Works matching IS 19854668 AND DT 2019 AND VI 26 AND IP 3

Results: 40

Preservation of spiced radish juice using hurdle technology.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 1095

By:

G., Kaur;
V., Kumar;
C., Sangma;
J., Kaur;
S., Suri

Publication type:

Article

Zodo gum exudates from Rosaceae as a fat replacer in reduced-fat salad dressing.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 1087

By:

H. R., Mozafari;
M., Hojjatoleslamy;
E., Hosseini

Publication type:

Article

Cinnamon essential oil reduces adhesion of food pathogens to polystyrene.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 1103

By:

L. R., Ferreira;
D. K. A., Rosário;
P. I., Silva;
J. C. S., Carneiro;
N. J., Pimentel Filho;
P. C., Bernardes

Publication type:

Article

Quinoa as gelling agent in a mortadella formulation.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 1069

By:

P., Vargas Zambrano;
G., Riera González;
L., Cruz Viera

Publication type:

Article

Effect of extrusion processing on microstructural, physical, functional, antioxidant and textural properties of jackfruit flesh flour, rice flour and pigeon pea flour based extrudates.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 1045

By:

P., Kaushal;
H. K., Sharma;
A. P., Singh

Publication type:

Article

Effects of technological parameters of ultrasonic treatment on the protein extraction yield from defatted peanut meal.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 1079

By:

T. H., Nguyen;
V. V. M., Le

Publication type:

Article

Evaluation of physicochemical, rheological and sensory properties of wafer cream by replacing cocoa powder with carob pod and chicory root powders.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 1059

By:

D., Habibzadeh;
S. M., Seyedain Ardabili

Publication type:

Article

Potential of Thai rice straw as a raw material for the synthesis of carboxymethylcellulose.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 969

By:

S., Sophonputtanaphoca;
P., Chutong;
K., Cha-aim;
P., Nooeaid

Publication type:

Article

Effect of incorporation of unripe plantain and mung bean malt flours on wheat flour on the chemical, physical and sensory properties of cookies.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 959

By:

E. U., Onwurafor;
E. O., Uzodinma;
J. N., Chikwendu;
O. F., Nwankwor

Publication type:

Article

The effects of drying method and temperature on the nutritional quality of watermelon rinds.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 953

By:

P., Sanwiriya;
N., Suleiman

Publication type:

Article

Influence of gamma irradiation on volatile flavour profiles and physicochemical attributes of navel oranges (Citrus sinensis L.) under post-irradiation storage.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 1035

By:

Y., Jo;
K., Ameer;
N., Chung;
J. H., Kwon

Publication type:

Article

Microbiological quality and some bioactive compounds in relation to sensory profiles during germination of brown-purple-pigmented rice.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 1011

By:

C., Bourneow;
N., Toontam

Publication type:

Article

Application of logistic statistical modelling in the evaluation of suitable conditions for the supply of fresh tomatoes in selected South African supply chains.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 979

By:

K., Cherono;
T. S., Workneh;
S. F., Melesse

Publication type:

Article

Development of supercritical fluid extraction for the recovery of betacyanins from red pitaya fruit (Hylocereus polyrhizus) peel: a source of natural red pigment with potential antioxidant properties.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 1023

By:

F., Fathordoobady;
M. Y., Manap;
J., Selamat;
A. P., Singh

Publication type:

Article

Biogenic amine content in various types of tofu: occurrence, validation and quantification.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 999

By:

C. S., Yue;
Q. N., Ng;
A. K., Lim;
M. H., Lam;
K. N., Chee

Publication type:

Article

Meat tenderisation effect of protease from mango peel crude extract.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 991

By:

S., Dhital;
K., Vangnai

Publication type:

Article

Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 945

By:

N. A., Rosli;
N. A., Azilan;
N. A., Mahyudin;
N. K., Mahmud Ab Rashid;
F. N. S., Meon;
Z., Ismail;
P. E., Chern;
S., Kanasan

Publication type:

Article

Antibacterial activity of ethanolic Piper cubeba L. extract against Escherichia coli and its effect on microbiological quality of raw chicken meat during storage.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 933

By:

Z., Fazly Ann;
Y., Rukayadi

Publication type:

Article

Thermal and physical properties of Pacific white shrimp (Litopenaeus vannamei) meat as affected by additives and freeze-thaw process.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 923

By:

P., Ratana-arporn;
N., Jommark

Publication type:

Article

Extraction, purification and characterisation of a milk-clotting protease from ‘kesinai’ (Streblus asper Lour.) leaves.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 913

By:

M., Pagthinathan;
H. M., Ghazali;
A. M., Yazid;
H. L., Foo

Publication type:

Article

Estimation of the effects of major chemical components on the taste quality of green tea.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 869

By:

K., Wei;
L., Ruan;
H., Li;
L., Wu;
L., Wang;
H., Cheng

Publication type:

Article

Acacia honey lime ice cream: physicochemical and sensory characterization as effected by different hydrocolloids.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 883

By:

N. A., Rahim;
N. M., Sarbon

Publication type:

Article

Physical and sensory qualities of gluten-free muffin produced from composite rice-pumpkin flour.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 893

By:

L.-H., Ho;
N. F. S., Zainal Abidin;
T.-C., Tan;
Z., Noroul Asyikeen

Publication type:

Article

Storage stability of functional RTS beverage contrived from headed white cabbage (Brassica oleracea. L) and key lime (Citrus × aurantiifolia).

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 877

By:

J., Inthuja;
T., Mahendran;
M. B. F., Jemziya

Publication type:

Article

Angiotensin-I converting enzyme (ACE) inhibitory peptides from chicken skin gelatin hydrolysate and its antihypertensive effect in spontaneously hypertensive rats.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 903

By:

N. M., Sarbon;
N. K., Howell;
W. A. N., Wan Ahmad

Publication type:

Article

Curcuminoid cider fermented from Curcuma xanthorrhiza curcuminoids attenuates gene expression related to obesity-induced inflammation in hypercholesterolaemic rats.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 859

By:

K. T., Hardiwati;
M., Seninha;
B. W., Lay;
Yanti

Publication type:

Article

Cassava derivatives in the preparation of unconventional gluten-free snacks.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 801

By:

M., Leonel;
E. L., Garcia;
T. P. R., Santos;
D. S., Fernandes;
M. M., Mischam

Publication type:

Article

Physical, chemical and sensory characteristics of bread with different concentrations of acetylated arenga starches.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 843

By:

A., Rahim;
S., Kadir;
J., Jusman;
Z., Zulkipli;
T. N. A., Hambali

Publication type:

Article

Optimisation of temperature and time for the dark germination bioprocess of Moringa oleifera seeds to boost nutritional value, total phenolic content and antioxidant activity.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 831

By:

L., León-López;
A. M., Bañuelos-Piña;
C., Reyes-Moreno;
J., Milán-Carrillo;
I., Contreras-Andrade;
L. M., Sánchez-Magaña;
E. O., Cuevas-Rodríguez

Publication type:

Article

Assessment of physicochemical and sensory characteristics of foam-mat dried papaya fruit powder.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 819

By:

P., Kandasamy;
N., Varadharaju;
D. S., Dhakre;
S., Smritikana

Publication type:

Article

Jambolão extracts as synthetic additive substitutes in fresh chicken sausage during cold storage.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 811

By:

G. C. A., Pereira;
M. C. S., Gonçalves;
L. L., Costa;
S.G. P., Santos;
F. C., Vargas;
L., Arantes-Pereira

Publication type:

Article

Manufacturing of Formosa papaya (Carica papaya L.) jam containing different concentrations of dehydrated papaya seed flour.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 849

By:

V. A., Cruz;
C. A. A., Gonçalves;
G. A., Masson;
M. C., Alvarez;
L., CostaL.;
M. S., Mesquita;
E. N., Ferreira

Publication type:

Article

In vitro bioaccessibility of phenolics and flavonoids in various dried vegetables, and the determination of their antioxidant capacity via different spectrophotometric assays.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 793

By:

A. A., Pasli;
M., Yavuz-Düzgün;
U., Altuntas;
G., Altin;
B., Özçelik;
E., Firatligil

Publication type:

Article

Melting and crystallisation behaviour of soybean oil in blend with palm oilbased diacylglycerol.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 781

By:

C. R.-E., Ong;
T.-K., Tang;
Y.-Y., Lee;
T. S.-Y., Choong;
O.-M., Lai;
C.-H., Kuan;
E.-T., Phuah

Publication type:

Article

Antioxidative evaluation of solvent extracts and fractions of oil refining steps from rice bran.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 791

By:

M., Abbas Ali;
M., Azizul Islam;
J., Hossen;
M., Ibrahim

Publication type:

Article

Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 783

By:

A. H., Halimatun Sa’adiah;
S., Jinap;
H., Norhayati

Publication type:

Article

Lard classification from other animal fats using Dielectric Spectroscopy technique.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 773

By:

M., Amat Sairin;
S., Abd Aziz;
C. P., Tan;
S., Mustafa;
S. S., Abd Gani;
F. Z., Rokhani

Publication type:

Article

The effect of limonene on bloom of cocoa butter and seeded dark chocolate model.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 763

By:

M., Nizaha Juhaida;
O., Smirnova;
B., MacNaughtan;
J., Vieira;
B., Wolf

Publication type:

Article

Factors and advances on fermentation of Monascus sp. for pigments and monacolin K production: a review.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 751

By:

K., Kraboun;
T., Kongbangkerd;
K., Rojsuntornkitti;
P., Phanumong

Publication type:

Article

Alternative methods for mould spoilage control in bread and bakery products.

Published in:

International Food Research Journal, 2019, v. 26, n. 3, p. 737

By:

M. V., Garcia;
M. V., Copetti

Publication type:

Article