FOOD RESEARCH Volume 2, Issue 4 August 2018 |
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Full Papers
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Quality improvement of traditional rice liquor (srasor) processing in Takeo Province, Cambodia
Chay, C., Dizon, E.I., Elegado, F.B., Norng, C., Hurtada, W.A. and Raymundo, L.C. Available Online: 24 MARCH 2018 |
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Traditional rice liquor (srasor) processing was studied and experimented with modifications by Chay et al. with the purpose to improve the quality of srasor
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Effects of weight and body parts of Siamese catfish (Pangasius hypophthalmus) on the nutritional content
Sudirman, S., Herpandi., Lestari, S.D. and Andayani, W. Available Online: 24 MARCH 2018 |
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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.
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Physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powder
Ahamed, A.R.G.B., Hossain, M.P., Antora, R.A. and Rabeta M.S. Available Online: 6 APRIL 2018 |
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Ahamed et al. compared the physical and functional properties of India squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powder to used as natural emulsifier in food applications.
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Chinese steamed bread fortified with green banana flour
Loong, C.Y.L. and Wong, C. Y. H. Available Online: 29 MARCH 2018 |
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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.
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Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour
Abe-Inge, V., Agbenorhevi, J.K., Kpodo, F.M. and Adzinyo, O. A. Available Online: 6 APRIL 2018 |
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Abe-Inge et al. studied on the effect of different drying techniques on the characteristics of flour produced from African palmyra palm (Borassus aethopium) fruit pulp
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Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread
Hanis-Syazwani, M., Bolarinwa, I.F., Lasekan, O. and Kharidah Muhammad Available Online: 3 APRIL 2018 |
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Hanis-Syazawani et al. studied on the influence of starter culture to ferment rice bran and wheat for sourdough production. The physicochemical properties and physical quality of the sourdough bread were evaluated.
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Influence of gamma irradiation on the colour parameters of dry smoked shrimps (Penaeus notialis)
Akuamoah, F., Odamtten, G.T. and Kortei, N.K. Available Online: 27 APRIL 2018 |
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Akuamoah et al. studied on the influence of gamma irradiation on the colour parameters of dry smoked shrimps (Penaeus notialis) for the possibility of extension of shelf life
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Effects of culinary treatments on lipids quality, proximate composition and mineral content of broilers meat fed with rations supplemented with powders of Camellia sinensis, Annona muricata and Zingiber officinale
Ndomou, S.C.H., Tonfack Djikeng, F., Tiwo, C.T., Teboukeu, G.B. and Womeni, H.M. Available Online: 1 APRIL 2018 |
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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.
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Evaluation of in vitro sucrase Inhibitory and non-enzymatic glycation properties of Ocimum tenuiflorum L. leaves
Antora, R.A., Rabeta, M.S. and Norazatul Hanim, M.R. Available Online: 2 MAY 2018 |
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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.
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Survivability of Salmonella and shiga-toxigenic Escherichia coli (STEC) O157 in microwave heated ready-to-eat (RTE) foods
New, C.Y., Mohammed, A.S., Abdul Rahman, R. and Son, R. Available Online: 9 MAY 2018 |
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New et al. studied on the survivability of Salmonella and STEC O157 in microwave heated ready-to-eat foods and estimated the foodborne incidence risk of consumption.
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Sensory evaluation, antioxidant activity and total of microbial of tamarind-turmeric herbal drink during the storage of refrigerator temperature at various packaging
Septiana, A.T., Sitoresmi, I. and Dewi, P.S. Available Online: 9 MAY 2018 |
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The sensory evaluation, antioxidant activity and quality of tamarind-tumeric herbal drink in various packaging during refrigeration was studied by Septiana et al.
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Indigenous technology of tapping, collecting and processing of coconut (Cocos nucifera) sap and its quality in Blitar Regency, East Java, Indonesia
Somawiharja, Y., Wonohadidjojo, D.M., Kartikawati, M., Suniati, F.R.T. and Purnomo, H. Available Online: 9 MAY 2018 |
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Somawiharja et al. investigated on the indigenous technique of tapping, collecting and processing fresh coconut sap to improve the coconut sugar quality.
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