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Browsing Volume 02 Issue 2 by Submit Date

Browsing Volume 02 Issue 2 by Submit Date

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  • Comparing the effect of delayed serum separation on Creatinine measurement by Jaffe and Sarcosine oxidase enzymatic methods with different time and temperature 
    Shamil Mafras, Fathima Siromiya (Faculty of Technology, South Eastern University of Sri Lanka, 2021-12-30)
    —Creatinine is a nitrogenous organic waste product and increased in serum under abnormal renal function. Commonly used methods for creatinine measurement are Jaffe and Sarcosine Oxidase enzymatic methods. Delays in serum ...
  • Internet of things (IOT) enabled food technologies: a systematic review approach 
    Mohamed Nafrees, Abdul Cader; Abdul Majeed, U. L; Kariapper, Rifai; Razith, Suhail; Pirapuraj, Ponnampalam (Faculty of Technology, South Eastern University of Sri Lanka, 2021-12-30)
    —Information and communication technology provide tremendous services to all the sectors including food technologies. On the other hand, this world fighting against hunger, food wastes, and nutrition-less food. There ...
  • Review of home garden as an economic approach 
    Seyida Afreen, Seyid Mohamed Moulana; Rasmiya Begum, Sulaima Lebbe; Seyida Himaya, Seyid Mohamed Moulana (Faculty of Technology, South Eastern University of Sri Lanka, 2021-12-30)
    Over the years, there has been a developing enthusiasm to fortify and heighten nearby food creation to relieve the unfriendly impact of worldwide food stuns. The household garden was neglected by macroeconomics over time. ...
  • Prediction of forex rate using deep learning: us dollar to Sri Lankan rupees 
    Faathima Fayaza, M. S.; Raheem, Fanoon; Iqbal, Nihla (Faculty of Technology, South Eastern University of Sri Lanka, 2021-12-30)
    —Exchange rate forecasting is a vital problem in the economic aspect of every country in the world. Prediction of the foreign exchange rate is a very complex and challenging task. A more in-depth analysis and forecasting ...
  • Evaluation of storage stability of cookies made from breadfruit flour 
    Lanka Rajini, Ishera; Mahendran, Thevaki; Roshana, Mohamed Rasheed (Faculty of Technology, South Eastern University of Sri Lanka, 2021-12-30)
    —Cookies are consumed as a snack, ready-to-eat and convenient food. The utilization of composite flour in the development of cookies is replacing wheat flour thereby enhancing the quality of the product. But, the quality ...

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