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International Food Research Journal

Volume 26, No. 3, June 2019

Nizaha Juhaida, M; Smirnova, O; MacNaughtan, B; Vieira, J; Wolf, B.

The effect of limonene on bloom of cocoa butter and seeded dark chocolate model

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Amat Sairin, M; Abd Aziz, S; Tan, C.P; Mustafa, S; Abd Gani, S.S; Rokhani, F.Z.

Lard classification from other animal fats using Dielectric Spectroscopy technique

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Halimatun Sa’adiah, A.H; Jinap, S; Norhayati, H.

Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute

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Abbas Ali, M; Azizul Islam, M; Hossen, J; Ibrahim, M.

Antioxidative evaluation of solvent extracts and fractions of oil refining steps from rice bran

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Ong, C.R.E; Tang, T.K; Lee, Y.Y; Choong, T.S.Y; Lai, O.M; Kuan, C.H; Universiti Tunku Abdul Rahman.

Melting and crystallisation behaviour of soybean oil in blend with palm oilbased diacylglycerol

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Pasli, A.A; Yavuz-Düzgün, M; Altuntas, U; Altin, G; Özçelik, B; Firatligil, E.

In vitro bioaccessibility of phenolics and flavonoids in various dried vegetables, and the determination of their antioxidant capacity via different spectrophotometricassays

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Leonel, M; Garcia, E.L; Santos, T.P.R; Fernandes, D.S; Mischam, M.M.

Cassava derivatives in the preparation of unconventional gluten-free snacks

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Pereira, G.C.A; Gonçalves, M.C.S; Costa, L.L; Santos, S.G.P; Vargas, F.C; Arantes-Pereira, L.

Jambolão extracts as synthetic additive substitutes in fresh chicken sausage during cold storage

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Kandasamy, P; Varadharaju, N; Dhakre, D.S; Smritikana, S.

Assessment of physicochemical and sensory characteristics of foam-mat dried papaya fruit powder

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León-López, L; Bañuelos-Piña, A.M; Reyes-Moreno, C; Milán-Carrillo, J; Contreras-Andrade, I; Sánchez-Magaña, L.M; Cuevas-Rodríguez, E.O.

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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Rahim, A; Kadir, S; Jusman, J; Zulkipli, Z; Hambali, T.N.A.

Physical, chemical and sensory characteristics of bread with different concentrations of acetylated arenga starches

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Cruz, V.A; Gonçalves, C.A.A; Masson, G.A; Alvarez, M.C; Costa, L.L; Mesquita, M.S; Ferreira, E.N.

Manufacturing of Formosa papaya (Carica papaya L.) jam containing different concentrations of dehydrated papaya seed flour

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Hardiwati, K.T; Seninha, M; Lay, B.W; Yanti.

Curcuminoid cider fermented from Curcuma xanthorrhiza curcuminoids attenuates gene expression related to obesity-induced inflammation in hypercholesterolaemic rats

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Wei, K; Ruan, L; Li, H; Wu, L; Wang, L; Cheng, H.

Estimation of the effects of major chemical components on the taste quality of green tea

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Inthuja, J; Mahendran, T; Jemziya, M.B.F.

Storage stability of functional RTS beverage contrived from headed white cabbage (Brassica oleracea. L) and key lime (Citrus × aurantiifolia)

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Rahim, N.A; Sarbon, N.M.

Acacia honey lime ice cream: physicochemical and sensory characterization as effected by different hydrocolloids

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Ho, L.H; Zainal Abidin, N.F.S; Tan, T.C; Noroul Asyikeen, Z.

Physical and sensory qualities of gluten-free muffin produced from composite rice-pumpkin flour

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Sarbon, N.M; Howell, N.K; Wan Ahmad, W.A.N.

Angiotensin-I converting enzyme (ACE) inhibitory peptides from chicken skin gelatin hydrolysate and its antihypertensive effect in spontaneously hypertensive rats

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Pagthinathan, M; Ghazali, H.M; Yazid, A.M; Foo, H.L.

Extraction, purification and characterisation of a milk-clotting protease from ‘kesinai’ (Streblus asper Lour.) leaves

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Ratana-arporn, P; Jommark, N.

Thermal and physical properties of Pacific white shrimp (Litopenaeus vannamei) meat as affected by additives and freeze-thaw process

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Fazly Ann, Z; Rukayadi, Y.

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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Rosli, N.A; Azilan, N A; Mahyudin, N.A; Mahmud Ab Rashid, N.K; Meon, F.N.S; Ismail, Z; Chern, P.E; Kanasan, S.

Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha

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Sanwiriya, P; Suleiman, N.

The effects of drying method and temperature on the nutritional quality of watermelon rinds

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Onwurafor, E.U; Uzodinma, E.O; Chikwendu, J.N; Nwankwor, O.F.

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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Sophonputtanaphoca, S; Chutong, P; Cha-aim, K; Nooeaid, P.

Potential of Thai rice straw as a raw material for the synthesis of carboxymethylcellulose

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Cherono, K; Workneh, T.S; Melesse, S.F.

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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Dhital, S; Vangnai, K.

Meat tenderisation effect of protease from mango peel crude extract

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Yue, C.S; Ng, Q.N; Lim, A.K; Lam, M. H; Chee, K.N.

Biogenic amine content in various types of tofu: occurrence, validation and quantification

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Bourneow, C; Toontam, N.

Microbiological quality and some bioactive compounds in relation to sensory profiles during germination of brown-purple-pigmented rice

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Fathordoobady, F; Manap, M.Y; Selamat, J; Singh, A.P.

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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Jo, Y; Ameer, K; Chung, N; Kwon, J.H.

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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Kaushal, P; Sharma, H.K; Singh, A.P.

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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Habibzadeh, D; Seyedain Ardabili, S.M.

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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Vargas Zambrano, P; Riera González, G; Cruz Viera, L.

Quinoa as gelling agent in a mortadella formulation

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Nguyen, T.H; Le, V.V.M.

Effects of technological parameters of ultrasonic treatment on the protein extraction yield from defatted peanut meal

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Mozafari, H.R; Hojjatoleslamy, M; Hosseini, E.

Zodo gum exudates from Rosaceae as a fat replacer in reduced-fat salad dressing

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Kaur, G; Kumar, V; Sangma, C; Kaur, J; Kaur, J; Suri, S.

Preservation of spiced radish juice using hurdle technology

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Ferreira, L.R; Rosário, D.K.A; Silva, P.I; Carneiro, J.C.S; Pimentel Filho, N.J.

Cinnamon essential oil reduces adhesion of food pathogens to polystyrene

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Garcia, M.V; Copetti, M.V.

Alternative methods for mould spoilage control in bread and bakery products

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Kraboun, K; Kongbangkerd, T; Rojsuntornkitti, K; Phanumong, P.

Factors and advances on fermentation of Monascus sp. for pigments and monacolin K production: a review

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Journal Coverage

Online first

Volume 26, No. 6, December 2019

Volume 26, No. 5, October 2019

Volume 26, No. 4, August 2019

Volume 26, No. 3, June 2019

Volume 26, No. 2, April 2019

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International Food Research Journal

International Food Research Journal

Volume 26, No. 3, June 2019