Volume 3, Issue 1
February 2019
Rahardiyan, D.
Published: 3 JULY 2018 | https://doi.org/10.26656/fr.2017.3(1).097
The review explains on the potentiality of tea catechins for antibacterial properties and its application in food products as an organic antimicrobial agent
Syahirah, J. and Rabeta, M.S.
Published: 3 JULY 2018 | https://doi.org/10.26656/fr.2017.3(1).090
Lemuni, known as five-leaved chaste tree (Vitex negundo Linn.) is a popular ingredient used in Malaysian cuisine. Syahirah and Rabeta investigated the antioxidant and antimicrobial properties of noodles made using lemuni leaves.
Muhammad Ezzudin, R., Rabeta, M.S., Shaida Fariza, S., Leong Ooi, K. and Nurul Shafiqah, H.
Published: 22 JUNE 2018 | https://doi.org/10.26656/fr.2017.3(1).077
Muhammad Ezzudin et al. studied on the primary and secondary antioxidants of the nine different edible mushrooms.
Tan, C.W., Noor Hazirah, M.Z., Shu’aibu, I., New, C.Y., Malcolm, T.T.H., Thung, T.Y., Lee, E., Wendy, R.D., Nuzul, N.J., Noor Azira, A.M., Ungku Fatimah, U.Z.A., Rukayadi, Y., Rinai, R. and Son, R.
Published: 25 JULY 2018 | https://doi.org/10.26656/fr.2017.3(1).202
Tan et al. studied on the occurrence of Salmonella spp. In raw beef from wet market and hypermarket in Malaysia. The antibiogram profile of the isolates were created to monitor to spread of antibiotic resistance.
Kwan, S.Y., Chang, W.S., Loo, Y.Y., Nordin, Y., Tan, C.W., Kuan, C.H., New, C.Y., Lee, E., Nor-Khaizura, M.A.R. and Son, R.
Published: 9 SEPTEMBER 2018 | https://doi.org/10.26656/fr.2017.3(1).218
Kwan et al. investigated on the prevalence of Shiga-toxin producing Escherichia coli and E. coli O157: H7 in beef and Indian buffalo. The antibiotic profile of the isolates were also created.
Nur Liyana, N., Nor-Khaizura, M.A.R. and Ismail-Fitry, M.R.
Published: 28 SEPTEMBER 2018 | https://doi.org/10.26656/fr.2017.3(1).217
Keropok Lekor (Malaysian fish sausage) was produced using different high protein legume flours by Nur Liyana et al. The products were then evaluated for its physicochemical and sensory properties.
Tonfack Djikeng, F., Womeni, H.M., Kingne Kingne, F., Karuna, M.S.L., Rao, B.V.S.K. and Prasad, R.B.N.
Published: 28 SEPTEMBER 2018 | https://doi.org/10.26656/fr.2017.3(1).209
Sunlight was proven by Tonfack Djikeng et al. to significantly reduced the quality of refined bleached and deodorized palm olein.
Stephanie, Kartawidjajaputra, F., Silo, W., Yogiara, Y. and Suwanto, A.
Published: 14 NOVEMBER 2018 | https://doi.org/10.26656/fr.2017.3(1).230
Stephanie et al. evaluated on the benefits of continuous tempeh consumption to the human gut.
Anasiru, M.A., Ntau, L., Sumual, M.F., Assa, J. and Labatjo, R.
Published: 18 OCTOBER 2018 | https://doi.org/10.26656/fr.2017.3(1).230
Sweet corn meal fermented with Lactobacillus casei were fermented at different periods and evaluated for its physicochemical properties by Anasiru et al.
Balmori, V.L., Dizon, E.I., Barrion, A.S.A. and Elegado, F.B.
Published: 29 OCTOBER 2018 | https://doi.org/10.26656/fr.2017.3(1).221
The microbiological, physiochemical and sensory characteristics of fermented carabeef (pindang damulaq) were studied by Balmori et al. The carabeef was inoculated either singly or jointly with Lactobacillus plantarum BS and Pediococcus acidilactic 3G3 to optimize the nutritional and sensory properties.
Kartikawati, M. and Purnomo, H.
Published: 14 NOVEMBER 2018 | https://doi.org/10.26656/fr.2017.3(1).220
Kartikawati and Purnomo developed meatball using varieties of rice bran to improve the quality and becoming a natural antioxdiant food.
Array, E.J., Tonfack Djikeng, F., Kingne Kingne, F.,Kinge, E.E. and Womeni, H.M.
Published: 27 NOVEMBER 2018 | https://doi.org/10.26656/fr.2017.3(1).227
The effects of different extraction solvents on the phenolic content and antioxidant activity of turmeric (Cucurma longa) from Cameroon were studied by Array et al.