VOLUME 22 ISSUE 5, 2015

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International Food Research Journal Volume 22 Issue 5, 2015
 
Mini Review
  2. Allergens derived from shrimp
    • Mary Margaret, P.D.S., Jinap, S. and Ahmad Faizal, A.R.
Original Articles
    • Najwa, M.S., Rukayadi, Y., Ubong, A., Loo, Y.Y., Chang, W.S., Lye, Y.L., Thung, T.Y, Aimi, S.A., Malcomn, T.T.H, Goh, S.G., Kuan, C.H., Yoshitsugu, N., Nishibuchi, M. and Son, R.
    • Sylvester, W. S., Son, R., Liew, K. F. and Rukayadi, Y.
    • Dos Santos, R., Pimenta-Freire, G. and Dias-Souza, M.V.
  4. Candida sp. as a starter culture for cocoa (Theobroma cacao L.) beans fermentation
    • Mahazar, N. H., Sufian, N. F., Meor Hussin, A. S., Norhayati, H., Mathawan, M. and Rukayadi, Y.
  6. Lack of evidence so far for Noroviruses in food samples collected on cruise ships sailing the Mediterranean waters
    • Costanzo, N., Santoro, A. M. L., Peretti, V., Proroga, Y. T. R. and Sarno, E.
  7. Prevalence of foodborne pathogens in meat samples in Palestine
    • Adwan, G. M., Alqarem, B. R. and Adwan, K. M.
    • Nema, N., Alamir, L. and Mohammad, M.
    • Yusoff, N. A. H., Sanuan, F. M. and Rukayadi, Y.
    • Mohd. Firdaus Siau, A., Son, R., Mohhiddin, O., Toh, P.S. and Chai, L.C.
    • Nur Atiqah, A., Norazmir, M.N, Khairil Anuar, M.I., Mohd Fahmi, M. and Norazlanshah, H.
    • Kuan, C.H., Ahmad, S. H., Son, R., Yap, E. S. P., Zamri, M. Z., Shukor, N. I. A., Tajidin, N. E. and Bunga Raya, K.
    • Chung, B. H. and Tan, J. R.
    • Kim, R., Chao, Y. and Yoon, D.H.
    • Norrakiah, A.S., Shahrul Azim, M.G., Sahilah, A.M. and Abdul Salam, B.
    • Mousavi Khaneghah, A., Shoeibi, Sh., Limbo, S., Hosseini, H. and Akbarirad, H.
    • Seifi, S., Araghi, A., Sayrafi, R. and Salehi, A.
    • Nyam, K.L., Tan, C.H. and Long, K.
    • Adel, Y. G., Shaker, M. A. and Mounir, M. E.
    • Bagher Hashemi, S. M., Mousavi Khaneghah, A. and Akbarirad, H.
    • Nithyalakshmi, V. and Preetha, R.
    • Adel, A. A. M., Awad, A. M., Mohamed, H. H. and Iryna, S.
    • Shete, C. C., Wadkar, S. S., Gaikwad, N. B., Patil, K. S. and Ghosh, J. S.
    • Ulyatu, F., Pudji, H., Tyas, U. and Umar, S.
    • Chansuwan, C. and Chinachoti, P.
  32. Antioxidant activity of red algae Kappaphycus alvarezii and Kappaphycus striatum
    • Farah Diyana, A., Abdullah, A., Shahrul Hisham, Z. A. and Chan, K. M.
  33. Phenolic compounds and antioxidant activity of extracts of pequi peel (Caryocar brasiliense Camb.)
    • Monteiro, S.S., da Silva, R.R., da S. Martins, S.C., Barin, J. S. and da Rosa, C. S.
  37. A study on quality criteria of commercial stuffed pasta (mantı), as traditional food
    • Gökmen, S., Aydın, M.F., Kocabaş, A., Sayaslan, A., Yetim, H. and Çağlar, A.
  39. Development of a rice incorporated synbiotic yogurt with low retrogradation properties
    • Kumari, A. G. I. P. Ranadheera, C. S., Prasanna, P. H. P., Senevirathne, N. D. and Vidanarachchi, J. K.
  40. Development of functional beef meatball using landrace common bean flour as a substitute for meat and textured soy protein
    • Patrícia, M.G.L., Rosa, C.P., Sivane, S.R., Ernesto, H.K., Gilberti, H.H, Camila, G. da S., Luiza, F. and Jamila, dos S.A.
  42. Qualitative and quantitative changes of fried fish steaks and fish steak curry of catla (Catla catla) during frozen storage
    • Lakshman, M., Devivaraprasad Reddy, A., Khuntia, B.K., Udgata, S.K. and Rath, R.K.
  44. Effects of fish species on the characteristics of fish cracker
    • Kaewmanee, T., Karrila, T.T. and Benjakul, S.
  46. Changes in nutritional composition of skipjack (Katsuwonus pelamis) due to frying process
    • Nurjanah, Suseno, S.H., Hidayat, T., Paramudhita, P.S., Ekawati, Y. and Arifianto, T.B.
  48. . Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours
    • Rosa, C.S., Tessele, K., Prestes, R.C., Silveira, M. and Franco, F
  53. Stability study of an aqueous formulation of the Annatto dye
    • Gallardo-Cabrera, C. and Rojas-Barahona, A.
  54. Effect of Hom Nil rice flour moisture content, barrel temperature and screw speed of a single screw extruder on snack properties
    • Sangnark, A., Limroongreungrat, K., Yuenyongputtakal, W., Ruengdech, A. and Siripatrawan, U.
  55. Kinetics of osmotic dehydration of orange slices using healthy sweeteners
    • Rubio-Arraez, S., Capella, J.V., Ortolá M.D. and Castelló, M.L.
    • Adenipekun, C.O., Lawal, R. and Isikhuemhen, O .S.
Short Communication
    • Fujisawa, T., Ohashi, Y. and Yoshida, T.