Works matching IS 19854668 AND DT 2014 AND VI 21 AND IP 4
Results: 61
Proximate composition of the fresh water prawn Macrobrachium rosenbergii in cultured and frozen stage from Nellore Coast, India.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1707
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- Article
Inter-annual variability and seasonal dynamics in lipid signatures of Leiognathus splendens (Cuvier, 1829).
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1699
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- Article
Variability in nutritional composition and phytochemical properties of red pitaya (Hylocereus polyrhizus) from Malaysia and Australia.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1689
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Evaluation of bread made from composite wheat-sweet potato flours.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1683
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Functional capacity of flour obtained from residues of fruit and vegetables.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1675
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Browning assessment methods and polyphenol oxidase in UV-C irradiated Berangan banana fruit.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1667
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Changes in fruit quality and volatile flavor compounds during on-tree maturation of longkong.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1659
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Development of low fat chicken mortadella using collagen as a fat substitute.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1651
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Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1641
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Physical, nutritional and sensory qualities of bread samples made with wheat and black sesame (Sesamum indicum Linn) flours.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1635
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- Article
Gluten-free noodle made from gathotan flour: antioxidant activity and effect of consumption on blood glucose level.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1629
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Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1623
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- Article
Gluten-free noodle made from gathotan (an Indonesian fungal fermented cassava) flour: cooking quality, textural, and sensory properties.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1615
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- Article
Quality characteristics of ice milk prepared with combined stabilizers and emulsifiers blends.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1609
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Proximate composition and micronutrient potentials of Dialium guineense wild growing in Benin.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1603
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- Article
Use of transglutaminase, soybean waste and salt replacement in the elaboration of trout (Oncorhynchus mykiss) meatball.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1597
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- Article
Recipes, proximate and mineral compositions of some traditional sauces consumed in the Far North Region of Cameroon.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1589
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- Article
Calcium oxalate reduction during soaking of giant taro (Alocasia macrorrhiza (L.) Schott) corm chips in sodium bicarbonate solution.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1583
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- Article
Optimization of microwave-convective drying of Oyster mushrooms (Pleurotus ostreatus) using response-surface methodology.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1575
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- Article
Evaluation of solvent extraction of Amaranth betacyanins using multivariate analysis.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1569
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Optimization of the solvent extraction of bioactive polyphenolic compounds from aquatic fern Azolla microphylla using response surface methodology.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1559
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- Article
Development of retort process for ready-to-eat (RTE) soy-peas curry as a meat alternative in multilayer flexible retort pouches.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1553
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- Article
Influence of moisture content on thermophysical properties of enzyme clarified sapota (Achras sapota L.) juice.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1539
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- Article
Gas chromatographic coupled mass spectroscopic study of fatty acids composition of Nigella sativa L. (KALONJI) oil commercially available in Pakistan.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1533
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- Article
Generalization of temperature and thickness effects in kinetic studies of turmeric (Curcuma longa) slices drying.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1529
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Technological quality of bread from rice flour with Spirulina.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1523
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- Article
Effect of flaxseed incorporation on physical, sensorial, textural and chemical attributes of cookies.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1515
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Effects of temperature and storage time on the quality of alimentary animal fats.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1507
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- Article
A comparison with antioxidant and functional properties among five mango (Mangifera indica L.) varieties in Bangladesh.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1501
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Content of phenolic compounds in herbs used in the Czech Republic.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1495
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- Article
Optimization of supercritical CO<sub>2</sub> extraction of oleoresin from black pepper (Piper nigrum L.) and antioxidant capacity of the oleoresin.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1489
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- Article
Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1483
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- Article
Deployment of response surface methodology to optimize recovery of dried dark fig (Ficus carica L., var. Azenjar) total phenolic compounds and antioxidant activity.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1477
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- Article
Physicochemical characteristics and antioxidant activity of Lavandula bipinnata seed oil.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1473
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- Article
Chemical composition and antioxidant activity of Cucumis dipsaceus Ehrenb. Ex Spach fruit.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1465
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Egg consumption: patterns, preferences and perceptions among consumers in Accra metropolitan area.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1457
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The impact of government incentives on financial viability of selected aquaculture species in Malaysia.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1451
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Alternative model extended producer responsibility waste products of fish canning industry the concept of green manufacturing and corporate social responsibility.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1433
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Studies on the effects of processing on food quantity of two selected consumed marine fishes in Iran.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1429
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Comparison of chemical properties of milk when conventionally and ohmically heated.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1425
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Development of an indirect competitive ELISA for detection of danofloxacin residue in milk.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1419
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Determining the magnesium concentration from some indigenous fruits and vegetables of Chittagong region, Bangladesh.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1413
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- Article
Hyperglycemic control and diabetes complication preventive activities of Bawang Dayak (Eleutherine palmifolia L. Merr.) bulbs extracts in alloxan-diabetic rats.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1405
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- Article
Collagen hydrolysates derived from Yezo sika deer (Cervus nippon yesoensis) tendon have highly health-promoting potentials.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1395
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- Article
Vertical coordination for optimization of the vegetable supply chain.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1387
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- Article
Bioaccumulation of heavy metals in flying fishes along southeast coast of India.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1381
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Sanitation of plastic bottles using ozonated water.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1375
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- Article
Shelf life evaluation of raw chicken meat emulsion incorporated with clove powder, ginger and garlic paste as natural preservatives at refrigerated storage (4±1°C).
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1363
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- Article
Response surface optimization of the cultivation conditions and medium composition a novel probiotic strain Bacillus pumilus STF26.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1355
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- Article
Incidence and antibiogram of Vibrio parahaemolyticus in processed and frozen bivalve mollusks in Kuala Terengganu, Malaysia.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1349
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- Article