VOLUME 28 ISSUE 4, 2021

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International Food Research Journal Volume 28 Issue 4, 2021

  1. In vitro probiotic and industrial properties of bacteria isolated from fermented food products
    • Kefyalew, B. C., Ulusoy, B. H., Metekia, W. A. and Kaya Yıldırım, F.
Original articles
    • Soodsawaeng, P., Butkhot, N., Boonthai, T., Vuthiphandchai, V. and Nimrat S.
    • Zhang, S., Amin, F., Xiong, M., Bhatti, H. N. and Bilal, M.
    • Yıldırım Çelik, S.
    • Nguyen, T. H., Boonyaritthongchai, P., Buanong, M., Supapvanich, S. and Wongs-Aree, C.
  1. Influence of combined salt concentration and low-frequency ultrasound on physicochemical and antioxidant properties of silver carp myofibrillar protein
    • Nasyiruddin, R. L., Noman, A., Mahdi, A. A., Al-Maqtari, Q. A., Xu, Y., Jiang, Q., Yu, D. and Xia, W.
  2. Multiplex PCR assay for species identification of meat and dairy products from buffalo (Bubalus bubalis), cattle (Bos indicus and Bos taurus), goat (Capra hircus), and sheep (Ovis aries)
    • Sangthong, D., Suwannarat, S., Samipak, S. and Sangthong, P.
    • Nurfaidah, Metusalach, Sukarno, and Mahendradatta, M.
    • Neri, T. A., Nguyen, T. T., Nguyen, T. H. P., Rohmah, Z., Jeong, S.-B., Hwang, D.-J. and Choi, B.-D.
    • Zhao, W. H., Wang, G. Y., Xun, W., Yu, Y. R., Ge, C. R. and Liao, G. Z.
    • Buczkowska, M., Górski, M., Garbicz, J., Grajek, M., Buczkowski, K., Garbowska, D., Klein, D. and Duda, S.
    • Kamchansuppasin, A., Sirichakwal, P. P., Bunprakong, L., Yamborisut, U., Kongkachuichai, R., Kriengsinyos, W. and Nounmusig, J.
    • Wang, S., Li, X., Wang, Q., Wang, P., Gu, Z. and Yang, R.
    • Nallappan, D., Ong, K. C., Palanisamy, U. D., Chua, K. H. and Kuppusamy, U. R.
    • Yu, X., Oh, E. and Kim, Y.
  3. Antioxidant activity and functional properties of grey mullet (Mugil cephalus) protein hydrolysates
    • Kong, L.-M., Cui, S., Huo, Y.-F., Zhu, Q., Wei, X.-Y. and Zhou, T.
  4. Antioxidant activity and total phenolic content of fresh and cured rhizomes of Curcuma longa and Etlingera philippinensis
    • Barbosa, G. B. and Minguillan, J. M. O.
  5. Profiling of antioxidative proteolysate enzymatically hydrolysed from stone fish (Actinopyga lecanora)
    • Bordbar, S., Chay, S. Y., Ebrahimpour, A., Zarei, M. and Saari, N.
  6. Optimisation of alginate-pectin bead formulation using central composite design guided electrospray technique
    • Azhar, M. F., Haris, M. S., Mohamad, I. Ismadi, M. N. S., Yazid, A. A. H., Rahman, S. R. and Azlan, N. H.