VOLUME 30,2023

International Food Research Journal Volume 30 Issue 1, 2023
 
Review
  1. Microbial consortia and up-to-date technologies in global soy sauce production: A review
    • Chong, S. Y., Ilham, Z., Samsudin, N. I. P., Soumaya, S. and Wan-Mohtar, W. A. A. Q. I. https://doi.org/10.47836/ifrj.30.1.01
    https://doi.org/10.47836/ifrj.30.1.01

  2. Food processing to reduce antinutrients in plant-based foods
    • Faizal, F. I., Ahmad, N. H., Yaacob, J. S., Abdul Halim‐Lim, S. and Abd Rahim, M. H. https://doi.org/10.47836/ifrj.30.1.02
    https://doi.org/10.47836/ifrj.30.1.02

  3. Potential technical parameters for the authentication of carrion meat (tiren): A review
    • Purwanto, E. H., Tampubolon, B. D., Anggundari, W. C., Dewantoro, A., Anggraeni, P. and Ayuningtyas, U.
    https://doi.org/10.47836/ifrj.30.1.03

  4. Dietary food antioxidants and their radical scavenging activity: A review
    • Haque, M. A., Khaliduzzaman, A., Asaduzzaman, M., Pattadar, S. N. and Hasan, M.
    https://doi.org/10.47836/ifrj.30.1.04
Original articles

  2. Phenolic acid profile of oat cultivars, and their suppressive effect on intracellular reactive oxygen species
    • Manzoor, M. S., Pasha, I., Younas, S., Zhu, M., Hussain, R., Arqam, U., Younis, N. and Chughtai, M. F. J.
    https://doi.org/10.47836/ifrj.30.1.06


  4. Antispasmodic and nephroprotective potentials of native Algerian propolis and bee pollen: An experimental study in mice
    • Ali Haimoud, S., Allem, R., Medjekane, M., Benyahla Djeffaland, K., Lembarki, N. E., Boutara, K. and Belhache, F.
    https://doi.org/10.47836/ifrj.30.1.08



  7. Biodegradation of aflatoxin B1 by Bacillus subtilis YGT1 isolated from yoghurt
    • Al-Mamari, A., Al-Sadi, A. M., Al-Harrasi, M. M. A., Sathish Babu, S. P., Al-Mahmooli, I. H. and Velazhahan, R.
    https://doi.org/10.47836/ifrj.30.1.11






  13. Optimisation of clarification process of glutinous rice tea wine, and its antioxidant activity
    • Wang, Q., Liu, K. Y., Zhang, Q., An, J. S., Xie, Z. Z., Chen, Z., Li, C. P., Zhang, J. H., Xu, B. and Li, R. Y.
    https://doi.org/10.47836/ifrj.30.1.17

  14. Production of yoghurt with Clitoria ternatea flower extract supplementation, and its stability during storage
    • Prastowo, I., Sundari, W., Hanifah, M. R., Octaviana, S., Ahda, M., Moro, H. K. E. P. and Narusman, A. A.
    https://doi.org/10.47836/ifrj.30.1.18


  16. Release of phenolic compounds with antioxidant activity by human colonic microbiota after in vitro fermentation of traditional white and blue maize tortillas
    • Astorga-Gaxiola, A. H., Reyes-Moreno, C., Milán-Carrillo, J., Jiménez-Edeza, M., Cuevas-Rodríguez, E. O., Castañeda-Ruelas, G. M. and Mora-Rochín, S.
    https://doi.org/10.47836/ifrj.30.1.20

 

International Food Research Journal Volume 30 Issue 2, 2023
 
Review


  3. Emerging natural and high-phenolic sweet substances: A review
    • Khoo, H. E., Chen, B. J., Li, J., Li, X., Cheng, S. H. and Azrina, A.
    https://doi.org/10.47836/ifrj.30.2.03
Original articles








  9. Technological exploration and antioxidant activity determination of purple compound fruit wine
    • Mao, D. M., Liu, K. Y., Xu, B., Chen, Z., Chen, Q. Y., Xie, Z. Z., Wang, Q., Pu, J., He, C. R. and Wang, Q.
    https://doi.org/10.47836/ifrj.30.2.12




  13. Determination of nutrient and toxic elements in food reference materials by suspension preparation and TXRF analysis
    • Nurhaini, F. F., Lestiani, D. D., Syahfitri, W. Y. N., Kusmartini, I., Sari, D. K., Kurniawati, S. and Santoso, M.
    https://doi.org/10.47836/ifrj.30.2.16



  16. Tapioca starch-based films containing oregano, Vietnamese mint, and curry leaf essential oils for food packaging applications
    • Othman, S. H., Kahar, N. S., Nordin, N., Alyas, N. D., Hasnan, N. Z. N., Talib, R. A. and Karyadi, J. N. W.
    https://doi.org/10.47836/ifrj.30.2.19

 

International Food Research Journal Volume 30 Issue 3, 2023
 
Review

Original articles





  6. Formulation of halalan toyyiban radish effervescent tablet
    • Azahar, N. N., Muhammad, N., Abdul Rahim, N. F. and Leong, Y. S.
    https://doi.org/10.47836/ifrj.30.3.08




  10. Gel properties of the gum from Chinese quince (Chaenomeles sinensis) seeds
    • Hou, L. X., Miao, W. B., Yao, Y. T., Zhu, Z. D., Liu, H. M., Qin, Z. and Wang, X. D.
    https://doi.org/10.47836/ifrj.30.3.12




  14. Antioxidant capacity and sequence of peptides derived from oysters and green mussels in Vietnam
    • Anh, P. T. H., Trang, H. P., Thanh, B. Đ., Trinh, N. T. N., Thang, T. Đ., Phuong, D. L., Tuan, N. N. and Huyen, T. T.
    https://doi.org/10.47836/ifrj.30.3.16



  17. In vitro evaluation of anticancer, antiviral, and antioxidant properties of an aqueous methanolic extract of Rhus typhina L. leaves
    • Antov, G., Vilhelmova-Ilieva, N., Nikolova, M., Nikolova, I., Simeonova, L., Grozdanov, P., Krasteva, M., Vladimirova, A. and Gospodinova, Z.
    https://doi.org/10.47836/ifrj.30.3.19

 

International Food Research Journal Volume 30 Issue 4, 2023
 
Review

  2. Natural spices and flavour substitution in zobo tea and drink production: A review
    • Nwankwo, C. S., Ulu, F. O., Okpomor, E. O., Mbachiantim, J. T., Okoyeuzu, C. F., Carew, I. E., Belay, D., Ike, D. C. and Teshome, A.
    https://doi.org/10.47836/ifrj.30.4.02

  3. Biosensors as freshness indicator for packed animal and marine products: A review
    • Milintha Mary, T. P., Kumaravel, B., Nagamaniammai, G., Karishma, S., Essa, M. M., Qoronfleh, M. W. and Chacko, L.
    https://doi.org/10.47836/ifrj.30.4.03
Original articles









  10. Evaluation of maximum growth rate of Listeria monocytogenes in ready-to-eat fresh-cut papaya and melon
    • Russo, S., Cosciani-Cunico, E., Dalzini, E., Daminelli, P., Ricchi, M., Arrigoni, N. and Cammi, G.
    https://doi.org/10.47836/ifrj.30.4.13


  12. Development of IMBs-qPCR method for detection of foodborne Salmonella
    • Sun, R., Cao, H., Fu, Y., Tan, Z., Liu, N., Li, H., Feng, Z., Chi, H., Hua, D. and Huang, J.
    https://doi.org/10.47836/ifrj.30.4.15

  13. Chitosan and salicylic acid as alternatives for the control of postharvest fungal diseases in blueberries (Vaccinium corymbosum)
    • Ramos Bell, S., Hernández Montiel, L. G., Velázquez Estrada, R. M., Moreno Hernández, C. L. and Gutiérrez Martínez, P.
    https://doi.org/10.47836/ifrj.30.4.16


  15. Physical properties and glycaemic response of tapioca noodles fortified with herb mixture
    • Nurdin, S. U., Arief, R. W., Rustiaty, B., Asnawi, R., Mar’atun, A. M., Arfiathi, A., Koesoemawardani, D., Yuliana, N. and Hadi, S.
    https://doi.org/10.47836/ifrj.30.4.18


  17. Effects of reactive extrusion on cross-linking of corn starch
    • Mendes, M. P., Raniero, G. Z., Demiate, I. M. and Monteiro, A. R. G.
    https://doi.org/10.47836/ifrj.30.4.20

 

International Food Research Journal Volume 30 Issue 5, 2023
 
Review
  1. Overview of Pleurotus spp., edible fungi with various functional properties
    • Juárez-Hernández, E. O., Pérez-Zavala, M. L., Román-Reyes, M., Barboza-Corona, J. E. and Macías-Sánchez, K. L.
    https://doi.org/10.47836/ifrj.30.5.01

  2. Fermented vegetables and fruits as vitamin B12 sources: An overview
    • Reissig, G. N., Oliveira, T. F. C., Bragança, G. C. M., Rodrigues, R. S. and Barbosa, F. F.
    https://doi.org/10.47836/ifrj.30.5.02


Original articles

  2. Modelling post-frying oil absorption, water loss, and cooling of potato cylinders
    • Del Rosario-Santiago, J., López-Méndez, E. M., Ruiz-Espinosa, H., Ochoa-Velasco, C. E., Escobedo-Morales, A. and Ruiz-López, I. I.
    https://doi.org/10.47836/ifrj.30.5.05













  15. Nutritional content and quality of processed gluten-free products
    • Al-Zaben, A. S., Babakr, E. N., Bajandoh, D. A., Shatwan, I. M. and Hanbazaza, M. A.
    https://doi.org/10.47836/ifrj.30.5.18

 

International Food Research Journal Volume 30 Issue 6, 2023
 
Review


Original articles

  2. Development of functional nougat without diabetic effects in vivo
    • Ottombrino, A., Maurano, F., Montesano, E., Picariello, A., Oliviero, A. and Rossi, M.
    https://doi.org/10.47836/ifrj.30.6.04







  9. A 28-day subacute oral toxicity study of Apis cerana (Fabricius) honey in Wistar rats
    • Du, H. J., Zhang, P., Zheng, S., Nie, Y. M., Zhang, W. J., Feng, Y., Ning, J. Y., Li, G. J. and Gao, S.
    https://doi.org/10.47836/ifrj.30.6.11

  10. Microencapsulation of ciplukan (Physalis angulata L.) extract as food ingredients: Effect of water ratio and maltodextrin concentration variables on product characteristics
    • Iwansyah, A. C., Wardhani, R., Darsih, C., Kurniawan, T., Ariani, D., Andriana, Y., Karim, M. A., Indriati, A., Luthfiyanti, R. and Hamid, H. A.
    https://doi.org/10.47836/ifrj.30.6.12