Plant Foods for Human Nutrition

Composition and Functional Properties of Lupinus campestris Protein Isolates
pp. 99-107(9)
Authors: Rodríguez-Ambriz, S.; Martínez-Ayala, A.; Millán, F.; Dávila-Ortíz, G.

Effect of Bitter Gourd (Momordica charantia) on Glycaemic Status in Streptozotocin Induced Diabetic Rats
pp. 109-112(4)
Authors: Shetty, A.; Kumar, G.; Sambaiah, K.; Salimath, P.

Chemical Composition, Mineral Profile, and Functional Properties of Canna (Canna edulis) and Arrowroot (Maranta spp.) Starches
pp. 113-116(4)
Authors: Pérez, Elevina; Lares, Mary

Change in Colour and Antioxidant Content of Tomato Cultivars Following Forced-Air Drying
pp. 117-121(5)
Authors: Kerkhofs, N.; Lister, C.; Savage, G.

Almond (Prunus dulcis L.) Protein Quality
pp. 123-128(6)
Authors: Ahrens, Susan; Venkatachalam, Mahesh; Mistry, Anahita; Lapsley, Karen; Sathe, Shridhar

Bitterness and Toxicity in Wild Yam (Dioscorea spp.) Tubers of Nepal
pp. 129-135(7)
Authors: Bhandari, Megh; Kawabata, Jun

Tannins, Trypsin Inhibitors and Lectin Cytotoxicity in Tepary (Phaseolus acutifolius) and Common (Phaseolus vulgaris) Beans
pp. 137-145(9)
Authors: Mejia, Elvira; Valadez-Vega, Maria; Reynoso-Camacho, Rosalia; Loarca-Pina, Guadalupe

Isoflavone Contents in Germinated Soybean Seeds
pp. 147-151(5)
Authors: Zhu, Danhua; Hettiarachchy, Navam; Horax, Ronny; Chen, Pengyin