Nutrition & Food Science

Nutritional composition of <B><IT>Gongronema latifolium</IT></B> and <B><IT>Vernonia amygdalina</IT></B>
pp. 99-109(11)
Authors: Eleyinmi, Afolabi Frederick; Sporns, Peter; Bressler, David C.

Knowledge and practices of food safety regulators in Southern India
pp. 110-120(11)
Authors: Sudershan, R.V.; Rao, G.M. Subba; Rao, Pratima; Rao, M. Vishnu Vardhana; Polasa, Kalpagam

Application of whey in fermented beverage production using kefir starter culture
pp. 121-127(7)
Authors: Assadi, M. Mazaheri; Abdolmaleki, F.; Mokarrame, R.R.

Fermentation of Jerusalem artichoke by <IT>Zymomonas</IT> and <IT>Saccharomyces</IT>
pp. 128-135(8)
Authors: Bekers, M.; Upite, D.; Kaminska, E.; Linde, R.; Scherbaka, R.; Danilevich, A.; Grube, M.

The influence of processing techniques on the energy, ash properties and elemental composition of cashew nut (<IT>Anacardium occidentale</IT> Linn)
pp. 136-145(10)
Author: Fagbemi, T.N.

Preparation of sourdough bread using a blend of bacterial culture and baker's yeast
pp. 146-153(8)
Authors: Anjum, Faqir M.; Pasha, Imran; Ghafoor, Kashif; Khan, M. Issa; Raza, M. Ali

Urban and rural households' fresh chicken meat consumption behaviors in Turkey
pp. 154-163(10)
Authors: Yildirim, Ibrahim; Ceylan, Melike

"The white stuff?": An investigation into consumer evaluation of the Scottish celebrity milk marketing campaign
pp. 164-174(11)
Authors: Bower, John A.; Mateer, Nicola

Folate content of different edible portions of vegetables and fruits
pp. 175-181(7)
Authors: Phillips, Katherine M.; Rasor, Amy S.; Ruggio, David M.; Amanna, Karen R.