International Food Research Journal

VOLUME 31,2024

International Food Research Journal Volume 31 Issue 1, 2024

Review

Antihypertensive effects of condiments prepared from fermented legumes: A review
- Law, G. Y., Chong, L. C. and Tang, Y. Q.
https://doi.org/10.47836/ifrj.31.1.01
Food safety regulations implementation and their impact on food security level in Malaysia: A review
- Halim, N. R. A., Mutalib, S. A., Ghani, M. A. and Hashim, H.
https://doi.org/10.47836/ifrj.31.1.02

Original articles

Physicochemical, textural, and microstructural properties of kenaf (Hibiscus cannabinus L.) seed tofu as affected by coagulant types and concentrations
- Ibrahim, S. G., Wan Makazan, W. F. N. and Karim, R.
https://doi.org/10.47836/ifrj.31.1.03
Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics
- Olum, E. and Candoğan, K.
https://doi.org/10.47836/ifrj.31.1.04
Nutritional composition and prebiotic properties of freeze-dried selected cucurbit plants as potential functional food ingredients
- Mohd Ab Azid, S., Safuan, S., Wichienchot, S. and Wan Rosli, W. I.
https://doi.org/10.47836/ifrj.31.1.05
Formulation of Zingiber cassumunar Roxb.-purple sweet potato-based biscuit as antioxidant by decreasing malondialdehyde (MDA) level, and increasing superoxide dismutase (SOD) activity in high-fat-diet-fed rats
- Mahfudh, N., Solikah, W. Y., Sulistiyani, N., Kumalasari, I. D. and Zakaria, Z. A.
https://doi.org/10.47836/ifrj.31.1.06
Isomerisation of lactose to lactulose in an aqueous solution containing arginine
- Milasing, N., Amornrattanachart, T., Khuwijitjaru, P. and Adachi, S.
https://doi.org/10.47836/ifrj.31.1.07
Determination of bioactive components in different tomato lines: Physicochemical properties and antioxidant activity
- Savić, S., Belić, L., Marjanović, M., Radović, I., Girek, Z., Zečević, V. and Jovanović, Z.
https://doi.org/10.47836/ifrj.31.1.08
Anticipatory surveillance for detection of Escherichia coli from fresh fruits and vegetables using DuPont BAX System
- Mohamed-Sharif, Y. H., Tayeb, B. A., Haji, S. S., Haji, H. S., Younis, P. J., Ibrahim, M. M., Rashid, M. J., Mustafa, N. A. and Haji, S. K.
https://doi.org/10.47836/ifrj.31.1.09
Investigation of vitality, antibacterial properties, and antagonistic effects of probiotic bacteria in probiotic dairy products
- Yibar, A., Yildiz, O., Kucuk, S. C. and Akay, C. P.
https://doi.org/10.47836/ifrj.31.1.10
Effect of chitosan coating and drying on quality of Bombay duck (Harpodon nehereus)
- Jeyakumari, A., Narasimha Murthy, L., Visnuvinayagam, S., Bindu, J. and Laly, S. J.
https://doi.org/10.47836/ifrj.31.1.11
Effects of organic acid treatments combined with modified atmosphere packaging on survival of pathogens and quality parameters of meatballs
- Yılmaz Eker, F., Akkaya, E., Muratoglu, K., Hampikyan, H., Cetin, O., Colak, H. and Bingol, E. B.
https://doi.org/10.47836/ifrj.31.1.12
Abrogation of methyl methanesulphonate (MMS)-induced cytotoxic and genotoxic effects of tropical fruit juice mixture on fibroblast cells
- Ooi, T. C., Abd Rahman, N., Ibrahim, F. W., Shahar, S. and Rajab, N. F.
https://doi.org/10.47836/ifrj.31.1.13
Effect of Spirulina platensis on probiotic, nutritional, and quality properties of yogurt
- Dinçoğlu, A. H., Akça, S. S. and Çalışkan, Z.
https://doi.org/10.47836/ifrj.31.1.14
Beneficial effects of sour pork fermented with a Lactobacillus plantarum strain on lowering blood lipids in mice
- Xu, J. F., Zhang, Q., Fu, T. T., Zhang, J. Y., Cui, B. Y., Zhang, J. X., Wu, X. J. and Zhang, J. Z.
https://doi.org/10.47836/ifrj.31.1.15
Effectiveness of washing with atung (Parinarium glaberimum Hassk) solution on quantity and quality of dark meat yellowfin tuna (Thunnus albacares) surimi
- Pattipeilohy, F., Moniharapon, T. and Supit, L. S.
https://doi.org/10.47836/ifrj.31.1.16
Effect of temperature, pressure, sugar, and citric acid content on quality of cashew apple juice produced by vacuum concentration
- Vu, D. N., Tran, T. Y. N., Dao, T. P., Le, D. D., Pham, V. H. D., Nguyen, V. H., Dang, T. M. and Pham, V. T.
https://doi.org/10.47836/ifrj.31.1.17
Tea polyphenols combined with Lactobacillus rhamnosus R5 ameliorate obesity, and alter gut microbiota composition in high-fat-diet-fed mice
- Liu, M. D., Wang, W. J., Lv, Q. Y., Xiao, J., Xu, Q. S. and Jiao, S. R.
https://doi.org/10.47836/ifrj.31.1.18
Antioxidant and angiotensin converting enzyme inhibitory activities of red lionfish (Pterois volitans L.) muscle protein hydrolysates obtained using pepsin-pancreatin system
- Chuc-Koyoc, A., Chel-Guerrero, L., Sosa-Crespo, I., Betancur-Ancona, D., Vioque, J. and Gallegos-Tintoré, S.
https://doi.org/10.47836/ifrj.30.6.19
Antioxidant activity and metabolite changes in Centella asiatica with different drying methods using FTIR- and quantitative HPLC-based metabolomics
- Nomi, A. G., Handayani, H., Khuluk, R. H., Karomah, A. H., Wulansari, L., Yuliana, N. D., Rohaeti, E. and Rafi, M.
https://doi.org/10.47836/ifrj.31.1.20
Preservative effect of chitosan-gelatine composite incorporated with pomegranate peel polyphenol on fresh meat
- Zhang, Y. F., Zhu, C. P., Du, B. Q. and Yue, X. X.
https://doi.org/10.47836/ifrj.31.1.21
Biotransformation of bitter gourd (Momordica charantia) by Lactobacillus plantarum and its bioactivities
- Ramoza, S. A., Aminin, A. L. N. and Cahyono, B.
https://doi.org/10.47836/ifrj.31.1.22

International Food Research Journal Volume 31 Issue 2, 2024

Review

Pseudocereals: Development of functional foods, their properties, challenges, and opportunities in food processing industry
- Poshadri, A., Deshpande, H. W. and Kshirsagar, R. B.
https://doi.org/10.47836/ifrj.31.2.01
A comprehensive review of quantified flavour components in Chinese baijiu
- Xue, F. H., Zhou, J. Q. and Yang, L. X.
htthttps://doi.org/10.47836/ifrj.31.2.02
Analysis of interplay between food safety systems and halal standards in Indonesia
- Wahyuni, H. C., Masudin, I., Wulandri, T. and Voak, A.
https://doi.org/10.47836/ifrj.31.2.03

Original articles

Effectiveness of food safety for halal industry in Indonesia
- Susilowati, I., Musliha, C., Furoida, A. N., Kusumawardhani, H. A. and Wardhani, A. A.
https://doi.org/10.47836/ifrj.31.2.04
Effect of different chloride salts on chicken burger quality
- İncesu, M. and Akköse, A.
https://doi.org/10.47836/ifrj.31.2.05
Ginger (Zingiber officinale Roscoe): A potential source of fibre and antioxidant, and its effect on rheological characteristics of soft wheat dough, and physicochemical properties of cookies
- Liu, J. H., Jin, Y. H., Xu, J. H. and Yan, X. J.
https://doi.org/10.47836/ifrj.31.2.06
Characterisation of vacuum dried honey-sugar powder as affected by drying temperature and sugar carrier ratio for further application in chocolate
- Rusli, A. A., Mohamad, N. J., Mahmood, A. and Ibrahim, N. H.
https://doi.org/10.47836/ifrj.31.2.07
Amino acid composition and chemical properties of protein noodles incorporated with cricket (Gryllus bimaculatus De Geer) powder
- Wannasupchue, W. and Wongthahan, P.
https://doi.org/10.47836/ifrj.31.2.08
Efficacy of coconut liquid endosperm as natural agent inhibiting browning and maintaining quality of fresh-cut mature mangoes by comparison with cysteine
- Techavuthiporn, C. and Supapvanich, S.
https://doi.org/10.47836/ifrj.31.2.098
Optimisation of biotransformation conditions of theaflavin-3’-gallate
- Wu, P., He, R. Y., Chen, H., Gan, Q., Chen, Y., Zhang, X. M., Hu, T. and Li, S. M.
https://doi.org/10.47836/ifrj.31.2.10
Characterisation of physicochemical properties, anti-hyperglycaemic effects, and probiotic potentials in fermented pumpkin drink utilising Lactobacillus mali isolated from water kefir
- Koh, W. Y., Lim, X. X., Uthumporn, U., Tan, T. C., Kobun, R. and Rasti, B.
https://doi.org/10.47836/ifrj.31.2.11
Nephrotoxicity effect of Ginseng Bugis (Talinum paniculatum (Jacq) Gaertn) leaves ethanolic extract on creatinine, urea, and kidney histopathological features
- Emelda, A., Santi, I., Besse, S. C. D., Aderafni, A. and Yuliana, D.
https://doi.org/10.47836/ifrj.31.2.12
Techno-functional properties of quality protein maize (QPM) (Zea mays L.) protein concentrates
- Garrido-Balam, M., Chel-Guerrero, L., Rodríguez-Canto, W., Moguel-Ordóñez, Y., Uribe-Calderón, J. A. and Betancur-Ancona, D.
https://doi.org/10.47836/ifrj.31.1.12
Development of Thai-taste maoberry (Antidesma bunius (L.) Spreng.) vegan sorbet from fruit of different maturities with added inulin: Physicochemical and antioxidant properties
- Ngamlerst, C., Kosum, S., Chomshome, N., Aukkanit, N., Kaewyai, K., Promyos, N. and Masavang, S.
https://doi.org/10.47836/ifrj.31.2.14
Combined effects of peanut oil and glycerol on whey protein-based edible film in extending fresh chicken meat shelf life
- Putri, T. R., Febiyanti, E., Paramita, V., Yulianto, M. E., Yoshii, H. and Ariyanto, H. D.
https://doi.org/10.47836/ifrj.31.2.15
Effect of cooking conditions and storage on phenolic contents of bottled Capia red pepper
- Çiftçi, S. and Arıkan Ceylan, H.
https://doi.org/10.47836/ifrj.31.2.16
Biscuit production from composite flours of wheat and yellow maize: A linear programming, physicochemical, and quality-based approach
- Adepoju, F. O. and Bulya, T. E.
https://doi.org/10.47836/ifrj.31.2.17
Correlation of oxygen consumption with growth and red pigment production of Monascus purpureus in solid state fermentation of rice
- Chysirichote, T., Sakoolkaew, P. and Klinthong, W.
https://doi.org/10.47836/ifrj.31.2.18
Yellowness of egg yolks influences consumer preference for eggs in Ghana
- Asare, B. K., Achaglinkame, M. A., Sam, F. E., Atuna, R. A. and Amagloh, F. K.
https://doi.org/10.47836/ifrj.31.2.19
Influence of rendering temperature on quality of rendered chicken oil from visceral fat tissue
- Rattanapon, R., Kertnat, P. and Thavaroj, W.
Rattanapon, R., Kertnat, P. and Thavaroj, W.
Nutritional value evaluation of wild edible mushroom (Helvella leucopus) from western China
- Song, F., Lin, Y., Li, Z., Xie, L., Chen, L., Jiang, H., Wu, C. and Su, D.
https://doi.org/10.47836/ifrj.31.2.21
Shelf life and quality assessment of pasteurised red dragon fruit (Hylocereus polyrhizus L.) purée: Comparative study of high-pressure and thermal processing
- Ismail, N. H. S., Nawawi, N. I. M., Ijod, G., Anzian, A., Ismail-Fitry, M. A., Ahmad, N. H., Adzahan, N. M. and Azman, E. M.
https://doi.org/10.47836/ifrj.31.2.22

International Food Research Journal Volume 31 Issue 3, 2024

Review

Bioactive peptides from by-products of shrimp processing: A review
- Rodríguez-Jiménez, J. M. J., Anaya-Esparza, L. M., Martínez-Montaño, E., Montalvo-González, E. and García-Magaña, M. L.
https://doi.org/10.47836/ifrj.31.3.01

Original articles

Volatile organic compounds produced by thermophilic and non-thermophilic Campylobacter spp.: Influence of growth phase and nutrient composition
- Dos Santos, F. M. S., Low, K. H. and Chai, L. C.
https://doi.org/10.47836/ifrj.31.3.02
Effect of Nigella sativa L. essential oil on oxidative stability and microbial growth of local white Feta cheese
- Al-Kaabi, A. B., Davati, N. and Karami, M.
https://doi.org/10.47836/ifrj.31.3.03
Effect of red palm oil and extra virgin coconut oil on physicochemical and gelation properties of threadfin bream surimi
- Maimanah-Faizah, I., Ismail-Fitry, M. R., Nor-Khaizura, M. A. R., Nor Qhairul Izzreen, M. N. and Rozzamri, A.
https://doi.org/10.47836/ifrj.31.3.04
Impact of infusion time and ultrasound-assisted extraction on bioactive compounds and antioxidant capacity of foods prepared from seeds and leaves of Ramon tree (Brosimum alicastrum)
- Gullian Klanian, M. and Sánchez Solís, M. J.
https://doi.org/10.47836/ifrj.31.3.05
Impact of curdlan on quality and sensory attributes of canned dodol made from glutinous rice flour
- Yeoh, S.-Y., Pua, Y., Tan, T.-C., 3Seow, E.-K. and Azhar, M. E.
https://doi.org/10.47836/ifrj.31.3.06
Influence of ultrasonic treatment parameters on extraction yield of limonin from Wenling Gaocheng peels analysed by HPLC-UV
- Wang, X., He, L., Wang, S., Zhu, Y. S., Hu, L. M. and You, W. T.
https://doi.org/10.47836/ifrj.31.3.07
Osmotic assisted convective drying of pomegranate arils: Process optimisation, structural characterisation, and bioactive compound evaluation
- Gaikwad, N. N., Giri, N. A., Suryavanshi, S. S. and Marathe, R. A.
https://doi.org/10.47836/ifrj.31.3.08
Inhibitory capacity of xanthine oxidase, and anticancer activity of compounds from Sarcandra glabra (Thunb.) Nakai flower
- Le, Q.-U. and Lanh, T.-N.
https://doi.org/10.47836/ifrj.31.3.09
Changes in flavour- and taste-presenting substances in Hypsizygus marmoreus mushroom packaged in polypropylene nanofilm
- Wang, B., He, K., Yun, J., Zhao, Y., Qu, Y., Bi, Y. and Yao, L.
https://doi.org/10.47836/ifrj.31.3.10
Microbial assessment on cutting boards and cleanliness levels of restaurants with long operating hours around Klang Valley, Malaysia
- Shafizi, A. W., Sahilah, A. M., Chai, L. C., Razalee, S. and Aishah, E.
https://doi.org/10.47836/ifrj.31.3.11
Optimisation of corn silk tea production, and its antioxidant profile
- Wahyudi, V. A., Nisya, A. C., Manshur, H. A., Husna, A. and Syarpin
https://doi.org/10.47836/ifrj.31.3.12
Effect of commercial lipase incorporation on technological properties of bread
- Santos, A. C., Morais, R. A., Martins, G. A. S., Carvalho, E. E. N., Souza, A. R. M., Miguel, K. O. R. and Damiani, C.
https://doi.org/10.47836/ifrj.31.3.13
Black garlic extract: Phytochemical characterisation and application as natural antioxidant in burgers
- Santos, L. C. R., Santos, E. N. F., Oliveira, C. C., Nascentes, G. A. N., Saldaña, E., Bastos, L. M., Martins, M. M., Campagnol, P. C. B., Cunha, L. C. S. and Jardim, F. B. B.
https://doi.org/10.47836/ifrj.31.3.14
Potential of Cosmos caudatus Kunth. extract as a natural food sanitiser
- Yusoff, N. A. H., Rukayadi, Y., Abas, F., Khatib, A. and Hassan, M.
https://doi.org/10.47836/ifrj.31.3.15
Meta-analysis of retrogradation effect on starches of white rice, and comparative study of different cooking oils and cooking methods on in vitro glucose release from white rice
- Lian, Y. P., Loo, K. W., Tan, T. C. and Lye, H. S.
https://doi.org/10.47836/ifrj.31.3.16
Development and characterisation of agar/silver nanoparticles-based film from Gracilaria canaliculata for food packaging
- Preethi, B. and Vijaya Geetha, B.
https://doi.org/10.47836/ifrj.31.3.17
Malaysian fermented shrimp paste (belacan): A source of potential probiotic lactic acid bacteria
- Ilyanie, H. Y., Huda-Faujan, N. and Ida Muryany, M. Y.
https://doi.org/10.47836/ifrj.31.3.18
Rheological and textural properties of fish gelatine-microbial transglutaminase gel microparticles as thickener for texture-modified food
- Siti Munirah, R. and Syahariza, Z. A.
https://doi.org/10.47836/ifrj.31.3.19
Effect of polyphenols from kiwi by-products (PKWP) on redox and metabolic homeostasis of HepG2 cells
- Wang, J., Jin, D. L., Fang, L. L., Yu, J. F., Wang, M., Yang, W. J., Yao, W. B., Wang, J. K., Li, N. and Gong, P.
https://doi.org/10.47836/ifrj.31.3.20
Physicochemical characteristics and bacterial communities of meigan cai and zao cai, two home-made fermented vegetables
- Jiang, X., Zhou, N., Pei, Q., Liu, Z., Peng, F., Ren, H., Xie, M. and Xiong, T.
https://doi.org/10.47836/ifrj.31.3.21
Augmentation of α-amylase and α-glucosidase inhibitory properties of Callerya speciosa root extracts: An exploration through simulated human gastrointestinal digestion
- Quan, N. V., Xuan, T. D., Anh, L. H., Cuc, D. T. K. and Khanh, T. D.
https://doi.org/10.47836/ifrj.31.3.22