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Food Science and Technology 
Food Science and Technology is an international peer-reviewed journal that publishes original and high-quality research papers in all areas of food science. As an important academic exchange platform, scientists and researchers can know the most up-to-date academic trends and seek valuable primary sources for reference.
ISSN: 2331-513X (Print)
ISSN: 2331-5156 (Online)
Contact Us: fst.editor@hrpub.org or editor@hrpub.org
Website: https://www.hrpub.org/journals/jour_info.php?id=11
Archive
Volume 13 2025 | |||||
Vol.13 No.1 | |||||
Volume 12 2024 | |||||
Vol.12 No.1 | Vol.12 No.2 | Vol.12 No.3 | Vol.12 No.4 | ||
Volume 11 2023 | |||||
Vol.11 No.1 | Vol.11 No.2 | Vol.11 No.3 | Vol.11 No.4 | ||
Volume 10 2022 | |||||
Vol.10 No.1 | Vol.10 No.2 | Vol.10 No.3 | Vol.10 No.4 | ||
Volume 9 2021 | |||||
Vol.9 No.1 | Vol.9 No.2 | Vol.9 No.3 | Vol.9 No.4 | ||
Volume 8 2020 | |||||
Vol.8 No.1 | Vol.8 No.2 | Vol.8 No.3 | Vol.8 No.4 | ||
Volume 7 2019 | |||||
Vol.7 No.1 | Vol.7 No.2 | Vol.7 No.3 | Vol.7 No.4 | ||
Volume 6 2018 | |||||
Vol.6 No.1 | Vol.6 No.2 | Vol.6 No.3 | Vol.6 No.4 | ||
Volume 5 2017 | |||||
Vol.5 No.1 | Vol.5 No.2 | Vol.5 No.3 | Vol.5 No.4 | Vol.5 No.5 | |
Volume 4 2016 | |||||
Vol.4 No.1 | Vol.4 No.2 | Vol.4 No.3 | Vol.4 No.4 | Vol.4 No.5 | |
Volume 3 2015 | |||||
Vol.3 No.1 | Vol.3 No.2 | Vol.3 No.3 | Vol.3 No.4 | ||
Volume 2 2014 | |||||
Vol.2 No.1 | Vol.2 No.2 | Vol.2 No.3 | Vol.2 No.4 | Vol.2 No.5 | Vol.2 No.6 |
Vol.2 No.7 | |||||
Volume 1 2013 | |||||
Vol.1 No.1 | Vol.1 No.2 | Vol.1 No.3 |
Vol 11(Mar, 2023) No 1
Soft Copy, Cover Page, Table of Contents, Editorial, and Others
Using Stevia Powder to Make Low Calorie Bolu Kemojo (Kemojo Cake)-Traditional Snack in Riau Province, Indonesia
Daimon Syukri, Dita Fitriani, Jaswandi, Kurnia Harlina Dewi
[Abstract] [Full Text] [Full Article - PDF] pp. 1 - 6
DOI: 10.13189/fst.2023.110101
Physicochemical Characteristics and Pasting Properties of Modified Cassava Starch and Flour by Integrated Processing Technology
Surfiana, Udin Hasanudin, Siti Nurdjanah, Tanto Pratondo Utomo
[Abstract] [Full Text] [Full Article - PDF] pp. 7 - 18
DOI: 10.13189/fst.2023.110102
Elimination of Pathogenic Bacteria from Milk Using Membrane Technology: A Review
Kakali Priyam Goswami, G. Pugazhenthi
[Abstract] [Full Text] [Full Article - PDF] pp. 19 - 32
DOI: 10.13189/fst.2023.110103
Optimization of Beverage Powder Formula Based on Defatted Tempe Flour
Made Astawan, Sulaiman Akbar Mahdi, Alfan Setya Budi, Tutik Wresdiyati, Andi Early Febrinda
[Abstract] [Full Text] [Full Article - PDF] pp. 33 - 43
DOI: 10.13189/fst.2023.110104
The Application of Pandan Leaves Powder (Pandanus amaryllifolius Roxb.) as a Natural Coloring on the Pandan Steamed Bun Production
Adhima Adhamatika, Erni Sofia Murtini, Wenny Bekti Sunarharum, Pavalee Chompoorat, Destiana Adinda Putri
[Abstract] [Full Text] [Full Article - PDF] pp. 44 - 53
DOI: 10.13189/fst.2023.110105
Prediction of Fermentation Index and pH of Cocoa (Theobroma cacao L.) Beans Based on Color Features (Cut Test) and Partial Least Square Regression Model
Dimas Firmanda Al Riza, Angky Wahyu Putranto, Zaqlul Iqbal, Hendy Firmanto, Clara Dwi Anggraini
[Abstract] [Full Text] [Full Article - PDF] pp. 54 - 62
DOI: 10.13189/fst.2023.110106
The Influence of Oil Concentration on the Rheological Properties of Flaxseed Oil Emulsion Stabilized by Pregelatinized Waxy Rice Starch
Rini Yulianingsih, Shoichi Gohtani
[Abstract] [Full Text] [Full Article - PDF] pp. 63 - 70
DOI: 10.13189/fst.2023.110107
Application of Ohmic Heating Technology on Cocoa Beans Fermentation: Design, Physicochemical Properties and Techno-Economic Analysis
Angky W. Putranto, Olivia P. Nugroho, Wardatul Maulidah, Risaldi, Ivan H. E. Saputro, Alif W. D. A. Mulyono
[Abstract] [Full Text] [Full Article - PDF] pp. 71 - 83
DOI: 10.13189/fst.2023.110108
Vacuum Application with Water Jet Technology in Drying Button Mushrooms (Agaricus bisporus)
La Choviya Hawa, Mohamad Efendi, Hanna Habibah
[Abstract] [Full Text] [Full Article - PDF] pp. 84 - 96
DOI: 10.13189/fst.2023.110109