FOOD RESEARCH Volume 1, Issue 3 June 2017 |
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Full Papers
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Risk of Escherichia coli O157:H7 infection linked to the consumption of beef
Premarathne J. M. K. J. K., New, C. Y., Ubong, A., Nakaguchi, Y., Nishibuchi, M. and Son, R. |
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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.
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Empirical assessment of loyalty drivers using consumers' retail format choice
Gindi, A.A., Abdullah, A.M., Ismail, M.M and Nawi, N.M. |
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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)
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In vivo evaluation of Monascus-fermented durian seed for antidiabetic and antihypercholesterol agent
Nugerahani, I., Sutedja, A.M., Srianta, I., Widharna, R.M. and Marsono, Y. |
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The antidiabetic and and antihypercholesterol properties of the Monascus-fermented durian seed (MFDS) was studied by Nugerahani et al. The outcome of the study showed MFDS is an effective agent in lowering blood glucose and total cholesterol
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Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour
Noorfarahzilah, M., Mansoor, A. H. and Hasmadi, M. |
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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
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Reduction of cyanide levels in sweet Cassava leaves grown in Busia County, Kenya based on different processing methods
Ojiambo, O.C., Nawiri, M.P. and Masika, E. |
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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 to reduce the cyanide levels for safe consumption.
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