Vol 1, No 2 (2013)

J. Food Chem. Nutr.

Table of Contents

Articles

THE CHEMICAL COMPOSITION OF YEMENI GREEN COFFEE
Qais A. Nogaim, Mohamed Al-Duais, Ali Al-Warafi, Hamied Al-Erianee, Muneer Al-Sayadi
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42-48
DETERMINING THE MOST EFFECTIVE COMBINATION OF CHEMICAL PARAMETERS FOR DIFFERENTIATING THE GEOGRAPHIC ORIGIN OF FOOD PRODUCTS: AN EXAMPLE USING COFFEE BEANS
Rebecca J. McLeod, Mikaela Garland, Robert V. Hale, Shawn Steiman, Russell D. Frew
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49-61
PRODUCTION AND EVALUATION OF IMITATION YOGURT AND ICE CREAM USING LAGENARIA SICERARIA PROTEIN ISOLATES
Eunice M. Ogunbusola, Tayo N. Fagbemi, Oluwatooyin F. Osundahunsi
PDF
62-66
FORMULATION OF SORGHUM-PEANUT BLEND USING LINEAR PROGRAMMING FOR TREATMENT OF MODERATE ACUTE MALNUTRITION IN UGANDA
Andrew K. Amegovu, Patrick Ogwok, Sophie Ochola, Peter Yiga, Juliet H. Musalima, Emma Mutenyo
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67-77
PHYSICOCHEMICAL PROPERTIES OF OIL EXTRACTED FROM THE HOT AND COLD EXTRACTED RED PITAYA (HYLOCEREUS POLYRHIZUS) SEEDS
Suganya Murugesu, Abdul A. Ariffin, Tan C. Ping, Boo H. Chern
PDF
78-83
DIETARY FIBRES OF APPLE AND APRICOT PASTES: EFFECT OF HEATING ON PLANT CELL WALLS
Anusooya S. Sivam, Bronwen G. Smith, Helen Dawes, Laurence D. Melton
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84-93
EFFECT OF FLUIDIZED BED HEAT TREATMENT ON INSECT MORTALITY, PROXIMATE COMPOSITION AND ANTINUTRITIONAL CONTENT OF STORED GREEN GRAM (VIGNA RADIATA) SEEDS
Ranjana Pande, Hari N. Mishra
PDF
94-99