Food analysis

All Items

• Characteristics of Dabai (Canarium odontophyllum) Seed Fat Fractions Produced from Solvent Fractionation

  Norazlina Mohammad Ridhwan, Anis Suhaila Muhammad Sofian, Hasmadi Mamat, Ahmad Hazim Abdul Aziz, Wolyna Pindi, Md Jahurul Haque Akanda

  34-44

• Comparison of selected nutritional analysis of goat and cow milk kefir using Indonesian kefir grains

  Ahmad Izzat Muhammed Jaini, Nurul'Azah Mohd Yaakub, Mohamad Zaihan Zailan, Norliza Binti Julmohammad

  114-119

• Composite Flour as An Innovative Food Ingredient in Bakery Products: A Review

  Hasmadi Mamat, Syaidahtull Naseha Ibrahim, Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Rovina Kobun, Wolyna Pindi, Hui Yin Fan, Jumardi Roslan, Norazlina Mohammad Ridhwan, Sylvester Mantihal, Mohd Khairi Zainol, Nicky Rahmana Putra

  11-24

• Phytochemical screening and antioxidant activity of Tuhau (Etlingera coccinea) rhizome and leaf

  Nur Hanisah Azmi, Farra Ayunie Wafi Azazmi, Mohd Azrie Awang, Siti Fatimah Md.-Isa, Nor Azizun Rusdi

  50-60

• Sensory Evaluation of Smoked Sardine Coated with Local Spices

  Mohd Azie Awang, Nurufairah Uslee

  94-100

• The Physicochemical Properties and Consumer Preferences of Three Popular Durian Varieties Cultivated in Pahang

  Soo Chin Lim, Nurul Hanisah Juhari, Ola Lasekan, Mohd Sabri Pak Dek, Noor Hadzuin Nik Hadzir

  119-128

• Utilization of Black Rice (Oryza sativa L. Indica) and Black Soybean (Glycine max L. Merr) in the Production of Protein- and Fiber-Rich Breakfast Flakes for School-Age Children

  Fania Dian Setiani, Ahmad Sulaeman, Zuraidah Nasution, Syifa Qolbiyah Nasir

  25-33