Volume 1, Issue 4
August 2017
Medeiros, J.M.S. de, Câmpelo, M.C.S. and Silva, J.B.A.da.
Published: 25 MAY 2017 | http://doi.org/10.26656/fr.2017.4.050
Artisanal products is still widely practiced in Northeastern Brazil. This review covers the importance of good manufacturing practices in artisanal products production.
Koh, S.P., Aziz, N., Sharifudin, S.A., Abdullah, R., Hamid, N.S.A. and Sarip, J.
Published: 15 MAY 2017 | http://doi.org/10.26656/fr.2017.4.022
Fermented papaya pulp and leaves beverages had the capability to inhibit the growth of Escherichia coli O157, Salmonella enterica serovar Enteritidis and Typhimurium as reported by Koh et al.
Prasetijo, L.D., Trisnawati, C.Y. and Srianta, I.
Published: 27 JUNE 2017 | http://doi.org/10.26656/fr.2017.4.053
Prasetijo et al. evaluated on the physicochemical and sensory characteristics of starfruit juice with different ratios of added reducing sugar (cane sugar and sorbitol).
Attaugwu, R.N. and Uvere, P.O.
Published: 16 JUNE 2017 | http://doi.org/10.26656/fr.2017.4.058
Attaugwu and Uvere experimented that extracts Alternanthera brasiliana leaves and Hibiscus sabdariffa calyces were found to contain beneficial antioxidant properties to formulate complementary foods, especially for infants.
Sokamté, T.A., Mbougueng, P.D.,Tatsadjieu, N.L. and Mbofung, C.M.F
Published: 16 JUNE 2017 | http://doi.org/10.26656/fr.2017.4.056
Sokamté et al. studied how to improve the quality of hot smoked Nile Perch (Lates niloticus) by applying fractional factorial design.