Abstract Background Rambutan (Nephelium lappaceum L.) is an important commercial fruit
in southeast Asia and is gaining more attention in recent years because it is juicy and sweet …

Tropical fruits are of great significance in human diet due to abundant nutritional and
antioxidants components. The processing or consumption of these fruits generates waste …

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

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 …

A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by
drying and roasting, and use the seeds to produce seed powder similar to that of cocoa …

Rambutan has a long history not only as a delicious and succulent fruit, but also as a
traditional medicine. Rambutan is a good source of natural sugars, potassium, calcium and …

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 …

Rambutan seed waste has become a noteworthy problem in rambutan canning industry that
need to be solved. Previous finding showed that rambutan seed could be utilized by …

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 …