Journal of Halal Food Nutrition

Articles

• Co-culture fermentation-driven biotransformation of bioactive compounds in banana peel vinegar: Enhancing functional properties for halal food applications

  Aisyatur Rahmania , Viera Nu'riza Pratiwi

  (Authors)

  1-6

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• Bioactive characteristics of Guazuma ulmifolia Lam leaf flour halal functional food ingredient

  Ambar Fidyasari , Salasabila Kharisma Afrizuliya

  (Authors)

  7-14

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• Effect of nutrition education on adolescent eating behavior in the prevention of obesity

  Tifanny Marinda Maharani , Pratiwi Hariyani Putri

  (Authors)

  15-18

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• Effectiveness of nutrition education using posters and songs on lnowledge and attitudes: A pre–post study in primary school students

  Adelia Fifi Wulansari , Ira Dwijayanti

  (Authors)

  19-24

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• Association between dietary adherence and macronutrient intake among hospitalized patients with diabetes mellitus

  Ratna Fitri Indarti , Catur Wulandari

  (Authors)

  25-31

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• Development of functional jelly formulated from tunisian dates (Phoenix dactylifera L.) and red guava (Psidium guajava L.): Analysis of nutritional content and sensory acceptability

  Sinta Padillah Munthe , Sa'bania Hari Raharjeng , Paramitha Viantry , Rizki Nurmalya Kardina

  (Authors)

  32-40

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