Nutrition & Food Science

Rheology and thermal properties of marketed Indian honey
pp. 111-117(7)
Authors: Kumar, Jaganathan Saravana; Mandal, Mahitosh

School intervention to improve preferences for fruit and vegetables
pp. 118-127(10)
Authors: Clarke, Anne M.; Ruxton, Carrie H.S.; Hetherington, Lesley; O'Neil, Sharon; McMillan, Brian

Reverse cholesterol transport in hypercholesterolemic rats fed different proteins and lipids origins
pp. 128-141(14)
Authors: Shérazède, Bouderbala; Myriem, Lamri-Senhadji; Ahmed, Boualga; Jacques, Belleville; Josiane, Prost; Malika, Bouchenak

Evaluation of some chemical and physicochemical properties of meals from pretreated tigernut seeds (<IT>Cyperus esculentus</IT>)
pp. 142-150(9)
Authors: Ade-Omowaye, B.I.O.; Adegbite, A.M.; Adetunji, B.R.; Oladunmoye, O.O.

Snack service model for a comprehensive school
pp. 151-159(9)
Authors: Tikkanen, Irma; Honkanen, Salla; Salmela, Sanna-Pauliina

Distribution of essential and non-essential elements on the surface of roadside leaves and in the bulk of various fruits by atomic absorption spectrophotometry
pp. 160-167(8)
Authors: Ahmad, Fiaz; Munir, Arshad; Zafar-uz-Zaman,; Ali, Naveed Zafar

Awareness and consumption of iron among Mauritian female factory workers
pp. 168-175(8)
Authors: Appanah, Therishma Pathareddy; Oogarah-Pratap, Brinda; Ruggoo, Arvind

Antioxidant properties of selected non-leafy vegetables
pp. 176-180(5)
Authors: Ismail, Amin; Tiong, Ngee-Wen; Tan, Seok-Tyug; Azlan, Azrina

Nutritional quality of palm fat substituted chicken nuggets
pp. 181-188(8)
Authors: Alina, A.R.; Babji, A.S.; Affandi, S.