International Food Research Journal

VOLUME 29 ISSUE 4, 2022

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International Food Research Journal Volume 29 Issue 4, 2022

Review

Applications of protein crosslinking in food products
- Sulaiman, N. S., Sintang, M. D., Zaini, H. M., Munsu, E., Matanjun, P. and Pindi, W.
https://doi.org/10.47836/ifrj.29.4.01
Halal food image with relevance to tourist satisfaction in the Asian region: A systematic review
- Abhari, S., Jalali, A., Jaafar, M. and Mohammad, D.
https://doi.org/10.47836/ifrj.29.4.02

Original articles

Extraction optimisation of total polyphenols from Bletilla striata by high-shear dispersing emulsification technology, and their anti-melanogenesis activity
- Cheng, Z.-Y., Yu, C.-H., Du, T.-Y., Wang, W.-D., Kwon, T.-H., Ke, Z.-C. and Zhang, G.
https://doi.org/10.47836/ifrj.29.4.03
Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser
- Samsuri, N. S., Abd Hadi, H. M., Ismail-Fitry, M. R., Ab Karim, N. A. and Mat Yusoff, M.
https://doi.org/10.47836/ifrj.29.4.04
Acute and subacute oral toxicity evaluation of Antarctic krill protein in Kunming mice
- Liu, Z. D., Lin, N. and Gao, F.
https://doi.org/10.47836/ifrj.29.4.05
Comparative nutritional and toxicity analyses of beverages from date seed and barley powders as caffeine-free coffee alternatives
- Mohd Jamil, N. A., Al-Obaidi, J. R., Mohd Saleh, N. and Jambari, N. N.
https://doi.org/10.47836/ifrj.29.4.06
Effects of melatonin treatment on maintenance of the quality of fresh-cut pitaya fruit
- Ba, L. J., Cao, S., Ji, N., Ma, C., Wang, R. and Luo, D. L.
https://doi.org/10.47836/ifrj.29.4.07
Seedlessness detection in ‘White Malaga’ table grapes using near-infrared spectroscopy
- Kanchanomai, C., Nakano, K., Kittiwachana, S., Krongchai, C., Ohashi, S., Maniwara, P., Theanjumpol, P. and Naphrom, D.
https://doi.org/10.47836/ifrj.29.4.08
Rice bran wax shortening process for application in biscuit sticks
- Jiamjariyatam, R.
https://doi.org/10.47836/ifrj.29.4.09
Evaluation of DNA extraction protocols and real-time PCR-based methods for efficient investigation of pig traces in foods
- Al-Shaibany, A., Gargouri, H. and Hadj Kacem, H.
https://doi.org/10.47836/ifrj.29.4.10
Changes in free and glycosidically bound volatile compounds of nectarine fruit during low-temperature storage
- Zhang, Q., Zhou, D. D., Jiang, M. W. and Tu, K.
https://doi.org/10.47836/ifrj.29.4.11
Subcritical reactive extraction of shogaol and gingerol: Effect of time and temperature
- Yulianto, M. E., Purwantisari, S., Hartati, I., Nisa, Q. A. K. and Nyamiati, R. D.
https://doi.org/10.47836/ifrj.29.4.12
Treatment of lactose by fermentation: Production process on β-galactosidase using Kluyveromyces marxianus isolated from kefir grains
- Ozarslan, S. and Kök Taş, T.
https://doi.org/10.47836/ifrj.29.4.13
Investigation on food poisoning outbreak associated with consumption of Laksa Kebok in Baling, Kedah
- Abdul Rahman, S., Ayob, A., Amin, F., Mohd Sa’ad, N., Wan Yusoff, W. N., Ismail, N., Zailani, M. H., Zainal Abidin, Z. E., Abdul Aziz, M. A., Mohd Suan, M. A., Hasim, M. Y., Mat Hussin, H. and Rusli, N.
https://doi.org/10.47836/ifrj.29.4.14
Association of carob galactomannans with probiotic bacteria in synbiotic fermented milk and colon targeted-release carrier
- Ziar, H., Yahla, I., Sadoud, M., Keddar, K., Dilmi-Bouras, A., Riazi, A. and Gérard, P.
https://doi.org/10.47836/ifrj.29.4.15
Correlation analysis between amino acids and bacterial communities of Wuliangye-flavour liquor fermentation in aged fermentation pit
- Liu, K. Y., Wang, Q., Chen, Z., Mao, D. M. and Liang, Z. W.
https://doi.org/10.47836/ifrj.29.4.16
Mitigation of acrylamide by cations in Chinese fried bread, youtiao
- Qiu, C. K. and Liu, X. Y.
https://doi.org/10.47836/ifrj.29.4.17
Comparison of spontaneous and ragi fermentations on the physicochemical and functional properties of cereal flours
- Ambarsari, I., Qanytah, Santoso, S. B., Oktaningrum, G. N. and Wulanjari, M. E.
https://doi.org/10.47836/ifrj.29.4.18
Application of Cosmos caudatus Kunth. (ulam raja) extract as antibacterial agent in beef and shrimp meats, and its sensory evaluation
- Yusoff, N. A. H., Rukayadi, Y., Abas, F., Khatib, A. and Hassan, M.
https://doi.org/10.47836/ifrj.29.4.19
Seasonal effect on L. monocytogenes prevalence in meat and dairy products assessed by VIDAS LMO2 and ISO 11290:1 methods
- Kevenk, T. O. and Koluman, A.
https://doi.org/10.47836/ifrj.29.4.20
Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheese
- Habibi, A., Shahab-Lavasani, A., Mortazavian, A. M., Hoseini, S. E. and Zarei, H.
https://doi.org/10.47836/ifrj.29.4.21
Air-impingement jet drying at high temperature and air velocity enhanced the dehydration efficiency, quercetin content, and antiradical properties of fig slices
- Li, W., Wang, Q., Tan, W., Ji, Q., Zhao, X., Zheng, Q. and Tan, S.
https://doi.org/10.47836/ifrj.29.4.22