FOOD RESEARCH Volume 2, Issue 3 June 2018 |
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Review
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Vegetables proteins as potential encapsulation agents: a review
Quintero, J., Rojas, J. and Ciro, G. |
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Quintero et al. presented a review on the recent literature related to vegetable proteins as coating materials in various encapsulation processes.
Full Papers
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Improvement of protein content and effect on technological properties of wheat bread with the addition by cobia (Rachycentron canadum)
Fagundes, G.A., Rocha, M. and Salas-Mellado, M.M. |
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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.
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Influences of nutrition information on fast food consumption among undergraduates
Vijayakumaran, R.K. and Nur Amalina, S. |
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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.
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Frankfurter sausage texture is affected by using isolate, concentrate and flour of Lupinus albus and pork skin proteins
Güemes-Vera, N., Juan, F.Z.M. and Soto, S.S. |
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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.
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Simultaneous multiplex Polymerase Chain Reaction detection of Salmonella spp., Escherichia coli O157, Vibrio parahaemolyticus, Vibrio cholerae, Listeria monocytogenes and Campylobacter spp.
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. |
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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.
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The effectiveness of food handler training programmes in Malaysia and Ireland to prevent foodborne disease
Tirmizi, L.I.T., Son, R., New, C.Y. and Brand, H. |
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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.
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Characteristics of crude cellulose from palm (Elaeis oleifera) midrib by sodium hydroxide pretreatment
Ferdiansyah, M.K., Pranoto, Y. and Marseno, D.W. |
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Ferdiansyah et al. determined the effect of concentration of sodium hydroxide (NaOH) on the physicochemical properties of cellulose powder extracted from palm midrib.
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Development of Chinese steamed bread with Jerusalem artichoke (Helianthus Tuberosus L.) tubers
Laohaprasit, N. and Sricharoenpong, K. |
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Laohaprasit and Sricharoenpong formulated Chinese steamed bread with Jerusalem artichoke tuber (Helianthus Tuberosus L.) powder with the aim to increase the nutritional value of the bread.
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Physicochemical characteristics and sensorial properties of dry noodle supplemented with unripe banana flour
Anggraeni, R. and Saputra, D. |
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Anggraeni and Saputra evaluated on the physicochemical and sensory properties of noodles formulated with unripe banana flour.
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Microbiological, chemical and nutritional quality and safety of salted cured fishery products from traditional dry fish processing plants in the Sultanate of Oman
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. |
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The quality and safety of dry fish products produced by traditional fish drying in Oman were evaluated by Aliya et al.
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Evaluation of pretreatment on osmo-dried coconut properties and its impact on quinoa dessert
Jariyawaranugoon, U. |
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The quality of coconut slices produced by the osmotic dehydration was evaluated by Jariyawaranugoon to be incorporated as a new dessert.
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Organoleptic analysis of different composition of fruit juices containing wheatgrass
Hasani, A. Kongoli, R. and Beli, D. |
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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.
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