International Food Research Journal

VOLUME 28 ISSUE 5, 2021

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International Food Research Journal Volume 28 Issue 5, 2021

Review

Therapeutic potential of saffron, and its chemical components in the treatment of cancers and cardiovascular disorders – a review
- Khan, A., Muhamad, N. A., Taha, R. M., Mohamad, J. and Al-Shara, B.
https://doi.org/10.47836/ifrj.28.5.01
Pimenta dioica: a review on its composition, phytochemistry, and applications in food technology
- Jarquín-Enríquez, L., Ibarra-Torres, P., Jiménez-Islas, H. and Flores-Martínez, N. L.
https://doi.org/10.47836/ifrj.28.5.02

Original articles

Replacing animal fat with edible mushrooms: a strategy to produce high-quality and low-fat buffalo meatballs
- Ramle, N. A., Zulkurnain, M. and Ismail-Fitry, M. R.
https://doi.org/10.47836/ifrj.28.5.03
Effect of different levels of fat, sodium chloride, and sodium tripolyphosphate on the physicochemical and microstructure properties of Jamnapari goat meat emulsion modelling system
- Ismail, N. A., Bakar, J., Sazili, A. Q. and Ismail-Fitry, M. R.
https://doi.org/10.47836/ifrj.28.5.04
The effect of different compositions of starter cultures developed from phytic acid-degrading lactic acid bacteria on the sensory quality of bread
- Doğan, M.
https://doi.org/10.47836/ifrj.28.5.05
Thai creamed honey: enthalpy of crystal melting and texture profile under different storage conditions
- Suriwong, V., Jaturonglumlert, S., Varith, J., Narkprasom, K., Tanongkankit, Y., Nitatwichit, C. and Thaisamak, P.
https://doi.org/10.47836/ifrj.28.5.06
Quantitative and qualitative assessments of microbial contamination in some bottled and tap water with their drug resistant pattern
- Razzak, S. B. A., Sweety, M. A., Lubna, M. A., Akter, T., Ahmmed, J., Hossaini, F., Uddin, S. H. M., Roy, T. S. and Acharjee, M.
https://doi.org/10.47836/ifrj.28.5.07
The edible apple snail [Pomacea dolioides (Reeve, 1856)]; meat yield and sensorial evaluation
- Dantas, E. P. F. and Sant’Anna, B. S.
https://doi.org/10.47836/ifrj.28.5.08
Effect of oxidation on the structural and functional properties of myofibrillar in Coregonus peled
- Deng, X. R., Lei, Y. D., Liu, J., Lu, S. L. and Zhang, J.
https://doi.org/10.47836/ifrj.28.5.09
Saccharification of unripe banana flour using microwave assisted starch degrading enzyme hydrolysis for development of wine and vinegar fermentations
- Thongpoem, P., Chorum, M., Rittisorn, S., Saithong, P., Permpool, J., Kitpreechavanich, V. and Lomthong, T.
https://doi.org/10.47836/ifrj.28.5.10
Effect of Dimocarpus longan var. obtusus seed aqueous extract on lipid oxidation and microbiological properties of cooked pork patties during refrigerated storage
- Nitteranon, V. and Sayompark, D.
https://doi.org/10.47836/ifrj.28.5.11
Determination of starch and amylose contents in various cereals using common model of near-infrared reflectance spectroscopy
- He, M. H., Hu, J. Q., Wu, Y. W. and Ouyang, J.
https://doi.org/10.47836/ifrj.28.5.12
Green tea and selenium-enriched green tea ameliorates non-alcoholic fatty liver disease through peripheral 5-hydroxytryptamine signals in high-fat diet-fed mice
- Zhang, L., Xu, J.-Y., Du, Y.-F., Wang, Z.-M., Li, J.-X., Ou-Yang, N., Wang, Y., Yin, X.-B. and Qin, L.-Q.
https://doi.org/10.47836/ifrj.28.5.13
Characterisation of LC-MS-based low molecular weight compounds and fatty acids of four wild edible mushrooms
- Xun, W., Wang, G. Y., Zhang, Y. J., Ge, C. R. and Liao, G. Z.
https://doi.org/10.47836/ifrj.28.5.14
Effect of reducing nitrite levels on the physicochemical, microbiological, proteolytic, and volatile profile of Cantonese sausage
- Gou, M. X., Zhang, Z., Liu, B. F., Qu, H. Y. and Liu, X. J.
https://doi.org/10.47836/ifrj.28.5.15
Purification of endogenous transglutaminase from daggertooth pike conger fish (Muraenesox cinerus) meat
- Laksono, U. T., Suprihatin, Nurhayati, T. and Romli, M.
https://doi.org/10.47836/ifrj.28.5.16
Effect of quinoa seed and tiger nut mixture on quality characteristics of low-fat beef patties
- Baioumy, A. A., Bobreneva, I. V., Tvorogova, A. A. and Abedelmaksoud, T. G.
https://doi.org/10.47836/ifrj.28.5.17
Assessment of betaine content in commercial cow and goat milk
- Živković, J., Trutić, N., Sunarić, S., Živanović, S., Jovanović, T., Kocić, G. and Pavlović, R.
https://doi.org/10.47836/ifrj.28.5.18
Effects of sago starch on body weight, food intake, caecum short chain fatty acids, adipose tissue, and hepatic lipid content of fat-induced Sprague Dawley rats
- Thompson, M. S., Dahari, S. I., Shamsuddin, M. S., Rashed, A. and Sarbini, S. R.
https://doi.org/10.47836/ifrj.28.5.19
Comparative study of molasses produced by traditional and industrial techniques from the viewpoint of furan derivatives, mutagenicity/antimutagenicity, and microbiological safety
- Helvacıoğlu, S., Charehsaz, M., Özan, G., Güzelmeriç, E., Türköz-Acar, E., Sipahi, H., Ekinci, F. Y., Yeşilada, E. and Aydın, A.
https://doi.org/10.47836/ifrj.28.5.20
Antifungal effect of acetogenins from avocado (Persea americana Mill.) seed against the fungus Botrytis cinerea
- Echenique-Martínez, A. A., Rodríguez-Sánchez, D. G., Troncoso-Rojas R., Hernández-Brenes, C., Robles-Ozuna L. E. and Montoya-Ballesteros, L. C.
https://doi.org/10.47836/ifrj.28.5.21
Physicochemical, nutritional, sensorial, and morphological properties of chicken frankfurters incorporated with selected vegetables
- Mousavi, L., Mat Jusoh, A. and Wan Ishak, W. R.
https://doi.org/10.47836/ifrj.28.5.22