Vol. 10 No. 2 (2022): Volum 10 -2

Research Articles

• Profiling Tunisian olive oil Consumers based on the Environmental Sustainability value perception Profiling Tunisian olive oil Consumers based on the Environmental Sustainability value perception

  Emna Ouertani, MOHAMED ZIED DHRAIEF

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• Deciphering consumer purchase intention towards red palm oil as functional food: evidence from Malaysia

  Pei-Ting Tai, Yen-Nee Goh, Mao-Seng Ting

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• The effect of transglutaminase on physicochemical, microstructural, and organoleptic properties of low fat karish cheese

  Alzahraa Darwish

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• Comparative study of white LED light and dark condition in domestic refrigerator on reducing postharvest strawberries waste south Brazil

  Tuany Gabriela Hoffmann, Sarah Finardi, Julia Tomazoni de Oliveira, Eduarda Mueller, Sávio Leandro Bertoli , Carolina Krebs de Souza

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• Valuing environmentally sustainable agriculture? Food and water concerns, production literacy, and consumption behaviours in rural-regional Australia

  Dr. Andrea Crampton, Dr. Angela T. Ragusa

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