Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center IPB

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1	Free Glutamate Content of Condiment and Seasonings and Their Intake in Bogor and Jakarta, Indonesia
2	Riset dan Teknologi Pendukung Peningkatan Kedaulatan Pangan
3	Study on Canning Process and Effect of Sterility Value (Fo) at Various Canning Temperatures on Physical Properties of Beef Kalio
4	Penguatan Industri Penghasil Nilai Tambah Berbasis Potensi Lokal Peranan Teknologi Pangan untuk Kemandirian Pangan
5	Penetapan Formula Gel Minyak Sawit (Palm Oil Gel) Kaya Karotenoid Sebagai Ingredien Pangan Fungsional Sumber Provitamin A Yang Memiliki Kekuatan Gel Tinggi
6	Sifat Sensori Marsmallow Cream Yang Menggunakan Pati Jagung Putih Termodifikasi Sebagai Pengganti Gelatin
7	Multidrug Resistance Among Different Serotypes of Salmonella Isolates from Fresh Products in Indonesia
8	Gelatinization properties of white maize starch from three varieties of corn subject to oxidized and acetylated-oxidized modification
9	Flavonoid content and antioxidant activity of vegetables from Indonesia
10	Hubungan Antara Waktu Fermentasi Grits Jagung Dengan Sifat Gelatinisasi Tepung Jagung Putih Yang Dipengaruhi Ukuran Partikel
11	Safety of School Children Foods in Indonesia
12	Enzymatic interesterification of palm oil midfraction blends for the production of cocoa butter equivalents
13	Perkembangan Rekayasa Proses Pangan Dan Peranananya Dalam Pendidikan Teknologi Pangan
14	Physico-Chemical Characteristics of Sukuh Variety Sweet Potatoes (Ipomea batatas) Flours Made with Various Methods
15	The food-canning industry in Indonesia: need for safety assurance regulation and quality optimisation
16	The Potency of Krokot (Portulaca oleracea) as Functional Food Ingredients
17	In Vivo Evaluation Of Prebiotic And Synbiotic Properties Of Processed Sweet Potato Products
18	Kajian Energi Kemoreaksi Kapur api Untuk Pengeringan Benih Cabe Merah
19	Karakteristik Isotermi Sorpsi Air Benih Cabai Merah
20	Analisis Kecukupan Panas Pada Proses Pasteurisasi Puree Mangga (Mangifera Indica L)
21	Issues in food security and agricultural biotechnology
22	SELAMAT DATANG INDUSTRI BERBASIS PADI: Harapan untuk Perum Bulog
23	Komposisi Kimia Biji dan Sifat Fungsional Pati Gayam
24	Studi Kinetika Konversi Distilat Asam Lemak Kelapa Menjadi Pengemulsi Menggunakan Enzim Lipase Rhizomucor Meihei Dalam Reaktor Tangki Kontinyu
25	Mobilization of primary metabolites and phenolics during natural fermentation in seeds of Pangium edule Reinw
26	Technical aspects of food fortification
27	Relative Efficacy Of Ester Synthesis By Various Lipases In Microaqueous Media And The Effect Of Water On Reaction Progress
28	Katalisis Enzimatis Dalam Pelarut Organik
29	Evaluation of Monoacylglycerols Derived from Butteroil as Emulsifiers in Foods
30	Solvent suitability for lipase-mediated acyl-transfer and esterificationreactions in microaqueous milieu is related to substrate and productpolarities
31	Chilling-induced oxidative stress in cucumber fruits
32	Research Publications in Journal & Seminar

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