Volume 2, Issue 1
February 2018
Shannon, E., Jaiswal, A. K. and Abu-Ghannam, N.
Published: 9 AUGUST 2017 | http://doi.org/10.26656/fr.2017.2(1).117
The different types of teas, viz. white, green, black and herbal teas, were studied on its polyphenolic content and antioxidant capacity using a kinetic study by Shannon et al.
Metussin, N., Mohamed, H., Ahmad, N., Yasin, H.M. and Usman, A.
Published: 7 AUGUST 2017 | http://doi.org/10.26656/fr.2017.2(1).109
Metussin et al. invesitgated on the antioxidant capacity of Aidia borneensis leaf infusion, a Bornean endemic plant, using DPPH radical scavenging activity.
Hidayat, B.T., Wea, A. and Andriati, N.
Published: 6 AUGUST 2017 | https://doi.org/10.26656/fr.2017.2(1).106
Hidayat et al., studied on the effect of textured vegetable protein (TVP) used as substitute in beef sausages based on the physicochemical, sensory attributes and protein profile.
Manjanaik, B., Kavya, N., Shetty, V., Somashekarappa, H. and Rajashekar, P.
Published: 23 AUGUST 2017 | https://doi.org/10.26656/fr.2017.2(1).170
Manajanaik et al. investigated the influence of a combination of gamma irradiation and low temperature storage on the quality and shelf life of squid (Doryteuthis sibogae).
Riyanto and Wariyah, Ch.
Published: 2 SEPTEMBER 2017 | https://doi.org/10.26656/fr.2017.2(1).119
Instant aloe vera was known to contain phenolic compounds that have antioxidative acitivity. Besides that, Riyanto and Wariyah also studied on the hypoglycemic effect of instant aloe vera by examining diabetic rats fed with instant aloe vera.
Briones, A.T., and Chichioco-Hernandez, C.L.,
Published: 28 SEPTEMBER 2017 | https://doi.org/10.26656/fr.2017.2(1).118
Briones and Chichioco-Hernandez investigated the lipase inhibitory activity of various plant extracts such as Carica papaya, Chrysophyllum cainto, Corcorus olitorius, Cympogon citrates and Syzygium cumini extracts in curbing obesity.
Eneke, B.M. Attaugwu, R.N. Ufondu, H.E. and Uvere, P.O.
Published: 1 SEPTEMBER 2017 | https://doi.org/10.26656/fr.2017.2(1).115
Eneke et al. studied on the proximate composition and thiobarbituric acid (TBA) value of the 90-day storage of instant Kunan zaki powder packaged in polyethylene
González, M.L., Sánchez, H.C., Franco, F.M.J., Güemes, V.N. and Soto, S.S.
Published: 4 OCTOBER 2017 | https://doi.org/10.26656/fr.2017.2(1).211
Aro cheese, is an artisanal cheese product of Mexico. Gonzalez et al. studied and discussed the physical, chemical and texture characteristics of Aro cheese in this paper.
Tan, L.S. Leila, M. and Rabeta, M.S.
Published: 2 OCTOBER 2017 | https://doi.org/10.26656/fr.2017.2(1).228
Tan et al., developed noodles incorporated with Vitex negundo leaf extract, a traditional medicinal plant, and characterised the product.
Rupa, A.Z., Sarkar, P., Rahman, M.M., Shahjadee, U.F., Rahman, M.M. and Rahman, M.M.
Published: 19 SEPTEMBER 2017 | https://doi.org/10.26656/fr.2017.2(1).172
The effect of germination and metallic salts on nutritional quality, enzymes activity and stability of three high yielding varieties of maize (Zea mays L.) was studied and discussed in this paper by Rupa et al.
Fatimah Zaharah, M.Y. and Rabeta, M.S.
Published: 2 OCTOBER 2017 | https://doi.org/10.26656/fr.2017.2(1).225
Fatimah Zaharah and Rabeta studied on the antioxidant and antimicrobial activities of squid ink powder apart from being a major protein compound.
Aril-dela Cruz, J.V., Bungihan, M.E., dela Cruz, T.E.E. and Sagum, R.S.
Published: 28 SEPTEMBER 2017 | https://doi.org/10.26656/fr.2017.2(1).173
Aril-dela Cruz et al. reported that the crude extract of the exocarp of Canarium ovatum Engl. (Pili) has the potential to be a functional food colorant in yogurt.
Adekanye, B.R., Arinkoola, O.A., Abioye, A.O. and Ade-Omowaye, B.I.O.
Published: 21 OCTOBER 2017 | https://doi.org/10.26656/fr.2017.2(1).218
Adekanye et al. optimised the essential processing variables of a non-alcoholic beverage made from Roselle calyx, sorghum stem sheath and two local spices using RSM.
Nik Nor Aziati, A. A. and Mimi Sakinah, A.M.,
Published: 26 OCTOBER 2017 | https://doi.org/10.26656/fr.2017.2(1).156
In this study, Nik Nor Aziati and Mimi Sakinah studied the usage of immobilised Escherichia coli in the batch fermentation process with crude glycerol to produce succinic acid cost-effectively.
Mistriyani, Riyanto, S. and Rohman, A.
Published: 28 SEPTEMBER 2017 | https://doi.org/10.26656/fr.2017.2(1).150
Rambutan (Nephelium lappaceum L) peel was investigated for antioxidants containing high amounts of phenolics and flavonoids. The study conducted by Mistriyani et al. showed that rambutan peel has the potential to be developed as a functional food.
Karseno, Erminawati, Triyanto, Setyawati, R. and Haryanti, P.
Published: 2 SEPTEMBER 2017 | https://doi.org/10.26656/fr.2017.2(1).175
Karseno et al. investigated the effects of pH and temperature on the browning intensity of coconut sugar from the Maillard reaction. The antioxidant activity of the coconut sugar was evaluated as well.