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Vol. 2 No. 1 (2020)

DOI: https://doi.org/10.33555/jffn.v2i1

Published: 2020-08-31

Reviews

Minimum water consumption method screening of velvet bean (Mucuna sp.) processings to produce functional food ingredients

Indah Epriliati
Soybean and wild soybean genetic diversity for new functional food resources, focusing on tocopherol, lutein, and saponin

Maria Stefanie Dwiyanti

Articles

Product development of low sugar ready-to-drink (RTD) soy jelly drink

Tabligh Permana, Jessline Ramaputra, Filiana Santoso
Encapsulation of candlenut oil by freeze-drying method

Silvya Yusri, Celine Meidiana, Abdullah Muzi Marpaung, Hery Sutanto
The anti hypertensive nutraceuticals of Vigna sp bean protein hydrolized by alcalase and flavourzyme

Tejasari, Sih Yuwanti, Mohammad Bazar Ahmadi, Yuna Luki Afsari