Volume 2, Issue 3
June 2018
Quintero, J., Rojas, J., Ciro, G.
Published: 31 DECEMBER 2017 | https://doi.org/10.26656/fr.2017.2(3).261
Quintero et al. presented a review on the recent literature related to vegetable proteins as coating materials in various encapsulation processes.
Fagundes, G.A., Rocha, M. and Salas-Mellado, M.M.
Published: 22 DECEMBER 2017 | https://doi.org/10.26656/fr.2017.2(3).275
Fagundes et al. incorporated Cobia (Rachycentron canadum) minced proteins in wheat bread and studied the technological properties such as texture, colour, specific volume, protein and lipids content. The incorporated Cobia minced proteins were able to improve the protein content of the wheat bread.
Vijayakumaran, R.K. and Nur Amalina, S.
Published: 24 DECEMBER 2017 | https://doi.org/10.26656/fr.2017.2(3).288
Vijayakumaran and Nur Amalina investigated the influences on the intention to purchase when nutrition information is provided on fast food restaurant menus among Malaysian undergraduates.
Ling, S., Noramirah, R., Abidatul, A.A., Nurfarhanah, N.M.J., Noor-Azira, A.M., Jambari, N.N., Ungku Fatimah, U.Z.A., New, C.Y. and Son, R.
Published: 17 JANUARY 2018 | https://doi.org/10.26656/fr.2017.2(3).002
In this study, Ling et al. optimised a simultaneous multiplex Polymerase Chain Reaction detection targeting six common foodborne pathogens in Malaysia, namely Salmonella spp., Escherichia coli O157, Vibrio parahaemolyticus, Vibrio cholerae, Listeria monocytogenes and Campylobacter spp.
Tirmizi, L.I.T., Son, R., New, C.Y. and Brand, H.
Published: 17 JANUARY 2018 | https://doi.org/10.26656/fr.2017.2(3).015
Food handler training programmes are essential to ensure the food handlers are well-trained in food safety and to prevent foodborne diseases. In this study, the food handler training programmes were evaluated on the effectiveness to prevent food borne disease by Tirmizi et al.
Ferdiansyah, M.K., Pranoto, Y. and Marseno, D.W.
Published: 29 JANUARY 2018 | https://doi.org/10.26656/fr.2017.2(3).282
Ferdiansyah et al. determined the effect of the concentration of sodium hydroxide (NaOH) on the physicochemical properties of cellulose powder extracted from palm midrib.
Laohaprasit, N. and Sricharoenpong, K.
Published: 16 FEBRUARY 2018 | https://doi.org/10.26656/fr.2017.2(3).015.2018
Laohaprasit and Sricharoenpong formulated Chinese steamed bread with Jerusalem artichoke tuber (Helianthus tuberosus L.) powder with the aim of increasing the nutritional value of the bread.
Anggraeni, R., Saputra, D., Adib, A.
Published: 16 FEBRUARY 2018 | https://doi.org/10.26656/fr.2017.2(3).061
Anggraeni et al. evaluated on the physico-chemical and sensory properties of noodles formulated with unripe banana flour.
Aliya, A., Sudheesh, P.S., Nasser, A.A., Umkalthoum, A.K., Wafaa, A.E., Humaid, A.K., Medhdia, A.Z., Alia, A.Z., Waleed, A.R. and Mahmood, A.M.
Published: 6 MARCH 2018 | https://doi.org/10.26656/fr.2017.2(3).270
The quality and safety of dry fish products produced in Oman were evaluated by Aliya et al.
Jariyawaranugoon, U.
Published: 8 MARCH 2018 | https://doi.org/10.26656/fr.2017.2(3).025
The quality of coconut slices produced by the osmotic dehydration was evaluated by Jariyawaranugoon to be incorporated as a new dessert.
Hasani, A. Kongoli, R. and Beli, D.
Published: 12 MARCH 2018 | https://doi.org/10.26656/fr.2017.2(3).035
Wheatgrass is known as a functional food. The incorporation of wheatgrass in different composition of fruit juices was studied by Hasani et al. by conducting a preliminary sensory evaluation.
Güemes-Vera, N., Juan, F.Z.M. and Soto, S.S.
Published: 16 JANUARY 2018 | https://doi.org/10.26656/fr.2017.2(3).290
Güemes-Vera et al. studied the of effects on the texture of frankfurters by incorporating isolate, concentrate and flour of Lupinus albus and pork skin collagen.