LETTERS IN FOOD RESEARCH Volume 1, Issue 2 May 2025 |
|
Physico-chemical and sensory characterization of fresh cheeses
Sulejmani, E. and Amedi, A.
Available Online: 1 May 2025 | http://doi.org/10.26656/lifr.1.e25021
Sulejmani, E. and Amedi, A.
Available Online: 1 May 2025 | http://doi.org/10.26656/lifr.1.e25021
Sulejmani and Amedi discuss the examination of the production technology, chemical composition, and sensory properties of three types of whey cheeses.
Review on the scenario of Campylobacter in Malaysia
Premarathne, J.M.K.J.K. and Satharasinghe, D.A.
Available Online: 14 May 2025 | http://doi.org/10.26656/lifr.1.e25016
Premarathne, J.M.K.J.K. and Satharasinghe, D.A.
Available Online: 14 May 2025 | http://doi.org/10.26656/lifr.1.e25016
The review covers the occurrences and information on Campylobacter in Malaysia.
Effect of konjac concentration on physicochemical and sensory properties of snake fruit jelly drink
Dhea, A., Trisnawati, C.Y. and Srianta, I.
Available Online: 23 May 2025 | http://doi.org/10.26656/lifr.1.e25019
Dhea and team aimed to determine the effect of konjac concentration on the physicochemical and sensory characteristics of snake fruit jelly drinks and to identify the konjac concentration that yields snake fruit jelly drinks with the best sensory evaluation.
Dhea, A., Trisnawati, C.Y. and Srianta, I.
Available Online: 23 May 2025 | http://doi.org/10.26656/lifr.1.e25019
Dhea and team aimed to determine the effect of konjac concentration on the physicochemical and sensory characteristics of snake fruit jelly drinks and to identify the konjac concentration that yields snake fruit jelly drinks with the best sensory evaluation.
Physicochemical properties, antioxidant activity, sugar profile, volatile compounds, and sensory evaluation of water kefir fermented from pineapple juice and pomace at varying fermentation durations
Nur Shazieyah, Z., Siti Hawa, A.B.T., Neneng, W., Norakma, M.N., Siti Rashima, R. and Wan Saidatul Syida, W.K.
Available Online: 10 June 2025 | http://doi.org/10.26656/lifr.1.e25035
This research investigated the effects of different fermentation substrates which is pineapple juice and pineapple pomace and fermentation durations.
Nur Shazieyah, Z., Siti Hawa, A.B.T., Neneng, W., Norakma, M.N., Siti Rashima, R. and Wan Saidatul Syida, W.K.
Available Online: 10 June 2025 | http://doi.org/10.26656/lifr.1.e25035
This research investigated the effects of different fermentation substrates which is pineapple juice and pineapple pomace and fermentation durations.
Purification and characterization of an extracellular protease produced by Pediococcus pentosaceus isolated from fermented foods
Lambuk, F. and Thung, T.Y.
Available Online: 10 June 2025 | http://doi.org/10.26656/lifr.1.e25033
The study aimed to determine the cultivation conditions for optimized protease production by Pediococcus pentosaceus.
Lambuk, F. and Thung, T.Y.
Available Online: 10 June 2025 | http://doi.org/10.26656/lifr.1.e25033
The study aimed to determine the cultivation conditions for optimized protease production by Pediococcus pentosaceus.