Plant Foods for Human Nutrition

In Vitro Accessibility and Intake of -Carotene From Cooked Green Leafy Vegetables and Their Estimated Contribution to Vitamin A Requirements
pp. 1-9(9)
Authors: G. MULOKOZI; E. HEDRÉN; U. SVANBERG

Effect of a Novel Oil Extraction Method on Avocado (Persea americana Mill) Pulp Microstructure
pp. 11-14(4)
Authors: M. ORTIZ; A. DORANTES; M. GALLNDEZ; S. CÁRDENAS

Comparison of the Chemical Composition and Nutritional Value of Amaranthus cruentus Flour and Its Protein Concentrate
pp. 15-21(7)
Authors: N.L. ESCUDERO; M.L. ARELLANO; J.M. LUCO; M.S. GIMÉNEZ; S.I. MUCCIARELLI

Fatty Acids and Carotenes in Some Ber (Ziziphus jujuba Mill) Varieties
pp. 23-27(5)
Authors: J.L. GUIL-GUERRERO; A. DELGADO; M.C. GONZÁLEZ; M.E. ISASA

Chemical and Nutrient Analysis of Baobab (Adansonia digitata) Fruit and Seed Protein Solubility
pp. 29-33(5)
Author: MAGDI OSMAN

Nixtamalized Flour From Quality Protein Maize (Zea mays L). Optimization of Alkaline Processing
pp. 35-44(10)
Authors: J. MILÁN-CARRILLO; R. GUTIÉRREZ-DORADO; E.O. CUEVAS-RODRÍGUEZ; J.A. GARZÓN-TIZNADO; C. REYES-MORENO