Publikasi

No

Tahun

Karya Imiah

No, Volume, Tahun Jurnal / Buku / Majalah
1.2019Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniquesJournal of Food Engineering, Vol. 253 (59-71)
2.2019Palm Sap Sugar: A ReviewSugar Tech (1-6)
3.2019Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production systemLWT, Vol. 100 (10-19)
4.2018Aroma profile and appearance of dark chocolate formulated with palm sugar–sucrose blendsEuropean Food Research and Technology, Vol. 244 (1281-1292)
5.2018FE1-4: Rheological Behaviour of Palm Sap Sugar-Sweetened Chocolate Produced by Small-scale Chocolate Processing SystemProsiding Korea Selatan
6.2018Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticlesEuropean Food Research and Technology, Vol. 244 (1185–1202)
7.2017Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacementEuropean Food Research and Technology, Vol. 243 (1729–1738)
8.2017Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetenerEuropean Food Research and Technology, Vol. 243 (177–191)
9.2017Structure-function relations of palm sap sugar in dark chocolate Ghent University, Faculty of Bioscience Engineering.
10.2016Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolateEuropean Food Research and Technology, Vol. 243 (955–967)
11.2016Impact of Sucrose and Palm Sugar Blend as Sweetener on The Quality Attributes of Dark ChocolateIUFoST 2016 : 18th world congress of food science and technology : congress proceedings (586-586)
12.2016Palm Sap-Based Sugar and Its Potency as Chocolate Sweetener Ghent University, Faculty of Bioscience Engineering.
13.2015Quality attributes of palm sugar containing chocolate using alternative processing Ghent University, Faculty of Bioscience Engineering.