Open Access
Issue
BIO Web Conf.
Volume 219, 2026
5th International Conference on Food Science and Engineering (ICFSE 2025)
Article Number 01003
Number of page(s) 11
Section Food Chemistry and Analysis
DOI https://doi.org/10.1051/bioconf/202621901003
Published online 11 February 2026
  • S.E. Ananta, A.D.A. Ramadhan, A. Rahmayani, W.I. Afkarina, A. Agustina, F.F. Manurung, I.F. Rosidah, A.Q. Haqq and M.A. Ichwanto, Pemanfaatan Ubi Ungu Kaya Antosianin dan Kurma sebagai Pemanis Alami Sebagai Snack Bar Bernutrisi. Scientica. Jurnal Ilmiah Sain dan Teknologi. 3, 1, 750-754 (2024). [Google Scholar]
  • C.W.P.P. Siahaan, E.J.N. Nurali, and J.E.A. Kandou, Karakteristik Sensoris Snack Bars dari Tepung Komposit Pisang Goroho (Musa acuminate L), Kedelai (Glycine max) dan Kenari (Canarium indicum L). Jurnal Teknologi Pertanian. 13, 2, 80-86 (2022). [Google Scholar]
  • M.J. Lee, J.S. Park, D.S. Choi and M.Y. Jung, Characterization and Quantitation of Anthocyianins in Purple-Fleshed Sweet Potatoes Cultivated in Korea by HPLC-DAD and HPLC-ESI-QTOF-MS/MS. Journal of Agricultural and Food Chemistry. 6, 3148-3158 (2013). doi: 10.1021/jf3055455. [Google Scholar]
  • T. Oki, M. Masuda, M. Kobayash, Y. Nishiba, S. Furuta, I. Suda and T. Sato, Polymeric Procyanidins as Radical-Scavenging Components in Red-Hulled Rice. Journal of Agricultural and Food Chemistry. 50, 26, 7524–7529 (2002). doi:10.1021/jf025-841z. [Google Scholar]
  • S.T. Chow, B.H. Chiang, Y.C. Chung, P.C. Chen and C.K. Hsu, Effects of storage temperatures on the antioxidative activity and composition of yam. Food Chem. 98, 618-623 (2006). DOI: 10.1016/j.foodchem.2005.06.039. [Google Scholar]
  • E. Lanza, T.J. Hartman, P.S. Albert, R. Shields, M. Slattery, B. Caan, E. Paskett, F. Iber, J.W. Kikendall, P. Lance, C. Daston, A. Schatzkin, High Dry Bean Intake and Reduced Risk of Advanced Colorectal Adenoma Recurrence among Participants in The Polyp Prevention Trial. Journal of Nutrition. 136, 1896-1903 (2006). doi: 10.1093/jn/136.7.1896. [Google Scholar]
  • S. Tamaroh, S. Raharjo, A. Murdiati and S. Anggrahini, Perubahan Antosianin dan Aktivitas Antiokasidan Tepung Uwi Ungu Selama Penyimpanan, Jurnal Aplikasi Teknologi Pangan. 7, 1, 31-36 (2018). https://doi.org/10.17728/jatp.2224 [Google Scholar]
  • E.Moniharapon, S.J. Nendissa, and D. Laiyan, Characterization of Chemical Properties of ‘Lawa Merah’ Bean (Phaseolus vulgaris L.) Flour with Several Preliminary Treatments. AGRITEKNO. Jurnal Teknologi Pertanian. 6, 1, 21-26 (2017). 10.30598/jagritekno.2017.6.1.21 ISSN: 2302-9218 [Google Scholar]
  • S. Tamaroh, and A. Sudrajat, Antioxidative characteristics and sensory acceptability of bread substituted with purple yam (Dioscorea alata L.). International Journal of Food Science. 9 (2021). [Google Scholar]
  • A. Azni, A.M. Padzil, and I.I. Muhamad, Effect of Incorporating Purple-Fleshed Sweet Potato in Biscuit on Antioxidant Content, Antioxidant Capacity and Colour Characteristics. Malaysian Journal of Analytical Sciences. 22, 4, 667–675 (2018). https://doi.org/10.17576/mjas-2018-2204-13 [Google Scholar]
  • S. Punia, S.B. Dhull, K.S. Sandhu, M. Kaur, and S.S. Purewal, Kidney bean (Phaseolus vulgaris) starch: A review. Legume Science. 2, e52 (2020). https://doi.org/10.1002/leg3.52 [Google Scholar]
  • Y. Wang, X. Yao, H. Shen, R. Zhao, Z. Li, X. Shen, F. Wang, K. Chen, Y. Zhou, and B. Li, Nutritional Composition, Efficacy,and Processing of Vigna angularis (Adzuki Bean) for the Human Diet: An Overview. Molecules. 27, 6079 (2022). https://doi.org/10.3390/ [Google Scholar]
  • P.Y. Chiang, and A.I. Yeh, Effect of Soaking on Wet-milling of Rice. Journal of Cereal Science. 35, 1, 85-94 (2002). doi:10.1006/jcrs.2001.0419 [Google Scholar]
  • L. Leo, A. Leone, C. Longo, D.A. Lombardi, F. Raimo and G. Zacheo, Antioxidant Compounds and Antioxidant Activity in ‘‘Early Potatoes’’. Journal of Agricultural and Food Chemistry. 56, 4154–4163 (2008). DOI:10.1021/jf073322w [Google Scholar]
  • M.R.E. Sari, W. Wisaniyasa, and S. Wiadnyani, Studi Kadar Gizi, Serat dan Antosianin Tepung Kacang Merah dan Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.). Jurnal Itepa. 9, 3, 282-290 (2020). DOI:10.24843/itepa.2020.v09.i03.p04 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.