VOLUME 20 ISSUE 6, 2013

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International Food Research Journal Volume 20 Issue 6, 2013
 
Mini Review
  1. Bioavailability of heavy metal in rice using in vitro digestion model (2979-2985)
    • Omar, N. A., Praveena, S. M., Aris, A. Z. and Hashim, Z.
Original Articles
  1. Physicochemical characteristics and electric conductivity of various fruit wines (2987-2993)
    • Lee, J.-H., Choi, K. H., Kim, S. H., Park, K. S., Park, S. H., Kim, J. S., Kang, S. A., Cheong, C. and Jang, K.-H.
  2. Amino acid composition and solubility of proteins isolated from sunflower meal produced in Bulgaria (2995-3000)
    • Ivanova, P., Chalova, V., Koleva, L. and PIshtiyski, I.
  3. Investigation into the biological activities and chemical composition of Calendula officinalis L. growing in Tunisia (3001-3007)
    • Rigane, G., Ben Younes, S., Ghazghazi, H. and Ben Salem, R.
  4. Arsenic effects on growth parameters of Indian prawn, Penaeus indicus (3009-3011)
    • Rajkumar, J. S. I.
  5. Extraction and characterization of pepsin-solubilized collagen from the body wall of crown-of-thorns Starfish (Acanthaster planci) (3013-3020)
    • Tan, C. C., Karim, A. A., Latiff, A. A., Gan, C. Y. and Ghazali, F. C.
  6. Aroma volatile profiles of flavored cashew tea with licorice root addition (3021-3026)
    • Chunthanom, P., Chaikham, P., Jannok, P. and Chumroenphat, T.
  7. In vitro starch digestibility of plantain and cooking-banana at ripe and unripe stages (3027-3031)
    • Odenigbo, A. M., Victoria, U. A., Stella, U. and Ngadi, M.
  8. Physico-chemical changes in dabai (Canarium odontophyllum Miq.) fruit during modified atmosphere storage (3033-3040)
    • Ding, P. and Diana, J.
  9. Development of a hot water reconstitutable appetizer soup mix from Coleus aromaticus using response surface methodology (3041-3046)
    • Wadikar, D. D. and Premavalli, K. S.
  10. The effect of peptide (Asp – Glu) synthetic base on sterilized fermented soymilk on lipid profile of Sprague Dawley rats (3047-3052)
    • Fatma, Z. N., Bety Wahyu, H. and Waluyo
  11. Optimization of enzymatic hydrolysis of cockle (Anadara Granosa) meat wash water precipitate for the development of seafood flavor (3053-3059)
    • Haslaniza, H., Maskat, M. Y., Wan Aida, W. M., Mamot, S. and Saadiah, I.
  12. Physicochemical properties of honey produced in Sekota district, northern Ethiopia (3061-3067)
    • Tewodros Alemu, Eyassu Seifu and Amsalu Bezabih
  13. Storage stability of pennywort juice as affected by high pressure and thermal processing (3069-3076)
    • Chaikham, P., Chunthanom, P. and Apichartsrangkoon, A.
  14. Influence of heating temperature on the development of volatile compounds in bigeye tuna meat (Thunnus obesus) as assessed by E-nose and SPME-GC/MS (3077-3083)
    • Sun, J., Wang, Q.-J., Huang, J., Hou, Y.-D., Chen, Y.-F. and Su, X.-R.
  15. Extraction and characterization of gelatin from different fresh water fishes as alternative sources of gelatin (3085-3091)
    • Ratnasari, I., Yuwono, S. S., Nusyam, H. and Widjanarko, S. B.
  16. Isolation and characterization of starches from two cowpea (Vigna unguiculata) cultivars (3093-3100)
    • Ashogbon, A. O. and Akintayo, E. T.
  17. Optimization and quality evaluation of freeze dried mutton manchurian (3101-3106)
    • Jalarama Reddy, K., Pandey, M. C., Harilal, P. T. and Radhakrishna, K.
  18. Replacement value of hatchery waste meal for fish meal in the diet of laying Japanese Quail (Coturnix coturnix japonica) (3107-3110)
    • Odunsi, A. A., Akinwumi, A. O. and Falana, O. I.
  19. Rheological interaction of sage seed gum with xanthan in dilute solution (3111-3116)
    • Razavi, S. M. A., Hasan Abadi, M., Ghadiri, Gh. R. and Salehi, E. A.
  20. Effects of extraction solvent system, time and temperature on total phenolic content of henna (Lawsonia inermis) stems (3117-3123)
    • Tan, M. C., Tan, C. P. and Ho, C. W.
  21. Antioxidant capacities, total phenolics and flavonoids in black and yellow soybeans fermented by Bacillus subtilis: A comparative study of Thai fermented soybeans (thua nao) (3125-3132)
    • Dajanta, K., Janpum, P. and Leksing, W.
  22. Antioxidant and collagenase inhibitory activity of ether soluble phenolic components of n-butanol fraction (ESP-BF) of flaxseed (3133-3139)
    • Kasote, D. M., Pawar, N. M., Sadgir, S. K., Bharati, K. T., Jagtap, S. D. and Hegde, M. V.
  23. Investigation on volatile profile, lipid fraction degradation and antioxidant content of tomato-based pâtés as a function of ingredient formulation (3141-3148)
    • Cosmai, L., Summo, C., Caponio, F., Paradiso, V. M. and Gomes, T.
  24. Variability in phytochemicals and antioxidant activity in corn at immaturity and physiological maturity stages (3149-3157)
    • Khampas, S., Lertrat, K., Lomthaisong, K. and Suriharn, B.
  25. In vitro free radical scavenging activity and bioavailability of dietary compounds caffeine, caffeic acid and their combination (3159-3165)
    • Nadanasabapathi, S., Rufia, J. and Manju, V.
  26. Development and evaluation of antioxidant activity of tomato based confectionary (3167-3170)
    • Soma, S.
  27. Effect of different drying methods on the antioxidant properties of Vitex negundo Linn. Tea (3171-3176)
    • Rabeta, M. S. and Vithyia, M.
  28. Screening of phytochemical content of commercial apricot- and orange-based beverages and its relationship with antioxidant capacity (3177-3184)
    • Touati, N., Chaalal, M., Kadji, H. and Louaileche, H.
  29. Essential oil composition from the flowers of Alstonia scholaris of Bangladesh (3185-3188)
    • Islam, F., Islam, S., Nandi, N. C. and Satter, M. A.
  30. Ohmically extracted Zenyan essential oils as natural antioxidant in mayonnaise (3189-3195)
    • Gavahian, M., Hashemi, S. M. B., Mousavi Khaneghah, A. and Mazaheri Tehrani, M.
  31. Detection of adulteration in olive oil using rheological and ultrasonic parameters (3197-3202)
    • Rubalya Valantina, S., Chandiramouli, R. and Neelamegam, P.
  32. Domestic processing effects on physicochemical, nutritional and anti-nutritional attributes in soybean (Glycine max L. Merill) (3203-3209)
    • Sharma, S., Goyal, R. and Barwal, S.
  33. Influence of traditional processing methods on the nutritional composition of black turtle bean (Phaseolus vulgaris L.) grown in Nigeria (3211-3220)
    • Audu, S. S., Aremu, M. O. and Lajide, L.
  34. Effect of radiation process followed by traditional treatments on nutritional and antinutritional attributes of sorghum cultivar (3221-3228)
    • Ismat, G. A., Khogali, E. A., Azhari, O. A. and Babiker, E. E.
  35. Isomerisation and degradation of lycopene during heat processing in simulated food system (3229-3235)
    • Huawei, Z., Xiaowen, W., Elshareif, O., Hong, L., Qingrui, S. and Lianfu, Z.
  36. Nutritional, sensory and textural qualities of bhajjiya supplemented with pumpkin (Cucurbita maxima) powder (3237-3241)
    • Kulkarni, A. S. and Joshi, D. C.
  37. Peanut butter incorporation as substitute for shortening in biscuits: Composition and acceptability studies (3243-3247)
    • Sadaf, J., Bibi, A., Raza, S., Waseem, K., Jilani, M. S. and Ullah, G.
  38. Highly bioavailable α-linolenic acid from the subcutaneous fat of the Palaeolithic Relict “Galician horse” (3249-3258)
    • Guil-Guerrero, J. L., Rincón-Cervera, M. Á., Venegas-Venegas, C. E., Ramos-Bueno, R. P. and Suárez, M. D.
  39. Determination of iodine value and acid value of red fruit oil by infrared spectroscopy and multivariate calibration (3259-3263)
    • Triyasmono, L., Riyanto, S. and Rohman, A.
  40. Effect of glycerol as a sole carbon source on Monascus sp. for pigment production (3265-3268)
    • Tallapragada, P., Dikshit, R. and Dessai, P. T.
  41. Optimization of nutritional composition and fermentation conditions for cellulase and pectinase production by Aspergillus oryzae using response surface methodology (3269-3274)
    • Hoa, B. T. and Hung, P. V.
  42. Polyphenol extracts from low quality cocoa beans: antioxidant, antibacterial and food colouring properties (3275-3281)
    • Prayoga, R. D., Murwani, R. and Anwar, S.
  43. Metabolism of extracted inulin from Helianthus tuberosus by Lactobacillus strains isolated from traditional Kordish cheese (3283-3286)
    • Hashemi, S. M. B., Shahidi, F., Mortazavi, S. A, Milani, E. and Eshaghi, Z.
  44. The effects of different concentrations of natamycin and the point of addition on some physicochemical and microbial properties of vanilla-flavoured yoghurt under refrigerated condition (3287-3292)
    • Dzigbordi, B., Adubofuor, J. and Faustina Dufie, W.-M.
  45. Biochemical characterization and technological properties of predominant Lactobacilli isolated from East-Azarbaijan sourdoughs (Iran) (3293-3298)
    • Golshan Tafti, A., Peighambardoust, S. H. and Hejazi, M. A.
  46. Molecular characterisation of Vibrio parahaemolyticus carrying tdh and trh genes using ERIC-, RAPD- and BOX-PCR on local Malaysia bloody clam and Lala (3299-3305)
    • Yoke-Kqueen, C., Teck-Ee, K., Son, R., Yoshitsugu, N. and Mitsuaki, N.
  47. Multiplex Polymerase Chain Reaction (PCR) efficiency in detection of pathogenic Escherichia coli O157:H7 (3307-3311)
    • Suria, M. S., Adlin Azlina, A. K., Mohd Afendy, A. T. and Zamri, I.
  48. Quantitative detection and characterization of Shiga toxin-producing Escherichia coli O157 and non-O157 in raw vegetables by MPN-PCR in Malaysia (3313-3317)
    • Loo, Y. Y, Puspanadan, S., Goh, S. G., Kuan, C. H., Chang, W. S., Lye, Y. L., John, Y. H. T, Rukayadi, Y., Yoshitsugu, N., Nishibuchi, M. and Son, R.
  49. Antibacterial activity of Boesenbergia rotunda (L.) Mansf. A. extract against Escherichia coli (3319-3323)
    • Zainin, N. S., Lau, K. Y., Zakaria, M., Son, R., Abdull Razis, A. F. and Rukayadi, Y.
  50. RAPD assessment for identification of clonal fidelity of microrhizome induced plants of Turmeric (Curcuma longa L.) cultivars (3325-3328)
    • Archana, C. P., Deepu, V., Geetha, S. P. and Indira, B.
  51. Detection of Aspergillus flavus in maize kernels by conventional and real-time PCR assays (3329-3335)
    • Shweta, S., Madhavan, S., Paranidharan, V. and Velazhahan, R.
  52. Antimicrobial activity and lipid profile of seaweed extracts from the North Portuguese Coast (3337-3345)
    • Mendes, M., Pereira, R., Sousa Pinto, I., Carvalho, A.P. and Gomes, A.M.
  53. Raw cow milk quality: Relationship between antibiotic residue and somatic cell count (3347-3350)
    • Mahmoudi, R., Asadpour, R., Pajohi Alamoti, M. R., Golchin, A., Kiyani, R., Mohammad Pour, R. and Altafy, K.
  54. Aflatoxin M1 occurrence in pasteurized milk from various dairy factories in Iran (3351-3355)
    • Moosavy, M. H., Roostaee, N., Katiraee, F., Habibi-Asl, B., Mostafavi, H. and Dehghan, P.
  55. Risk assessment of vacuum-packed pouched tuna chunks during industrial processing using ISO 22000 and HACCP systems (3357-3371)
    • Afoakwa, E. O, Mensah-Brown, H., Budu, A. S. and Mensah, E.
  56. Evaluation of the nutritional quality and microbiological analysis of newly developed soya cheese (3373-3380)
    • Nazim, M. U., Mitra, K., Rahman, M. M., Abdullah, A. T. M. and Parveen, S.
  57. Biocontrol of Citrus green mould and postharvest quality parameters (3381-3386)
    • Sangwanich, S., Sangchote, S. and Leelasuphakul, W.
  58. Growth factors and cultivation of Pleurotus tuber-regium on selected plant wastes (3387-3393)
    • Apetorgbor, A. K., Dzomeku, M. and Apetorgbor, M. M.
  59. Expression of a key gene involved in the biosynthetic pathway of vitamin E in red pericarp and white rice grains (3395-3401)
    • Fasahat, P., Abdullah, A., Muhammad, K. and Wickneswari, R.
  60. Saprophytic yeasts: effective biocontrol agents against Aspergillus flavus (3403-3409)
    • Afsah-Hejri, L.
Short Communications
  1. Fermentation and characterization of wine from fruits of Phoenix dactylifera, using Saccharomyces cerevisae NCIM 3495 (3411-3415)
    • Bhusari, S. I., Desai, V.D., Nalavade, M.L., Wadkar, S. S. and Ghosh, J.S.