期刊： INTERNATIONAL FOOD RESEARCH JOURNAL, 2022; 29 (4)
Antarctic krill (Euphausia superba) protein is widely acknowledged as a potential animal protein source due to its large biomass with excellent nutrit......
期刊： INTERNATIONAL FOOD RESEARCH JOURNAL, 2022; 29 (2)
In the present work, a three-dimensional computational fluid dynamics (CFD) model was established to simulate the heat transfer process at different a......
期刊： INTERNATIONAL FOOD RESEARCH JOURNAL, 2022; 29 (4)
Drying is an effective method for preserving figs. Air-impingement jet drying (AIJD) and hot-air drying (HAD) were applied to investigate the effect o......
期刊： INTERNATIONAL FOOD RESEARCH JOURNAL, 2022; 29 (3)
Yan yu is a traditional fermented fish product produced by the Dong people of Guizhou Province in southwestern China. However, despite its widespread ......
期刊： INTERNATIONAL FOOD RESEARCH JOURNAL, 2022; 29 (2)
A hyperspectral imaging system covering 400 - 1000 nm spectral range was applied for vigour detection of waxy maize seeds after artificial aging. Afte......
期刊： INTERNATIONAL FOOD RESEARCH JOURNAL, 2022; 29 (2)
Natural compounds have been used to regulate numerous metabolic dysfunctions such as obesity, diabetes, and dyslipidaemia. Xylan oligosaccharides (XOS......
期刊： INTERNATIONAL FOOD RESEARCH JOURNAL, 2022; 29 (5)
In order to identify new sources of natural antioxidants, the antioxidant activities of various solvent extracts from four edible flower samples [Wist......
期刊： INTERNATIONAL FOOD RESEARCH JOURNAL, 2022; 29 (6)
Single factor combined with response surface methodology was used to optimise the process parameters of tea saponin extraction from Camellia oleifera.......
期刊： INTERNATIONAL FOOD RESEARCH JOURNAL, 2022; 29 (2)
Accumulating evidence has linked benzo(alpha)pyrene (B alpha P) exposure to carcinogenesis with severe damages to reproductive, hematopoietic, hepatic......
期刊： INTERNATIONAL FOOD RESEARCH JOURNAL, 2022; 29 (3)
Potato starch was modified by oxidation with different concentrations of active chlorine (0.5, 1.0, 2.0, 3.0, and 4.0%); and the physicochemical prope......
期刊： INTERNATIONAL FOOD RESEARCH JOURNAL, 2022; 29 (4)
Free and glycosidically bound volatiles are two essential aroma compounds contributing to the flavour of nectarine fruits. To explore the relationship......
期刊： INTERNATIONAL FOOD RESEARCH JOURNAL, 2022; 29 (5)
In the present work, Listeria monocytogenes was used as the target strain to investigate the sterilising potential and mechanism of high power pulse m......
期刊： INTERNATIONAL FOOD RESEARCH JOURNAL, 2022; 29 (6)
Delaying rice starch (RS) retrogradation can improve the quality parameters of rice-based starchy foods during storage. Modification of insoluble diet......
期刊： INTERNATIONAL FOOD RESEARCH JOURNAL, 2022; 29 (1)
Common wild edible fungi are not only delicious but are also high in nutritional and medicinal values. They contain many functional ingredients such a......
期刊： INTERNATIONAL FOOD RESEARCH JOURNAL, 2022; 29 (3)
The present work aimed to produce edible oil that is low-cost and rich in ??-3 fatty acids (mainly ??-linolenic acid; ALA). Silkworm pupae are industr......
