reduction

Alteration of Basic Quality Attributes of Set Yogurts as Added Sugar and Milk Fat Reduction

Imanthika Dias, Amanda Sajiwanie & Udaya Rathnayaka · Asian Food Science Journal · 2020

Fat and sugar-free is a popular health claim for yogurts. However, eliminating these two components may alter the inherent quality attributes of the product. Knowledge of these alteration patterns is vital in the product development process. Present study was designed using gener...

Open access Research Article 10.9734/afsj/2020/v17i130183

Effectiveness of Aloe vera in Reducing Formaldehyde Levels on Indian Mackerel Fish (Rastrelliger kanagurta) During Cold Temperature Storage

Nurul Luthfia Kartika, Evi Liviawaty, Eddy Afrianto & Iis Rostini · Asian Food Science Journal · 2019

Aims: This research is aimed to know the impact of Aloe Vera to formaldehyde levels. Specifically, to know how Aloe Vera could reduce the formaldehyde levels on Indian mackerel fish during cold temperature storage. Place and Duration of Study: Fisheries Product Processing Laborat...

Open access Research Article 10.9734/afsj/2019/v12i130075