FOOD RESEARCH Volume 1, Issue 2 March 2017 |
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Full Papers
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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. |
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New et al., conducted a cross contamination study on Campylobacter jejuni in a domestic kitchen household scenario.
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Hydrogen peroxide scavenging activity of grape (Vitis vinifera) methanolic extract
Benmeziane, F. |
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Benmeziane evaluated the antioxidant property of methanolic extract grape using hydrogen peroxide scavenging activity
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Citrinin and color analysis of angkak collected from several regions in Indonesia
Ristiarini, S., Cahyanto, M.N., Widada, J. and Rahayu, E.S. |
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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.
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Evaluation of using edible coating and ripening on Dangke, a traditional cheese of Indonesia
Malaka, R.,Hatta, W. and Baco, S. |
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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.
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Consumer behavior and knowledge on organic vegetables in Cyprus
Chrysargyris, A., Xylia, P., Kontos, Y., Ntoulaptsi, M. and Tzortzakis, N. |
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Chrysargyris et al., conducted a survey and face-to-face interview to investigate on the consumers' behaviour and knowledge on organic vegetables in Cyprus
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