Asian Food Science Journal (ISSN: 2581-7752) aims to publish high quality papers (Click here for Types of paper) on all aspects of Food research. By not excluding papers based on novelty, this journal facilitates the research and wishes to publish papers as long as they are technically correct and scientifically motivated. The journal also encourages the submission of useful reports of negative results. This is a quality controlled, OPEN peer-reviewed, open-access INTERNATIONAL journal.

This is an open-access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.

Current Issue

2024 - Volume 23 [Issue 7]

Original Research Article

Effect of Chemical Preservative and Packaging Material during Storage

Grace Gberikon, Benjamin Anhwange, Martha Doonan Bija

The Effect of Use of Gelatin in Milk Candy Making on Organoleptic and Physicochemical Properties

Dedes Amertaningtyas, Anif Mukaromah Wati, Angga Dian Saputra, Gigih Widya Hutama Ekoprasetyo, Rischa Amalia Saleha

The Quality of Salted Egg using Red Ginger as Natural Antioxidant

Muhammad Harpiansyah Tanjung, Elisa Julianti, Herly Evanuarini