CURRENT ISSUES

(11 record(s) found)

Journal VolumeTitleAuthorsArticle YearKeywordsView PDFView CountDownload PDFDownload Count
Volume 15(2)/2023COMPARATIVE METAGENOMIC PROFILING OF SOIL MICROBIOMES IN LOW AND HIGH YIELDING COCOA TREES ASSOCIATED WITH FARM MANAGEMENT PRACTICESRahman M. Z. A, Norasekin T., Ishak Z., Lea J., Roslina M.S., and Fisal A.2023Metagenomics, soil microbiome, farm management. View 207 Download 1
Volume 15(2)/2023FEASIBILITY STUDY OF OCHRATOXIN A REFERENCE MATERIAL PRODUCTION AND IDENTIFICATION USING LIQUID CHROMATOGRAPHY MASS SPECTROMETRYBadrul Hisyam Zainudin, Amira Syafiqah Harith, Aznie Aida Ahmad, Suzannah Sharif, Muhd Fauzi Safian2023Reference material, Ochratoxin A, Cocoa beans, Food safety, LC-MS/MS View 222 Download 5
Volume 15(2)/2023EFFECT OF DIFFERENT POD STORAGE AND FERMENTATION DURATION USING SHALLOW BOX ON AROMA COMPOUND IN THE DRIED COCOA BEANSKhairul Bariah S., Fadzillah A., Husin S.2023Cocoa, shallow box fermentation, aroma, pod storage, duration View 189 Download 11
Volume 15(2)/2023APPLICATION OF GC/MS AND E-NOSE TECHNOLOGY FOR SPECIAL COCOA FLAVOR PROFILING IN MALAYSIAN DRIED COCOA BEANSMohd Zaini bin Nanyan, Nuraziawati binti Mohd Yazik, Albert Ling Sheng Chang, Zainal bin Baharum, Saiful Nizam bin Tajuddin, Muhammad Sharfi bin Najib, Nik Fatin Nabila Muhammad Nordin, Suhaimi Mohd Daud, Mohamed Yusof Ishak2023Sensory, cocoa flavor, cocoa compound, microanalysis, chocolate, specialty flavor View 206 Download 4
Volume 15(2)/2023EXTRACT OPTIMIZATION AND FTIR SPECTROSCOPIC OF PECTIN FROM COCOA POD HUSK VIA MICROWAVE-ASSISTED STUDYNorliza Abdul Wahab, Alyaa Nurathirah Abdul Halim2023microwave-assisted extraction; pectin yield; cocoa pod husk; FTIR; central composite design View 204 Download 6
Volume 15(2)/2023VOLATILE COMPOUNDS FROM THEOBROMA BICOLOR L.Samuel Yap Kian Chee, Nur Azilah Abdullah, Nor Haslita Ibrahim2023Cocoa, bicolor, volatile compounds, head space GCMS View 152 Download 0
Volume 15(2)/2023PHYSICOCHEMICAL, TOTAL PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY, AND SENSORY ACCEPTABILITY OF MILK AND DARK CHOCOLATES FILLED WITH SACHA INCHI GANACHEIzzreen Ishak, Sam Khai Ly, Johari Khaironi, Fisal Ahmad, Noor Soffalina Sofian Seng, Maaruf Abd Ghani2023Dark chocolate, milk chocolate, sacha inchi ganache, antioxidant activity, sensory acceptability View 200 Download 6
Volume 15(2)/2023PRELIMINARY STUDY OF BIOACTIVE PROTEIN HYDROLYSATE FROM COCOA POD HUSKHannim, H. H. and Mohamat Yusof M.2023Antimicrobial, Antioxidant, Bioactives peptide, Cocoa pod husk, Protein View 193 Download 2
Volume 15(2)/2023DETERMINATION OF THE COCOA BUTTER LIQUID SOAP SHAMPOO FORMULA USING RESPONSE SURFACE METHODOLOGY EXPERIMENTAL DESIGNAzila Abdul Karim, Nur Azilah Abdullah and Nurul Amisha Abdul Mutalib2023Cocoa butter liquid soap, surfactant, shampoo, product development View 167 Download 5
Volume 15(2)/2023PRELIMINARY STUDIES ON PHYSIOCHEMICAL CHARACTERIZATION OF ENCAPSULATED COCOA POWDERMuhammad Bilal Muslim, Armizan Che Men2023Cocoa Powder, Microencapsulation, Physiochemical, Bulk Density, Hygroscopicity View 271 Download 9
Volume 15(2)/2023FRONTIER IN MICROENCAPSULATING TECHNOLOGY RESEARCH IN COCOA: A SCOPING REVIEWMuhammad Bilal Muslim, Mohd Noor Afiq Ramlee2023Theobroma cacao; PRISMA; Scoping Study; Web of Science; Microencapsulation View 235 Download 50