FOOD RESEARCH Volume 1 2017 |
|
Full Papers
|
Rapid genetically modified organism (GMO) screening of various food products and animal feeds using multiplex polymerase chain reaction (PCR)
Lisha, V., New, C.Y., Nishibuchi, M. and Son, R. |
| ||
Rapid multiplex PCR method for simultaneous GMO detection in soy and maize food products and animal feed was optimized by Lisha et al. The method will be an appropriate identification technique for rapid and cost-effective GMO Screening.
|
Total phenolic, antioxidant activity and physic-chemical properties of waxy pigmented and non-pigmented rice in Cambodia
Chay, C., Hurtada, W.A., Dizon, E.I., Elegado, F.B., Norng, C. and Raymundo, L.C. |
| ||
The limited study on the non-pigmented rice and pigmented rice in Cambodia drove Chay et al., to perform a study to evaluate the physicochemical properties, total phenolic content and antioxidant activity of both types of rice.
|
New coating material for producing virgin coconut oil (VCO) microcapsules
Amin, Z.A., Koh, S.P., Hamid, N.S.A., Tan, C.P. and Long, K. |
| ||
Amin et al., studied the microencapsulation efficiency (MEE) of virgin coconut oil using the different grades of broken rice and breadfruit based maltodextrin as the coating materials.
|
Isolation and antibiotic susceptibility profile of Vibrio cholerae isolated from catfish (Pangasius hypophthalmus)
Norshafawati, R., Noorlis, A., Kuan, C.H., New, C.Y., Mingkwan, Y., Nakaguchi, Y., Nishibuchi, M. and Son, R. |
| ||
Norshafawati et al., isolated Vibrio cholerae from catfish and tested on the antibiotic susceptibility. Presence of V. cholerae on catfish could be a potential risk to human health.
Short Communication
|
Occurrence of Escherichia coli harbouring stx genes in popiah, a Malaysian street food
Elexson, N., Nik Yuhanis, F.N., Malcolm, T.T.H., New, C.Y., Chang, W.S., Ubong, A., Kuan, C.H., Loo, Y.Y., Thung, T.Y. and Son, R. |
| ||
Escherichia coli was found to be present in popiah, a Malaysian street food through biomolecular method of detection performed by Elexson et al.
Articles 1 - 5
Full Papers
|
Level of Campylobacter jejuni from naturally contaminated chicken liver and chicken legs in various task: a cross contamination study
New, C.Y., Wong, C.Y., Usha, M., Ubong, A., Nakaguchi, Y., Nishibuchi, M. and Son, R. |
| ||
New et al., conducted a cross contamination study on Campylobacter jejuni in a domestic kitchen household scenario.
|
Hydrogen peroxide scavenging activity of grape (Vitis vinifera) methanolic extract
Benmeziane, F. |
| ||
Benmeziane evaluated the antioxidant property of methanolic extract grape using hydrogen peroxide scavenging activity
|
Citrinin and color analysis of angkak collected from several regions in Indonesia
Ristiarini, S., Cahyanto, M.N., Widada, J. and Rahayu, E.S. |
| ||
Ristiarini et al., examined the mycotoxin citrinin level in commercially sold angkak as well as investigated the relationship of the citrinin level with its colour.
|
Evaluation of using edible coating and ripening on Dangke, a traditional cheese of Indonesia
Malaka, R.,Hatta, W. and Baco, S. |
| ||
Dangke, a traditional cheese, is a delicacy in Indonesia. Malaka et al., evaluated the physical and sensory properties of the cheese via different coatings on the cheese.
|
Consumer behavior and knowledge on organic vegetables in Cyprus
Chrysargyris, A., Xylia, P., Kontos, Y., Ntoulaptsi, M. and Tzortzakis, N. |
| ||
Chrysargyris et al., conducted a survey and face-to-face interview to investigate on the consumers' behaviour and knowledge on organic vegetables in Cyprus
Articles 1 - 5
Full Papers
|
Risk of Escherichia coli O157:H7 infection linked to the consumption of beef
Premarathne J. M. K. J. K., New, C. Y., Ubong, A., Nakaguchi, Y., Nishibuchi, M. and Son, R. |
| ||
Escherichia coli O157:H7 has been known to contaminate beef and beef products around the globe. Premarathne et al., conducted a study to investigate the detection level of E. coli O157:H7 in Malaysian beef and beef products and estimated the risk of consumption.
|
Empirical assessment of loyalty drivers using consumers' retail format choice
Gindi, A.A., Abdullah, A.M., Ismail, M.M and Nawi, N.M. |
| ||
Gindi et al., examined the consumers' behaviour in the choice of fresh vegetables for purchase in Klang Valley, Malaysia using Stimulus-Organism-Response (S-O-R)
|
In vivo evaluation of Monascus-fermented durian seed for antidiabetic and antihypercholesterol agent
Nugerahani, I., Sutedja, A.M., Srianta, I., Widharna, R.M. and Marsono, Y. |
| ||
The antidiabetic and and antihypercholesterol properties of the Monascus-fermented durian seed (MFDS) was studied by Nugerahani et al. The outcome of the study showed MFDS is an effective agent in lowering blood glucose and total cholesterol
|
Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour
Noorfarahzilah, M., Mansoor, A. H. and Hasmadi, M. |
| ||
The nutritional composition, mineral content and functional properties of Tarap seed flour (TSF) was determined by Noorfarahzilah et al., to be used as a potential flour
|
Reduction of cyanide levels in sweet Cassava leaves grown in Busia County, Kenya based on different processing methods
Ojiambo, O.C., Nawiri, M.P. and Masika, E. |
| ||
Cyanide levels in sweet cassava leaves can be life threatening as it is consumed as a major food source in Kenya. Ojiambo et al. studied different processing methods of the sweet cassava leaves with the aim to reduce the cyanide levels for safe consumption.
Articles 1 - 5
Mini Review
|
A perspective on good manufacturing practices of artisanal products in Northeastern Brazil
Medeiros, J. M. S. de, Câmpelo, M. C. S. and Silva, J. B. A. da. |
| ||
Artisanal products is still widely practiced in Northeastern Brazil. This review covers the importance of good manufacturing practices in artisanal products production.
Full Papers
|
Potential of fermented papaya beverage in the prevention of foodborne illness incidence
Koh, S.P., Aziz, N., Sharifudin, S.A., Abdullah, R., Hamid, N.S.A. and Sarip, J. |
| ||
Fermented papaya pulp and leaves beverages had the capability to inhibit the growth of Escherichia coli O157, Salmonella enterica serovars Enteritidis and Typhimurium as reported by Koh et al. as possible intervention to reduce foodborne illness
|
Physicochemical and sensory characteristics of reduced sugar starfruit juice
Prasetijo, L.D., Trisnawati, C.Y. and Srianta, I. |
| ||
Prasetijo et al., evaluated on the physicochemical and sensory characteristics of starfruit juice with different ratios of added reducing sugar (cane sugar and sorbitol).
|
Application of fractional factorial design to improve hot smoked Nile Perch (Lates niloticus) quality
Sokamté, T.A., Mbougueng, P. D., Tatsadjieu, N.L. and Mbofung, C. M. F |
| ||
Sokamté et al., studied on how to improve the quality of hot smoked Nile Perch (Lates niloticus) by applying fractional factorial design.
|
Health promoting properties of Alternanthera brasiliana leaves and Hibiscus sabdariffa calyces used in fortification of maize-bambara groundnut malt and maize-cowpea malt complementary foods
Attaugwu, R. N. and Uvere, P. O. |
| ||
Attaugwu and Uvere experimented that extracts Alternanthera brasiliana leaves and Hibiscus sabdariffa calcyes was found to contain beneficial antioxidant properties to formulate complementary foods especially for infants.
Articles 1 - 5
Mini Review
|
The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry
Flores, D. R. M., Athayde, D.R., Silva, M.S., Silva, J.S., Genro, A.L.G., Cichoski, A.J., Barin, J.S., Wagner, R., Terra, N.N. and Ragagnin, C. |
| ||
Meat industry is constantly at high-risk to foodborne pathogens contamination. Flores et al., reviewed that ultrasound and slightly acidic electrolyzed water can be an alternative solution in ensuring the food safety and quality in the meat industry.
Full Papers
|
Chemical composition and antioxidant and antifungal properties of Mentha x piperita L. (peppermint) and Mentha arvensis L. (cornmint) samples
Nilo, M.C.S., Riachi, L.G., Simas, D.L.R., Coelho, G.C., da Silva, A.J.R., Costa, D.C.M., Alviano, D.S., Alviano, C.S. and De Maria, C.A.B. |
| ||
Nilo et al., analysed the essential oils and infusions of commercial and non-commercial Mentha x piperita L. (peppermint) and non-commercial Mentha arvensis L. (cornmint). The study suggested that the possibility of antioxidant and antifungal properties
|
Reducing the acidity of Arabica coffee beans by ohmic fermentation technology
Reta, Mursalim, Salengke, Junaedi, M., Mariati. and Sopade, P. |
| ||
High acidity coffee deprives the coffee quality. By using ohmic fermentation technology, Reta et al., discovered the ability of the technology to reduce the total acidity and improves the coffee quality.
|
HS-SPME-GC-MS Analysis of onion (Allium cepa L.) and shallot (Allium ascalonicum L.)
D’Auria, M. and Racioppi, R. |
| ||
The different molecules and compounds of onions and shallot were anlaysed using HS-SPME-GC-MS by D' Auria and Racioppi
|
Quality of “urda” obtained after production of montenegrin semi-hard cheese
Bojanic Rasovic, M., Nikolić, N. and Rasovic, R. |
| ||
"Urda" cheese is produced traditionally in Montenegro. Bojanic Rasovic et al., studied on the quality of "urda" produced via artisanal means by evaluating the chemical composition.
|
Retention levels of vegetable extractable beta-carotene preserved in virgin coconut oil and unadulterated honey
Mungai, Z.M., Nawiri, M.P. and Nyambaka, H.N. |
| ||
Mungai et al., studied on the ability of honey and coconut oil to preserve beta-carotene extracted from Amaranthus spp.
|
Production of sorbitol by repeated batch fermentation using immobilized of Lactobacillus plantarum Strain (BAA-793) via Solid State Fermentation
Zuriana, S.A. and Sakinah, A.M.M. |
| ||
Zuriana and Sakinah studied on the repeated batch sorbitol production using immobilized Lactobacillus plantarum strain via solid state fermentation
Articles 1 - 7
Review
|
Microbiological food safety in Malaysia from the academician’s perspective
New, C.Y., Ubong, A., Premarathne, J.M.K.J.K., Thung, T.Y., Lee, E., Chang, W.S., Loo, Y.Y., Kwan, S.Y., Tan, C.W., Kuan, C.H. and Son, R. |
| ||
New et al., discussed the current standing point of Malaysia's food safety and the possible ways, an academician could lend a hand in tackling food safety issues
Full Papers
|
The effect of sugar and artificial sweetener on molecular markers of metabolic syndrome: a mice study
Subali, D., Silo,W., Listyani, L., Endriani, C., Kartawidjajaputra, F. and Suwanto, A. |
| ||
People are being more health-conscious especially when it comes to selecting on what to put in their food. Subali et al., studied the effect of sugar and artificial sweetener on the metabolism of mice based on their molecular markers. The report presents the possible effects and health benefits of sugars and artificial sweeteners.
|
Isolation and identification of molds and yeasts in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia
Chay, C., Dizon, E.I., Elegado, F.B., Norng, C., Hurtada, W.A. and Raymundo, L.C. |
| ||
Chay et al., isolated, identified and studied the molds and yeasts present in a dried starter culture, medombae, used for traditional rice wine processing in Cambodia.
|
Goji Berry (Lycium Barbarum) in the treatment of diabetes melitus: a systematic review
Silva, C.S., Alves, B.C.A., Azzalis, L.A., Junqueira, V.B.C., Fonseca, R., Fonseca, A.L.A. and Fonseca, F.L.A. |
| ||
Silva et al., performed a systematic review on Goji Berry (Lycium barbarum) as a potential agent for diabetes melitus treatment
|
Determination of volatile components in fermented soybean prepared by a co-culture of Bacillus subtilis and Rhizopus oligosporus
Chukeatirote, E., Eungwanichayapant, P.D. and Kanghae A. Available Online: 19 JULY 2017 |
| ||
Soybean fermented by Bacillus subtilis, 50:50 Bacillus subtilis and Rhizopus oligosporus, and Rhizopus oligosporus was studied by Chukeatirote et al., on its volatile components.
|
Viability of microencapsulated Lactobacillus casei in synbiotic mayonnaise
Lieu, M.D., Dang, T.K.T. and Nguyen, T.H. Available Online: 18 JULY 2017 |
| ||
Lieu et al., microencapsulated Lactobacillus casei strains in different mediums to study their viability in synbiotic mayonnaise production and its storage.
|
The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period
Chiabrando, V., Peano, C. and Giacalone, G. |
| ||
Blueberries were treated with different treatments, namely, chlorine dioxide, electrolyzed water and Berry Very ®, a new commercial product. The physico-chemical properties, bioactive components and microbiological quality of the blueberries were evaluated by Chiabrando et al., to determine the efficacy of the treatments
|
Microbiological variation amongst fresh and minimally processed vegetables from retail establishers - a public health study in Pakistan
Sair, A.T., Masud, T., Sohail, A. and Rafique, A. |
| ||
Sahir et al., evaluated the microbiological food safety of fresh and minimally processed vegetables from retail establishers in Pakistan
|
Acceptability and proximate composition of two Filipino delicacies, puto seko and panganan from arrowroot (Maranta arundinaceae, L.)
Blase, M.E.M. and Labay, P.M |
| ||
Blase and Labay analysed the acceptability and proximate composition of Phillipines two favourite delicacies, puto seko and panganan made from arrowroot (Maranta arundinaceae, L.) starch
|
Effect of commercialization way on the physicochemical and microbial characteristics of pork
Lima, R.N., Barreto, H.F.M., Assis, A.P.P., Figueiredo, J.P.V., Miranda, M.V.F.G., Abrantes, M.R., Silva, J.B.A. and Lima, P.O. |
| ||
Meat commercialization is common nowadays. Lima et al., studied on the effects of meat commercialization on the physicochemical properties and microbiological aspect of pork loin
|
Effects of drying temperature on drying kinetics and eurycomanone content of Eurycoma longifolia roots
Hada Masayu, I., Pin, K.Y., Mohd. Nordin, I., Rabitah, Z. and Mohd. Radzi, A. |
| ||
Hada Masayu et al., studied on the effects of temperature on drying kinetics and eurycomanone content of Eurycoma longifolia roots to determine the drying optimum temperature
Articles 1 - 11