Chemical and sensory evaluations of energy-bar made from purple sweet potatoes and tapioca flour with the addition of Sidempuan salak (Salacca sumatrana (Becc.)) fruit
Siregar, N.S., Julianti, E., Silalahi, J. and Sinaga, H.
Available Online: 3 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).109
Siregar, N.S., Julianti, E., Silalahi, J. and Sinaga, H.
Available Online: 3 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).109
The chemical and sensory evaluations of energy-bar made from purple sweet potatoes and tapioca flour with the addition of Sidempuan salak (Salacca sumatrana (Becc.)) fruit was studied by Siregar et al.
Comparison of heavy metal residue in selected processed canned tomato paste and bottled tomato sauce using atomic absorption spectrometry
Veloo, K.V. and Tan, H.I.
Available Online: 3 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).175
Veloo, K.V. and Tan, H.I.
Available Online: 3 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).175
Veloo and Tan studied on the comparison of heavy metal residue in selected processed canned tomato paste and bottled tomato sauce using atomic absorption spectrometry.
A review of the developed methods for the analysis of lard and pork in food and pharmaceutical products for halal authentication
Prihandiwati, E., Rohman, A., Fadzillah, N.A., Betania, K., Nurani, L.H., Ahda, M., Irnawati, Erwanto, Y., Susanto, Y. and Febrianti, D.R.
Available Online: 3 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).095
Prihandiwati, E., Rohman, A., Fadzillah, N.A., Betania, K., Nurani, L.H., Ahda, M., Irnawati, Erwanto, Y., Susanto, Y. and Febrianti, D.R.
Available Online: 3 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).095
Prihandiwati et al. conducted a review of the developed methods for the analysis of lard and pork in food and pharmaceutical products for halal authentication.
Optimization of the stabilizers and cow milk levels for the production of camel milk-based yogurt using response surface methodology
Hamad, E.M. and Musa, K.H.
Available Online: 3 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).260
Hamad, E.M. and Musa, K.H.
Available Online: 3 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).260
Hamad and Musa optimized the stabilizers and cow milk levels for the production of camel-milk based yogurt using response surface methodology.
Chemical compositions and sensory characteristics of sports drinks formulated from Salacca sumatrana (Becc.) fruit
Siregar, N.S. and Sari, R.M.
Available Online: 8 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).169
Siregar, N.S. and Sari, R.M.
Available Online: 8 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).169
Siregar and Sari studied the chemical compositions and sensory characteristics of sports drinks formulated from Salacca sumatrana (Becc.) fruit.
Investigation of volatile compounds of Liberica coffee beans fermented at varying degrees of roasting
Wibowo, N.A., Mangunwardoyo, W., Santoso, T.J. and Yasman
Available Online: 8 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).484
Wibowo, N.A., Mangunwardoyo, W., Santoso, T.J. and Yasman
Available Online: 8 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).484
Wibowo et al. investigated the volatile compounds of Liberica coffee beans fermented at varying degrees of roasting.
Physicochemical characteristics of tannia cocoyam (Xanthosoma sagittifolium) corm flour compared to flours and starches of other grains and tubers
Krisbianto, O. and Minantyo, H.
Available Online: 8 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).226
Krisbianto, O. and Minantyo, H.
Available Online: 8 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).226
The physicochemical characteristics of tannia cocoyam (Xanthosoma sagittifolium) corm flour compared to flours and starches of other grains and tubers were evaluated by Krisbianto and Minantyo.
Antioxidant and toxicity activities of kayu manis hutan (Cinnamomum iners Reinw. Ex Blume Laureceae) leaf extracts
Padzil, K.N.M., Rukayadi, Y., Abas, F., Sanny, M. and Abdul-Mutalib, N.A.
Available Online: 8 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).365
Padzil, K.N.M., Rukayadi, Y., Abas, F., Sanny, M. and Abdul-Mutalib, N.A.
Available Online: 8 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).365
Padzil et al. evaluated the antioxidant and toxicity activities of kayu manis hutan (Cinnamomum iners Reinw. Ex Blume Laureceae) leaf extracts
The application of FTIR spectra coupled with chemometrics for analysis of lard in food products for halal authentication: a mini review
Nurani, L.H., Guntarti, A., Lestari, D., Wirnawati, Rohman, A. and Windarsih, A.
Available Online: 13 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).489
Nurani, L.H., Guntarti, A., Lestari, D., Wirnawati, Rohman, A. and Windarsih, A.
Available Online: 13 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).489
Nurani et al. review the application of FTIR spectra coupled with chemometrics to analyse lard in food products.
Halal products in Malaysia: a bibliometric analysis
Fadhlina, A. and Nor, M.M.
Available Online: 13 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).305
Fadhlina, A. and Nor, M.M.
Available Online: 13 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).305
Sensory profile and consumer perception of plant-based non-dairy milk jellies
Ratchapakdee, P., Akrawutpornpat, S. and Akesowan, A.
Available Online: 13 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).259
Ratchapakdee, P., Akrawutpornpat, S. and Akesowan, A.
Available Online: 13 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).259
The effect of concentration on rheological properties of sago (Metroxylon sagu) starch
Udomrati, S., Tungtrakul, P., Lowithun, N. and Thirathumthavorn, D.
Available Online: 13 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).215
Udomrati, S., Tungtrakul, P., Lowithun, N. and Thirathumthavorn, D.
Available Online: 13 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).215
The effect of concentration on rheological properties of sago (Metroxylon sagu) starch was studied by Udomrati et al.
Chemical and sensory properties evaluations in sea salt fortified with Moringa oleifera leaf extract
Efendy, M., Triadjie, H., Kartika, A.G.D., Pratiwi, W.S.W. and Jain, S.
Available Online: 15 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).466
Efendy, M., Triadjie, H., Kartika, A.G.D., Pratiwi, W.S.W. and Jain, S.
Available Online: 15 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).466
Effendy et al. characterized the chemical and sensory properties of Moringa oleifera leaf extract fortified with sea salt.
The effect of vacuum-packaging on nutrient and Salmonella growth of sautéed vegetables
Sefrina, L.R. and Fikri, A.M.
Available Online: 15 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).396
Sefrina, L.R. and Fikri, A.M.
Available Online: 15 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).396
Sefrina and Fikri studied the effect of vacuum-packaging on nutrient and on the growth of Salmonella of sautéed vegetables
Factors influencing microbiological, physicochemical quality, and yield of dry-aging beef
Hanagasaki, T.
Available Online: 15 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).223
Hanagasaki, T.
Available Online: 15 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).223
Hanagasaki evaluated on the factors influencing microbiological, physicochemical quality and yield of dry-aging beef.
Antioxidant activities of lemon and mandarin peel extracts as natural preservatives in ghee (butter oil) stored at different storage temperatures
Darwish, A.M.
Available Online: 15 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).280
Darwish, A.M.
Available Online: 15 MAY 2024│https://doi.org/10.26656/fr.2017.8(3).280
Darwish evaluated the antioxidant activities of lemon and mandarin peel extracts as natural preservatives in ghee (butter oil) stored at different storage temperatures.