Daucus carota L., is a highly nutritious and bioactive root vegetable that is prominent worldwide. A crop with a broad range of phenotypic diversity is carrots, which can vary in size, shape, color, and other characteristics. However, the purpose of this study was to investigate...
Open access
Research Article10.9734/ajmah/2026/v24i51390
Saiful Bahri, S., Muhammad Shafeq, A. B., Hasnisa, H., Syahida, M. & Nur Ilida, M.·Asian Food Science Journal·2025
Red pitaya fruit consider as attractive colour fruits since it contains bright dark colour with good taste. Many products can be produced from red pitaya such as confectionery, beverage, powder and bakery products. The attractive colour and the nutritional content possess in pita...
Open access
Research Article10.9734/afsj/2025/v24i12842
Curd is a traditional food which is high in nutrition and helps in boosting immunity. Curd has-been consumed worldwide and has health gut bacteria that fights against harmful pathogenic bacteria. Curd is coagulated using milk. Since some people experience lactose intolerance, pla...
Open access
Research Article10.9734/mrji/2025/v35i61587
Zuwariah Ishak, Syahida Maarof, Nur Ilida Mohamad, Norzaleha Kasim & Nik Mohd Faiz Che Mohd Noor·Asian Food Science Journal·2024
Aims: The purpose of this study was to evaluate pineapple-spice beverages for their potential health benefits and assess their consumer acceptance. Fortifying fruit beverages with spices can enhance their nutritional and health benefits, making them effective carriers for deliver...
Open access
Research Article10.9734/afsj/2024/v23i12757
Aims: The aim of this research was to determine the best percentage of adding red ginger to salted eggs based on physicochemical quality and organoleptic quality using the dry salting method. Study Design: This research used was a laboratory experimental design with a Completely...
Open access
Research Article10.9734/afsj/2024/v23i7729
Urinary infections constitute a public health problem today and the responsible germs increasingly express their strong resistance to common antimicrobials. The use of plants or plant products in fight against these pathologies are considered to be a goood alternative. The object...
Open access
Research Article10.9734/mrji/2024/v34i71463
Shinta April Mei Tanti, Nurul Hidayah, Anif Mukaromah Wati & Premy Puspitawati Rahayu·Asian Food Science Journal·2024
Aims: This study aims to analyze syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity of yogurt set added with Dracaena angustifolia leaves (DAL) extract. Study Design: The research used a factorial expe...
Open access
Research Article10.9734/afsj/2024/v23i5714
Yahaya, L. E., Igbinadolor, R. O., Okunade, F. A., Ajewole, A. O., Atanda J. F., Jayeola, C. O., Olorundare B. O. & Mustapha K.·Asian Food Science Journal·2024
Due to its functional advantages in addition to its flavor, tea's product diversification has grown in popularity and customer acceptability. In this study, different green tea blends with different amounts of cinnamon, lemon, and ginger (0–30%) were developed. The tea blends' co...
Open access
Research Article10.9734/afsj/2024/v23i3704
The study aims to determine a gelatin-xylitol edible film with the addition of butterfly pea extract (Clitoria ternatea L) using the Microwave Assisted Extraction method with optimal physical characteristics of the edible film. The research method uses the experimental method wit...
Open access
Research Article10.9734/afsj/2023/v22i9660
Fresh leaves of Erigeron floribundus were obtained, and its ethanolic extract was assessed for antimicrobial, antioxidant-free radical scavenging activity as well as phytochemical constituents. Hemolytic activities were also screened to know whether the extract will lyse the bloo...
Open access
Research Article10.9734/mrji/2022/v32i91345
Aims: This research aims to study the process of making Caulerpa seaweed flour and extract; analyzed the antioxidant activity and inhibitory antibacterial activity of Caulerpa flour. Study Design: The experimental design used in the first stage is the T-test by comparing the two...
Open access
Research Article10.9734/afsj/2022/v21i11596
A. O. Akinwumi, C. O. Olagoke, S. J. Ayoola, A. K. Ola, R. A. Atandah, B. S. Olawuyi, O. O. Olatunji & A. A. Odunsi·Asian Food Science Journal·2022
Consumer awareness and health consciousness has resulted in the use of natural additives or alternative methods to extend shelf life and improve food safety. The present study evaluated the quality and shelf-life of lamb meat sausage prepared with different natural antioxidants....
Open access
Research Article10.9734/afsj/2022/v21i10608
In Chad, enteric fever remains a major public health problem where it is still endemic due to the precariousness of life hygiene combined with the abusive and inappropriate use of antibiotics. Objective: The aim of this work was to evaluate the in vitro antisalmonella and antioxi...
Open access
Research Article10.9734/mrji/2022/v32i130366
Background: The authors had a research interest in antiaging, oxidation and antioxidants, and determined that lipids are some of the more common raw materials in foods, cosmetics, and in humans, and would be an area to explore autoxidation, whether in retarding spoilage, or to sl...
Open access
Research Article10.9734/ajmah/2022/v20i430457
Fabrice Tonfack Djikeng, Serge Eric Ngangoum, Aduni Ufuan Achidi, Ophelie Leonce Bidias à Koul, Erika Audrey Eyoum Alima & Bernard Tiencheu·Asian Food Science Journal·2022
Aims: This study was conducted in order to evaluate the synergistic effect of the ethanolic extract and powder of cloves buds (Syzygium aromaticum) with vitamin E in delaying cotton seed oil oxidation during frying of plantain chips. Study design: Purchase of clove buds, cleanin...
Open access
Research Article10.9734/afsj/2022/v21i230409