Nutrition & Food Science

Role for food-specific IgG-based elimination diets
pp. 404-416(13)
Authors: Hicks, Kate; Hart, Gillian

Raising food allergy awareness of caterers in Wales
pp. 417-421(5)
Author: Worsfold, Denise

Effects of konjac glucomannan hydrolysates on the gut microflora of mice
pp. 422-429(8)
Authors: Elamir, Abdulmnem A.; Tester, Richard F.; Al-Ghazzewi, Farage H.; Kaal, Hakim Y.; Ghalbon, Amna A.; Elmegrahai, Najat A.; Piggott, John R.

Special humanized milk as a supplementary food for infants
pp. 430-439(10)
Author: Sarkar, S.

Balancing food allergy in schools and achieving the school food standards: Can school vending help resolve the ensuing conflict?
pp. 440-445(6)
Author: Higgs, Jennette

A survey on reported symptoms of food hypersensitivity in Mauritius
pp. 446-450(5)
Authors: Pugo-Gunsam, P.; Cahoolessur, N.; Subratty, A.H.

Evaluation of starters for the fermentation of African oil bean (<IT>Pentaclethra Macrophylla</IT> Benth) seeds
pp. 451-457(7)
Authors: Enujiugha, V.N.; Akanbi, C.T.; Adeniran, H.A.

Storage stability of improved dambu produced from different cereal grains
pp. 458-472(15)
Authors: Agu, H.O.; Jideani, I.A.; Yusuf, I.Z.

Quality evaluation of ginger-flavoured soy-cassava biscuit
pp. 473-481(9)
Authors: Akinwande, B.A.; Ade-Omowaye, B.I.O.; Olaniyan, S.A.; Akintaro, O.O.

Effect of emulsifiers on wheat-potato composite flour for the production of leavened flat bread (naan)
pp. 482-491(10)
Authors: Anjum, Faqir M.; Pasha, Imran; Ahmad, Sarfraz; Khan, M. Issa; Iqbal, Zafar

<IT>Spirulina maxima</IT> and <IT>Diacronema vlkianum</IT> microalgae in vegetable gelled desserts
pp. 492-501(10)
Authors: Gouveia, Luísa; Batista, Ana Paula; Raymundo, Anabela; Bandarra, Narcisa