This issue has been available online since June 2025 for the regular issue of June 2025. All articles in this issue (5 original literature review) were authored/co-authored by 20 authors from 15 Institutions. There are:

 

DOI: https://doi.org/10.58723/ijfsni.v1i1

Published: 2025-06-03

  • Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia,

  • College of marine food and bioengineering, Jiangsu Ocean University, Lianyungang, Jiangsu, 222005, China,

  • Institute of Nutritional Sciences, Justus-Liebig University, Giessen, Germany,

  • Food Technology Department, Faculty of Engineering, Bina Nusantara University, Tangerang, Indonesia,

  • Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Surabaya, Indonesia,

  • Institute of Food Science and Technology, College of Bioresource and Agriculture, National Taiwan University, Taipei, Taiwan,

  • Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University,

  • University of PGRI Palembang, ,

  • University of Copenhagen,

  • University of Science and Technology,

  • Al Arkkan Training Center (In Food Safety and Public Health),

  • Food Security and Agriculture Office in Palembang City Food consumption and safety section Food Diversity Management Staff,

  • Izmir Katip Celebi University, Fisheries Faculty, Fish Processing Technology Department ,

  • Universitas PGRI Palembang, Indonesia ,

  • Yuan Ze University, TAIWAN,

  • Ege University, Fisheries Faculty, Fish Processing Technology Department,

  • Yuan Ze University, Taoyuan,

  • Physics, Applied Science, Educational Technology,

  • CV. Media Inti Teknologi Indonesia,

Literature Review

Bioactive Compounds and Health Benefits of Wasabi (Eutrema Japonicum): Antibacterial, Cytotoxic, and Anti-inflammatory Properties of Root and Leaf Extracts

  Rafaella Daniella, Wenbin Wang, Bernhard Hellman, Steven Suryoprabowo Pages: 1-9
https://doi.org/10.58723/ijfsni.v1i1.7

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Utilization of Butterfly Pea (Clitoria ternatea) Plant in Rice to Lower Glucose Levels

  Jocelyn Louise, Victor Christian Kaharso, Natasya Hermawan, Nerissa Arviana Tristanto Pages: 10-17
https://doi.org/10.58723/ijfsni.v1i1.8

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Fish Allergy: Recent Advances in Diagnostics and Innovative Processing Technologies for Allergen Management

  Riya Liuhartana Nasyiruddin, Husnain Raza, Willard Burton Navicha, Abdellatief A. Sulieman, Elok Ilunanwati Pages: 18-37
https://doi.org/10.58723/ijfsni.v1i1.10

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Innovative Manufacturing of Fish-Enriched Instant Noodles: A Perspective of Circular Economy and Sustainability Approach

  Irem Kılınç , Riya Liuhartana Nasyiruddin, Adityas Agung Ramandani , Berna Kılınç Pages: 38-49
https://doi.org/10.58723/ijfsni.v1i1.36

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FOOD PROCESSING AND PACKAGING TECHNOLOGY INNOVATIONS IN FOOD WASTE REDUCTION: A SYSTEMATIC REVIEW

  Adityas Agung Ramandani, Eko Risdianto, Fadillah Eka Nuranisa Pages: 50-70
https://doi.org/10.58723/ijfsni.v1i1.37

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