VOLUME 21,2014

International Food Research Journal Volume 21 Issue 1, 2014

Mini Review
  1. Recent research and development of Monascus fermentation products (1-12)
    • Srianta, I., Ristiarini, S., Nugerahani, I., Sen, S. K., Zhang, B. B., Xu, G. R. and Blanc, P.J.
  2. Rice in health and nutrition (13-24)
    • Rohman, A., Siti Helmiyati, Mirza Hapsari and Dwi Larasati Setyaningrum
  3. Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product (25-31)
    • Issara, U., Zzaman, W. and Yang, T.A.
Original Articles
  1. Microbiological quality analysis of shrimps collected from local market around Dhaka city (33-38)
    • Samia, S., Galib, H. T., Tanvir, A. S., Basudeb, C. S., Md. Walliullah, Tasnia, A., Md. Sakil, M., Afsana, F. N., Sadia, K. P., Kamal, K. D., Mrityunjoy, A., Nusrat, J. U., Tasmina, R. and Rashed, N.
  2. Physico-chemical and sensory properties of musts and wines from Melodorum fruticosum Lour. (39-43)
    • Tatdao, P., Norraset, S. and Tiwawan, S.
  3. Isomerisation and degradation of lycopene during heat processing in simulated food system (45-50)
    • Huawei, Z., Xiaowen, W., Elshareif, O., Hong, L., Qingrui, S. and Lianfu, Z.
  4. Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion (51-57)
    • Chaikham, P., Worametrachanon, S. and Apichartsrangkoon, A
  5. Biofilm assessment of Vibrio parahaemolyticus from seafood using Random Amplified Polymorphism DNA-PCR (59-65)
    • Elexson, N., Yaya, R., Nor, A. M., Kantilal, H. K., Ubong, A., Yoshitsugu, N., Nishibuchi, M. and Son, R.
  6. Microwave drying kinetics of olive fruit (Olea europeae L.) (67-72)
    • Mahdhaoui, B., Mechlouch, R. F., Mahjoubi, A. and Ben Brahim, A.
  7. Optimization of drying temperature and water extraction time of Monascus-fermented durian seed for the Monacolin K content using Response Surface Methodology (73-76)
    • Srianta, I., Nugerahani, I., Sutedja, A. M. and Widharna, R. M.
  8. Effect of mash quantity and roasting duration on some physical and pasting properties of gari (77-82)
    • Rahman Akinoso and Olatunde, S. J.
  9. Survivability and metabolic activity of Lactobacillus casei 01 incorporating lychee juice plus inulin under simulated gastrointestinal environment (83-89)
    • Kingwatee, N., Apichartsrangkoon, A., Chaikham, P., Pankasemsuk, T. and Changrue, V.
  10. Effects of combined antioxidants and packing on lipid oxidation of salted dried snakehead fish (Channa striata) during refrigerated storage (91-99)
    • Nitipong, J., Nongnuch, R., Kamonwan, R. and Teeraporn, K.
  11. Fate of the phenolic compounds during olive oil production with the traditional press method (101-109)
    • Goldsmith, C. D., Stathopoulos, C. E., Golding, J. B. and Roach, P. D.
  12. The utilization of cocoa polyphenol extract to improve the shelf life of bulk frying oil used in open and deep frying (111-118)
    • Misnawi, Teguh, W., Susijahadi, Eka, N. D. and Noor, A. F.
  13. Total phenolic content, reducing power, antioxidative and anti-amylase activities of five Bangladeshi fruits (119-124)
    • Aklima, J., Mojumder, S. and Sikdar, D.
  14. Consumption pattern and consumers’ opinion toward street food in Nakhon Si Thammarat province, Thailand (125-130)
    • Khongtong, J., Ab Karim, S., Othman, M. and Bolong, J.
  15. Incidence of multiple potentially pathogenic bacteria in tap water from different restaurants in Dhaka city, Bangladesh (131-134)
    • Md. Shahidul, K., Mehadee, H. and Sunjukta, A.
  16. Protein solubility behaviour of fresh and frozen chicken meat in slaughtering and non slaughtering condition (135-137)
    • Nahar, M. K., Zakaria, Z. and Hashim, U.
  17. Traditional cured meat-making process degrades the proteins of M. latissimus dorsi of bovine (IFRJ-2013-393) (139-148)
    • Abdulatef Mrghni Ahhmed
  18. Triterpenoid-rich fraction of Centella asiatica leaves and in vivo antihypertensive activity (149-154)
    • Harwoko, Suwidjiyo, P. and Agung, E. N.
  19. Physico-chemical properties of spray-dried red pitaya (Hylocereus polyrhizus) peel powder during storage (155-160)
    • Ee, S. C, Jamilah, B., Muhammad, K., Hashim, D. M. and Adzahan, N.
  20. Chemical constituents of essential oil from the leaf of Alpinia nigra of Bangladesh (161-164)
    • Islam, F., Morshed, A. J. M., Nandi, N. C. and Shahjahan, M.
  21. Antioxidant and α-glucosidase inhibitory activities of the leaf and stem of selected traditional medicinal plants (165-172)
    • Lee, S. Y., Mediani, A., Nur Ashikin, A. H, Azliana, A. B. S. and Abas, F.
  22. Enhanced chilling tolerance in heat-treated mangosteen (173-180)
    • Manurakchinakorn, S., Nuymak, P. and Issarakraisila, M.
  23. Factors influencing consumer intentions to avoid broiler chicken meat and products in Malaysia (181-188)
    • Huang, L. C., Goh, Y. N. and Mohaidin, Z.
  24. Preparation and characterization of starch/carrageenan edible films (189-193)
    • Abdou, E. S. and Sorour, M. A.
  25. Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars (195-202)
    • Kang, C. S., Kim, K. H., Choi, I. D, Son, J. H. and Park, C. S
  26. Production and evaluation of flours and crunchy snacks from sweet potato (Ipomea batatas) and maize flours (203-208)
    • Olapade, A. A. and Ogunade, O. A.
  27. Comparative sensory evaluation of soy protein isolates extracted from full-fat and defatted flours using natural and conventional synthetic extraction chemicals (209-215)
    • Chamba, M. V. M., Hua, Y. and Simwaka, J. E.
  28. Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits (217-222)
    • Baljeet, S. Y., Ritika, B.Y. and Reena, K.
  29. Effect of processing conditions on physico-chemical and textural properties of shami kebab (223-228)
    • Pandey, M. C., Harilal, P. T. and Radhakrishna, K.
  30. Lipid content and fatty acid composition of the liver from the rajiforms Urotrygon chilensis, Urobatis halleri, Rhinobatos glaucostigma, Rhinoptera steindachneri and Dasyatis dipeteura captured in Sinaloa, México (229-235)
    • Navarro-García, G., González-Félix, M. L., Márquez-Farías, F., Bringas-Alvarado, L., Pérez-Velazquez, M., Montoya-Laos, J. M. and Moreno-Silva, B.
  31. Enzymatic rettings of green pepper berries for white pepper production (237-245)
    • Rosnah, S. and Chan, S. C.
  32. Effects of the particle size and cooking conditions on in vitro digestibility of sorghum (Sorghum bicolor) (L.) Moench) flour starch (247-254)
    • Brou, K., Gbogouri, G. A., Kouadio , J. H., Nogbou, A. L., Abdoulaye, C. Y. and Gnakri, D.
  33. Evaluation of toxic elements in rice (Oryza sativa) commercially available in Pakistan; multivariate study (255-261)
    • Jalbani, N., Aftab, A. K., Bhutto, S., Ahmed, F. and Mahroze, A. K.
  34. Volatile compounds in fresh, cooked fresh, dried and cooked dried Agaricus bisporus using ambient temperature vacuum distillation (263-268)
    • Ashmore, L., Craske, J. D. and Srzednicki, G.
  35. Effect of ribose-induced Maillard reaction on physical and mechanical properties of bovine gelatin films prepared by oven drying (269-276)
    • Samira, S., Thuan-Chew Tan, T. C. and Azhar, M. E.
  36. Determination of types of fat ingredient in some commercial biscuit formulations (277-282)
    • Yanty N. A. M., Marikkar, J. M. N. and Abdulkarim, S. M.
  37. Quality improvement of silver carp fingers by optimizing the level of major elements influencing texture (283-290)
    • Shaviklo, A. R. and Fahim, A.
  38. Extraction of brown rice extract and application in refined palm olein during accelerated storage (291-296)
    • Supasit Chooklin
  39. Extraction and determination of physico-chemical characteristics of Pili nut oil (297-301)
    • Zarinah, Z., Maaruf, A. G.,, Nazaruddin, R., Wong, W. W. W. and Xuebing, X.
  40. Evaluation of the proximate and phytochemical compositions of an underexploited legume Mucuna pruriens var. utilis (Wall ex Wight) L.H.Bailey (303-308)
    • Kalidass, C. and Ajay, K. M.
  41. Antioxidant, antimicrobial activity and in-vitro cytotoxicity screening study of Pili nut oil (IFRJ-2013-155) (309-316)
    • Zarinah, Z., Maaruf, A. G., Nazaruddin, R., Wong, W. W. W. and Xuebing, X.
  42. Effects of different types and concentration of salts on the rheological and thermal properties of sin croaker and shortfin scad skin gelatin (317-324)
    • Sarbon, N. M., Cheow, C. S., Kyaw. Z. W. and Howell, N. K.
  43. Comparison of stability of red colorants from natural sources, roselle and lac in micelles (325-330)
    • Piyarat, K., Walaisiri, M. and Pornpen, W.
  44. Evaluation of oxidative stability of sunflower oil at frying temperature in presence of butylated hydroxytoluene and methanolic extracts of medicinally important plants of Pakistan (331-334)
    • Raza, S. A., Rashid, A., William, J. and Razzaq, A.
  45. Novel conditions for tofu and pehtze preparation to overcome bacterial contamination in pehtze (335-342)
    • Kanlayakrit, W. and Phromsak, K.
  46. Sorption isotherms and isosteric energy of Manihot esculenta leaves (343-348)
    • Edoun, M. and Kuitche, A.
  47. Antihyperglycemic activity of functional drinks based on Java Tea (Orthosiphon aristatus) in streptozotocin induced diabetic mice (349-355)
    • Indariani, S., Hanny Wijaya, C., Rahminiwati, M., and Wien Winarno, M.
  48. Microbial profile of Tella and the role of gesho (Rhamnus prinoides) as bittering and antimicrobial agent in traditional Tella (Beer) production (357-365)
    • Berhanu, A.
  49. Physicochemical properties and antioxidant activity of Doshab (A traditional concentrated grape juice) (367-371)
    • Aliakbarlu, J., Khalili, S., Mohammadi, Sh. and Naghili, H.
  50. Osmotic dehydration of aloe vera cubes and selection of suitable drying model (373-378)
    • Pisalkar, P. S., Jain, N. K., Pathare, P. B., Murumkar. R. P. and Revaskar, V. A.
  51. In vitro antimicrobial activity of musk lime, key lime and lemon extracts against food related pathogenic and spoilage bacteria (379-386)
    • Velu, S., Abu Bakar, F., Mahyudin, N. A., Saari, N. and Zaman, M. Z.
  52. Effects of freeze drying on retention of essential oils, changes in glandular trichomes of lemon balm leaves (387-394)
    • Antal, T., Chong, C. H., Law, C. L. and Sikolya, L.
  53. Antilisterial activity of broccoli stems (Brassica oleracea) by flow cytometry (395-399)
    • Corrêa, C. B., Corrêa, C. B., Martin, J. G. P., Alencar, S. M. and Porto, E.
  54. Comparative study of the aqueous and ethanolic extract of Momordica foetida on the phenolic content and antioxidant properties (401-405)
    • Molehin, O. R. and Adefegha, S. A.
  55. Instrumental and visual evaluation of color change in Iranian honey samples under different illuminants (407-411)
    • Safi, M., Ansari, K. and Zanganeh, M.
  56. The effect of cassava starch-based edible coating enriched with Kaempferia rotunda and Curcuma xanthorrhiza essential oil on refrigerated patin fillets quality (413-419)
    • Rohula Utami, Kawiji, Edhi Nurhartadi, Andre Yusuf Trisna Putra, Andik Setiawan
Short Communications
  1. Effect of Leaf Extract of Pandanus amaryllifolius (Roxb.) on growth of Escherichia coli and Micrococcus (Staphylococcus) aureus (421-423)
    • Faras, A. F., Wadkar, S. S. and Ghosh, J. S.

International Food Research Journal Volume 21 Issue 2, 2014

Mini Review
  1. African fermented fish products in scope of risks (425-432)
    • El Sheikha, A. F., Ray, R., Montet, D., Panda, S. and Worawattanamateekul, W.
  2. Biological properties of lemongrass: An overview (455-462)
    • Olorunnisola, S. K., Asiyanbi, -H. T., Hammed, A. M. and Simsek, S.
Original Articles
    • Jashodeb, A., Akalesh, K. V. and Surya, B. P,
    • Siah, W. M., Aminah, A. and Ishak, A..
    • Quoc, L. P. T., Quang, T. N., Hoai, L. V. N., Duy, T. H., Tram, N. T. B. and Ngoc, N. T. N.
  1. Properties of gels from mixed agar and fish gelatin (485-492)
    • Somboon, N. Karrila, T. T., Keawmanee, T. and Karrila, S. J.
  2. Identification of lactic acid bacteria in sayur asin from Central Java (Indonesia) based on 16S rDNA sequence (527-532)
    • Sulistiani, Abinawanto, Endang Sukara, Andi Salamah, Achmad Dinoto and Wibowo Mangunwardoyo.
    • Renumarn, P.,Srilaong, V., Uthairatanakij, A.,Kanlayanarat, S. and Jitareerat, P.
    • Al-jazairi, M., Abou-ghorrah, S. and Bakri, Y.
    • Pannuch, M., Sirikaew, S., Nakaguchi, Y., Nishibuchi, M. and Sukhumungoon, P.
    • Imelda, F., Faridah, D. N. and Kusumaningrum, H. D.
    • Ziadi, M., Gaabeb, N., Mrabet, A. and Ferchichi, A.
    • Bunnoeng, N., Themphachana, M., Pewleang, T., Kongpheng, S., Singkhamanan, K., Saengsuwan, P. and Sukhumungoon, P.
    • Youssef, A. I. and Ahmed, A. M.
    • Sangudom, T., Wongs-Aree, C., Srilaong, V., Kanlayanarat, S., Wasusri, T., Noichinda, S. andMarkumlai, W.
    • Borges, A., Conte-Junior, C. A., Franco, R. M., Mársico, E. T. and Freitas, M. Q.
    • Karmakar, R., Ban, D. K. and Ghosh, U.
    • Zawawi, N., Gangadharan, P., Ahma Zaini, R., Samsudin, M. G., Karim, R. and Maznah, I.
  3. Nutritional evaluation and heavy metals content of selected tropical fruits in Bangladesh (609-615)
    • Sajib, M. A. M., Jahan, S., Islam, M. Z., Khan, T. A. and Saha, B. K.
    • Kang, C-S., Jung, J-U., Baik, B-K.and Park, C. S
    • Haj Najafi, A., Yusof, Y. A., Rahman, R. A., Ganjloo, A. and Ling, C. N.
    • Soumya V. and Ramana Rao, T. V.
    • Hassan, Z. H., Lesmayati, S., Qomariah, R. and Hasbianto, A.
    • Saritha, K., Immaculate Jeyasanta, K. and Jamila Patterson
    • Ng, K. F., Abbas, F. M. A., Tan, T. C. and Azhar, M. E.
  4. Pesticide residues in raspberries and their risk assessment (663-672)
    • Łozowicka, B., Kaczyński, P., Jankowska, M., Rutkowska, E., Hrynko, I. and Paritowa, A.
  5. Hygienic quality of food stuff in catering services and restaurants in Iran (673-676)
    • Mahmoudi, R., Norian, R., PajohiAlamoti M. R. and Kiyani, R.
    • Maria Florencia Fangio and RosalíaFritz
  6. Preference of food intake among dental students in relation to exercise and body mass index: A cross-sectional study (685-691)
    • Shereen, M. S., Nassr Al-Maflehi, Noura Al Husaini, Reham Al Selga and Thanaa Abu Jaber
  7. Quality assessment profile of Jatropha curcas (L) seed oil from Nigeria (735-741)
    • Ugbogu, A.E., Akubugwo, E.I., Uhegbu, F.O., Chinyere, C.G., Ugbogu, O.C. and Oduse, K.A.
  8. Antioxidant activity and inhibition of meat lipid oxidation by soy protein hydrolysates obtained with a microbial protease (775-781)
    • Oliveira, C. F., Coletto, D., Correa, A. P. F., Daroit, D. J., Toniolo, R., Cladera-Olivera, F. and Brandelli, A.
  9. Phenolics, flavonoids content and antioxidant activities of 4 Malaysian herbal plants (795-766)
    • Azizah Othman, Nor Juwariah Mukhtar, Nurul Syakirin Ismail and Sui Kiat Chang
  10. Physical and chemical properties of Cassia sieberiana seeds (767-772)
    • Olapade, A. A., Ajayi, O. A. and Ajayi, I. A.
  11. Effect of thermal treatment on the biochemical composition of tropical honey samples (773-778)
    • Chua, L. S., Adnan, N. A., Abdul-Rahaman, N. L. and Sarmidi, M. R.
  12. β-glucan-containing polysaccharide extract from the grey oyster mushroom [Pleurotus sajor-caju (Fr.) Sing.] stimulates glucose uptake by the L6 myotubes (779-784)
    • Piyathida Jantaramanant, Decha Sermwittayawong, Kusumarn Noipha, Nongporn Hutadilok-Towatana and Rapepun Wititsuwannakul
  13. Antidiabetic effect of combinations of n-hexane insoluble fraction of ethanolic extract of Andrographis paniculata with other traditional medicines (785-789)
    • Agung Endro Nugroho, Gina Kusumaramdani, Amalia Widyaninggar, Dian Prasetyo Anggoro and Suwidjiyo Pramono

International Food Research Journal Volume 21 Issue 3, 2014

Mini Review
Original Articles
    • Harith, Z. T., Ting, C. H. and Zakaria, N. N. A.
    • Garnida, N., Tjakraatmadja, J. H., Nasution, R. A., Purwanegara, M. S.
    • Nasyira, M. N., Othman, M. and Ghazali, H.2
  1. Policy of extended producer responsibility (case study) (873-881)
    • Herdiana, D. S., Pratikto, Sudjito, S. and Fuad, A.
  2. The impact of service quality on business commitment in B2B segment of agribusiness: An exploratory study of HORECA sector in Malaysia (883-889)
    • Tey, Y. S., Brindal, M., Fatimah, M. A., Kusairi, M. N., Ahmad Hanis, I. A. H. and Suryani, D.
  3. The effect of fish bone collagens in improving food quality (891-896)
    • Darmanto, Y. S., Agustini, T. W, Swastawati, F. and Al Bulushi, I.
  4. Cytotoxicity effect of oil palm (Elaeis guineensis) kernel protein hydrolysates (909-914)
    • Chang, S. K., Hamajima, H., Amin, I., Yanagita, T., Mohd. Esa, N. and Baharuldin, M. T. H.
  5. (GTG)5-PCR analysis and 16S rRNA sequencing of bacteria from Sarawak aquaculture environment (915-920)
    • Kathleen, M. M., Samuel, L., Felecia, C., Ng, K. H., Lesley, M. B. and Kasing, A.
    • Kamal, R. M., Merwad, A. M., Ali, S. A., Saber, T. M. and Bayoumi, M. A.
    • Ariza, B. T. S., Mufida, D. C., Fatima, N. N., Hendrayati, T. I., Wahyudi, T. and Misnawi
    • Ali Akbar, Uzma Sitara, Shabir Ahmed khan, Imran Ali, Muhammad Iftikhar Khan, Tanrawee Phadungchob and Anil Kumar Anal
    • Thippeswamy, S., Mohana, D. C., Abhishek, R. U. and Manjunath, K.
    • Ong Khai Lun, Tan Bee Wai and Liew Siew Ling
    • Setyawardani, T., Rahayu, W. P., Maheswari, R. R. and Palupi, N. S.
    • Bomdespacho, L. Q., Cavallini, D. C. U., Zavarizi, C. M., Pinto, R. A. and Rossi, E. A.
    • Suhartatik, N., Cahyanto, M. N., Rahardjo, S., Miyashita, M. and Rahayu, E. S.
    • Minarny, G., Purnomo, H., Asriani and Djalal Rosyidi
    • Nithiya Shanmuga Rajan, Rajeev Bhat and Karim, A. A.
    • Hongmei Zhu
    • Khawas, P., Das, A. J., Dash, K. K. and Deka, S. C.
    • Zzaman, W., Issara, U., Febrianto, N. F. and Yang, T. A.
    • Wariyah, Ch., Anwar, C., Astuti, M. and Supriyadi
    • Yuwei Luo, Weihua Xie, Zhenping Hao, Xiaoxiao Jin and Qian Wang
    • Venkatachalam, K., Rangasamy, R. and Krishnan, V.
    • Sirithon Siriamornpun, Chodsana Sriket and Pornpimol Sriket
    • Nur Syukriah, A. R., Liza, M. S., Harisun, Y. and Fadzillah, A. A. M.
  6. Simulation of spray drying on Piper Betle Linn extracts using computational fluid dynamics (1089-1096)
    • Cher Pin, S., Rashmi, W., Khalid, M., Chong, C. H., Woo, M. W. and Tee, L. H.
  7. Optimization of continuous hydrogenation of soybean lecithin using factorial design (1097-1101)
    • Neeharika, T.S.V.R., Prasanna Rani, K. N., Prathap Kumar, T., Karuna, M.S.L. and Prasad, R.B.N.
  8. Sugar metabolism during postharvest storage of ‘Rongrien’ rambutan fruit at different stages of maturity (1115-1118)
    • Tongtao, S., Srilaong, V., Boonyaritthongchai, P., Wasusri, T., Kanlayanarat, S., Noichinda, S., Bodhipadma, K. and Khumjareon, S.
  9. Impact of chicken nugget presence on the degradation of canola oil during frying (1119-1124)
    • Ali, M. A., Daud, A. S. M., Latip, R. A., Othman, N. H. and Islam, M. A
  10. Fruit developmental changes in abscisic and jasmonic acidcontents of dragon fruit (Hylocereous undatus) (1131-1135)
    • Kammapana, L., Jitareerat, P., Wongs-Aree, C., Yamauchi, N., Kondo, S. and Srilaong, V. F.
  11. Process standardization, characterization and storage study of a sweet potato (Ipomoea batatas L.) wine (1149-1156)
    • Sanjib Kumar Paul, Himjyoti Dutta, Charu Lata Mahanta and Prasanna Kumar, G. V.
  12. Retention of β- carotene, vitamin C and sensory characteristics of orange fleshed sweet potato syrup during storage (1157-1164)
    • Irakiza, G., Dusabumuremyi, J.C., Mwunamuko J., Ndayambaje, V., Hategekimana, J. P., Nyagahungu, I. and Ongol, M.P.
  13. Rheological behavior of litchi juice concentrates during storage (1205-1212)
    • Sharma, R., Manikantan, M. R., Ranote, P. S. and Singh, T.
Short Communication
    • Tan, B. H. and Azhar, M. E.

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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

International Food Research Journal Volume 21 Issue 5, 2014

Original Articles
  1. Consumers’ awareness towards organic rice in Malaysia (1711-1718)
    • Ibitoye, O. O., Nawi, N. M., Kamarulzaman, N. H. and Man, N.
    • Ogunkunle, A. T. J, Bello, O. S. and Ojofeitimi, O. S.
    • Sajib, M. A. M., Hoque, M. M., Yeasmin, S. and Khatun, M. H. A.
    • Rashmi, B. S. and Gayathri, D.
    • Liaotrakoon, W., Liaotrakoon, V., Wongsaengtham, W. and Rodsiri, S.
  1. Development of birch (Betula pendula Roth.) sap based probiotic fermented beverage (1763-1767)
    • Semjonovs, P., Denina, I., Fomina, A., Patetko, A., Auzina, L., Upite, D., Upitis, A. and Danilevics, A.
    • Hannan, A., Rehman, R., Saleem, S., Khan, M. U., Qamar, M. U. and Azhar, H.
    • Awadallah, M. A. I., Ahmed, H. A., El-Gedawy, A. A. and Saad, A. M.
    • El-Gedawy, A. A., Ahmed, H. A. and Awadallah, M. A. I.
    • Halim, N. R. A., Shukri, W. H. Z., Lani, M. N. and Sarbon, N. M.
    • Noumi, G. B., Djounja, T., Ngameni, E. and Kapseu, C.
    • Misnawi, Oktafiandhika, D. P. and Noor, A. F.
    • Almela, C., Espert, M., Ortolá, M. D. and Castelló, M. L.
    • Khalid, A. K. and El-Gohary A. E.
    • Nevárez-Moorillón, G. V., Ortiz-López, J. L., Dávila-Márquez, R. M., Meneses-Sánchez, M. C., Navarro-Cruz, A. R. and Avila-Sosa, R.
    • Babajide, J. M., Adeboye, A. S. and Shittu, T. A.
    • Surve, V. D., Kadam, P. G., Mhaske, S. T. and Annapure, U. S.
    • Jalali, M., Jahed, E., Haddad Khodaparast, M. H., Limbo, S. and Mousavi Khaneghah, A.
    • Baradaran Motie, J., Miraei Ashtiani, S. H., Abbaspour-Fard, M. H. and Emadi, B.
    • Akoy, E. O. M.
    • Katerina Tzima, Stamatina Kallithraka, Yorgos Kotseridis and Dimitris P. Makris
    • Marina, Z. and Noriham, A.
    • Mojani, M. S., Ghasemzadeh, A., Rahmat, A. Loh, S. P. and Ramasamy, R.
  2. Biochemical and antioxidant activities of pigmented landraces of Oryza sativa - Koraput District, Odisha, India (1941-1949)
    • Privita Edwina, R. G. E., Ajitha, C., Eganathan, P., Gayathri, S., Saranya, J., Arivudai Nambi, V., Smita, M. and Susanta Sekhar, C.
    • Purwandari, U., Tristiana, G. R. and Hidayati, D.
  3. Natural antioxidant from Pequi (Caryocar brasiliense Camb.) peel in the production of sausage (1963-1970)
    • Monteiro, S. S., Copetti, C., Nogara, G., Dalla Nora, F. M., Prestes, R. C. and da Rosa, C. S.
  4. Determination of elemental, phenolic, antioxidant and flavonoid properties of Lemon grass (Cymbopogon citratus Stapf) (1971-1979)
    • Godwin, A., Daniel, G. A., Shadrack, D., Elom, S. A., Nana Afua, K. A-B., Godsway, B., Joseph, K. G., Sackitey, N. O., Isaak, K. B. and Wisdom, A.
  5. Influence of different edible coatings in minimally processed pumpkin (Cucurbita moschata Duch) (2017-2023)
    • William Renzo Cortez-Vega, Inajara Beatriz Brose Piotrowicz, Carlos Prentice and Caroline Dellinghausen Borges
  6. Effect of ammonium hydroxide on textural and ultrastructural properties of spent hen meat (2049-2054)
    • Kiran, M., Naveena, B. M., Sudhakar Reddy, K., Kondal Reddy, K. and Madhav Rao, T.
  7. Carotenoids content of Corchorus olitorius and Solanum macrocarpon - commonly used Ghanaian vegetables (2063-2067)
    • Steiner-Asiedu, M., Agbemafle, I., Setorglo, J., Danquah, A. O. and Anderson, A. K.
  8. Functional properties of protein isolate from fern fronds (2085-2090)
    • Essuman, E. K., Ankar-Brewoo, G. M., Barimah, J. and Ofosu, I. W.
Short Communication
    • Salvi, J. and Katewa, S. S.
    • Ribeiro, I. S., Shirahigue, L. D., Sucasas, L. F. A., Carpes, S. T. and Oetterer, M..

International Food Research Journal Volume 21 Issue 6, 2014

Mini Review
  1. Applications of composite flour in development of food products (2061-2074)
    • Noorfarahzilah, M., Lee, J. S., Sharifudin, M. S., Mohd Fadzelly, A. B. and Hasmadi, M.
  2. Disputes on escalating proof of vitamin D’s supplementation (2075-2081)
    • Usha, K., Muthuukaruppan, M. and Dhanalekshmi, U. M.
  3. Production of wine from Tamil nadu traditional rice varieties (2091-2093)
    • Karthikeyan, R., Ravichandiran, K. and Ramakrishnan, T.
Original Articles
    • Aravindran, S., Sahilah, A. M. and Aminah, A.
    • Kiumarsi, S., Jayaraman, K., Salmi Mohd Isa and Asra Varastegani
    • Ibrahim, A. B., Mohd Khan, A., Norrakiah, A. S. and Intan Fazleen, Z.
  1. Heavy metals assessment and sensory evaluation of street vended foods (2127-2131)
    • Abdulmajid, N., Bautista, M. K., Bautista, S., Chavez, E., Dimaano, W. and Barcelon, E.
    • Jariyah, Widjanarko, S. B., Yunianta, Estiasih,T. and Sopade, P. A.
    • Ara, R., Motalab, M., Uddin, M. N., Fakhruddin, A. N. M. and Saha, B. K.
    • Siti Nurshahbani, S. and Azrina, A.
    • Helmyati, S., Narendra, Y. H., Septi, P., Rochyana, I. and Endri, Y.
    • Shaheer, C. A., Hafeeda, P., Kumar, R., Kathiravan, T., Dhananjay Kumar and Nadanasabapathi, S.
    • Khan, A. A., Butt, M. S., Randhawa, M. A., Karim, R., Sultan, M. T. and Ahmed, W.
    • Machado, A. R., Assis, L. M., Costa, J. A. V., Badiale-Furlong, E., Motta, A. S., Micheletto, Y. M. S. and Souza-Soares, L. A.
    • Winarti, C., Sunarti, T. C., Mangunwidjaja, D. and Richana, N.
    • Hiroko Seki, Kazufumi Osako and Naoko Hamada-Sato
    • Afoakwa, E. O., Ofosu-Ansah, E., Takrama, J. F., Budu, A. S. and Mensah-Brown, H.
    • Kempka, A. P., Honaiser, T. C., Fagundes, E. and Prestes, R. C
    • Dasaesamoh, R. and Seechamnanturakit, V.
    • Winarsi, H., Sasongko, N. D., Purwanto, A. and Nuraeni, I.
    • Arbind, K. C., Sheela Devi, R. and Sundareswaran, L.
    • El-Ashmawy, I. M., Bayad, A. E. and Omar, A. M. E.
    • Shahdan, I. A. and Rahman, M. T.
    • Wongwiwat, P. and Wattanachant, S.
    • Khalid, A. K.
  2. Effects of UV-irradiation detoxification in a photodegradation reactor on quality of peanut oil (2311-2314)
    • Xiang-zhen Shen, En-jie Diao, Zheng Zhang, Ning Ji, Wen-wen Ma and Hai-zhou Dong
  3. Antioxidant and antibacterial potentials of some Thai native plant extracts (2393-2398)
    • Thummajitasakul, S., Tumchalee, L., Koolwong, S., Deetae, P., Kaewsri, W. and Lertsiri, S.
  4. Application of betel leaves (Piper betle L.) extract for preservation of homemade chili bo (2399-2403)
    • Wendy Voon, W. Y., Ghali, N. A., Rukayadi, Y. and Meor Hussin, A. S.
  5. Consumption of raw oysters: a risk factor for Vibrio parahaemolyticus infection (2459-2472)
    • New, C. Y., Kantilal, H. K., Tan, M. T. H., Nakaguchi, Y., Nishibuchi, M. and Son, R.
  6. Isolation, identification and characterization of probiotic Lactobacilli spp. from Tarkhineh (2487-2492)
    • Vasiee, A. R., Tabatabaei Yazdi, F., Mortazavi, A. and Edalatian, M. R.