Works matching IS 19854668 AND DT 2024 AND VI 31 AND IP 6
Results: 22
Monitoring changes in 3-monochloropropanediol, 2-monochloropropanediol, and glycidyl esters of palm olein after repeated deep frying of commercial chicken nuggets.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1591, doi. 10.47836/ifrj.31.6.17
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Preparation, characterisation, and antioxidant activity of honeysuckle polysaccharide nano-selenium.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1580, doi. 10.47836/ifrj.31.6.16
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Risk in some honey-based instant bee product mixtures.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1565, doi. 10.47836/ifrj.31.6.15
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- Article
Food safety practices in female food handlers in catering services, Wuhu City, China.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1637, doi. 10.47836/ifrj.31.6.21
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- Article
Development and characterisation of fish nuggets obtained from mechanically separated meat of Nile tilapia (Oreochromis niloticus) with and without edible coatings.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1605, doi. 10.47836/ifrj.31.6.18
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- Article
Quality of frankfurter-type sausage with added pork liver as source of retinol and minerals.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1649, doi. 10.47836/ifrj.31.6.22
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Cooking qualities, nutritional properties, microstructure, and sensory evaluation of noodles incorporated with angkung (Basella alba L.) fruit juice.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1626, doi. 10.47836/ifrj.31.6.20
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- Article
Effect of combination of Hom Nil or Riceberry broken rice with white rice on antioxidant properties of Monascus-fermented rice.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1615, doi. 10.47836/ifrj.31.6.19
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Modelling and characterisation of plant-based yogurt produced with almond milk, and fortified with different concentrations of Chlorella vulgaris.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1548, doi. 10.47836/ifrj.31.6.14
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- Article
Corn starch, dietary oat fibre, and cod liver oil fortified rohu fish (Labeo rohita) mince sausages: Effects on physicochemical, textural, sensorial, and microbial quality during refrigerated storage.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1530, doi. 10.47836/ifrj.31.6.13
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- Article
Fabrication and characterisation of fish gelatine-tapioca starch composite film incorporated with sucrose ester surfactant, and its application on shelf-life extension of cherry tomatoes.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1517, doi. 10.47836/ifrj.31.6.12
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Resistance of Saccharomyces boulardii to technological process, and its in-vitro probiotic properties.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1507, doi. 10.47836/ifrj.31.6.11
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- Article
Phytochemical identification and antioxidant activities of wild Algerian plant Atriplex halimus L.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1494, doi. 10.47836/ifrj.31.6.10
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- Article
Identification and analysis of primary bacteria during fermentation of stinky Mandarin fish (Siniperca chuatsi).
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1480, doi. 10.47836/ifrj.31.6.09
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- Article
Stability of pea protein isolate-? polyglutamic acid stabilised O/W emulsion: Effect of oil fraction, salt, and temperature.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1471, doi. 10.47836/ifrj.31.6.08
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- Article
Nutritional composition, functional properties, and sensory acceptability of complementary flour blends from sorghum, pigeon peas, eggplants, and pumpkin seeds.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1459, doi. 10.47836/ifrj.31.6.07
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- Article
Role of technology in food waste: A state of the art science mapping on past and future trends.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1379, doi. 10.47836/ifrj.31.6.01
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- Article
Utilisation of yoghurt bacteria and probiotic combination enhanced melatonin content and antioxidant activity of yoghurt.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1433, doi. 10.47836/ifrj.31.6.05
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Establishment of chicken soup flavour evaluation method based on electronic tongue and fuzzy mathematics.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1445, doi. 10.47836/ifrj.31.6.06
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- Article
Evaluation of antioxidant effect of gallic acid and its alkyl esters on freeze-dried scallop with different packaging by lipid stability, predicted shelf life, and thermodynamic study.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1402, doi. 10.47836/ifrj.31.6.03
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- Article
Production characteristics of oil-in-water emulsions using microchannel homogenisation.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1392, doi. 10.47836/ifrj.31.6.02
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Food insecurity status and its determinants among low-income households in Klang Valley, Malaysia.
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- International Food Research Journal, 2024, v. 31, n. 6, p. 1417, doi. 10.47836/ifrj.31.6.04
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- Article