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FOOD RESEARCH Volume 3, Issue 1 February 2019 |
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Mini Review
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Antibacterial potential of catechin of tea (Camellia sinensis) and its applications
Rahardiyan, D. Available Online: 3 JULY 2018 |
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The review explains on the potentiality of tea catechins for antibacterial properties and its application in food products as an organic antimicrobial agent
Full Papers
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Antioxidant and antimicrobial activity of lemuni noodle
Syahirah, J. and Rabeta, M.S. Available Online: 17 JUNE 2018 |
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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.
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Primary and secondary antioxidant activities of nine edible mushrooms species
Muhammad Ezzudin, R., Rabeta, M.S., Shaida Fariza, S., Leong Ooi, K. and Nurul Shafiqah, H. Available Online: 22 JUNE 2018 |
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Muhammad Ezzudin et al. studied on the primary and secondary antioxidants of the nine different edible mushrooms.
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Occurrence and antibiotic resistance of Salmonella spp. in raw beef from wet market and hypermarket in Malaysia
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. Available Online: 25 JULY 2018 |
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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.
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Prevalence and antibiotic profile of Shiga-toxin producing Escherichia coli and Escherichia coli O157: H7 in beef and buffalo.
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. Available Online: 9 SEPTEMBER 2018 |
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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.
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Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage)
Nur Liyana, N., Nor-Khaizura, M.A.R. and Ismail-Fitry, M.R. Available Online: 28 SEPTEMBER 2018 |
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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.
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Effect of sunlight on the physicochemical properties of refined bleached and deodorized palm olein
Tonfack Djikeng, F., Womeni, H.M., Kingne Kingne, F., Karuna, M.S.L., Rao, B.V.S.K. and Prasad, R.B.N. Available Online: 28 SEPTEMBER 2018 |
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Sunlight was proven by Tonfack Djikeng et al. to significantly reduced the quality of refined bleached and deodorized palm olein.
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Tempeh consumption enhanced beneficial bacteria in human gut
Stephanie, Kartawidjajaputra, F., Silo, W., Yogiara, Y. and Suwanto, A. Available Online: 5 OCTOBER 2018 |
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Stephanie et al. evaluated on the benefits of continuous tempeh consumption to the human gut.
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The effect of fermentation period on physicochemical properties of Lactobacillus casei fermented sweet corn meal (Zea may saccharate Sturt)
Anasiru, M.A., Ntau, L., Sumual, M.F., Assa, J. and Labatjo, R. Available Online: 18 OCTOBER 2018 |
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Sweet corn meal fermented with Lactobacillus casei were fermented at different periods and evaluated for its physicochemical properties by Anasiru et al.
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Effect of adjunct inoculation of Lactobacillus plantarum BS and Pediococcus acidilactici 3G3 on the microbiological, physicochemical and sensory properties of fermented carabeef (pindang damulag)
Balmori, V.L., Dizon, E.I., Barrion, A.S.A. and Elegado, F.B. Available Online: 18 OCTOBER 2018 |
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The microbiological, physiochemical and sensory characteristics of fermented carabeef (pindang damulag) 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.
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Improving meatball quality using different varieties of rice bran as natural antioxidant
Kartikawati, M. and Purnomo, H. Available Online: 14 NOVEMBER 2018 |
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Kartikawati and Purnomo developed meatball using varieties of rice bran to improve the quality and becoming a natural antioxidant food.
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Effect of different extraction solvents on the phenolic content and antioxidant activity of turmeric (Curcuma longa) from South-West Region, Cameroon
Array, E.J., Tonfack Djikeng, F., Kingne Kingne, F.,Kinge, E.E. and Womeni, H.M. Available Online: 6 NOVEMBER 2018 |
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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.
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