An overview of the role of lactic acid bacteria in fermented foods and their potential probiotic properties by Kho, Hui Min, Fan, Hui Yin, Zarina Amin, Rachel Fran Mansa, Wong, Clemente Michael, Vui Ling

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Properties and characteristics of salmon frame protein isolate films influenced by glycerol and squalene by Nilsuwan, K., Widyanti, N., Prodpran, T., Benjakul, S., de la Caba, K.

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Structural and functional properties of major ingredients of biscuit by Hasmadi Bin Mamat, Hill, S. E.

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Physicochemical properties of egg yolk powder from eggs of different types of bird by Lim, Jing Wei, Abbas F.M. Alkarkhi, Nurul Huda

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Physicochemical properties and storage stability of lemon slices (citrus limon) dried with oven and cabinet dryer by Siti Faridah Mohd Amin, Chan, Xin Yu, Hasdarahayu Mohd Hassan, Mohammad Zuhaili Abdul Hari, Siti Nor Bayaah Ahmad

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Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.)... by Siti Faridah Mohd Amin, Roselina Karim, Yus Aniza Yusof, Kharidah Muhammad

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Physicochemical properties of Saba banana (musa acuminata x balbasiana) alginate starch biofilm reinforced with orange peel extracts and its application on lady finger banana by Nuraqilah Syamimi Mat Jauilah, Xia, Felicia Ling Wen, Hasmadi Mamat, Maftuch, Rahmi Nurdiani, Kobun Rovina, Ahmad Hazim Abdul Aziz, Luh Suriati

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Thermal, flammability, and antimicrobial properties of arrowroot (Maranta arundinacea) fiber reinforced arrowroot starch biopolymer composites for food packaging applications by Tarique, Jamal, Salit, Mohd Sapuan, Khalina, Abdan, Ilyas, R. A., Zainudin, Edi Syams

Effect of thymol on properties of bionanocomposites from poly (lactic acid)/poly (butylene succinate)/nanofibrillated cellulose for food packaging application by Zabidi, Nurul 'Afifah, Zainal, Nur Najiha, Mohamed Amin Tawakkal, Intan Syafinaz, Mohd Basri, Mohd Salahuddin, Ariffin, Siti Hajar, Naim, Mohd Nazli

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Properties of hydrolysed collagen from the skin of milkfish (Chanoschanos) as affected by different enzymatic treatments by Umi Hartina Mohamad Razali, Qhairul Annuar, Nor Qhairul Izzreen Mohd Noor, Hasmadi Mamat

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3D food printing of as the new way of preparing food: A review by Sylvester Mantihal, Rovina Kobun, Boon-Beng Lee

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Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf-life of... by Oladipupo Odunayo Olatunde, Soottawat Benjakul, Nurul Huda, Bin Zhang, Shanggui Deng

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The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter by Wan Rosli, W. I., Nor Maihiza, M. S., Raushan, M.

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3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients by Pant, Aakanksha, Lee, Amelia Yilin, Karyappa, Rahul, Lee, Cheng Pau, An, Jia, Hashimoto, Michinao, Tan, U-Xuan, Wong, Gladys, Chua, Chee Kai, Zhang, Yi

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Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder by Saad A. D. Sifat, Anuva T. Trisha, Nurul Huda, Wahidu Zzaman, Norliza Julmohammad

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Effect of red palm oil and extra virgin coconut oil on physicochemical and gelation properties of threadfin bream surimi by Maimanah-Faizah I., Ismail-Fitry, M. R., Nor-Khaizura, M. A. R., Nor Qhairul Izzreen Mohd Noor, Rozzamri, A.

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Optical parameters in food and agricultural processing by Mohd Ali, Maimunah, Hashim, Norhashila, Bejo, Siti Khairunniza, Shamsudin, Rosnah

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Istihalah contention in halal food ingredients by H., Ab. Rahim, Hadijah, Ahmad, Mohd Hairul, Ab. Rahim

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Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils by Wan Rosli, W. I., Babji, A.S., Aminah, A., Foo, S. P., Abd. Malik, O.

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Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty by Wan Rosli, W. I., Solihah, M.A.

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