LETTERS IN FOOD RESEARCH Volume 2, Issue 1 January 2026 |
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Evaluating antioxidant and antimicrobial potentials of banana peel and moringa leaf eco-enzymes
Mohd Karibi, S.N.F., Che Aznan, U.N., Mohamad, N.I.A., Ariffin, S.A. and Musa, N.
Available Online: 15 September 2025 | http://doi.org/10.26656/lfr.2.e25063
This study compared eco-enzymes derived from banana peels (EEBP) and moringa leaves (EEML) under identical fermentation conditions.
Mohd Karibi, S.N.F., Che Aznan, U.N., Mohamad, N.I.A., Ariffin, S.A. and Musa, N.
Available Online: 15 September 2025 | http://doi.org/10.26656/lfr.2.e25063
This study compared eco-enzymes derived from banana peels (EEBP) and moringa leaves (EEML) under identical fermentation conditions.
Optimization of collagen tripeptide gummy candy using kappa and iota carrageenan gelling agents
Luthfi, S.A., Agung, N.A.S., Darsih, C., Pawestri, S.A., Rumiyati and Laksitorini, M.D.
Available Online: 20 September 2025 | http://doi.org/10.26656/lfr.2.e25068
This study evaluated the effects of varying ratios of kappa- and iota-carrageenan on the physical and sensory properties of collagen tripeptide gummy candy, aiming to determine the optimal composition.
Luthfi, S.A., Agung, N.A.S., Darsih, C., Pawestri, S.A., Rumiyati and Laksitorini, M.D.
Available Online: 20 September 2025 | http://doi.org/10.26656/lfr.2.e25068
This study evaluated the effects of varying ratios of kappa- and iota-carrageenan on the physical and sensory properties of collagen tripeptide gummy candy, aiming to determine the optimal composition.
Optimization of functional wheat-based bread formulation using mixture response surface methodology
Ibidapo, O.P., Henshaw, F.O. and Shittu, T.A.
Available Online: 12 October 2025 | http://doi.org/10.26656/lfr.2.e25070
This study showed the potential of wheat, malted millet, and okara flour blends in the development of functional bread with acceptable sensorial qualities, and enhanced antioxidant properties.
Ibidapo, O.P., Henshaw, F.O. and Shittu, T.A.
Available Online: 12 October 2025 | http://doi.org/10.26656/lfr.2.e25070
This study showed the potential of wheat, malted millet, and okara flour blends in the development of functional bread with acceptable sensorial qualities, and enhanced antioxidant properties.
Distribution, concentration, and risk assessment of trace metals in surface water of Gazipur, Bangladesh
Akter, M., Hosen M.A. and Islam, M.M.
Available Online: 18 October 2025 | http://doi.org/10.26656/lfr.2.e25071
The purpose of this research was to evaluate the contamination levels and ecological risks of TTMs in the surface water of the Gazipur industrial area, a tropical urban region of Bangladesh.
Akter, M., Hosen M.A. and Islam, M.M.
Available Online: 18 October 2025 | http://doi.org/10.26656/lfr.2.e25071
The purpose of this research was to evaluate the contamination levels and ecological risks of TTMs in the surface water of the Gazipur industrial area, a tropical urban region of Bangladesh.
Formulation and evaluation of plant-based burger patty incorporated with Gracilaria changii
Elango, D.D. and Abu Bakar, M.F.
Available Online: 9 November 2025 | http://doi.org/10.26656/lfr.2.e25077
This study developed a plant-based burger patty incorporating Gracilaria changii to enhance its nutritional and functional properties.
Elango, D.D. and Abu Bakar, M.F.
Available Online: 9 November 2025 | http://doi.org/10.26656/lfr.2.e25077
This study developed a plant-based burger patty incorporating Gracilaria changii to enhance its nutritional and functional properties.