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Product development

“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

Keywords: Dehydration, Functional food, Mulberry, Product development, Sensory evaluation

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

Joseph Runyogote

Int. J. Microbiol. & Mycol. 19(3), 1-18, September 2024.

Keywords: Chemical analysis, Dried fruits, Fruits leather, Microbiological analysis, Product development

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

Keywords: Acceptability, Anchovy, Anchovy mix, Authentic Filipino seasoning, Product development

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

Keywords: Acceptability, Annona muricata, Product development, Soursop, Syrup

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