Vol 3, No 1 (2015)

J. Food Chem. Nutr.

Full Issue

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Table of Contents

Articles

CHARACTERIZATION OF NUTRIENTS IN CAROTENOID-ENRICHED FULL FAT SOY FLOUR AND RICE BRAN PRODUCED BY RED YEAST FERMENTATION
Ananda K Nanjundaswamy, Praveen V. Vadlani
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01-11
QUALITY EVALUATION OF OIL EXTRACTED FROM CATFISH AND MACKEREL AS COMPARED WITH COMMERCIAL COD LIVER OIL
Abiona O. Oladapo, Shola H. Awojide
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13-18
CONCENTRATIONS OF PHENOLIC COMPONENTS IN NORTH CAROLINA WINES
Sara E. Spayd, James F. Harbertson, Maria S. Mireles
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19-26
PROXIMATE AND MINERAL COMPOSITION OF INDIGENOUS QATARI DISHES: COMPARATIVE STUDY WITH SIMILAR MIDDLE EASTERN DISHES
Tahra ElObeid, Susanna Phoboo, Zainab Magdad
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27-34