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

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

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