Volume 1, Issue 3
June 2017
Premarathne J.M.K.J.K., New, C.Y., Ubong, A., Nakaguchi, Y., Nishibuchi, M. and Son, R.
Published: 12 MAY 2017 | http://doi.org/10.26656/fr.2017.3.011
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.
Gindi, A.A., Abdullah, A.M., Ismail, M.M and Nawi, N.M.
Published: 11 MAY 2017 | http://doi.org/10.26656/fr.2017.3.020
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)
Nugerahani, I., Sutedja, A.M., Srianta, I., Widharna, R.M. and Marsono, Y.
Published: 30 MAY 2017 | http://doi.org/10.26656/fr.2017.3.023
The antidiabetic and antihypercholesterol properties of the Monascus-fermented durian seed (MFDS) were studied by Nugerahani et al. The outcome of the study showed MFDS is an effective agent in lowering blood glucose and total cholesterol
Ojiambo, O.C., Nawiri, M.P. and Masika, E.
Published: 14 MAY 2017 | http://doi.org/10.26656/fr.2017.3.024
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 of reducing the cyanide levels for safe consumption.
Noorfarahzilah, M., Mansoor, A.H. and Hasmadi, M.
Published: 15 JUNE 2017 | http://doi.org/10.26656/fr.2017.3.025
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