Aroma is an important quality factor for unrefined vegetable oils especially the condiment
oils, whose application and acceptability largely depend on their aroma attributes. The ever …

The objective of this study was to investigate the role of yeasts in the wet fermentation of
coffee beans and their contribution to coffee quality using a novel approach. Natamycin (300 …

This study investigates the impact of wet fermentation on flavor volatiles and sensory quality
of coffee beans and beverage. Pulped coffee beans were kept underwater for 36 h before air …

Rambutan seed is usually discarded during fruit processing. However, the seed contains a
considerable amount of crude fat. Hence, the objective of this study was to investigate the fat …

Rambutan, a widely popular tropical fruit, encompasses rich amount of bioactive
compounds. All parts of this plant (leaves, bark, root, fruits, fruit skin, pulp, and seeds) find …

The present study investigated the effect of turning intervals on the composition and thermal
behavior of rambutan seed fat and anti-nutrient content of the seed during rambutan fruit …

Sweatings, the exudates that leach out from fermenting fruits during rambutan fruit
fermentation are considered as a waste by-product and are allowed to be drained off. This …

A novel way to reduce rambutan wastage is to ferment the fruit and valorise the seed post-
fermentation into other food products and ingredients. Hence, the objective of this study was …

The pre‐treatment of oilseeds prior to extraction process may affect oil yield and quality. The
aim of this study was to investigate the effects of two drying methods on rambutan seed fat …

This study aims to investigate the conceptualizations of product development for Thong Pha
Phum GI rambutan based on the perceptions and experiences of various consumer groups …