Found: 40
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Preservation of spiced radish juice using hurdle technology.
- Published in:
- International Food Research Journal, 2019, v. 26, n. 3, p. 1095
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- Article
Cinnamon essential oil reduces adhesion of food pathogens to polystyrene.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 1103
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- Article
Effect of extrusion processing on microstructural, physical, functional, antioxidant and textural properties of jackfruit flesh flour, rice flour and pigeon pea flour based extrudates.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 1045
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- Article
Effects of technological parameters of ultrasonic treatment on the protein extraction yield from defatted peanut meal.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 1079
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- Article
Quinoa as gelling agent in a mortadella formulation.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 1069
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- Article
Evaluation of physicochemical, rheological and sensory properties of wafer cream by replacing cocoa powder with carob pod and chicory root powders.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 1059
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- Article
Zodo gum exudates from Rosaceae as a fat replacer in reduced-fat salad dressing.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 1087
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- Article
Influence of gamma irradiation on volatile flavour profiles and physicochemical attributes of navel oranges (Citrus sinensis L.) under post-irradiation storage.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 1035
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- Article
Development of supercritical fluid extraction for the recovery of betacyanins from red pitaya fruit (Hylocereus polyrhizus) peel: a source of natural red pigment with potential antioxidant properties.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 1023
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- Article
Microbiological quality and some bioactive compounds in relation to sensory profiles during germination of brown-purple-pigmented rice.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 1011
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- Article
Biogenic amine content in various types of tofu: occurrence, validation and quantification.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 999
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- Article
Meat tenderisation effect of protease from mango peel crude extract.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 991
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- Article
Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 945
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- Article
Potential of Thai rice straw as a raw material for the synthesis of carboxymethylcellulose.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 969
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- Article
Effect of incorporation of unripe plantain and mung bean malt flours on wheat flour on the chemical, physical and sensory properties of cookies.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 959
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- Article
The effects of drying method and temperature on the nutritional quality of watermelon rinds.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 953
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- Article
Application of logistic statistical modelling in the evaluation of suitable conditions for the supply of fresh tomatoes in selected South African supply chains.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 979
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- Article
Antibacterial activity of ethanolic Piper cubeba L. extract against Escherichia coli and its effect on microbiological quality of raw chicken meat during storage.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 933
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- Article
Thermal and physical properties of Pacific white shrimp (Litopenaeus vannamei) meat as affected by additives and freeze-thaw process.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 923
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- Article
Storage stability of functional RTS beverage contrived from headed white cabbage (Brassica oleracea. L) and key lime (Citrus × aurantiifolia).
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- International Food Research Journal, 2019, v. 26, n. 3, p. 877
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- Article
Angiotensin-I converting enzyme (ACE) inhibitory peptides from chicken skin gelatin hydrolysate and its antihypertensive effect in spontaneously hypertensive rats.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 903
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- Article
Physical and sensory qualities of gluten-free muffin produced from composite rice-pumpkin flour.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 893
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- Article
Acacia honey lime ice cream: physicochemical and sensory characterization as effected by different hydrocolloids.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 883
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- Article
Extraction, purification and characterisation of a milk-clotting protease from ‘kesinai’ (Streblus asper Lour.) leaves.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 913
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- Article
Estimation of the effects of major chemical components on the taste quality of green tea.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 869
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- Article
Assessment of physicochemical and sensory characteristics of foam-mat dried papaya fruit powder.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 819
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- Article
Manufacturing of Formosa papaya (Carica papaya L.) jam containing different concentrations of dehydrated papaya seed flour.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 849
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- Article
Cassava derivatives in the preparation of unconventional gluten-free snacks.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 801
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- Article
Optimisation of temperature and time for the dark germination bioprocess of Moringa oleifera seeds to boost nutritional value, total phenolic content and antioxidant activity.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 831
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- Article
Curcuminoid cider fermented from Curcuma xanthorrhiza curcuminoids attenuates gene expression related to obesity-induced inflammation in hypercholesterolaemic rats.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 859
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- Article
Jambolão extracts as synthetic additive substitutes in fresh chicken sausage during cold storage.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 811
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- Article
Physical, chemical and sensory characteristics of bread with different concentrations of acetylated arenga starches.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 843
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- Article
Lard classification from other animal fats using Dielectric Spectroscopy technique.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 773
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- Article
The effect of limonene on bloom of cocoa butter and seeded dark chocolate model.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 763
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Antioxidative evaluation of solvent extracts and fractions of oil refining steps from rice bran.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 791
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- Article
In vitro bioaccessibility of phenolics and flavonoids in various dried vegetables, and the determination of their antioxidant capacity via different spectrophotometric assays.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 793
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- Article
Melting and crystallisation behaviour of soybean oil in blend with palm oilbased diacylglycerol.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 781
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- Article
Factors and advances on fermentation of Monascus sp. for pigments and monacolin K production: a review.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 751
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- Article
Alternative methods for mould spoilage control in bread and bakery products.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 737
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- Article
Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute.
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- International Food Research Journal, 2019, v. 26, n. 3, p. 783
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- Article