International Food Research Journal

VOLUME 30 ISSUE 4, 2023

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International Food Research Journal Volume 30 Issue 4, 2023

Review

Antimicrobial peptides: Design, chemical synthesis, activity evaluation, and application
- Yang, H., Wang, L., Du, H., Zhao, D., Liu, C. and Lu, K.
https://doi.org/10.47836/ifrj.30.4.01
Natural spices and flavour substitution in zobo tea and drink production: A review
- Nwankwo, C. S., Ulu, F. O., Okpomor, E. O., Mbachiantim, J. T., Okoyeuzu, C. F., Carew, I. E., Belay, D., Ike, D. C. and Teshome, A.
https://doi.org/10.47836/ifrj.30.4.02
Biosensors as freshness indicator for packed animal and marine products: A review
- Milintha Mary, T. P., Kumaravel, B., Nagamaniammai, G., Karishma, S., Essa, M. M., Qoronfleh, M. W. and Chacko, L.
https://doi.org/10.47836/ifrj.30.4.03

Original articles

Influence of selected lactic acid bacteria on the sensory characteristics of soft cheese with natural rind
- Okamba Elouti, R. B., Roger, T., Nkoudou Ze, N. and Essia Ngang, J. J.
https://doi.org/10.47836/ifrj.30.4.04
Is there a reactive IgG antibody for severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) in maternal breast milk?
- Kılıç Altun, S., Erdenliğ Gürbilek, S., Aydemir, M. E. and Durmaz, H.
https://doi.org/10.47836/ifrj.30.4.05
Effect of ultrasound homogenisation on the stability of curcumin microencapsulated by spray-drying
- Le-Tan, H. and Nguyen, V. T.
https://doi.org/10.47836/ifrj.30.4.06
Impact of drying methods on physicochemical properties of Fritillaria hupehensis (Hubeibeimu) flours
- Lu, Q., Xue, S. J., Yang, D. and Li, L.
https://doi.org/10.47836/ifrj.30.4.07
Fabrication of polyvinyl alcohol-starch controlled release active film incorporated with 2-hydroxypropyl-β-cyclodextrin/lemongrass oil emulsion for large yellow croaker (Pseudosciaena crocea) preservation
- Wang, J. X., Fan, X. Y., Chen, Z. J., 1Chen, C. W. and Xie, J.
https://doi.org/10.47836/ifrj.30.4.08
UPLC-Q-TOF/MS analysis of chemical constituents of methanolic extract from cassava tender stems
- Zhang, J., Ye, J. Q., Xiao, X. H., Wang, M., Li, K. M. and Chen, J.
https://doi.org/10.47836/ifrj.30.4.09
Histamine-regulated brain-derived neurotrophic factor (BDNF) catabolism by specific gut microbiota in mice
- Luo, Q.-Q., Shi, R.-Y., Liu, Y.-T., Huang, L.-B., Chen, W. and Wang, C.-T.
https://doi.org/10.47836/ifrj.30.4.10
Trehalose regulates the quality and antioxidant capacity of cherry tomato during postharvest ripening
- Fan, T. T., Xia, M. H., Cao, J. X., Zhang, J., Wang, T. and Cao, S. Q.
https://doi.org/10.47836/ifrj.30.4.11
Effects of pectinase treatment on the quality of red dragon fruit (Hylocereus polyrhizus) juice
- Dao, T. P., Nguyen, L. P. U., Le, D. T., Tran, T. Y. N. and Huynh, X. P.
https://doi.org/10.47836/ifrj.30.4.12
Evaluation of maximum growth rate of Listeria monocytogenes in ready-to-eat fresh-cut papaya and melon
- Russo, S., Cosciani-Cunico, E., Dalzini, E., Daminelli, P., Ricchi, M., Arrigoni, N. and Cammi, G.
https://doi.org/10.47836/ifrj.30.4.13
Effects of partial replacement of nitrite with different fruit and vegetable powder on physicochemical and sensory aspects of fried beef meatballs
- Liang, X. Y., Wu, Y. H. Wang, F. H. and Wang, Y. H.
https://doi.org/10.47836/ifrj.30.4.14
Development of IMBs-qPCR method for detection of foodborne Salmonella
- Sun, R., Cao, H., Fu, Y., Tan, Z., Liu, N., Li, H., Feng, Z., Chi, H., Hua, D. and Huang, J.
https://doi.org/10.47836/ifrj.30.4.15
Chitosan and salicylic acid as alternatives for the control of postharvest fungal diseases in blueberries (Vaccinium corymbosum)
- Ramos Bell, S., Hernández Montiel, L. G., Velázquez Estrada, R. M., Moreno Hernández, C. L. and Gutiérrez Martínez, P.
https://doi.org/10.47836/ifrj.30.4.16
Effect of Lactobacillus spp. strains on the microbiological, biochemical, and organoleptic properties of Moroccan goat’s cheese during ripening
- El Galiou, O., Azzouz, S., Ahadaf, S., Lamhamdi, M., Zantar, S., Arakrak, A., Bakkali, M. and Laglaoui, A.
https://doi.org/10.47836/ifrj.30.4.17
Physical properties and glycaemic response of tapioca noodles fortified with herb mixture
- Nurdin, S. U., Arief, R. W., Rustiaty, B., Asnawi, R., Mar’atun, A. M., Arfiathi, A., Koesoemawardani, D., Yuliana, N. and Hadi, S.
https://doi.org/10.47836/ifrj.30.4.18
Foam-mat dried Japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties
- Mohamed, A. A., Ismail-Fitry, M. R., Rozzamri, A. and Bakar, J.
https://doi.org/10.47836/ifrj.30.4.19
Effects of reactive extrusion on cross-linking of corn starch
- Mendes, M. P., Raniero, G. Z., Demiate, I. M. and Monteiro, A. R. G.
https://doi.org/10.47836/ifrj.30.4.20
Production of a mixed fruit juice powder using mixture analysis and a fuzzy model
- Aryaee, H., Zare, D., Ariaii, P., Mirdamadi, S. and Naghizadeh Raeisi, S.
https://doi.org/10.47836/ifrj.30.4.21
Effect of different concentrations of thermoprotectant on microencapsulation of Lactobacillus rhamnosus GG by spray-drying, and its effect on physicochemical properties and viability
- Kumar, S., Kumar, S., Mitharwal, S., Chandra, A. and Nema, P. K.
https://doi.org/10.47836/ifrj.30.4.22