VOLUME 31 ISSUE 3, 2024

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International Food Research Journal Volume 31 Issue 3, 2024

  1. 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.

Original articles

  1. 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.

  2. 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.

  3. 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.

  4. 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.