Works in International Food Research Journal, 2015, Vol 22, Issue 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- Publication type:
- Article