Food Research
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FOOD RESEARCH
Volume 1, Issue 3
June 2017


Full Papers

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.
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)
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
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  
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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