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International Food Research Journal
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International Food Research Journal
Volume 22, No. 3, 2015
Amini Sarteshnizi, R; Hosseini, H; Mousavi Khaneghah, A; Karimi, N.
A review on application of hydrocolloids in meat and poultry products
Low intensity ultrasound applications on food systems
Relox, P.E. Jr; Casillo-Israel, K.A.T; Serrano, E.P; Abulio, W.L; Gandia, J.B.L.
Efficacy of 1-methylcyclopropene post-cutting treatment on fresh-cut papaya (Carica papaya L. cv. ‘Sinta’) storage quality using two packaging forms
Abdul-Mutalib, N.A; Syafinaz, A.N; Sakai, K; Shirai, Y.
An overview of foodborne illness and food safety in Malaysia
Zakaria, M.P.M; Abas, F; Rukayadi, Y.
Effects of Myristica fragrans Houtt. (Nutmeg) extract on chemical characteristic of raw beef during frozen storage
Stefanello, R; Londero, P.M.G; Muniz, M.F.B; Alves, J.S; Fischer, L.
Chemical composition of landrace maize seeds stored under different conditions
Srikaeo, K; Thongta, R.
Effects of sugarcane, palm sugar, coconut sugar and sorbitol on starch digestibility and physicochemical properties of wheat based foods
Zainal Abidin, N.F; Yusoff, A; Ahmad, N.
Optimisation of reaction conditions of octenyl succinic anhydride (OSA) modified sago starch using response surface methodology (RSM)
Suyatma, N.E; Ulfah, K; Prangdimurti, E; Ishikawa, Y.
Effect of blanching and pectin coating as pre-frying treatments to reduce acrylamide formation in banana chips
Chinprahast, N; Subhimaros, S; Pattorn, S.
Heat-acid coagulation of market-returned UHT milk using various coagulants and calcium chloride
Hardoko, Suprayitno; Puspitasari, Y.E; Amalia, R.
Study of ripe Rhizophora mucronata fruit flour as functional food for antidiabetic
Kittiphoom, S; Sustainee, S.
Effect of microwaves pretreatments on extraction yield and quality of mango seed kernel oil
Sue Shan, L; Sulaiman, R; Sanny, M; Nur Hanani, Z.A.
Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates
Chiwona-Karltun, L; Afoakwa, E.O; Nyirenda, D; Mwansa, C.N; Kongor, E.j; Brimer, L.
Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region
Santos, C.B.G; Oliveira, A.P; Martins, D.L; Oliveira, J.C; Pedro, F.G.G; Villa R.D.
Determination of the concentrations of essential and toxic metals in UHT milk produced in Mato Grosso State, Brazil
Ladjal Ettoumi, Y; Chibane, M.
Some physicochemical and functional properties of pea, chickpea and lentil whole flours
Gaur, S; Miller, D.D.
Is Indian tea (chai) detrimental to dietary iron absorption?
Imamoglu, H; Coggins, P.C; Rowe, D.E.
Influence of storage time and starches from Pueraria lobata (Kudzu) root and Zea mays (Corn) on aroma, basic taste, and flavor attributes of conventional milk yogurt
Alimi, B.A; Shittu, T.A; Sanni, L.O.
Effect of some hydrocolloids on coating performance of egg base coated fried yam chips
Rafi, N.M; Halim, N.R.A; Amin, A.M; Sarbon, N.M.
Response surface optimization of enzymatic hydrolysis conditions of lead tree (Leucaena leucocephala) seed hydrolysate
Sharif, H.A; Rasha, A.A.E; Ramia, Z. Al-B.
Titanium dioxide content in foodstuffs from the Jordanian market: Spectrophotometric evaluation of TiO2 nanoparticles
Medeiros, A.C; Souza, D.F; Coreia, R.T.P.
Effect of incubation temperature, heat treatment and milk source on the yoghurt kinetic acidification
Kamal, R.M; Bayoumi, M.A.
Efficacy of premilking and postmilking teat dipping as a control of subclinical mastitis in Egyptian Dairy cattle
Lim, L.B.L; Priyantha, N; Salleha, R,M; Zehra, T.
Utilization of Artocarpus hybrid (Nanchem) skin for the removal of Pb(II): equilibrium, thermodynamics, kinetics and regeneration studies
William, R.C.V; Daniela, C.B; Sandriane, P; Carlos, P.
Preparation and characterization of nanocomposite film from Whitemouth croaker (Micropogonias furnieri) protein isolate modified with montmorillonite
Physicochemical characteristics of gummy added with sutchi catfish (Pangasius hypophthalmus) gelatin
Freitas, I.R; Cortez-Vega, W.R; Prentice, C.
Evaluation of properties of protein recovered from fish muscles by acid solubilization process
Abedin, M.Z; Karim, A.A; Gan, C.Y; Ghazali, F.C; Barzideh, Z; Zzaman, W; Zaidul, I.S.M.
Identification of angiotensin I converting enzyme inhibitory and radical scavenging bioactive peptides from sea cucumber (Stichopus vastus) collagen hydrolysates through optimization
Abbas, E.M; Hrachya, G.H.
Fatty acid composition of caviar and liver from cultured great sturgeon ￼(Huso huso)
Purwaningsih, S; Suseno, S.H; Salamah, E; Mulyaningtyas, J.R; Dewi, Y.P.
Effect of boiling and steaming on the profile fatty acids and cholesterol in muscle tissue of molluscs
Chuaynukul, K; Prodpran, T; Benjakul, S.
Properties of thermo-compression molded bovine and fish gelatin films as influenced by resin preparation condition
Normah, I; Noorasma, M.
Physicochemical properties of mud clam (Polymesoda erosa) hydrolysates obtained using different microbial enzymes
Lone, D.A; Wani, N.A; Wani, I.A; Masoodi, F.A.
Physico-chemical and functional properties of Rainbow trout fish protein isolate
Roslan, J; Mustapa Kamal, S.M; Md. Yunos, K.F; Abdullah, N.
Optimization of enzymatic hydrolysis of tilapia (Oreochromis niloticus) by- product using response surface methodology
Alice, C.L.V; Wan Rosli, W.I.
Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih
Jenwipack, N; Nantachal, K.
Effect of spices on sensory characteristics of catfish emulsion products
Fuangpaiboon, N; Kijroongrojana, K.
Qualities and sensory characteristics of coconut milk ice cream containing different low glycemic index (GI) sweetener blends
Thomas, R; Bhat, Rajeev; Kuang, Y.T.
Composition of amino Acids, fatty acids, minerals and dietary fiber in some of the local and import rice varieties of Malaysia
Alexeev, G.V; Krasilnikov, V.N; Kireeva, M.S; Egoshina, E.V.
Use of flaxseeds in the flour confectionery
Sultana, B; Anwar, F; Mushtaq, M; Alim, M.
Citrus residues: A potential source of phenolics with high antioxidant values
Samavardhana, K; Supawitipattana, P; Jittrepotch, N; Rojsuntornkitti, K; Kongbangkerd, T.
Effects of extracting conditions on phenolic compounds and antioxidant activity from different grape processing byproducts
Maqsood, S; Kittiphattanabawon, P; Benjakul, S; Sumpavapol, P; Abushelaibi, A.
Antioxidant activity of date (Phoenix dactylifera var. Khalas) seed and its preventive effect on lipid oxidation in model systems
Dian-Nashiela, F; Noriham, A; Nooraain, H; Azizah, A.H.
Antioxidant activity of herbal tea prepared from Cosmos caudatus leaves at different maturity stages
Scapin, G; Schimdt, M.M; Prestes, R.C; Ferreira, S; Silva, A.F.C; da Rosa, C.S.
Effect of extract of chia seed (Salvia hispanica) as an antioxidant in fresh pork sausage
Piotrowicz, I.B.B; Mellado, M.M.S.
Antioxidant hydrolysates production from Argentine anchovy (Engraulis anchoita) with different enzymes
Anahita, A; Asmah, R; Fauziah, O.
Evaluation of total phenolic content, total antioxidant activity, and antioxidant vitamin composition of pomegranate seed and juice
Boudries, H; Nabet, N; Ydjedd, S; Kefalas, P; Madani, K; Chibane, M.
Valorisation of Clementine peels for the recovery of minerals and antioxidants: Evaluation and characterisation by LC-DAD-MS of solvent extracts
Roiaini, M; Ardiannie, T; Norhayai, H.
Physicochemical properties of canola oil, olive oil and palm olein blends
Khodabakhsh Aghdam, S.H; Yousefi, A.R; Mohebbi, M; Razavi, S.M.A; Orooji, A; Akarzadeh-Totonchi, M.R.
Modeling for drying kinetics of papaya fruit using fuzzy logic table look-up scheme
Zhao, Z.J; Hu, X.C; Liu, Q.J.
Recent advances on the fungi of Pu-erh ripe tea
Effect of starter cultures on the anti-nutrient contents, minerals and viscosity of ogwo, a fermented sorghum–Irish potato gruel
Machado Junior, F.R.S; Michelon, M; Dalcanton, F; Furlong, E.B; Burkert, J.F.M; Burkert, C.A.V.
Biomass production by Yarrowia lipolytica as a source of lipids: bench scale cultivation on raw glycerol-based medium
Norziah, M.H; Bhat, R; Ahmad, M.
Effect of extraction solvents on antioxidant and antimicrobial properties of fenugreek seeds (Trigonella foenum-graecum L.)
Thirumurugan, A; Ramachandran, S; Gobikrishnan, S.
Optimization of medium components for maximizing the bacteriocin production by Lactobacillus plantarum ATM11 using statistical design
Gunawan, S; Widjaja, T; Zullaikah, S; Ernawati, L; Istianah, N; Aparamarta, H.W; Prasetyoko, D.
Effect of fermenting cassava with Lactobacillus plantarum, Saccharomyces cereviseae, and Rhizopus oryzae on the chemical composition of their flour
Kempka, A.P; Fru?hauf, M; Paliarini, M.A; Matiello, J.A; Fachinello, F; Prestes, R.C.
Influence of the addition of pollen and brewer’s yeast on growth of Saccharomyces cerevisiae in honey-must
Dahiya, P; Rathi, B.
Characterization and application of alkaline α-amylase from Bacillus licheniformis MTCC1483 as a detergent additive
Perumal, V; Khoo, W.C; Abdul-Hamid, A; Ismail, A; Saari, K; Murugesu, S; Abas, F; Ismail, I.S; Lajis, N.H; Mushtaq, M.Y; Khatib, A.
Evaluation of antidiabetic properties of Momordica charantia in streptozotocin induced diabetic rats using metabolomics approach
Seham, S.K; Magda, S.M; Madiha, M.A.
Effect of some plant oils and garlic on lipids of rats fed on high cholesterol diet
Montanhini, M.T.M; Montanhini Neto, R; Bersot, L.S.
Enterotoxigenic potential of Bacillus cereus strains isolated from dairy ￼products at different incubation temperatures
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