Emulsion

Curcumin Emulsion Development and Fortification in Crackers: Impact on Sensory and Antioxidant Activity Profile

Harsha Vardhan G., Ghodke S. V., Gitte M. B., Thool S. S., More S. V. & Jamdar V. P. · Asian Food Science Journal · 2025

Aim: To evaluate the impact of emulsion-based curcumin formulations on the antioxidant activity and sensory characteristics of crackers, and to explore their potential as functional food products. Study Design: An experimental research design was employed to prepare and compare c...

Open access Research Article 10.9734/afsj/2025/v24i7803

Impact on Physicochemical Quality and Antioxidant Activity Chicken Corned Using Rice Bran Oil as Potential Antioxidant

Ahmed Hafizd Aththoriq, Agus Susilo & Herly Evanuarini · Asian Food Science Journal · 2025

Aims: This study aims to assess the quality of chicken corned using rice bran oil, focusing on moisture content, water holding capacity, cooking loss, yield, texture, and antioxidant activity. Study Design: This study is an experiment done in a lab where the tests are arranged ra...

Open access Research Article 10.9734/afsj/2025/v24i6793

The Addition of Avocado Seed Flour in Reduced Fat Mayonnaise as Stabilizer

Cantika Putri Juliana, Herly Evanuarini & Dedes Amertaningtyas · Asian Food Science Journal · 2024

Aims: This study aims to determine the quality of mayonnaise by adding avocado seed flour as a stabilizer based on pH, viscosity, stability emulsion, emulsion droplets, acidity, and color analysis (L a* b*). Study Design: This study are an laboratory experimental with a completel...

Open access Research Article 10.9734/afsj/2024/v23i5715