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Research Article | Open Access | 21 Citations

Chemical Composition of Lizardfish Surimi By-Product: Focus on Macro and Micro-Minerals Contents

Abdul Aziz Jaziri^1,2, Rossita Shapawi³, Ruzaidi Azli Mohd Mokhtar⁴, Wan Norhana Md. Noordin ⁵ and Nurul Huda^1*

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DOI : 10.12944/CRNFSJ.9.1.06

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PDF Downloads: 1743

Research Article | Open Access | 21 Citations

α-Glucosidase Inhibitory Effect of Fermented Fruit Juice of Morindacitrifolia L and Combination Effect with Acarbose

Adelina Simamora^1*, Adit Widodo Santoso², Kris Herawan Timotius¹

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DOI : 10.12944/CRNFSJ.7.1.21

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PDF Downloads: 2011

Research Article | Open Access | 21 Citations

Optimization of Extraction Process Parameter for Rice Bran Protein Concentrate and its Utilization in High Protein Biscuit Formulation

Dilruba Akter¹, Rokeya Begum^1*, Md. Nannur Rahman^1,2, Nasim Talukder³, Md. Jahangir Alam¹

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DOI : 10.12944/CRNFSJ.8.2.25

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PDF Downloads: 2323

Research Article | Open Access | 21 Citations

Postharvest Biopreservation of Fresh Blueberries by Propolis-Containing Edible Coatings Under Refrigerated Conditions

Yulian Dimitrov Tumbarski¹*, Mina Mihaylova Todorova², Mariyana Georgieva Topuzova³, Petya Ivanova Georgieva⁴, Nadezhda Traycheva Petkova³ and Ivan Georgiev Ivanov³

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DOI : 10.12944/CRNFSJ.10.1.08

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PDF Downloads: 1481

Research Article | Open Access | 21 Citations

Nutritional Value and Heavy Metals Content of Sea Cucumber Holothuria Scabra Commercially Harvested in Indonesia

Ardi Ardiansyah1¹, Abdullah Rasyid¹, Evi Amelia Siahaan², Ratih Pangestuti^2*and Tutik Murniasih¹

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DOI : 10.12944/CRNFSJ.8.3.09

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PDF Downloads: 2165

Research Article | Open Access | 20 Citations

Enzymatic Hydrolysis of Protein Hydrolysate from Pangasius sp. by-Product using Bromelain

Rahmi Nurdiani^1*, Muhamad Firdaus¹, Asep Awaludin Prihanto¹, Abdul Aziz Jaziri¹, Muhammad Rayhansyah Jati¹, Taufiq Rizki Abdurrahman¹, Syaravina Ifilah¹, Elfriede Rositta Debataraja¹ and Nurul Huda²

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DOI : 10.12944/CRNFSJ.12.1.10

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PDF Downloads: 1701

Research Article | Open Access | 20 Citations

Quality Characteristics of Cookies Produced from Sweet Potato and Wheat Flour Blend Fortified with Brewer’s Spent Grain Flour

Laura C. Okpala*, Purrissima I. Ofoedu

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DOI : 10.12944/CRNFSJ.6.1.12

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PDF Downloads: 2193

Review Article | Open Access | 20 Citations

Reviewing Classical and Molecular Techniques Regarding Profiling of Probiotic Character of Microorganisms

Christos Stefanis¹, Ioanna Mantzourani¹, Stavros Plessas*¹, Athanasios Alexopoulos¹, Alexis Galanis², Eugenia Bezirtzoglou¹, Panagiotis Kandylis³andTheodoros Varzakas³