Volume 3, Issue 6
December 2019 (In progress)
A review of culture-dependent and molecular methods for detection of Salmonella in food safety
Thung, T.Y., Lee, E., Wai, G.Y., Pui, C.F., Kuan, C.H., Premarathne, J.M.K.J.K., Nurzafirah, M., Tan, C.W., Malcolm, T.T.H., Ramzi, O.S.B., Wendy, D.R., New, C.Y. and Son, R.
Available Online: 12 MARCH 2019
In this mini review, Thung et al. elaborated on the methods of detection of Salmonella in food safety.
Nigella sativa oil: physico-chemical properties, authentication analysis and its antioxidant activity
Rohman, A., Lukitaningsih, E., Rafi, M., Nurrulhidayah, A.F. and Windarsih, A.
Available Online: 12 APRIL 2019
Rohman et al. discussed on the authentication analysis of Nigella sativa oil and its physico-chemical properties and antioxidant activity.
Proximate composition, texture analysis and sensory evaluation of keropok lekor formulated with herbs and spices
Zim, A.F.M.I.U., Akter, A., Ali, M.S., Anik, W.A., Ahmed, S. and Zamri, A.I.B.
Available Online: 5 MAY 2019
Zim et al. studied on the proximate composition, texture and sensory evaluation of keropok lekor made with herbs and spices.
Energy contribution of NOVA food groups and socio-demographic determinants of ultra-processed groups among adults in Terengganu, Malaysia
Asma', A., Wan Syakirah Alia, W.M.S., Aziz, Y. and Hayati, M.Y.
Available Online: 15 MAY 2019
Asma' et al. studied on the energy contribution of NOVA food groups and the socio-demographic determinants of ultra-processed groups among adults in Terengganu, Malaysia
Utilization of brown rice powder on the nutritional composition, cooking characteristics and sensory properties of beef patties
Mousavi, L., Nur Farhana, S.M.Z. and Wan Rosli, W.I.
Available Online: 22 MAY 2019
Mousavi et al. studied on the effects of the incorporation of brown rice powder in beef patties based on the nutritional composition, cooking characteristics and sensory properties.