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Product development

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“Extending Shelf Life of Mulberry Fruit Through Dehydration: Chemical, Microbial, and Sensory Evaluation”

Mary Ann Ysabel Y. Orpilla

Int. J. Biosci.25( 4), 120-128, October 2024.

DOI: http://dx.doi.org/10.12692/ijb/25.4.120-128

Key: Dehydration Functional food Mulberry Product development Sensory evaluation

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Formulation and quality assessment of snacks made from dried mango, pineapple and banana fruits

Joseph Runyogote

Int. J. Micro. Myco.19( 3), 1-18, September 2024.

Key: Chemical analysis Dried fruits Fruits leather Microbiological analysis Product development

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Panlasang Pinoy: Development and acceptability of authentic Filipino seasoning using anchovy (Engraulis spp.)

MA. Dina D. Jimenez

Int. J. Biosci.25( 2), 146-153, August 2024.

DOI: http://dx.doi.org/10.12692/ijb/25.2.146-153

Key: Acceptability Anchovy Anchovy mix Authentic Filipino seasoning Product development

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Development and acceptability of Soursop (Annona muricata) as alternative fruit syrup in food service industry

Michael Bhobet B. Baluyot

Int. J. Biosci.24( 3), 150-156, March 2024.

DOI: http://dx.doi.org/10.12692/ijb/24.3.150-156

Key: Acceptability Annona muricata Product development Soursop Syrup

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