Volume 2, Issue 4
August 2018
Chay, C., Dizon, E.I., Elegado, F.B., Norng, C., Hurtada, W.A. and Raymundo, L.C.
Published: 24 MARCH 2018 | https://doi.org/10.26656/fr.2017.2(4).038
Traditional rice liquor (srasor) processing was studied and experimented with modifications by Chay et al. with the purpose to improve the quality of srasor
Sudirman, S., Herpandi., Lestari, S.D. and Andayani, W.
Published: 24 MARCH 2018 | https://doi.org/10.26656/fr.2017.2(4).280
Sudirman et al studied on the nutrition contents of different weights and body parts of the Siamese catfish (Pangasius hypophthalmus). The fatty acid profiles were also studied.
Ahamed, A.R.G.B., Hossain, M.P., Antora, R.A. and Rabeta M.S
Published: 6 APRIL 2018 | https://doi.org/10.26656/fr.2017.2(4).070
Ahamed et al. compared the physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powder to be used as a natural emulsifier in food applications.
Abe-Inge, V., Agbenorhevi, J.K., Kpodo, F.M. and Adzinyo, O.A.
Published: 6 APRIL 2018 | https://doi.org/10.26656/fr.2017.2(4).050
Abe-Inge et al. studied the effect of different drying techniques on the characteristics of flour produced from African palmyra palm (Borassus aethopium) fruit pulp
Hanis-Syazwani, M., Bolarinwa, I.F., Lasekan, O. and Muhammad, K
Published: 3 APRIL 2018 | https://doi.org/10.26656/fr.2017.2(4).045
Hanis-Syazawani et al. studied on the influence of starter culture on fermenting rice bran and wheat for sourdough production. The physicochemical properties and physical quality of the sourdough bread were evaluated.
Akuamoah, F., Odamtten, G.T. and Kortei, N.K.
Published: 27 APRIL 2018 | https://doi.org/10.26656/fr.2017.2(4).0271
Akuamoah et al. studied the influence of gamma irradiation on the colour parameters of dry smoked shrimps (Penaeus notialis) for the possibility of extending shelf life.
Ndomou, S.C.H., Tonfack Djikeng, F., Tiwo, C.T., Teboukeu, G.B. and Womeni, H.M.
Published: 1 APRIL 2018 | https://doi.org/10.26656/fr.2017.2(4).055
Ndomou et al. studied on the effects of lipid quality, proximate composition and mineral contents of broiler meats cooked with different culinary treatments that were fed with supplemented ration.
Antora, R.A., Rabeta, M.S. and Norazatul Hanim, M.R.
Published: 2 MAY 2018 | https://doi.org/10.26656/fr.2017.2(4).076
Antora et al. evaluated the aqueous and ethanolic extracts of Ocmium tenuiflorum L. leaves at different concentration for their sucrase inhibition and non-enzymatic glycation inhibitory effects.
New, C.Y., Mohammed, A.S., Abdul Rahman, R. and Son, R.
Published: 9 MAY 2018 | https://doi.org/10.26656/fr.2017.2(4).E01
New et al. studied the survivability of Salmonella spp. and STEC O157 in microwave-heated ready-to-eat foods and estimated the foodborne incidence risk of consumption.
Septiana, A.T., Sitoresmi, I. and Dewi, P.S.
Published: 9 MAY 2018 | https://doi.org/10.26656/fr.2017.2(4).030
The sensory evaluation, antioxidant activity and quality of tamarind-turmeric herbal drink in various packaging during refrigeration were studied by Septiana et al.
Somawiharja, Y., Wonohadidjojo, D.M., Kartikawati, M., Suniati, F.R.T. and Purnomo, H.
Published: 9 MAY 2018 | https://doi.org/10.26656/fr.2017.2(4).075
Somawiharja et al. investigated on the indigenous technique of tapping, collecting and processing fresh coconut sap to improve the coconut sugar quality.
*Loong, C.Y.L. and Wong, C. Y. H.
Published: 29 MARCH 2018 | https://doi.org/10.26656/fr.2017.2(4).058
Loong and Wong formulated Chinese steamed bread fortified with green banana flour. The physical properties and consumer acceptability of the newly formulated product at various water content and the addition of coffee flavouring was studied.