Articles in Press
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Physical properties and consumer acceptability of basic muffin made from pumpkin puree as butter replacer
Arifin, N., Siti Nur Izyan, M.A. and Huda-Faujan, N. Available Online: 17 JULY 2019 Corrected Proof |
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Arifin et al. developed the formulation of basic muffin made from pumpkin puree to replace butter and evaluated the physical properties and the consumer acceptability.
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Playing with the senses: application of box-behnken design to optimize the bukayo formulation
Domingo, C.J.A., De Vera, W.M., Pambid, R.C. and Austria, V.C. Available Online: 13 JULY 2019 Corrected Proof |
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Domingo optimized the formulation of bukayo (coconut toffee) by applying the box-behnken design of response surface methodology.
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Traditional vegetables salad (ulam) of Borneo as source of functional food
Awang-Kanak, F. and Abu Bakar, M.F. Available Online: 8 JULY 2019 Corrected Proof |
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Awang-Kanak and Abu Bakar reviewed the traditional vegetables salad (ulam) of Borneo as source of functional foods.
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A review on Listeria monocytogenes in food: prevalence, pathogenicity, survivability and antibiotic resistance
Wai, G.Y., Tang, J.Y.H., New, C.Y. and Son, R Available Online: 3 JULY 2019 Corrected Proof |
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Wai et al. performed a review on the prevalence, pathogenicity, survivability and antibiotic resistance of Listeria monocytogenes in food.
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Characterization of Asian swamp eel (Monopterus sp.) protein hydrolysate functional properties prepared using Alcalase® enzyme
Halim, N.R.A. and Sarbon, N.M. Available Online: 30 JUNE 2019 Accepted |
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The characterization of Asian swamp eel (Monopterus sp.) protein hydrolystate functional properties prepared using Alcalase ® enzyme was performed by Halim and Sarbon.
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Review on in vitro antioxidant activities of Curcuma species commonly used as herbal components in Indonesia
Rohman, A., Widodo, H., Lukitaningsih, E., Rafi, M., Nurrulhidayah, A.F. and Windarsih, A. Available Online: 25 JUNE 2019 Corrected Proof |
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Rohman et al. performed a review on the in vitro antioxidant activities of Curcuma species commonly used as herbal components in Indonesia.
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Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level
Nur Azura, Z., Radhiah, S., Wan Zunairah, W.I., Nurul Shazini, R., Nur Hanani, Z.A. and Ismail-Fitry, M.R. Available Online: 11 JUNE 2019 Corrected Proof |
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The physicochemical properties, cooking quality and sensory characterization of developed mango peel yellow alkaline noodle was evaluated by Nur Azura et al.
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In vivo antioxidant activities of Curcuma longa and Curcuma xanthorrhiza: a review
Lukitaningsih, E., Rohman, A., Rafi, M., Nurrulhidayah, A.F. and Windarsih, A. Available Online: 9 JUNE 2019 Corrected Proof |
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In this mini review, Lukitaningsih et al. reviewed the in vivo antioxidant activities of Curcuma longa and Curcuma xanthorriza.
Note to Readers:
Articles In Press are articles that have been peer-reviewed and accepted by the Journal. Accepted indicates uncorrected proof articles. The articles are citable.
There is no limitation to the number of papers assigned to each issue and volume.
Articles In Press are articles that have been peer-reviewed and accepted by the Journal. Accepted indicates uncorrected proof articles. The articles are citable.
There is no limitation to the number of papers assigned to each issue and volume.