Plant Foods for Human Nutrition

Effect of Cooking Procedures and Storage on Starch Bioavailability in Common Beans (Phaseolus vulgaris L.)
pp. 133-136(4)
Authors: LORENA LANDA-HABANA; ARIANA PIñA-HERNÁNDEZ; EDITH AGAMA-ACEVEDO; JUSCELINO TOVER; LUIS BELLO-PÉREZ

Potentials of Gum From Detarium microcarpum (DM) and Mucuna flagellipes (MF) Seeds as Raw Beef Burger Stabilizers
pp. 137-141(5)
Authors: J.C. Onweluzo; Z.A. Obanu; M.C. Okwandu

Polyphenol-Rich Extract of Fenugreek Seeds Protect Erythrocytes from Oxidative Damage
pp. 143-147(5)
Authors: S. KAVIARASAN; K. VIJAYALAKSHMI; C.V. ANURADHA

Nutritional Evaluation of Wheat–Fenugreek Blends for Product Making
pp. 149-154(6)
Authors: SHALINI HOODA; SUDESH JOOD

Fermented Milk–Starch and Milk–Inulin Products as Vehicles for Lactic Acid Bacteria
pp. 155-160(6)
Authors: ANGELA ZULETA; MARÍA SARCHI; MARÍA RIO; MARÍA SAMBUCETTI; MARCELO MORA; SUSANA FABRIZIO; JOSÉ PARADA

Physicochemical Properties of Cissus Gum Powder Extracted with the Aid of Edible Starches
pp. 161-168(8)
Authors: M.O. Iwe; P.O. Obaje; M.A. Akpapunam

Functional and Rheological Properties of Amaranth Albumins Extracted From Two Mexican Varieties
pp. 169-174(6)
Authors: C. SILVA-SÁNCHEZ; J. GONZÁLEZ-CASTAÑEDA; A. LEÓN-RODRÍGUEZ; A.P. ROSA

Use of Ascorbic and Citric Acids to Increase Dialyzable Iron From Vinal (Prosopis ruscifolia) Pulp
pp. 175-179(5)
Authors: C. BERNARDI; M. FREYRE; M. SAMBUCETTI; M. PIROVANI