Canrea Journal: Food Technology, Nutritions, and Culinary Journal

Current Issue

Published December 30, 2020
VOLUME 3 ISSUE 2, DECEMBER 2020

Canrea Journal: Food Technology, Nutritions, and Culinary Journal (E-ISSN 2621-9468) is an international peer-reviewed journal publishing research and review papers associated with the food technology, nutritions and culinary of food sources including sea products, cereals, grains, oilseeds, fruits, root crops and animal sources.

Articles

La Ode Abdul Haris Hijriansyah, Hermilasari Hermilasari, Hardyanty Subair, Irianto Irianto, Andi Alief Utama Armyn, Supartina Hakim
57-64
Study in vitro and in silico on effectiveness noni fruit extract (Morinda Citrifolia) to reducing hypertension
https://doi.org/10.20956/canrea.v3i2.329
pdf
listya purnamasari, Defi S. Cahyaningrum, Mochammad S. Sunarno, Viagian Pastawan, Epi Tauik
65-73
Microbiological characteristics of goat’s milk kefir with the addition of mangosteen (Garcinia mangostana L.) peel extract
https://doi.org/10.20956/canrea.v3i2.353
pdf
Dewi Sisilia Yolanda, Andi Dirpan , Andi Nur Faidah Rahman; Muspirah Djalal, Serli Hatul Hidayat
74-86
The potential combination of smart and active packaging in one packaging system in improving and maintaining the quality of fish
https://doi.org/10.20956/canrea.v3i2.357
pdf
Andi Rahmayanti Ramli, Andi Rezky Annisa, Nur Alim Bahmid, Muhammad Dalvi Mustafa
87-93
Isolation of papain-soluble collagen from the skin of snake-head fish (Channa striata)
https://doi.org/10.20956/canrea.v3i2.367
pdf
Norman Hanif, Jumriah Langkong, Adiansyah Syarifuddin
94-103
Characterization of chemical and volatile compounds in cocoa beans (Theobroma cacao) from highland and lowland areas of Bantaeng, South Sulawesi
https://doi.org/10.20956/canrea.v3i2.332
pdf
Erina Septianti, Wanti Dewayani, Riswita Syamsuri
104-114
The effect of starter combination and types of milk against physicochemical characteristics of cow milk yoghurt
https://doi.org/10.20956/canrea.v3i2.333
pdf
View All Issues

 

Canrea Journal: Food Technology, Nutritions, and Culinary Journal (E-ISSN 2621-9468) Download: