Works matching IS 19854668 AND DT 2015 AND VI 22 AND IP 2

Results: 60

Immobilization of α-Amylase (1, 4-α-D-Glucanglucanohydralase) by calcium alginate encapsulation.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 869

By:

Raghu, H. S.;
Rajeshwara, N. A.

Publication type:

Article

A traditional food: 'fish baked in a salt crust'.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 866

By:

Kaba, N.;
Corapci, B.;
Eryasar, K.

Publication type:

Article

In vitro fermentation of agroindustrial by-products: grapefruit albedo and peel, cactus pear peel and pineapple peel by lactic acid bacteria.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 859

By:

Parra-Matadamas, A.;
Mayorga-Reyes, L.;
Pérez-Chabela, M. L.

Publication type:

Article

Enzymatic modification and characterization of xylo-oligosaccharide esters as potential emulsifiers.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 818

By:

Udomrati, S.;
Gohtani, S.

Publication type:

Article

Evaluation of antimicrobial properties of some local fruits of Bangladesh.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 854

By:

Rahman, M. M.;
Ali, M. Y.;
Mondal, S. I.;
Hoque, M. M.

Publication type:

Article

Effect of Lactobacillus plantarum starter cultures on the behavior of Listeria monocytogenes during sausage maturation.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 844

By:

Zanette, C. M.;
Dalla Santa, O. R.;
Bersot, L. S.

Publication type:

Article

Cellulase from stored Amorphophallus paeoniifolius in clarification of apple juice.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 840

By:

Singh, A.;
Gupta, P.;
Wadhwa, N.

Publication type:

Article

Detection of butter adulteration with lard using differential scanning calorimetry.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 832

By:

Nurrulhidayah, A. F.;
Arieff, S. R.;
Rohman, A.;
Amin, I.;
Shuhaimi, M.;
Khatib, A.

Publication type:

Article

Partial purification and characterization of polyphenol oxidase from round brinjal (S. melongena var. depressum).

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 826

By:

Ng, A. W. R.;
Wong, C. W.

Publication type:

Article

Investigations into the antibacterial activity of Ziziphus mauritiana Lam. and Ziziphus xylopyra (Retz.) Willd.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 849

By:

Sameera, N. S.;
Mandakini, B. P.

Publication type:

Article

Macroalgal biomass as an additional ingredient of bread.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 812

By:

Menezes, B. S.;
Coelho, M. S.;
Meza, S. L. R.;
Salas-Mellado, M.;
Souza, M. R. A. Z.

Publication type:

Article

Influence of sucrose solution concentration and temperature on mass exchange during osmotic dehydration of eggplant (Solanum melongena L.) cubes.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 807

By:

Ganjloo, A.;
Bimakr, M.

Publication type:

Article

Nutritional potential of nine underexploited legumes in Southwest Nigeria.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 798

By:

Ade-Omowaye, B. I. O.;
Tucker, G. A.;
Smetanska, I.

Publication type:

Article

Nutritional and functional profile of traditional fermented bamboo shoot based products from Arunachal Pradesh and Manipur states of India.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 788

By:

Sonar, N. R.;
Vijayendra, S. V. N.;
Prakash, M.;
Saikia, M.;
Tamang, J. P.;
Halami, P. M.

Publication type:

Article

Emulsifying properties of extracted Okra (Abelmoschus esculentus L.) mucilage of different maturity index and its application in coconut milk emulsion.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 782

By:

Noorlaila, A.;
Siti Aziah, A.;
Asmeda, R.;
Norizzah, A. R.

Publication type:

Article

Physicochemical properties of sweet potato cookies fortified with some nutrients.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 684

By:

Herawati, D.;
Simanjuntak, F.;
Syamsir, E.;
Lioe, H. N.;
Briawan, D.

Publication type:

Article

General and biochemical composition of caviar from Sturgeon (Acipenser ruthenus) farmed in Korea.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 777

By:

Park, K. S.;
Kang, K. H.;
Bae, E. Y.;
Baek, K. A.;
Shin, M. H.;
Kim, D. U.;
Kang, H. K.;
Kim, K. J.;
Choi, Y. J.;
Im, J. S.

Publication type:

Article

Carotenoid accumulation pattern and nutritional indices of Cherry-Nasmata and Var-10 tomato varieties.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 761

By:

Abdul-Hammed, M.;
Oke, M. O.;
Bolarinwa, I. F.

Publication type:

Article

Quality changes of fresh cut cantaloupe (Cucumis melo L. var Reticulatus cv. Glamour) in different types of polypropylene packaging.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 753

By:

Syahidah, K.;
Rosnah, S.;
Noranizan, M. A.;
Zaulia, O.;
Anvarjon, A.

Publication type:

Article

Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 745

By:

Wongsagonsup, R.;
Kittisuban, P.;
Yaowalak, A.;
Suphantharika, M.

Publication type:

Article

Nutrient composition and sensory properties of kokoro (a Nigerian snack) made from maize and African yam bean flour blends.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 739

By:

Idowu, A. O.

Publication type:

Article

Nutrient content in selected commercial rice in Malaysia: An update of Malaysian food composition database.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 768

By:

Mohd Fairulnizal, M. N.;
Norhayati, M. K.;
Zaiton, A.;
Norliza, A. H.;
Rusidah, S.;
Aswir, A. R.;
Suraiami, M.;
Mohd Naeem, M. N.;
Jo-Lyn, A.;
Mohd Azerulazree, J.;
Vimala, B.;
Mohd Zainuldin, T.

Publication type:

Article

The impact of geographical location on taste sensitivity and preference.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 731

By:

Baharuddin, A. R.;
Sharifudin, M. S.

Publication type:

Article

Physico-chemical and sensory properties of Plaa-som, a Thai fermented fish product prepared by using low sodium chloride substitutes.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 721

By:

Jittrepotch, N.;
Rojsuntornkitti, K.;
Kongbangkerd, T.

Publication type:

Article

Chemical characteristics of Korean turbid rice wine prepared with partially gelatinized wheat flour brewed using different starters.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 713

By:

Wahyono, A.;
Jeon, J.;
Jeong, S. T.;
Park, H. D.;
Kang, W. W.

Publication type:

Article

Physicochemical and structural properties of Asian Swamp Eel (Monopterus albus) skin gelatin as compared to bovine gelatin.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 699

By:

Rosli, N.;
Sarbon, N. M.

Publication type:

Article

Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 691

By:

Rosa, C. S.;
Prestes, R. C.;
Tessele, K.;
Crauss, M.

Publication type:

Article

Comparative study on chemical, functional and pasting properties of chickpea (non cereal) and wheat (cereal) starches.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 677

By:

Jagannadham, K.;
Parimalavalli, R.

Publication type:

Article

Physicochemical properties of tamarind and pineapple fruit pulps and powders.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 707

By:

Taufiq, A. M.;
Yusof, Y. A.;
Chin, N. L.;
Othman, S. H.;
Serikbaeva, A.;
Aziz, M. G.

Publication type:

Article

Stability and antioxidant activity of acylated jambolan (Syzygium cumini) anthocyanins synthesized by lipase-catalyzed transesterification.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 671

By:

Sari, P.;
Setiawan, A.;
Siswoyo, T. A.

Publication type:

Article

Effect of different drying methods on phytochemicals and antioxidant properties of unfermented and fermented teas from Sabah Snake Grass (Clinacanthus nutans Lind.) leaves.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 661

By:

Lusia Barek, M.;
Hasmadi, M.;
Zaleha, A. Z.;
Mohd Fadzelly, A. B.

Publication type:

Article

Antioxidant activity and functional properties of fractionated cobia skin gelatin hydrolysate at different molecular weight.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 651

By:

Razali, A. N.;
Amin, A. M.;
Sarbon, N. M.

Publication type:

Article

Effects of extraction solvent, morphological parts and ripening stage on antioxidative activity of Solanum anguivi fruit.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 644

By:

Daramola, B.

Publication type:

Article

Influence of different 2,4-D concentrations on antioxidant contents and activities in sweet basil leaf-derived callus during proliferation.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 638

By:

Wongsen, W.;
Bodhipadma, K.;
Noichinda, S.;
Leung, D. W. M.

Publication type:

Article

Effectiveness of ascorbic acid and sodium metabisulfite as anti-browning agent and antioxidant on green coconut water (Cocos nucifera) subjected to elevated thermal processing.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 631

By:

Tan, T. C.;
Cheng, L. H.;
Bhat, R.;
Rusul, G.;
Easa, A. M.

Publication type:

Article

A study of the antioxidant and anti-inflammatory properties of Thai yellow curry (Keang-hleung) paste with finger chili and bird chili and its consumer acceptability.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 625

By:

Kantangkul, T.;
Siripongvutikorn, S.;
Sae-wong, C.

Publication type:

Article

Determination of total phenolics and ascorbic acid related to an antioxidant activity and thermal stability of the Mao fruit juice.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 618

By:

Sripakdee, T.;
Sriwicha, A.;
Jansam, N.;
Mahachai, R.;
Chanthai, S.

Publication type:

Article

Effect of freeze drying on antioxidant activity and phenolic contents of Mango (Mangifera indica).

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 613

By:

Rahman, M. M.;
Das, R.;
Hoque, M. M.;
Zzaman, W.

Publication type:

Article

Effect of emulsified soy oil with different carrageenans in rennet-coagulated milk gels.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 606

By:

Rojas-Nery, E.;
García-Martínez, I.;
Totosaus, A.

Publication type:

Article

Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 598

By:

Asmaa, A. A.;
Zzaman, W.;
Tajul, A. Y.

Publication type:

Article

Effect of high-temperature fluidized bed drying on quality of 'Kum Doi Saket' variety of purple rice.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 593

By:

Junka, N.;
Wongs-Aree, C.;
Rattanamechaiskul, C.;
Kanlayanarat, S.;
Boonyaritthongchai, P.;
Prom-u-thai, C. T.

Publication type:

Article

Effects of different drying methods on the rheological, functional and structural properties of chicken skin gelatin compared to bovine gelatin.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 584

By:

Rasli, H. I.;
Sarbon, N. M.

Publication type:

Article

Effects of pH on functional, rheological and structural properties of eel (Monopterus sp.) skin gelatin compared to bovine gelatin.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 572

By:

Nurul, A. G.;
Sarbon, N. M.

Publication type:

Article

Effect of temperature, pH, and food additives on tomato product volatile levels.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 561

By:

Patana-anake, P.;
Barringer, S.

Publication type:

Article

Effect of radiation processing on bioactive components of finger millet flour (Eleusine coracana L.).

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 556

By:

Manjula, K.;
Bhagath, Y. B.;
Nagalakshmi, Kusuma

Publication type:

Article

Formulation of nutritious premixes based on natural ingredients and evaluating their efficacy for value addition.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 546

By:

Faiza, S.;
Shyamala, B. N.;
Oghbaei, M.;
Prakash, J.

Publication type:

Article

Effect of chick pea level and feed moisture content on physical properties of teff flour extrudates.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 539

By:

Sadik, J. A.

Publication type:

Article

Substitution of wheat flour with cauliflower flour in bakery products: effects on chemical, physical, antioxidant properties and sensory analyses.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 532

By:

Ribeiro, T. C.;
Abreu, J. P.;
Freitas, M. C. J.;
Pumar, M.;
Teodoro, A. J.

Publication type:

Article

Nutritional assessment of olive fruit (Oleaeuropaea) available at local market.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 526

By:

Khan, M. N.;
Soherwardy, R.;
Sarwar, A.

Publication type:

Article

Maximising phycocyanin extraction from a newly identified Egyptian cyanobacteria strain: Anabaena oryzae SOS13.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 517

By:

Salama, A.;
Abdel Ghany, A.;
Osman, A.;
Sitohy, M.

Publication type:

Article