VOLUME 20 ISSUE 5, 2013

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International Food Research Journal Volume 20 Issue 5, 2013
 
Mini Review
  1. MALDI-TOF mass spectrometry of oligomeric food polyphenols (2023-2034)
    • Madrigal-Carballo, S., Rodriguez, G., Vega-Baudrit, J.R., Krueger, C.G. and Reed, J.D.
  2. Date seed and date seed oil (2035-2043)
    • Abdul Afiq, M.J., Abdul Rahman, R., Che Man, Y.B., AL-Kahtani, H.A. and Mansor, T.S.T.
  3. Phytochemistry, pharmacology and toxicology properties of Strobilanthes crispus (2045-2056)
    • Nurraihana, H. and Norfarizan-Hanoon, N.A.
Original Articles
  1. Phytochemicals and antioxidant properties of extracts from the root and stems of Anabasis articulata (2057-2063)
    • Benhammou, N., Ghambaza, N., Benabdelkader, S., Atik-Bekkara, F. and Kadifkova Panovska, T.
  2. Effects of extraction conditions on antioxidant properties of sapodilla fruit (Manilkara zapota) (2065-2072)
    • Woo, P.F., Yim, H.S. Khoo, H.E., Sia, C.M. and Ang, Y.K.
  3. Relationships between phytochemicals and antioxidant activity in corn silk (2073-2079)
    • Sarepoua, E., Tangwongchai, R., Suriharn, B. and Lertrat, K.
  4. Effect of hydrolysis time on nutritional, functional and antioxidant properties of protein hydrolysates prepared from gingerbread plum (Neocarya macrophylla) seeds (2081-2090)
    • Amza, T., Balla, A., Tounkara, F., Man, L. and Zhou, H.M.
  5. Marzeh Khuzistani essential oil as a natural antioxidant in canola oil under forced conditions (2091-2102)
    • Hashemi, S.M.B., Mousavi Khaneghah, A., Khoshnoudi nia, S. and Mahdavian mehr, H.
  6. Differences in chemical components and antioxidant-related substances in virgin coconut oil from coconut hybrids and their parents (2103-2109)
    • Arlee, R., Suanphairoch, S. and Pakdeechanuan, P.
  7. In vitro antioxidant activities of aqueous and methanolic extracts of Smyrnium cordifolium Boiss and Sinapis arvensis L.(2111-2115)
    • Tabaraki, R. and Ghadiri, F.
  8. Antioxidant properties and antiproliferative effect of brewers’ rice extract (temukut) on selected cancer cell lines (2117-2124)
    • Tan, B.L., Norhaizan, M.E., Suhaniza, H.J., Lai, C.C., Norazalina, S. and Roselina, K.
  9. Antioxidative activity and polyphenol content in fermented soy milk supplemented with WPC-70 by probiotic Lactobacilli (2125-2131)
    • Subrota, H., Shilpa, V., Brij, S., Vandna, K. and Surajit, M.
  10. Fatty acids, essential amino acids, and chlorogenic acids profiles, in vitro protein digestibility and antioxidant activity of food products containing green coffee extract (2133-2144)
    • Budryn, G., Nebesny, E., Rachwał-Rosiak, D., Oracz, J.
  11. Combined microwave and hot air convective dehydration on physical and biochemical qualities of dried longan flesh (2145-2151)
    • Chaikham, P., Kreungngern, D. and Apichartsrangkoon, A.
  12. Characterization of domestic onion wastes and bulb (Allium cepa L.): fatty acids and metal contents (2153-21)
    • Bello, M.O., Olabanji, I.O., Abdul-Hammed, M. and Okunade, T.D.
  13. Some compositional and physical characteristics of some Turkish hazelnut (Corylus avellana L.) variety fruits and their corresponding oils (2161-2165)
    • Kanbur, G., Arslan, D. and Özcan, M.M.
  14. Influence of pH and protein concentration on rheological properties of whey protein dispersions (2167-2171)
    • Dissanayake, M., Ramchandran, L. and Vasiljevic, T.
  15. Formation and stability of an oil in water emulsion containing lecithin, xanthan gum and sunflower oil (2173-2181)
    • Traynor, M.P., Burke, R., Frías, J.M., Gaston, E. and Barry-Ryan, C.
  16. Studies on equilibrium moisture absorption of kappa carrageen (2183-2191)
    • Bajpai, S.K. and Pradeep, T.
  17. Evaluation of mixture effects in binary solutions of ascorbic acid with grape (Vitis vinifera) seed extracts using Response Surface Methodology (2193-2198)
    • Karvela, E., Makris, D.P. and Karathanos, V.T.
  18. Multistage heat pump drying of macadamia nut under modified atmosphere (2199-2203)
    • Borompichaichartkul, C., Chinprahast, N., Devahastin, S., Wiset, L., Poomsa-ad, N. and Ratchapo, T.
  19. Studies on preparation and functional properties of carboxymethyl starch from sorghum (2205-2210)
    • Ganorkar, P.M. and Kulkarni, A.S.
  20. Effect of some process variables on mass transfer kinetics during osmotic dehydration of bamboo slices (2211-2217)
    • Suresh Kumar, P., Choudhary, V.K., Kanwat, M. and Sangeetha, A.
  21. Effects of steaming, boiling and frozen storage on carotenoid contents of various sweet corn cultivars (2219-2225)
    • Junpatiw, A., Lertrat, K., Lomthaisong, K. and Tangwongchai, R.
  22. Physicochemical properties of hydrolysates from enzymatic hydrolysis of pumpkin (Cucurbita moschata) protein meal (2227-2240)
    • Muhamyankaka, V., Shoemaker, C.F., Nalwoga, M. and Zhang, X.M.
  23. Characterization of Bestak sweet potato (Ipomoea batatas) variety from Indonesian origin as prebiotic (2241-2245)
    • Lestari, L.A., Soesatyo, M.H.N.E., Iravati, S. and Harmayani, E.
  24. Development and evaluation of shelf stable retort processed ready-to-drink (RTD) traditional Thari Kanchi payasam in flexible retort pouches (2247-2252)
    • Mohammedali Shihab, C.P., Hafeeda, P., Kumar, R., Kathiravan, T. and Nadanasabapathi, S.
  25. Role of hydrocolloids in improving the physical and textural characteristics of fennel bread (2253-2259)
    • Das, L., Raychaudhuri, U. and Chakraborty, R.
  26. Bitterness of green mussel (Perna viridis) hydrolysate as influenced by the degree of hydrolysis (2261-2268)
    • Normah, I., Siti Hafsah, M.S. and Nurul Izzaira, A.
  27. Topical application of Terminalia chebula extract helps croton oil-induced dermatitis in mice (2269-2272)
    • Sukakul, T., Kettawan, A., Chompoopong, S. and Rungruang, T.
  28. Comparative studies of the functional and physico-chemical properties of isolated Cassava, Cocoyam and Breadfruit starches (2273-2277)
    • Gbadamosi, S.O. and Oladeji, B.S.
  29. Hypoglycemic effect of biscuits containing water-soluble polysaccharides from wild yam (Dioscorea hispida Dennts) or lesser yam (Dioscorea esculenta) tubers and alginate (2279-2285)
    • Harijono, Estiasih, T., Sunarharum, W.B. and Hartono, M.D.
  30. Nutritional composition and amino acid profile of a sub-tropical red seaweed Gelidium pusillum collected from St. Martin’s Island, Bangladesh (2287-2292)
    • Siddique, M.A.M., Khan, M.S.K. and Bhuiyan, M.K.A.
  31. Nutrient composition and effect of processing treatments on anti nutritional factors of Nigerian sesame (Sesamum indicum Linn) cultivars (2293-2300)
    • Makinde, F.M. and Akinoso, R.
  32. Molecular phylogenetic analysis of wild Tiger’s milk mushroom (Lignosus rhinocerus) collected from Pahang, Malaysia and its nutritional value and toxic metal content 2301-2307)
    • Lai, W.H., Loo, S.S., Rahmat, N., Shaharuddin, S., Daud, F., Zamri, Z. and Saleh, N.M.
  33. Nutritional quality characteristics of pumpkin fruit as revealed by its biochemical analysis(2309-2316)
    • Sonu Sharma and Ramana Rao, T.V.
  34. A comparative assessment of Goan natural solar salt and its adequacy in iodine content and nutritive value (2317-2321)
    • Kerkar, S. and Fernandes, M.S.
  35. Changes in properties of palm sugar syrup produced by an open pan and a vacuum evaporator during storage (2323-2334)
    • Naknean, P., Meenune, M. and Roudaut, G.
  36. Continuous improvement of a system quality management: accelerating thawing process of poultry meat by using a microwave oven (2335-2341)
    • Boubaker, K., Eltaief, K. and Sami, A.
  37. Implementation of ricotta cheese production process in Tunisia (2343-2848)
    • Kamel, B., Boubaker, K. and Attia, H.
  38. Quality of fermented fresh water fish (Wadi Betok) added with palm (Arenga pinnata) sugar and Lime (Citrus aurantifolia) juice (2849-2855)
    • Petrus, Purnomo, H., Suprayitno, E. and Hardoko
  39. The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley (2857-2864)
    • Ismail, N.A., Ab. Karim, M.S., Othman, M. and Abd. Halim, N.
  40. Consumer’s preferences for eggs attributes in Malaysia: Evidence from conjoint survey (2865-2872)
    • Ahmad Hanis, I.A.H., Mad Nasir, S., Jinap, S., Alias, R. and Ab Karim, M.S.
  41. Does cooking affect the phytate content in local soy based dishes? (2873-2880)
    • Shimi, G. and Hasnah, H.
  42. Use of solar cooker in Nigeria (2881-2886)
    • Aremu, A.K. and Akinoso, R.
  43. Hungernomics: explaining food trade sustainability 2887-2893)
    • Lau, E., Hamzah, S.N.Z., Sallih, S.A. and Arip, M.A.
  44. Farmer’s acceptance towards fragrant rice farming: the case of non-granary areas in the East Coast, Malaysia (2895-2899)
    • Jamal, K., Kamarulzaman, N.H., Abdullah, A.M., Ismail, M.M. and Hashim, M.
  45. Total aflatoxin contamination of maize produced in different regions of Qazvin- Iran (2901-2904)
    • Mahmoudi, R., Norian, R., Katiraee, F. and Pajohi Alamoti, M.R.
  46. Screening antimicrobial activity of tropical edible medicinal plant extracts against five standard microorganisms for natural food preservative (2905-2910)
    • Rukayadi, Y., Lau, K.Y., Zainin, N.S., Zakaria, M. and Abas, F.
  47. Microbiological quality of Minas Frescal cheese treated with ozonated water (2911-2915)
    • Cavalcante, M.A., Leite Júnior, B.R.C., Tribst, A.A.L. and Cristianini, M.
  48. Characterization of the effects on the growth kinetics of Listeria monocytogenes in solid culture in contact with caseinate base edible films added with antilisterial activity from Streptococcus sp. ABMX isolated from Pozol, an indigenous Mexican beverage (2917-2925)
    • Mendoza-Mendoza, B., Rodríguez-Hernández, A.-I., Vargas-Torres, A., Díaz-Ruiz, G., Montiel-Duarte, R., Ramos-Aboites, H.–E., Castro-Rosas, J. and Chavarría-Hernández, N.
  49. Assessment of microbial load of some common vegetables among two different socioeconomic groups (IFRJ-2013-131) (2927-2931)
    • Chaturvedi, M., Kumar, V. Singh, D. and Kumar, S.
  50. Microbial quality of irrigation water and irrigated vegetables in Kano State, Nigeria (2933-2938)
    • Abakpa, G.O., Umoh, V.J., Ameh, J.B. and Yakubu, S.E.
  51. Isolation of steroids from n-hexane extract of the leaves of Saurauia roxburghii (2939-2943)
    • Ahmed, Y., Rahman, S., Akhtar, P., Islam, F., Rahman, M. and Yaakob, Z.
  52. Effect of indigenous lactic acid bacteria fermentation on enrichment of isoflavone and antioxidant properties of kerandang (Canavalia virosa) extract (2945-2950)
    • Titiek, F.D., Umar, S., Nur Cahyanto, M., Takuya, S., Endang, S.R. and Kosuke, N.
  53. Effect of harvest time on antioxidant activity of Glycyrrhiza glabra root extract and evaluation of its antibacterial activity (2951-2957)
    • Karami, Z., Mirzaei, H., Emam-Djomeh, Z., Sadeghi Mahoonak, A.R. and Khomeiri, M.
Short Communications
  1. DNA extraction from ghee and beef species identification using polymerase chain reaction (PCR) assay (2959-2961)
    • Nooratiny, I., Sahilah, A.M., Alif Alfie, A.R. and Mohd. Farouk, M.Y.
  2. Detection of tetrodotoxin and saxitoxin in dried salted yellow puffer fish (Xenopterus naritus) eggs from Satok Market, Kuching, Sarawak (2963-2966)
    • Mohd Nor Azman, A. and Wan Norhana, M.N.
  3. Evaluation of brown rice and germinated brown rice as an alternative substrate for probiotic food formulation using Lactobacillus spp. isolated from goat milk (2967-2971)
    • Subhasree, R.S., Bhakyaraj, R. and Dinesh Babu, P.
  4. Microbiological quality on food handlers’ hands at primary schools in Hulu Langat District, Malaysia (2973-2977)
    • Tan, S.L., Lee, H.Y., Abu Bakar, F., Abdul Karim, M.S., Rukayadi, Y. and Mahyudin, N.A.