Scientific journal
53 2014
Journal of Food and Nutrition Research
Journal of Food and Nutrition Research
Vol. 53, 2014
=Number ?> 1 | |
1-12 |
Zhang, Y. – Wang, W. – Wang, X. – Zhang, J. Bone soup: protein nutrition and enzymatic hydrolysis process optimized by response surface method |
13-21 |
Tayefe Ashrafie, N. – Azizi, M. H. – Taslimi, A. – Mohammadi, M. – Neyestani, T. R. – Mohammadifar, M. A. Development of reduced-fat and reduced-energy dark chocolate using collagen hydrolysate as cocoa butter replacement agent |
22-30 |
Dimitrijević, D. S. – Kostić, D. A. – Stojanović, G. S. – Mitić, S. S. – Mitić, M. N. – Đorđević, A. S. Phenolic composition, antioxidant activity, mineral content and antimicrobial activity of fresh fruit extracts of Morus alba L. |
31-38 |
Nowak, E. – Krzeminska-Fiedorowicz, L. – Khachatryan, G. – Fiedorowicz, M. Comparison of molecular structure and selected physicochemical properties of spelt wheat and common wheat starches |
39-50 |
Białek, A. – Tokarz, A. – Zagrodzki, P. Conjugated linoleic acids in diet of female rats inhibit the breast cancer formation in their offspring |
51-59 |
Bolanho, B. C. – Danesi, E. D. G. – Beléia, A. D. Characterization of flours made from peach palm (Bactris gasipaes Kunth) by-products as a new food ingredient |
60-70 |
Méndez-Albores, A. – Zamora-Rodríguez, D. – Arámbula-Villa, G. – Vázquez-Durán, A. – Moreno-Martínez, E. Impact of different alkaline-heating processes on technological and nutritional properties of maize tortillas |
71-80 |
Andrés, V. – Villanueva, M. J. – Mateos-Aparicio, I. – Tenorio, M. D. Colour, bioactive compounds and antioxidant capacity of mixed beverages based on fruit juices with milk or soya |
81-95 |
Donno, D. – Beccaro, G. L. – Mellano, M. G. – Cerutti, A. K. – Bounous, G. Chemical fingerprinting as nutraceutical quality differentiation tool in Asimina triloba L. fruit pulp at different ripening stages: an old species for new health needs |
Recenzie | |
96 |
Coimbra, M. A. Chemical food safety and health – Public health in the 21st century |