Works matching IS 21821054 AND DT 2020 AND VI 9

Results: 20

Bacterial Diversity, Biogenic Amines and Lipids Oxidation in Traditional Dried Anchovy (Encrasicholina punctifer) during Ambient Storage.

Published in:

International Journal of Food Studies, 2020, v. 9, p. 238, doi. 10.7455/ijfs/9.1.2020.a9

By:

AL BUIUSHI, ISMAIL M.;
GUIZANI, NEJIB;
AYYASH, MUTAMED;
AL ZA'ABI, MOHAMMED;
ABUSHELAIBI, AISHA;
DEETH, HILTON C.;
AL KHAROUSI, ZAHRA;
AL HAMADANI, FATHIYA;
AL MASKARI, SALHA;
ALKALBANI, JAMILA

Publication type:

Article

The Fortification of Biscuits with Coriander Leaf Powder and its Effect on Physico-Chemical, Antioxidant, Nutritional and Organoleptic Characteristics.

Published in:

International Journal of Food Studies, 2020, v. 9, p. 225, doi. 10.7455/ijfs/9.1.2020.a8

By:

MOHITE, DEEPALI;
WAGHMARE, ROJI

Publication type:

Article

Effects of Drying Temperature on Quality Parameters of Thai Fermented Fish Dip (Jaew Bong).

Published in:

International Journal of Food Studies, 2020, v. 9, p. 251, doi. 10.7455/ijfs/9.1.2020.a10

By:

DUANGSAI, PONGDANAI;
GAWBORISUT, SOMSAMORN

Publication type:

Article

Flax Seeds and Finger Millet Enriched Functional Rusk.

Published in:

International Journal of Food Studies, 2020, v. 9, p. 213, doi. 10.7455/ijfs/9.1.2020.a7

By:

LOHAN, AMIT;
KAUSHIK, RAVINDER;
BANSAL, VIKAS;
GANDHI, KAMAL

Publication type:

Article

The Effect of Gamma Irradiation on the Essential Oils and Antioxidants in Dried Thyme.

Published in:

International Journal of Food Studies, 2020, v. 9, p. 203, doi. 10.7455/ijfs/9.1.2020.a6

By:

AL-KURAIEEF, AMAL N.;
ALSHAWI, AMAL H.

Publication type:

Article

Mango Peel Ingredient as Salt and Phosphate Replacement in Chicken Breast Marinade.

Published in:

International Journal of Food Studies, 2020, v. 9, p. 193, doi. 10.7455/ijfs/9.1.2020.a5

By:

ROIDOUNG, SUNISA;
PONTA, NAPATSAWAN;
INTISAN, RUTTAPONG

Publication type:

Article

Effect of Olive Pulp Enrichment on Physicochemical and Antioxidant Properties of Wheat Bread.

Published in:

International Journal of Food Studies, 2020, v. 9, p. 178, doi. 10.7455/ijfs/9.1.2020.a4

By:

MARINOPOULOU, ANNA;
PAPAGEORGIOU, MARIA;
IRAKLI, MARIA;
GERASOPOULOS, DIMITRIOS

Publication type:

Article

Zizyphus lotus (L.) Extracts as Prebiotics in the Aggregation and Adhesion of Probiotic and Inhibition of Pathologic Bacteria from Patients with Colorectal Cancer.

Published in:

International Journal of Food Studies, 2020, v. 9, p. 160, doi. 10.7455/ijfs/9.1.2020.a3

By:

OULDCHIKH, SARA;
TIRTOUIL, AICHA;
MEDDAH, BOUMÉDIENE

Publication type:

Article

Chemical Constituents in Leaves and Aroma Products of Nicotiana rustica L. Tobacco.

Published in:

International Journal of Food Studies, 2020, v. 9, p. 146, doi. 10.7455/ijfs/9.1.2020.a2

By:

POPOVA, VENELINA T.;
IVANOVA, TANYA A.;
STOYANOVA, ALBENA S.;
NIKOLOVA, VIOLETA V.;
DOCHEVA, MARGARITA H.;
HRISTEVA, TZVETA H.;
DAMYANOVA, STANKA T.;
NIKOLOV, NIKOLAY P.

Publication type:

Article

Evaluation of Growth and Cereulide Production by Bacillus cereus Isolated from Cooked Rice.

Published in:

International Journal of Food Studies, 2020, v. 9, p. 135, doi. 10.7455/ijfs/9.1.2020.a1

By:

SEYI-AMOLE, DAMILOLA O.;
ONILUDE, ABIODUN A.;
RANI, DASARI S.;
HAIAMI, PRAKASH M.

Publication type:

Article

Effect of modified atmosphere packaging on quality of Barhi dates at Khalal stage.

Published in:

International Journal of Food Studies, 2020, v. 9, p. SI125, doi. 10.7455/ijfs/9.SI.2020.a10

By:

AL-KAABI, HAYDER JUMAAH

Publication type:

Article

Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum.

Published in:

International Journal of Food Studies, 2020, v. 9, p. SI97, doi. 10.7455/ijfs/9.SI.2020.a8

By:

ALVES DO NASCIMENTO, MARÍLIA;
CARVALHO DA SILVA, LUANA;
GUABIRABA MENDES, LUANA;
FERRO FURTADO, ROSELAYNE;
CORREIA DA COSTA, JOSÉ MARIA;
BISWAS, ATANU;
CHENG, HUAI N.;
ROBERTO ALVES, CARLUCIO

Publication type:

Article

Evaluation of the effectiveness of cereal bran extract for sunflower oil stability during frying.

Published in:

International Journal of Food Studies, 2020, v. 9, p. SI52, doi. 10.7455/ijfs/9.SI.2020.a4

By:

AJALA, ABAYOMI W.;
GHAVAMI, ABDOLLAH

Publication type:

Article

The effect of in vitro enzyme digestion on antioxidant and anticholinesterase potential of tomato (Lycopersicum esculentum) fruit and two commercially processed tomato pastes.

Published in:

International Journal of Food Studies, 2020, v. 9, p. SI38, doi. 10.7455/ijfs/9.SI.2020.a3

By:

SALAWU, SULE O.;
FALOYE, OLATUNDE F.;
OLA-SALAWU, BUKOLA B.;
AKINDAHUNSI, AKINTUNDE A.

Publication type:

Article

Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt.

Published in:

International Journal of Food Studies, 2020, v. 9, p. SI110, doi. 10.7455/ijfs/9.SI.2020.a9

By:

MUGO, EDWARD MUITA;
MAHUNGU, SYMON M.;
CHIKAMAI, BEN N.;
MWOVE, JOHNSON K.

Publication type:

Article

Textural, rheological and sensory properties of spreadable processed goat cheese.

Published in:

International Journal of Food Studies, 2020, v. 9, p. SI62, doi. 10.7455/ijfs/9.SI.2020.a5

By:

BURGOS, LAURA;
PECE, NORA;
MALDONADO, SILVINA

Publication type:

Article

A numerical model for studying the thermal denaturation-aggregation of whey proteins under continuous thermal processing.

Published in:

International Journal of Food Studies, 2020, v. 9, p. SI17, doi. 10.7455/ijfs/9.SI.2020.a2

By:

PLANA-FATTORI, ARTEMIO;
DOURSAT, CHRISTOPHE;
COUTOULY, ALIENOR;
RIAUBLANC, ALAIN;
FLICK, DENIS

Publication type:

Article

Various factors affect product properties in apple cider production.

Published in:

International Journal of Food Studies, 2020, v. 9, p. SI84, doi. 10.7455/ijfs/9.SI.2020.a7

By:

WICKLUND, TRUDE;
SKOTTHEIM, ELIZABETH R.;
REMBERG, SIV F.

Publication type:

Article

Improvement of microbiological quality of hen egg powder using gamma irradiation.

Published in:

International Journal of Food Studies, 2020, v. 9, p. SI75, doi. 10.7455/ijfs/9.SI.2020.a6

By:

AL-BACHIR, M.

Publication type:

Article

Optimization of pressure parboiling conditions and pre-conditioned moisture content of brown rice (unpolished rice) for microwave puffing and its comparison with hot sand bed puffing.

Published in:

International Journal of Food Studies, 2020, v. 9, p. SI1, doi. 10.7455/ijfs/9.SI.2020.a1

By:

SWARNAKAR, AJAY KUMAR;
SRIVASTAV, PREM PRAKASH;
DAS, SUSANTA KUMAR

Publication type:

Article