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International Food Research Journal
 

International Food Research Journal

Volume 18, No. 4, 2011

Hashim, P.
Mini review : centella asiatica in food and beverage applications and its potential antioxidant and neuroprotective effect
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1
Lee, J.S; Lim, L.S.
Osmo-dehydration pretreatment for drying of pumpkin slice
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2
Rohman, A; Che Man, Y.B.
Simultaneous quantitative analysis of two functional food oils, extra virgin olive oil and virgin coconut oil using FTIR spectroscopy and multivariate calibration
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3
Lim, R; Stathopoulos, C.E; Golding, J.B.
Effect of edible coatings on some quality characteristics of sweet cherries
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4
Deepthi, P.P; Rashmi, M.D; Modi, V.K.
Texturized egg albumen as an alternative to traditional paneer: evaluation of quality and shelf stability
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5
Krongyut, W; Srilaong, V; Uthairatanakij, A; Wongs-Aree, C; Esguerra, E.B; Kanlayanarat, S.
Physiological changes and cell wall degradation in papaya fruits cv. ‘Kaek Dum’ and ‘Red Maradol’ treated with 1- methylcyclopropene
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6
Hirun, S; Roach, P.D.
A study of stability of (-)-Epigallocatechin gallate (EGCG) from green tea in a frozen product
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7
Torkamani, A.E; Niakousari, M.
Impact of UV-C light on orange juice quality and shelf life
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8
Routray, W; Mishra, H.N; Jusoh, Y.M.M.
Study of the variation in viscosity during addition of stabilizers to obtain an optimised reconstituted Indian yoghurt (dahi) powder based drink
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9
Kamal, G.M; Anwar, F; Hussain, A.I; Sarri, N; Ashraf, M.Y.
Yield and chemical composition of Citrus essential oils as affected by drying pretreatment of peels
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10
Akanbi, T.O; Nazamid, S; Adebowale, A.A; Farooq, A; Olaoye, A.O.
Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties
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11
Ali, G; Russly, A.R; Jamilah, B; Azizah, O; Mandana, B.
Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.)
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12
Foo, W.T; Yew, H.S; Liong, M.T; Azhar, M.E.
Influence of formulations on textural, mechanical and structural breakdown properties of cooked yellow alkaline noodles
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13
Seneviratne, K.N; Kotuwegedara, R.T; Ekanayake, S.
Serum cholesterol and triglyceride levels of rats fed with consumer selected coconut oil blends
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14
Nura, M; Kharidah, M; Jamilah, B; Roselina, K.
Textural properties of laksa noodle as affected by rice flour particle size
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15
El-Nahas, A.F; Mohamed, A.A.A; Zweel, H.H; El-Ashmawy, I.M.
Hepatorenal and genotoxic effects of genetically modified quail meat in a 90-day dietary toxicity study in mice
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16
Abbaszadeh, A; Motevali, A; Khoshtaghaza, M.H; Kazemi, M.
Evaluation of thin-layer drying models and neural network for describing drying kinetics of Lasagnas angustifolia L.
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17
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Effect of fermentation period on the chemical composition and functional properties of Pigeon pea (Cajanus cajan) seed flour
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18
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Characteristics of gelatins extracted from fresh and sun-dried seawater fish skins in Indonesia
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19
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The investigation of proximate composition and protein solubility in processed mullet fillets
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20
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Physicochemical characteristics and sensory properties of selected Malaysian commercial chicken burgers
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21
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Optimization of enzymatic hydrolysis of Salmon (Salmo salar) skin by Alcalase
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22
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The effects of physical parameters of the screw press oil expeller on oil yield from Nigella sativa L seeds
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23
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Inhibition of riboflavin photosensitized off flavor in milk products with O/W microemulsion containing astaxanthin and α-Tocopherol
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24
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Evaluation of effectiveness of three cellulose derivative-based edible coatings on changes of physico-chemical characteristics of ‘Berangan’ banana (Musa sapientum cv. Berangan) during storage at ambient conditions
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25
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Peeling of gingers as evaluated by image analysis techniques: a study for pickled ginger process
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26
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Nutritional qualities and phytochemical constituents of Clerodendrum volubile, a tropical non-conventional vegetable
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27
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Effect of radiation process on antinutrients, protein digestibility and sensory quality of pearl millet flour during processing and storage
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28
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Nutritional potentials of Cucumeropsis edulis (Hook. f.) Cogn seeds and the pulp of Adansonia digitata L. from Burkina Faso: Determination of chemical composition and functional properties
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29
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Evaluation of nutritional quality of torch ginger (Etlingera elatior Jack.) inflorescence
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30
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Heat-stable and heat-labile antinutritional profile in Mucuna pruriens var utilis: effected by germination
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31
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Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Orthosiphon stamineus extracts
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32
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Influence of enzyme treatment on bioactive compounds and colour stability of betacyanin in flesh and peel of red dragon fruit Hylocereus polyrhizus (Weber) Britton and Rose
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33
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Volatile compound extraction using Solid Phase Micro Extraction coupled with Gas Chromatography Mass Spectrometry (SPME-GCMS) in local seaweeds of Kappaphycus alvarezii, Caulerpa lentillifera and Sargassum polycystem
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34
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A comparison of various models for obtaining the intrinsic viscosity of salep gum and sweeteners mixture in dilute solutions
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35
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On the ability of oyster mushroom (Pleurotus sajor-caju) confering changes in proximate composition and sensory evaluation of chicken patty
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36
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Potential of Coleus tuberosus as an antioxidant and cancer chemoprevention agent
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37
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Halal authentication of raw meats using PCR amplification of mitchondrial DNA
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38
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Optimization of microtitre plate assay for the testing of biofilm formation ability in different Salmonella serotype
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39
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Hygienic quality of commonly consumed vegetables, and perception about disinfecting agents in Lomé
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40
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Time course study on the growth of Salmonella Enteritidis on raw vegetables used in sandwiches
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41
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Microbial safety of street vended and laboratory prepared dragon-fruit (pitaya) juices in Penang, Malaysia
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42
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Survival of commercial probiotic strains to pH and bile
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43
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Antibiotic resistance and biosafety of Vibrio cholerae and Vibrio parahaemolyticus from freshwater fish at retail level
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44
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Antimicrobial activity and the properties of edible hydroxypropyl methylcellulose based films incorporated with encapsulated clove (Eugenia caryophyllata Thunb.) oil
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45
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Antioxidant and antimicrobial properties of chitosan-sugar complex
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46
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Preliminary study on the fortification of tofu with green tea catechins
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47
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Short communication : the effect of banana flour as an isotonic drink to maintain hydration status
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48
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Short communication : effect of processing on the qualities of noodles produced from corn grit and cassava flour
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49
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Short communication : fermentation and characterization of wine from dried Ficus carica (L) using Saccharomyces cerevisiae NCIM 3282
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50
Ab. Karim, M.S; Nasouddin, S.S; Othman, M; Mohd Adzahan, N; Hussin, S.R; Khozirah, S.
Consumers' knowledge and perception towards Melicope ptelefolia (Daun Tenggek Burung): a preliminary qualitative study
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51
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