Cream with the Addition of Gelatin from Tilapia (Oreochromis niloticus) Scales as an Emulsifier von Rahmandari, F, Swastawati, F, Kurniasih, R A

Volltext

Removal of heavy metals from green mussels (Perna viridis) using pineapple (Ananas comosus) solution as a source of citric acid von Swastawati, F, Rizkirana, S R, Romadhon, Muniroh, M, Mulyono, Nugraheni, A

Volltext

The influence of extraction period on the characteristics of acid soluble collagen from sea catfish (Arius thalassinus) swim bladder von Kurniasih, R A, Swastawati, F, Riyadi, P H, Rianingsih, L

Volltext

SwissADME predictions of pharmacokinetics and drug-likeness properties of small molecules present in Spirulina platensis von Riyadi, P H, Romadhon, Sari, I D, Kurniasih, R A, Agustini, T W, Swastawati, F, Herawati, V E, Tanod, W A

Volltext

Quality of brine boiled Indian mackerel (Rastrelliger sp.) with different cooking methods and additions of liquid smoke von Pertiwi, M D, Swastawati, F, Amalia, U

Volltext

Fatty acid profile and cholesterol level of smoked whiteleg shrimp (Litopenaeus vannamei) with different liquid smoke concentrations von Daniswara, N P, Swastawati, F, Purnamayati, L

Volltext

Physicochemical changes and sensory quality of liquid smoked milkfish nuggets von Swastawati, F, Ambariyanto, A, Cahyono, B, Wijayanti, I, Chilmawati, D, Hadiyanto, H, Al-Baarri, AN

Volltext

Flavor characteristics and quality of mackerel (Scromberomorus commersonii) "otak-otak" affected by various liquid smoke addition methods von Susbandi, D A, Swastawati, F, Suharto, S

Volltext

APPLICATION OF FILTRATION AND RE-DISTILLATION OF LIQUID SMOKE AS FLAVOURING AGENT ON TEXTURE, PROXIMATE AND SENSORY CHARACTERISTICS OF MILKFISH ( Chanos chanos ) FISHBALLS von Wijayanti, I, Swastawati, F, Ambariyanto, Cahyono, B, Chilmawati, D

Volltext

Application of Liquid Smoke for Chikuwa tilapia von Leviyani, R A, Kurniasih, R A, Swastawati, F

Volltext

QUALITY IDENTIFICATION OF SKIPJACK TUNA (KATSUWONUS PELAMIS) CAUGHT USING POLE-AND-LINE VESSELS IN SORONG CITY von Rossarie, D., Darmanto, Y.S., Swastawati, F.

Volltext

Evaluation of empowerment program to increase production capacity of fishery processing business in Semarang City, Indonesia von Swastawati, F, Roessali, W, Wijayanti, I, Anggo, A D

Volltext

The effect of fish bone collagens in improving food quality von Darmanto, Y S, Agustini, T W, Swastawati, F, Al Bulushi, I

Volltext

Applying edible coating based on chitosan and liquid smoke on the quality and microstructure of barracuda fish sausage (Sphyraena sp.) von Swastawati, F, Antami, H A, Purnamayati, L

Volltext

Lipids, Fatty Acids, and Fucoxanthin Content from Temperate and Tropical Brown Seaweeds von Susanto, Eko, Fahmi, Akhmad Suhaeli, Abe, Masayuki, Hosokawa, Masashi, Miyashita, Kazuo

Volltext

Quality characteristics and amino acid profile and fatty acid profile of smoked catfish treated using coconut shell liquid smoke von Swastawati, F., Muniroh, M., Setiaputri, A.A., Sholihah, D.F.

Volltext

Fatty acid profile and changes in quality of smoked barracuda fish (Sphyraena jello) with different concentrations of liquid smoke von Wicaksono, A.R., Swastawati, F., Anggo, A.D.

Volltext