International Food Research Journal

VOLUME 28 ISSUE 3, 2021

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International Food Research Journal Volume 28 Issue 3, 2021

Review

In vivo effects of Channa striatus on humans and animals: a systematic review
- Hadi, N. H. A., Ooi, F. K., Kadir, A. A. and Ahmad, N. S.
https://doi.org/10.47836/ifrj.28.3.01

Original articles

Effect of feeding type and artisanal process in microstructural and physicochemical parameters of fresh and ripened goat cheese
- Ramírez-Rivera, E. J., Herrera-Corredor, J. A., Toledo-López, V. M., Sauri-Duch, E., Rodriguez-Miranda, J., Juárez-Barrientos, J. M., Díaz-Rivera, P. and Herman-Lara, E.
https://doi.org/10.47836/ifrj.28.3.02
New high-fat dairy products with colour attractants
- Pylypenko, L., Sevastyanova, O., Makovska, T. and Oliinyk, L.
https://doi.org/10.47836/ifrj.28.3.03
Antibacterial composition of bioautographic fractions, characteristics, and stability of Carica papaya seed extract
- Abdullah Sani, M. S., Bakar, J., Abdul Rahman, R. and Abas, F.
https://doi.org/10.47836/ifrj.28.3.04
Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying
- ZarulAkmam, M., Umi Hartina, M. R., Nor Qhairul Izzreen, M. N., Nabila, H. Z., Wafin, W., Mat Yusoff, M., Ismail-Fitry, M. R. and Rozzamri, A.
https://doi.org/10.47836/ifrj.28.3.05
Analysis of metabolites of nitrofuran antibiotics in animal-derived food by UPLC-MS/MS
- Lv, Z., Luo, Z., Lu, J., Xu, Z., Zhang, W. and Chen, A.
https://doi.org/10.47836/ifrj.28.3.06
Effect of cultivar and ripening on the polyphenol contents of East African highland bananas (Musa spp.)
- Majaliwa, N., Kibazohi, O. and Alminger, M.
https://doi.org/10.47836/ifrj.28.3.07
Bioactive compounds, volatile, and texture profile of muffins after partial substitution of butter and milk
- Mureșan, C. C., Marc (Vlaic), R. A., Mureșan, V., Mureșan, A., Marţiş, G., Socaci, S., Fărcaş, A., Filip, M. R. and Muste, S.
https://doi.org/10.47836/ifrj.28.3.08
Analysis of the water-soluble vitamins B2 and B6 of crops in the Amaranthaceae family by HPLC-FLD
- Oh, Y.-K., Kim, J., Cao, D. V., Kim, C. S. and Boo, K.-H.
https://doi.org/10.47836/ifrj.28.3.09
The impact of medicinal and aromatic plant addition on antioxidant, total phenolic, antimicrobial activities, and microbiological quality of Mozzarella cheese
- Yerlikaya, O., Akan, E., Bayram, O. Y., Karaman, A. D. and Kinik, O.
https://doi.org/10.47836/ifrj.28.3.10
Fortification of bread with bee pollen, and its effects on quality attributes and antioxidant activity
- Yan, S., Wan, Y., Wang, F., Xue, X. and Wu, L.
https://doi.org/10.47836/ifrj.28.3.11
Introduction of the hypocholesterolemic peptide, LPYPR, to the major storage protein of mung bean [Vigna radiata (L.) Wilczek] through site-directed mutagenesis
- Upadhyay, S. K., Torio, M. A. O., Lacsamana, M. S., Diaz, M. G. Q., Angelia, M. R. N., Sucgang, A. T. and Uy, L. Y. C.
https://doi.org/10.47836/ifrj.28.3.12
Quality of walleye pollack frozen surimi by adding carboxylic acid salt in place of sugar compounds
- Sato, S., Kunimoto, M. and Arai, K.
https://doi.org/10.47836/ifrj.28.3.13
Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba
- Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba
https://doi.org/10.47836/ifrj.28.3.14
Potential use of rosemary extract to increase the quality and safety of rendered chicken fat
- Badrul, S. and Jaafar, A. H.
https://doi.org/10.47836/ifrj.28.3.15
Study of the kinetic behaviour of non-enzymatic browning reaction between L-ascorbic acid and glycine by the excess concentration method
- Yang, Y., Yu, A. N., Sun, B. G., Liu, Y. P. and Tian, H. Y.
https://doi.org/10.47836/ifrj.28.3.16
Evaluation of food safety and halal criteria in supplier selection: an application in food sector with fuzzy COPRAS method
- Başaran, B. and Çakir, S.
https://doi.org/10.47836/ifrj.28.3.17
Effects of vacuum and modified atmosphere packaging on the shelf life of Rohu fish (Labeo rohita) stored at refrigerated temperature (4°C)
- Das, K. C., Alice, E. J., Hossain, M. A., Mehbub, M. F. and Islam, M. T.
https://doi.org/10.47836/ifrj.28.3.18
Effects of spearmint (Mentha spicata L.) infusion in drinking water during rabbit fattening on the microbial and physicochemical qualities of the end meat product
- García-Vázquez, L. M., Ayala-Martínez, M., Soto-Simental, S., Ocampo-López J. and Zepeda-Bastida, A.
https://doi.org/10.47836/ifrj.28.3.19
Effect of Saccharomyces cerevisiae fermentation on the quality of Samurai 2, a mutant sorghum flour
- Kurniadi, M., Afuw, H. A., Sari, A. M., Wiyono, T., Nurhayati, R. and Frediansyah, A.
https://doi.org/10.47836/ifrj.28.3.20
Analysis of volatile aroma compounds from five types of Fenghuang Dancong tea using headspace-solid phase microextraction combined with GC-MS and GC-olfactometry
- Li, Z. W. and Wang, J. H.
https://doi.org/10.47836/ifrj.28.3.21
Lactobacillus fermentum strains with significant probiotic and antioxidant potential
- Ijaz, A., Iqbal, A. and Saeed, S.
https://doi.org/10.47836/ifrj.28.3.22