Found: 30
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Enhancement of sunflower oil stability during deep-frying using extracts from olive oil by-products and soy lecithin.
- Published in:
- International Food Research Journal, 2019, v. 26, n. 4, p. 1269
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- Article
Characterising and optimising antioxidant and antimicrobial properties of clove extracts against food-borne pathogenic bacteria.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1165
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- Article
The development of legume-based yogurt by using water kefir as starter culture.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1219
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- Article
Ohmic heating assisted extraction improves the concentrations of phytochemicals in rice bran oil and unsaponifiable matter.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1389
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- Article
Evaluation of proximate, amino acid profile and oil characterisation of Irvingia wombolu fruit pulp and peel.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1371
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- Article
Low-cost production of chitosanolytic enzymes from Lentzea sp. strain OUR-I1 for the production of antimicrobial substances against food-borne pathogens.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1293
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- Article
Quality enrichment and preservation of shrimp by fortification with fishes and flours employing fast vacuum-drying.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1181
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- Article
Antibacterial and antioxidant properties of phenolic-rich extracts from apple (Malus domestica cv. Gala).
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1133
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- Article
Response surface optimisation of high antioxidant jelly from Musa paradisiaca and Trigona sp. honey using central composite design as a convenient functional food.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1201
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- Article
Yeast strains with technological and probiotic traits isolated from Mihalic cheese.
- Published in:
- International Food Research Journal, 2019, v. 26, n. 4, p. 1359
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- Article
Evaluation of the antibacterial and sporicidal activity of the essential oils of Copaifera multijuga and Thymus vulgaris against Alicyclobacillus acidoterrestris.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1327
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- Article
Retention of micro-nutritional components of lemon zest through edible coatings supplemented with lipid fractions.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1379
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- Article
Production of carotenoids by Rhodotorula toruloides isolated from Brazilian tropical savannah.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1259
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- Publication type:
- Article
The effect of oyster mushroom (Pleurotus sajor-caju) flour incorporation on the physicochemical quality and sensorial acceptability of pasta.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1249
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- Article
Meat quality and sensory attributes of Pectoralis major muscle in spent chicken subjected to different marination methods.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1173
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- Article
Functional lipid components for obesity management: a review.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1111
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- Article
Effect of in vitro gastrointestinal digestion on the Angiotensin Converting Enzyme (ACE) inhibitory activity of pigeon pea protein isolate.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1397
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- Publication type:
- Article
A two-step factorial design for optimization of protein extraction from industrial rapeseed meal after ethanol-assisted reduction of antinutrients.
- Published in:
- International Food Research Journal, 2019, v. 26, n. 4, p. 1155
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- Publication type:
- Article
Nutrients and non-nutrients composition and in vitro starch digestibility of five Algerian legume seed flours.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1339
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- Article
Bowman-Birk proteinase inhibitor from tepary bean (Phaseolus acutifolius) seeds: purification and biochemical properties.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1123
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- Article
Monacolin K, pigments and citrinin of rice pasta by-products fermented by Monascus purpureus.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1279
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- Article
Pasteurised sugarcane juice supplemented with Lactobacillus casei and prebiotics: physicochemical stability, sensory acceptance and probiotic survival.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1315
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- Article
Chemical changes caused by air drying of fresh plum fruits.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1191
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- Article
Effect of date fruit supplemented diet on serum lipidemic and oxidative stress biomarkers in rodent experimental modelling.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1143
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- Article
Antioxidant, anti-α-glucosidase and anti-glycation activities of coffee brew from Robusta coffee beans roasted at different levels.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1305
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- Publication type:
- Article
Sensory evaluation of ultrasound assisted microwave treated fruit (Haematocarpus validus) juice through fuzzy logic approach.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1229
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- Article
Influence of process conditions used to obtain protein isolates from chicken feather meal.
- Published in:
- International Food Research Journal, 2019, v. 26, n. 4, p. 1351
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- Article
Effects of gamma irradiation on the propagation of microbial growth in commonly available meat in Bangladesh.
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- International Food Research Journal, 2019, v. 26, n. 4, p. 1211
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- Article
Edible coating with coconut water to preserve probiotic strains and sensory characteristics of minimally processed carrots.
- Published in:
- International Food Research Journal, 2019, v. 26, n. 4, p. 1285
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- Publication type:
- Article
The effect of golden flaxseed and by-product addition in beef patties: physicochemical properties and sensory acceptance.
- Published in:
- International Food Research Journal, 2019, v. 26, n. 4, p. 1237
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- Article