International Food Research Journal

VOLUME 28 ISSUE 1, 2021

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International Food Research Journal Volume 28 Issue 1, 2021

Review

Effects of nonthermal plasma on food safety and food quality attributes: a review
- Liu, H., Ma, X., Guo, D., Feng, X., Xie, J. and He, C.
https://doi.org/10.47836/ifrj.28.1.01

Potential biochemical effects of honey in oral health care: a review
- Qamar, Z., Alghonaim, M. F., Almohana, S. A., Almohana, A. A. and Zeeshan, T.
https://doi.org/10.47836/ifrj.28.1.02

Original articles

Phytochemical profile and biological activities of Sudanese baobab (Adansonia digitata L.) fruit pulp extract

Ibraheem, S., Idris, Y. M. A., Mustafa, S., Kabeir, B., Abas, F., Maulidiani, M. and Abdul Hamid, N.

https://doi.org/10.47836/ifrj.28.1.03

Preparation and characterisation of edible layer-by-layer coatings of sodium polyacrylate/chitosan for the preservation of strawberries

Long, M., Tao, S.-K., Wang, X.-H., Wang, J.-Y., Hu, Y.-Y., Cai, H.-Z. and Zhan, G.

https://doi.org/10.47836/ifrj.28.1.04

Electrolytic oxidation of gelatinised tapioca starch: effect of sodium chloride content on structural and physicochemical properties

Nguyen, V. T., Dang, T. B. and Trinh, K. S.

https://doi.org/10.47836/ifrj.28.1.05

Effect of thermosonication in a laboratory-scale continuous system on the survival of thermophilic bacteria and indigenous microbiota in milk

Deshpande, V. K. and Walsh, M. K.

https://doi.org/10.47836/ifrj.28.1.06

Effects of roasting conditions on anthocyanin, total phenolic content, and antioxidant capacity in pigmented and non-pigmented rice varieties
- Yamuangmorn, S., Sreethong, T., Saenchai, C., Rerkasem, B. and Prom-u-thai, C.
https://doi.org/10.47836/ifrj.28.1.07

Effects of two drying methods on the stability and antioxidant activity of phenolic compounds in mulberry fruits
- Tan, S., Wang, W., Wang, X., Li, W. and Zhao, X.
https://doi.org/10.47836/ifrj.28.1.08

Characterisation of nutritional, physiochemical, and mineral compositions of aril and seed of longan fruit (Dimocarpus longan L.)
- Yang, E. Y., Han, Y. S. and Sim, K. H.
https://doi.org/10.47836/ifrj.28.1.09
Synthesis of ZnO nanoparticles using Theobroma cacao L. pod husks, and their antibacterial activities against foodborne pathogens
- Sarillana, Z. C., Fundador, E. O. and Fundador, N. G.
https://doi.org/10.47836/ifrj.28.1.10

Effect of whey protein concentrate on probiotic viability and antioxidant properties of yogurt during storage and simulated gastrointestinal transit
- Ranok, A., Kupradit, C., Khongla, C., Musika, S., Mangkalanan, S. and Suginta, W.
https://doi.org/10.47836/ifrj.28.1.11

Simultaneous determination of 11 water-soluble dyes in food products and beverages by high performance liquid chromatography

Nguyen, N. V. T., Nguyen, K. N. H., Dam, K. T. T., Vo, H. T. T., Nguyen, K. A. T. and Kim, K. H.

https://doi.org/10.47836/ifrj.28.1.12

Antioxidant properties of citrus fibre and the prediction of oxidation in ground beef meatballs made with citrus fibre by ATR-FTIR spectroscopy with principal component analysis

Gedikoğlu, A., Clarke, A. D., Lin, M. and Yılmaz, B.

https://doi.org/10.47836/ifrj.28.1.13

Effect of partial replacement of wheat flour with unripe banana flour on the functional, thermal, and physicochemical characteristics of flour and biscuits

Mabogo, F. A., Mashau, M. E. and Ramashia, S. E.

https://doi.org/10.47836/ifrj.28.1.14

Physicochemical properties and stability of pumpkin seed oil as affected by different extraction methods and species

Can-Cauich, C. A., Sauri-Duch, E., Cuevas-Glory, L. F., Betancur-Ancona, D., Ortiz-Vázquez, E., Ríos-Soberanis, C. R., Chel-Guerrero, L., González-Aguilar, G. A. and Moo-Huchin, V. M.

https://doi.org/10.47836/ifrj.28.1.15

A study on the microbiological and biochemical changes in flavour compounds during ripening of Xinjiang specialty cheese

Li, Y. H., Wang, J. G. and Liu C. J.

https://doi.org/10.47836/ifrj.28.1.16

Stability and angiotensin converting enzyme inhibitory activity of peptide RVPSL-loaded graphene oxide

Yu, Z., Guo, H., Zhao, W., Zhang, M., Li, J. and Liu, J.

https://doi.org/10.47836/ifrj.28.1.17

Physical quality, amino acid contents, and health risk assessment of straw mushroom (Volvariella volvacea) at different maturity stages

Mohd Joha, N. S., Misran, A., Mahmud, T. M. M., Abdullah, S. and Mohamad, A.

https://doi.org/10.47836/ifrj.28.1.18

Antimicrobial activity of bioactive components of essential oils from Citrus sinensis against important pathogens

Naveed, R., Siddique, A. B., Hussain, I., Ulhaq, M., Aslam, B. and Mahmood, M. S.

https://doi.org/10.47836/ifrj.28.1.19

Determination of ethyl octanoate in Chinese liquor using FT-NIR spectroscopy
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Liu, J., Dong, X., Han, S., Xie, A., Li, X., Li, P., Xu, B. and Luo, D.

https://doi.org/10.47836/ifrj.28.1.20

Reduction of enzymatic browning of fresh-cut Chinese yam (Dioscorea opposita) by UV-C treatment

Zhao, L., Zhao, X., Ma, Y., Zhang, Y. and Wang, D.

https://doi.org/10.47836/ifrj.28.1.21