Works matching IS 19854668 AND DT 2019 AND VI 26 AND IP 2

Results: 40

Assessment of yeast, acetic and lactic acid bacteria isolated from water kefir grains and their application as starter culture in the production of fermented pumpkin-based water kefir beverages in improving gastrointestinal tract digestive tolerance and inhibition against α-glucosidase.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 429

By:

Koh, W. Y.;
Uthumporn, U.;
Rosma, A.;
Effarizah, M. E.;
Rosli, W. I. Wan

Publication type:

Article

Chemical components and antibacterial activities of essential oil of wild, in vitro and acclimatised plants of Ziziphora tenuior L.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 723

By:

Dakah, A.;
Zaid, S.;
Suleiman, M.;
Dakka, M.

Publication type:

Article

Bifidobacterium lactis HN019: survival, acid production and impact on sensory acceptance of fermented milk.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 695

By:

Henrique-Bana, F. C.;
Macedo Jr., F.;
Oliveira, L. G. S.;
Takihara, A. M.;
Miglioranza, L. H. S.;
Spinosa, W. A.;
Costa, G. N.

Publication type:

Article

Textural and cooking qualities of noodles made with soy flour and hydroxypropyl methylcellulose.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 421

By:

Huh, H.-J.;
Shin, W.-K.;
Kim, Y.

Publication type:

Article

Determination of mercury (Hg) and lead (Pb) content in selected milkfish from fishponds around Pampang – Makassar River.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 689

By:

Fawwaz, M.;
Labasy, L.;
Saleh, A.;
Mandati, S. S.;
Pratama, M.

Publication type:

Article

Chemical characterization, bioactive compounds, and functional technological properties of flour from two cultivars of landrace common beans (Phaseolus vulgaris L.).

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 565

By:

Alves, J. S.;
Rodrigues, A. S.;
Moro, K. I. B.;
Boeira, C. P.;
Londero, P. M. G.;
Rosa, C. S.

Publication type:

Article

Physicochemical characterisation, bioactive compounds and in vitro antioxidant activities of commercial integral grape juices.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 469

By:

Rodrigues, R. F. C.;
Lima, A.;
Melo, A. C. F. L.;
Trindade, R. A.

Publication type:

Article

Assessment of synergistic effects on antimicrobial activity in vapour- and liquid-phase of cinnamon and oregano essential oils against Staphylococcus aureus.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 459

By:

Doi, N. M.;
Sae-Eaw, A.;
Suppakul, P.;
Chompreeda, P.

Publication type:

Article

Fatty acid, triacylglycerol composition and antioxidant properties of date seed oil.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 517

By:

Mohd Jaih, A. A.;
Rahman, R. Abdul;
Razis, A. F. Abdull;
Ariffin, A. A.;
Al-Awaadh, A. A.;
Suleiman, N.

Publication type:

Article

Organic versus conventional: a comparative study on the shelf life of passion fruit (Passiflora edulis Sims) crops.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 393

By:

Méndez, E. K.;
Orrego, C. E.;
Giraldo, G. I.

Publication type:

Article

Chemical properties, carotenoid, tocopherol and fatty acid composition of three clones of red fruit (Pandanus conoideus Lam.) oil of different ripening stages.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 649

By:

Murtiningrum;
Sarungallo, Z. L.;
Roreng, M. K.;
Santoso, B.;
Armiati

Publication type:

Article

Utilisation of concentrated whey in the production of multigrain bread: optimisation of solid levels in concentrated whey and temperatures of baking.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 599

By:

Paul, S.;
Kulkarni, S.;
Rao, K. J.

Publication type:

Article

In-house validation and calibration of pork detection using duplex SYBR-Green I real-time PCR approach.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 509

By:

Rachmadhani;
Warisman, M. A.;
Suryani;
Desriani

Publication type:

Article

Anti-Bacillus and nitric oxide inhibitory activities of Malaysian Garcinia mangostana extracts and their major constituents.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 705

By:

Karunakaran, T.;
Ismail, I. S.;
Ee, G. C. L.

Publication type:

Article

Development and evaluation of fresh sausage type of marine catfish [Sciades herzbergii (Bloch. 1794)] stored under low temperatures.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 619

By:

Veloso, R. R.;
dos Anjos, B. W.;
Maciel, M. I. S.;
Shinohara, N. K. S.;
Andrade, H. A.;
Filho, P. R. C. Oliveira

Publication type:

Article

A review: Production and postharvest management of Volvariella volvacea.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 367

By:

Sakinah, M. J. Nur;
Misran, A.;
Mahmud, T. M. M.;
Abdullah, S.

Publication type:

Article

Influence of composite edible coating systems on preservation of fresh meat cuts and products: a brief review on their trends and applications.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 377

By:

Bhagath, Y. B.;
Manjula, K.

Publication type:

Article

Optimal selectivity of γ-oryzanol and total phenolic compounds from rice bran using supercritical carbon dioxide fractionation technique.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 639

By:

Hung, C.-C.;
Weng, Y.-M.;
Yu, Z.-R.;
Wang, B.-J.

Publication type:

Article

Comparative inhibitory effects of cocoa bean and cocoa pod husk extracts on enzymes associated with hyperuricemia and hypertension in vitro.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 557

By:

Irondi, A. E.;
Olawuyi, A. D.;
Lawal, B. S.;
Boligon, A. A.;
Olasupo, F.;
Olalekan, S. I.

Publication type:

Article

Preliminary investigation of yoghurt enriched with hazelnut milk.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 631

By:

İlyasoğlu, H.;
Yilmaz, F.

Publication type:

Article

Effect of microencapsulation of Lactobacillus sp. 21C2-10 isolated from cassava pulp on physicochemical, sensorial and microbiological characteristics of ice cream.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 585

By:

Sengsaengthong, S.;
Oonsivilai, R.

Publication type:

Article

Effects of sugar sources and fermentation time on the properties of tea fungus (kombucha) beverage.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 481

By:

Muhialdin, B. J.;
Osman, F. A.;
Muhamad, R.;
Che Wan Sapawi, C. W. N. S.;
Anzian, A.;
Voon, W. W. Y.;
Hussin, A. S. Meor

Publication type:

Article

Enzymatic production of xylooligosaccharides from beechwood xylan: effect of xylanase preparation on carbohydrate profile of the hydrolysates.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 713

By:

Guido, E. S.;
Silveira, J. T.;
Kalil, S. J.

Publication type:

Article

Development and characterisation of active antioxidant packaging films.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 411

By:

Belan, D. L.;
Mopera, L. E.;
Flores, E. P.

Publication type:

Article

Effect of encapsulating agent and drying air temperature on the characteristics of microcapsules of anthocyanins and polyphenols from juçara (Euterpe edulis Martius).

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 607

By:

Lima, E. M. F.;
Madalão, M. C. M.;
Benincá, D. B.;
Saraiva, S. H.;
Silva, P. I.

Publication type:

Article

Physico-chemical properties and sensory acceptance of mixed drinks of red cabbage (Brassica oleracea L.) and roselle (Hibiscus sabdariffa L.) extracts.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 671

By:

Farah Hani, M. Nur;
Zaiton, H.;
Faridah, H.;
Norlelawati, A.

Publication type:

Article

Use of riceberry bran to reduce oil absorption in puffed cracker.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 441

By:

Jiamjariyatam, R.

Publication type:

Article

Antimicrobial compound incorporated corn starch based self-supporting film and its properties.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 573

By:

Sen, C.;
Das, M.

Publication type:

Article

Sensorial, functional, optical and thermal properties of inulin enriched expanded products.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 657

By:

Katsavou, I. D.;
Tsokolar-Tsikopoulos, K. C.;
Eleni, P. N.;
Krokida, M. K.

Publication type:

Article

Properties of chicken head gelatins as affected by extraction method.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 499

By:

Ee, S. C.;
Saari, N.;
Abas, F.;
Ismail, A.;
Bakar, M. K. Abu;
Bakar, J.

Publication type:

Article

Microstructure, extractability and physicochemical properties of shortfin scad (Decapterus macrosoma) bone collagen as influenced by acetic acid concentration.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 451

By:

Baderi, Nurtasha A.;
Sarbon, N. M.

Publication type:

Article

Purification of recombinant peroxidase from Thermobifida fusca IP1 for β-carotene degradation into industrial flavouring agents.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 731

By:

Perveen, I.;
Raza, M. A.;
Sehar, S.;
Naz, I.;
Ahmed, S.

Publication type:

Article

Enzymatic activity of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. var. reticulatus cv. Glamour) during chilled storage.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 547

By:

Koh, P. C.;
Noranizan, M. A.;
Karim, R.;
Hanani, Z. A. Nur;
Rosli, S. Z.;
Hambali, N. H.

Publication type:

Article

Conventional and ultrasound-assisted extraction of anthocyanin from red and purple roselle (Hibiscus sabdariffa L.) calyces and characterisation of its anthocyanin powder.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 529

By:

Aryanti, N.;
Nafiunisa, A.;
Wardhani, D. H.

Publication type:

Article

Effect of different fermentation conditions on composition of kefir microbiota.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 401

By:

Hecer, C.;
Ulusoy, B.;
Kaynarca, D.

Publication type:

Article

Use of essential oils for prolonging postharvest life of fresh fruits and vegetables.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 363

By:

Ding, P.;
Lee, Y. L.

Publication type:

Article

Antioxidant, α-glucosidase inhibitory activities, and HPLC quantitative analysis of phenolic compounds isolated from Neptunia oleracea Lour.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 679

By:

Lee, S. Y.;
Ismail, I. S.;
Ang, E. L.;
Abas, F.

Publication type:

Article

Antifungal activity of castor (Ricinus communis L.) leaves methanolic extract on Aspergillus niger.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 595

By:

Carolina, A.;
Herliyana, E. N.;
Sulastri, H.

Publication type:

Article

Improvement process of partially cooked corn grit (PCCG) preparation.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 537

By:

Sari, A. R.;
Rahman, R. A.;
Shukri, R.;
Norhayati, H.

Publication type:

Article

Kinetics study of quality of Mee-Krob during storage and development of a shelf life model.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 489

By:

Jirasatid, S.;
Limroongreungrat, K.;
Chaikham, P.;
Nopharatana, M.

Publication type:

Article