Archives
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March (2025)
Vol. 4 No. 1VOLUME CONTENT
Fermentation for Enhanced Biosynthesis and Bioavailability of Micronutrients, Prebiotics, Bioactive Peptides and Functional Fatty Acids in Food Products
Elicia Jitming Lim, Muhamad Hafiz Abd Rahim -
December (2024)
Vol. 3 No. 1EDITOR'S CHOICE
Synergistic Effect of Different Amounts of Selenomethionine and Encapsulation of Vitamin E and Its Influence in Controlling Vitamin E Release
Nurul Asmak Md Lazim, Nozieana Khairuddin, Ida Idayu Muhamad -
September (2024)
Vol. 2 No. 1EDITOR'S CHOICE
Effects of Acidic Ingredients on the Microbial Quality, Sensory Acceptance and Shelf Life of Chilli Shrimp Paste
Faridah Osman, Mohd Nizam Lani, Nik Hafizah Nik Ubaidillah, Mohd Yahya Fadzli Jusoh, Roshita Ibrahim, Vira Putri Yarlina -
June (2024)
Vol. 1 No. 1EDITOR'S CHOICE
Physicochemical Characteristics of Encapsulated Black Pepper (Piper nigrum L.) Extract: Comparison of Maltodextrin and Gum Arabic Concentrations as Coating Materials
Bambang Nurhadi, Amanda Gavrila, Souvia Rahimah, Mahani, Rudy Adi Saputra