International Food Research Journal

VOLUME 30 ISSUE 6, 2023

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International Food Research Journal Volume 30 Issue 6, 2023

Review

Strategies for controlling and decontaminating mycotoxins in foods and feeds: A review
- Mshelia, L. P., Selamat, J. and Samsudin, N. I. P.
https://doi.org/10.47836/ifrj.30.6.01
Mycotoxin mitigation approaches in selected developed and developing countries
- Ong, J. Y., Tan, L. L. and Goh, C. T.
https://doi.org/10.47836/ifrj.30.6.02

Original articles

Evaluation of food safety on traditional Chinese snacks based on system safety theory: The case study of Wuhan hot-dry noodles
- Gao, W., Li, L. and Xue, Y. C.
https://doi.org/10.47836/ifrj.30.6.03
Development of functional nougat without diabetic effects in vivo
- Ottombrino, A., Maurano, F., Montesano, E., Picariello, A., Oliviero, A. and Rossi, M.
https://doi.org/10.47836/ifrj.30.6.04
Sodium lactate promotes freshness of chilled beef through colour stability and antibacterial activity
- Wang, X. H., Che, X. X., Ding, Y., Sun, J. S., Kang, Y. and Liu, Y.
https://doi.org/10.47836/ifrj.30.6.05
Effect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.)
- Şengül-Binat, H. and Kırca-Toklucu, A.
https://doi.org/10.47836/ifrj.30.6.06
Chemical composition of the dietary supplement Coccinia grandis (L.) Voigt, and its effect on antioxidant status and inflammatory markers in patients with type 2 diabetes mellitus
- Wasana, K. G. P., Attanayake, A. P., Arawwawala, L. D. A. M., Weerarathna, T. P. and Jayatilaka, K. A. P. W.
https://doi.org/10.47836/ifrj.30.6.07
Evaluation of transgalactosylation activity of commercial β-galactosidase from Bifidobacterium bifidum for synthesis of prebiotic oligosaccharides
- Milano, A. M. T. and Arreola, S. L. B.
https://doi.org/10.47836/ifrj.30.6.08
Multiresidue analysis and health risk assessment of sulfonamides and quinolones from edible Batrachia and other aquatic products
- Hu, H., Yan, Z. Y., Li, S. Y., Zhu, Z. T., Li, W. Z., Tai, J. J. and Zhang, H.
https://doi.org/10.47836/ifrj.30.6.09
Preparation of chickpea peptide-calcium chelates with antioxidant activity
- Shi, W. and Tan, C. Y.
https://doi.org/10.47836/ifrj.30.6.10
A 28-day subacute oral toxicity study of Apis cerana (Fabricius) honey in Wistar rats
- Du, H. J., Zhang, P., Zheng, S., Nie, Y. M., Zhang, W. J., Feng, Y., Ning, J. Y., Li, G. J. and Gao, S.
https://doi.org/10.47836/ifrj.30.6.11
Microencapsulation of ciplukan (Physalis angulata L.) extract as food ingredients: Effect of water ratio and maltodextrin concentration variables on product characteristics
- Iwansyah, A. C., Wardhani, R., Darsih, C., Kurniawan, T., Ariani, D., Andriana, Y., Karim, M. A., Indriati, A., Luthfiyanti, R. and Hamid, H. A.
https://doi.org/10.47836/ifrj.30.6.12
Symbiosis of acetic acid bacteria and yeast isolated from black tea fungus mimicking the kombucha environment in bacterial cellulose synthesis
- Li, X., Chen, Z., Wang, J., Mu, J., Ma, Q. and Lu, X.
https://doi.org/10.47836/ifrj.30.6.13
Modified atmosphere packaging of flounder fillet: Modelling of package conditions and comparison of different flushing atmospheres for quality preservation
- Park, E. J., Jung, S. Y., Kim, S. C., Lee, D. S. and An, D. S.
https://doi.org/10.47836/ifrj.30.6.14
Set yoghurt processing with eggs as milk replacements, and improvement of texture, rheology, and microstructure by formulation design and optimisation
- Zang, J.-W., Pan, X.-Y., Wu, Y.-Q., Chen, Y.-Q., Tu, Y.-G., Chen, J.-G., Tang, D.-B. and Yin, Z.-P.
https://doi.org/10.47836/ifrj.30.6.15
Quality assessment of promising garlic (Allium sativum L.) varieties based on principal component analysis
- Prakash, P. and Prasad, K.
https://doi.org/10.47836/ifrj.30.6.16
Effect of extraction solution on functional properties of extracted protein from Bombay locust (Patanga succincta Johannson, 1763)
- Puechkamutr, Y. and Arsa, S.
https://doi.org/10.47836/ifrj.30.6.17
Sucrose reduction and addition of agave syrup and inulin in gummies with strawberry and blackberry pulp: Impact on physicochemical, antioxidant, and sensory characteristics
- López-Palestina, C. U., García-García, A., Altamirano-Romo, S. E. and Gutiérrez-Tlahque, J.
https://doi.org/10.47836/ifrj.30.6.18
Effects of transglutaminase treatment on cooking quality, textural properties, and overall acceptability of high fibre pasta incorporated with pennywort residue
- Le, N. P., Tran, T. T. T., Ton, N. M. N. and Le, V. V. M.
https://doi.org/10.47836/ifrj.30.6.19
Antimicrobial activities and mechanisms of truncated and amino-acid-substituted peptides derived from bacteriocin PZJ5
- Zhou, T., Huang, Y. Y., Ling, X. Y., Zhang, L., Gu, Q. and Song, D. F.
https://doi.org/10.47836/ifrj.30.6.20
Parboiling of pigmented and non-pigmented Philippine rice (Oryza sativa L.) cultivars: Textural properties and carbohydrate quality
- Zapater, J. E. I. and Manaois, R. V.
https://doi.org/10.47836/ifrj.30.6.21
Characteristics of virgin coconut oil (VCO) microencapsulation using O/W emulsification and complex coacervation methods
- Annisa, D. N., Nurhadi, B., Indiarto, R., Saputra, R. A. and Mahani
https://doi.org/10.47836/ifrj.30.6.22