VOLUME 28 ISSUE 3, 2021

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International Food Research Journal Volume 28 Issue 3, 2021

 
Review

Original articles
  1. Effect of feeding type and artisanal process in microstructural and physicochemical parameters of fresh and ripened goat cheese
    • Ramírez-Rivera, E. J., Herrera-Corredor, J. A., Toledo-López, V. M., Sauri-Duch, E., Rodriguez-Miranda, J., Juárez-Barrientos, J. M., Díaz-Rivera, P. and Herman-Lara, E.
    https://doi.org/10.47836/ifrj.28.3.02

  2. New high-fat dairy products with colour attractants
    • Pylypenko, L., Sevastyanova, O., Makovska, T. and Oliinyk, L.
    https://doi.org/10.47836/ifrj.28.3.03


  3. Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying
    • ZarulAkmam, M., Umi Hartina, M. R., Nor Qhairul Izzreen, M. N., Nabila, H. Z., Wafin, W., Mat Yusoff, M., Ismail-Fitry, M. R. and Rozzamri, A.
    https://doi.org/10.47836/ifrj.28.3.05



  4. Bioactive compounds, volatile, and texture profile of muffins after partial substitution of butter and milk
    • Mureșan, C. C., Marc (Vlaic), R. A., Mureșan, V., Mureșan, A., Marţiş, G., Socaci, S., Fărcaş, A., Filip, M. R. and Muste, S.
    https://doi.org/10.47836/ifrj.28.3.08






  5. Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba
    • Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba
    https://doi.org/10.47836/ifrj.28.3.14