VOLUME 21 ISSUE 4, 2014

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International Food Research Journal Volume 21 Issue 4, 2014
 
Mini Review
Original Articles
    • Balfour, S. T., Badrie, N., Chang Yen, I. and Chatergoon, L.
    • Jamshidi, M., Barzegar, M. and Sahari, M. A.
    • Abekhti, A., Daube, G. and Kihal, M.
  7. Microbiological quality assessment of three selected spices in Bangladesh (1327-1330)
    • Parveen, S., Das, S., Begum, A., Sultana, N., Hoque, M. M. and Ahmad, I.
  10. Incidence and antibiogram of Vibrio parahaemolyticus in processed and frozen bivalve mollusks in Kuala Terengganu, Malaysia (1349-1353)
    • Tang, J. Y. H., Wan-Rosli, W. F., Abdul-Razak, N. H., Yeo, C. C., Abu Bakar, C. A. and Son, R.
    • Han, D., San, N. O., Angun, P., Onarman Umu, O. C., Demirci, A. and Tekinay, T.
    • Singh, P., Sahoo, J., Chatli, M. K. and Biswas, A. K.
    • Botti, L. C. M., Bócoli, P. F. J, Leber, A. S. M. L., Parada, L. B., Tribst, A. A. L. and Cristianini, M.
    • Jayaprabha, N., Balakrishnan, S., Purusothaman, S., Indira, K., Srinivasan, M. and Anantharaman, P.
    • Singh, U. S., Mishra, U. S. and Mishra, B. B.
    • Nagai, T., Tanoue, Y., Kai, N. and Suzuki, N.
    • Febrinda, A. E., Yuliana, N. D., Ridwan, E., Wresdiyati, T. and Astawan, M.
    • Islam, F., Bhattacharjee, S. C., Khan, S. S. A. and Rahman, S.
    • Huang, Z. H.
    • Shivmurti, S., Harshit, P., Rinkita, P. and Smit, P.
    • Ali Aberoumand
    • Sara, R. R., Ismail, M. M., Kamarulzaman, N. H. and Mohamed, Z. A.
    • Ayim-Akonor, M. and Akonor, P. T.
    • Nivedhini, V., Chandran, R. and Parimelazhagan, T.
    • Hosakatte Niranjana Murthy, Siragambi Hanamanthagouda Manohar, Poornananda Madhava Naik, Eun Jung Lee and Kee Yoeup Paek
    • Bachir bey, M., Meziant, L., Benchikh, Y. and Louaileche, H.
    • Ibrahim, N. A., Mustafa, S. and Ismail, A.
    • Afifa, K., Kamruzzaman, M., Mahfuza, I., Afzal, H., Arzina, H. and Roksana, H.
  38. Development of retort process for ready-to-eat (RTE) soy-peas curry as a meat alternative in multilayered flexible retort pouches (1553-1558)
    • Virat Abhishek, Kumar, R., Johnsy George, Nataraju, S., Lakshmana, J. H., Kathiravan, T., Madhukar, N. and Nadanasabapathi, S.
  40. Evaluation of solvent extraction of Amaranth betacyanins using multivariate analysis (1569-1573)
    • Chong, P. H., Yusof, Y. A., Aziz, M. G., Mohd. Nazli, N., Chin, N. L. and Syed Muhammad, S. K.
  43. Recipes, proximate and mineral composition of some traditional sauces consumed in the Far North Region of Cameroon (1589-1596)
    • Ponka, R., Fokou, E., Kansci, G., Beaucher, E., Piot, M., Leonil, J. and Gaucheron, F.
  44. Use of transglutaminase, soybean waste and salt replacement in the elaboration of trout (Oncorhynchus mykiss) meatball (1597-1602)
    • Palmeira, K. R., Rodrigues, B. L., Gaze, L. V., Freitas, M. Q., Teixeira, C. E., Marsico, E. T., Cruz, A. G. and Conte Junior, C. A.
  45. Proximate composition and micronutrient potentials of Dialium guineense wild growing in Benin (1603-1607)
    • Gnansounou, S. M., Noudogbessi, J. P., Yehouenou, B., Gbaguidi, A. N. M., Dovonon, L., Aina, M. P., Ahissou, H. and Sohounhloue, D.
  48. Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour (1623-1627)
    • Purwandari, U., Khoiri, A., Muchlis, M., Noriandita, B., Zeni, N. F., Lisdayana, N. and Fauziyah, E.
  52. Development of low fat chicken mortadella using collagen as a fat substitute (1651-1657)
    • Prestes, R. C., Leite, C. V. G., Kubota, E. H., Rosa, C. S. and Kempka, A. P.
  55. Functional capacity of flour obtained from residues of fruit and vegetables (1675-1681)
    • Roberta, M. S. A., Mariana, S. L. F. and Édira, C. B. A. G.
  56. Evaluation of bread made from composite wheat-sweet potato flours (1683-1688)
    • Trejo-González, A. S., Loyo-González, A. G. and Munguía-Mazariegos, M. R.
Short Communication
    • Reddy, B. S. and Reddy, K. V. S.