Works matching IS 19854668 AND DT 2016 AND VI 23
Results: 418
Effects of ultrasonic treatment of rumduol mash on the antioxidant level of fruit juice.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2335
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Effects of processing techniques on the functional properties of wheatbreadfruit composite flour.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2759
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Consistency tests of comparative advantage measures: An empirical evidence from the Malaysian and selected Asian shrimp products.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2752
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Evaluating bahulu the traditional food: From the perspective of consumers.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2744
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Determination of permissible alcohol and vinegar in Shariah and scientific perspectives.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2737
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Antibiotic Susceptibility profile of Vibrio parahaemolyticus isolated from shrimp in Selangor, Malaysia.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2732
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Microbiological contamination of imported frozen fish marketed in Eastern Province of Saudi Arabia.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2723
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A taxonomic study of Bacillus sp. strain S1-13 isolated from Terasi, an Indonesian shrimp paste.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2719
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Enhancement of lactic acid bacteria growth using sheep hooves hydrolyzate.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2714
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Methicillin-resistant Staphylococcus aureus strains isolated from human and environmental surfaces in a research laboratory.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2710
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Detection of Listeria monocytogenes in foods using monoclonal antibody by dot-ELISA and multiplex-PCR.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2702
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Identification and molecular characterization of Lactic Acid Bacteria (LAB) species from the medicinal plant Cissus quadrangularis (Pirandai).
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2695
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Studies on seed-borne mycoflora and aflatoxin B1 contaminations in food based seed samples: Molecular detection of mycotoxigenic Aspergillus flavus and their management.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2689
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In vitro antibacterial activity of marine-derived fungi isolated from Pulau Redang and Pulau Payar Marine Parks, Malaysia against selected food-borne pathogens.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2681
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Effect of belimbing buluh (Averrhoa bilimbi) juice extract on oxidative stability and microbiological quality of spent chicken meat.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2675
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Investigation of Halococcus morrhuae in salted-ripened anchovy products.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2668
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Extraction of phenolic antioxidants from four selected seaweeds obtained from Sabah.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2663
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Ready to eat salads in selected retail outlets of Mauritius: an assessment of their hygiene status through enumeration of β- glucuronidase positive Escherichia coli.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2661
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Application of bacteriocins from Enterococcus hirae on butterhead lettuce seeds inoculated with Escherichia coli O157:H7.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2653
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Lactic acid production from free and Polyurethane immobilized cells of Rhizopus oryzae MTCC 8784 by direct hydrolysis of starch and agro-industrial waste.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2646
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Antimicrobial activity of goat milk yoghurt with addition of a probiotic Lactobacillus acidophilus IIA - 2B4 and roselle (Hibiscus sabdariffa L) extract.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2638
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Viability of the probiotic Lactobacillus acidophilus La-5 in ice cream: effect of lactose hydrolysis and overrun.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2631
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Effect of dried mao pomace (DMP) and lactic acid bacteria (LAB) on meat lipid oxidation and meat quality in goats with post-mortem aging time.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2623
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Screening for antifungal-producing bacteria from Piper nigrum plant against Phytophthora capsici.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2616
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In vitro antioxidant and antimutagenic activities of different solvent extracts of Phellinus spp.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2608
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Optimization on pectinase extraction and purification by yeast fermentation of oligosaccharides from dragon fruit (Hyloceus undatus).
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2601
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Mathematical modeling of thin layer drying kinetics and moisture diffusivity study of elephant apple.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2594
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Digestibility, fecal fermentation and anti-cancer of dragon fruit oligosaccharides.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2581
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Application of vacuum packaging to extend the shelf life of fresh-seasoned tempe.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2571
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Utilization of Nile Tilapia (Oreochromis niloticus) in development of fish based Thai snacks.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2564
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Levels of some trace metals (Pb, Cd and Ni) and their possible health risks from consumption of selected fish and shellfish from Nigerian markets.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2557
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Ozone against mycotoxins and pesticide residues in food: Current applications and perspectives.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2545
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The value of the lamb meat in human nutrition.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2540
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A method for softening beans with coats.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2534
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Characterisation of tea fiber and its utilisation as a functional ingredient in the preparation of biscuits.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2525
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Optimization of extraction process of plant-based gelatin replacer.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2519
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Effect of varying knife speed and contact area on peak cutting force during slicing of peeled potato (Solanum tuberosum).
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2513
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Adsorption isotherms of flours from pre-cooked clones of Criolla potato (Solanum tuberosum Group Phureja) South American tuber.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2504
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Effect of microwave heating on corn flour and rice flour in water suspension.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2493
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The effect of rice bran stabilization on solubility and molecular weight distribution of protein fraction.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2487
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Comparison of parboiled and white rice obtained from ten varieties cultivated in Benin.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2479
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Exploring the food industry potential of novel goat milk bar produced by supplementing with rose flower extracts.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2472
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Influence of zootechnical and technological factors on angiogenin content in raw milk and secondary milk raw material.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2465
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Effect of heat assisted high pressure treatment on rate of change in pH and gel strength of acidified milk gel in the preparation of soft cheese.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2459
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Fatty acid composition of fillets of silver catfish fed on sunflower oil and linseed oil.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2453
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Evaluation of cytogenotoxic and antimutagenic potency of water extract of Centella asiatica Linn. using the Allium cepa assay.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2449
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Anti-oxidative and anti-inflammatory properties of Southern Thai foods extracts.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2440
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Utilization of wheat bran as a source for phytic acid production.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2436
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Blanching process increases health promoting phytochemicals in green leafy Thai vegetables.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2426
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Date seed as a new source of dietary fiber: physicochemical and baking properties.
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- International Food Research Journal, 2016, v. 23, n. 6, p. 2419
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