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International Food Research Journal


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International Food Research Journal

Volume 17, No. 2, 2010

Gadekar, Y.P; Kokane, R.D; Suradkar, U.S; Thomas, R; Das, A. K; Anjaneyulu, A.S.R.
Review article : shelf stable meat pickles- a review
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1
Obodai, M; Amoa-Awua, W; Odamtten, G.T.
Physical, chemical and fungal phenology associated with the composting of ‘wawa’ sawdust (Triplochiton scleroxylon) used in the cultivation of oyster mushrooms in Ghana
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2
Sujaya, I.N; Nocianitri, K.A; Asano, K.
Diversity of bacterial flora of Indonesian ragi tape and their dynamics during the tape fermentation as determined by PCR-DGGE
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3
Usha, M.R; Fauziah, M; Tunung, R; Chai, L.C; Cheah, Y.K; Farinazleen, M.G; Son, R.
Occurrence and antibiotic resistance of Campylobacter jejuni and Campylobacter coli in retail broiler chicken
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4
Omemu, A.M; Omeike, S.O.
Microbiological hazard and critical control points identification during household preparation of cooked ogi used as weaning food
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5
Titik, B; Naiyana, C.
Quantitative exposure assessment for Listeria monocytogenes in cooked ham
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6
Jeyaletchumi, P; Tunung, R; Margaret, S.P; Son, R; Ghazali, F.M; Cheah, Y.K; Nishibuchi, M; Nakaguchi, Y; Malakar, P.K.
Quantification of Listeria monocytogenes in salad vegetables by MPN-PCR
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7
Moussa, A.M; Emam, A.M; Mohamed, M.A; Diab, Y.M.
In vitro evaluation of some Egyptian plants against the rot bacteria and spider mite and isolation the active constituent(s) from Myrtus communis leaves
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8
Alireza, S; Tan, C.P; Hamed, M; Che Man, Y.B.
Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends
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9
Babji, A.S; Fatimah, S; Abolhassani, Y.
Protein quality of selected edible animal and plant protein sources using rat bio-assay
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10
Tran, Q.H; Nguyen, T.T; Le, V.V.M; Hoang, K.A.
Effect of Tween 80 and ergosterol supplementation on fermentation performance of the immobilized yeast in high gravity brewing
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11
Azrina, A; Nurul Nadiah, M.N; Amin, I.
Antioxidant properties of methanolic extract of Canarium odontophyllum fruit
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12
Yau, E.W; Rosnah, S; Noraziah, M; Chin, N.L; Osman, H.
Physico-chemical compositions of the red seedless watermelons (Citrullus Lanatus)
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13
Purnomo, H; Jaya, F; Widjanarko, S.B.
The effects of type and time of thermal processing on ginger (Zingiber officinale Roscoe) rhizome antioxidant compounds and its quality
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14
Lubbe, A; Khatib, A; Yuliana, N.D; Jinap, S; Verpoorte, R.
Cannabinoid CB1 receptor binding and acetylcholinesterase inhibitory activity of Sceletium tortuosum L.
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15
Mugendi, J.B.W; Njagi, E.N.M; Kuria, E.N; Mwasaru, M.A; Mureithi, J.G; Apostolides, Z.
Nutritional quality and physicochemical properties of Mucuna bean (Mucuna pruriens L.) protein isolates
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16
Nurliyana, R; Syed Zahir, I; Mustapha Suleiman, K; Aisyah, M.R; Kamarul Rahim, K.
Antioxidant study of pulps and peels of dragon fruits: a comparative study
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17
Kakati, P; Deka S.C; Kotoki, D; Saikia, S.
Effect of traditional methods of processing on the nutrient contents and some antinutritional factors in newly developed cultivars of green gram [Vigna radiata (L.) Wilezek] and black gram [Vigna mungo (L.) Hepper] of Assam, India
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18
Arnnok, P; Ruangviriyachai, C; Mahachai, R; Techawongstien, S; Chanthai, S.
Optimization and determination of polyphenol oxidase and peroxidase activities in hot pepper (Capsicum annuum L.) pericarb
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19
Lim, C.W; Norziah, M.H; Lu, H.F.S.
Effect of flaxseed oil towards physicochemical and sensory characteristic of reduced fat ice creams and its stability in ice creams upon storage
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20
Mohd Adzim Khalili, R.,; Norhayati, A.H; Rokiah,M. Y; Asmah, R; Siti Muskinah, M; Abdul Manaf, A.
Determination of radical scavenging activity and Vitamin A, C and E in organically grown Red Pitaya (Hylocereus sp.)
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21
Abubakar, H.N; Olayiwola, I.O; Sanni. S.A; Idowu, M.A.
Chemical composition of sweet potato (Ipomea batatas Lam) dishes as consumed in Kwara state, Nigeria
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22
Yan, S.W; Asmah, R.
Comparison of total phenolic contents and antioxidant activities of turmeric leaf, pandan leaf and torch ginger flower
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23
Costa, M.L; Cruz, A.G; Walter, E.H.M; Faria, J.A.F; Sant’ Ana, A.S; Granato, D.
Hearts of palm in conserve: identity and quality aspects and their implications on food safety
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24
Phaichamnan, M; Posri, W; Meenune, M.
Quality profile of palm sugar concentrate produced in Songkhla province, Thailand
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25
Daniali, G; Jinap, S; Zaidul, S.I.M; Hanifah, N.L.
Determination of acrylamide in banana based snacks by gas chromatography-mass spectrometry
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26
Diamante, L; Durand, M; Savage, G; Vanhanen, L.
Effect of temperature on the drying characteristics, colour and ascorbic acid content of green and gold kiwifruits
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27
Kong, K.W; Emmy, H.K.I; Azizah, O; Amin, I; Tan, C.P.
Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products
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28
Nurul, H; Alistair, T.L.J; Lim, H.W; Noryati, I.
Quality characteristics of Malaysian commercial beef frankfurters
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29
Yoke-Kqueen, C; Son, R.
Surface plasmon resonance biosensor for real-time detection of genetically modified organisms
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30
Chai, L.F; Chai, L.C; Suhaimi, N; Son, R.
Performance of air-cathode microbial fuel cell with wood charcoal as electrodes
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31
Songsaeng, S; Sophanodora, P; Kaewsrithong, J; Ohshima, T.
Effect of different storage conditions on quality of White-Scar oyster (Crassostrea belcheri)
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32
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