Current Nutrition & Food Science

Editorial (Recent Developments in Functional Ingredients)
pp. 259-259(1)
Authors: Loizzo, Monica R.; Tundis, Rosa

Functional Foods Market and Consumer Perspective
pp. 260-270(11)
Authors: Annunziata, Azzurra; Vecchio, Riccardo

Bioaccessibility of Functional Ingredients
pp. 271-282(12)
Authors: L. McCarthy, Aoife; M. O’Brien, Nora

Bioactive Fish Fatty Acids: Health Effects and Their Use as Functional Food Ingredients
pp. 283-297(15)
Authors: Pacetti, Deborah; Mozzon, Massimo; Lucci, Paolo; G. Frega, Natale

Phytochemicals and Antioxidants: An Evaluation in Understanding the Human Lifeline
pp. 298-309(12)
Authors: C. Gupta, Umesh; C. Gupta, Subhas

Development of a Fermentation Process for Utilization of Emblica Officinalis Gaertn (Amla) Candy Waste for Production of Natural Vinegar
pp. 310-314(5)
Authors: Singh Kocher, Gurvinder; Kaur Dhillon, Harminder; Kaur Bakshi, Dapinder; Kaur Arora, Jatinder

Effect of Frozen Storage on Quality Changes of Five Fish Species from South Caspian Sea
pp. 315-320(6)
Authors: Ali Sahari, Mohammad; Pirestani, Safura; Barzegar, Mohsen

Effect of Conventional and Microwave Toasting on Sinapic Acid Derivatives and Canolol Content of Canola
pp. 321-327(7)
Authors: Mayengbam, Shyamchand; Khattab, Rabie; Thiyam-Hollander, Usha

Quality and Shelf-Life of Cold Stored Mullet Fish (Mugil Cephalus) Pretreated by Sorbate/Thyme Oil with Emphasis on Biogenic Amines
pp. 328-334(7)
Authors: R. Shalaby, Ali; K. Moawad, Robiel; H. Emam, Wafaa; F. Mohamed, Gamal

Interaction of Tamarind Kernel Powder, Gum Arabic and Maltodextrin in Aqueous Solution and Microencapsulated Systems
pp. 335-342(8)
Authors: Maisuthisakul, Pitchaon; Harnsilawat, Thepkunya

ACKNOWLEDGEMENTS TO REVIEWERS
pp. 343-343(1)