Volume 10, Issue 4
August 2026
In progress
Harti, L.B., Aqsari, R.M. and Guntyastutik, E.
Published: 13 JULY 2026 | https://doi.org/10.26656/fr.2017.10(4).026
Harti et al. compared the essential fatty acids profile of Indonesian blenderized and commercial enteral formulas.
Huong, N.T.N., Sittisart, P., Mahidsanan, T., Pinyo, J. and Gasaluck, P.
Published: 13 JULY 2026 | https://doi.org/10.26656/fr.2017.10(4).023
Huong et al. evaluated the effects of combined stress factors on resistant Bacillus cereus spores in sauerkraut production.
Hidayatulloh, A.A., Arisandi, A. and Purwandari, U.
Published: 13 JULY 2026 | https://doi.org/10.26656/fr.2017.10(4).158
Hidayatulloh et al. improved the shelf life of red snapper (Lutjanus sp.) using edible coating.
Basri, F.A., Meriam Suhaimy, S.H., Pauzan, M.A.B. and Fauzi, B.
Published: 13 JULY 2026 | https://doi.org/10.26656/fr.2017.10(4).073
The effect of carrot and orange powder on the quality of cake was studied by Basri et al.
Maryani, Y., Herayati, Desmawan, D., Putri, C. and Tsania, L.
Published: 13 JULY 2026 | https://doi.org/10.26656/fr.2017.10(4).166
Maryani et al. optimized the fermentation parameters to enhance the probiotic viability and sensory quality of Aren-based water kefir.
Siti, F., Mursalim, Diyah, Y. and Iqbal, S.
Published: 27 JULY 2026 | https://doi.org/10.26656/fr.2017.10(4).135
Siti et al. evaluated the effects of ethanol precipitation temperature on the physicochemical properties of purple yam (Dioscorea alata L.) starch and its edible film application.
Binag, I.A.
Published: 27 JULY 2026 | https://doi.org/10.26656/fr.2017.10(4).154
Binag conducted a sensory evaluation of a tilapia-oat-turmeric seasoning blend for consumer acceptability in soup matrices.
Domingo, C.J.A.
Published: 27 JULY 2026 | https://doi.org/10.26656/fr.2017.10(4).236
Domingo studied the sensory acceptance, nutritrional benefits, and enterprise viablity of the Halal chevon sausage.
Janet, D.C.
Published: 29 JULY 2026 | https://doi.org/10.26656/fr.2017.10(4).228
Janet optimised the processing of crab powder seasoning from blue swimming crabs (Portunus pelagicus) stock
Nguyen, P.T.N., Nguyen, T.N.L., Duong, T.N.D., Nguyen, B.V., Tran, D.H., Tran, T.T.T., Le, M.H., Phan, T.H. and Mai, H.C.
Published: 29 JULY 2026 | https://doi.org/10.26656/fr.2017.10(4).171
Nguyen et al. studied the effects of storage of honey preservation at Tien Giang Province, Vietnam.
Lucmayun, E., Paez, J.C., Bardoquillo, J.J. and Miñoza, J.
Published: 31JULY 2026 | https://doi.org/10.26656/fr.2017.10(4).058
The sensory and microbiological properties of coffee (Coffea canephora) fortified Caycay cookies was performed by Lucmayun et al.
Munir, N.F., Zaimar, Kadir, M., Nurmiaty Fitri, M. and Udayana, S.
Published: 8 AUGUST 2026 | https://doi.org/10.26656/fr.2017.10(4).232
Munir et al. studied the effects of sterilizing bag-logs using pulsed electric field method on oyster mushroom seed growth characteristics.
Salingkat, C.A., Hasanuddin, A. and Rahim, A.
Published: 8 AUGUST 2026 | https://doi.org/10.26656/fr.2017.10(4).251
The physicochemical and functional characteristics of acetate phosphate cassava starch at different degrees of substitution were evaluated by Salingkat et al.
Hernández-Nolasco, Z., Acateca-Hernández, M.I., Ríos-Corripio, M.A., Morales-Olán, G., Bautista-Hernández, L. and Hernández-Cázares, A.S.
Published: 8 AUGUST 2026 | https://doi.org/10.26656/fr.2017.10(4).116A
Hernández-Nolasco et al. characterised the ionic and covalent cross-linking in taro starch/sodium alginate films.
Nkwana, A.M., Maboko, M.M. and Tabit, F.T.
Published: 8 AUGUST 2026 | https://doi.org/10.26656/fr.2017.10(4).175
The chemical properties and consumer acceptance of muffins enriched with Amaranthus cruentus leaf flour was studied by Nkwana et al.
Tang, J.Y.H., Ismail, I., Asmaliza, A.G., Nurhayati, Y., Effendi, M.H. and Wan Mokhtar, W.M.H.
Published: 8 AUGUST 2026 | https://doi.org/10.26656/fr.2017.10(4).104
Tang et al. reviewed bacteriophage as a biocontrol agent against pathogens in farm animals responsible for foodborne diseases.
Sinaga, H., Lubis, L. M., Siagian, A., Ewaldo, E. and Ongga, A.
Published: 16 AUGUST 2026 | https://doi.org/10.26656/fr.2017.10(4).289
Sinaga et al. used the chaya leaf powder (Cnidoscolus aconitifolius) as a media substrate for mold growth in soy sauce making.