Nutrition & Food Science: Volume 33 Issue 6


Table of contents

Some special nutritional properties of honey – a brief review

Rasha Al‐Qassemi, R.K. Robinson

Apart from highlighting the overall nutritional value of honey, this review draws attention to the potential importance of the oligosaccharide content of honey. The possible role…


Comparative study of selected essential and non‐essential metals in various canned and raw foodstuffs consumed in Pakistan

Abdul Waheed, M. Jaffar, Khalid Masud

Levels of selected essential metals (Cu, Fe and Zn) and non‐essential metals (Cd and Pb) were determined by the wet digestion based atomic absorption flame spectrophotometric…


Recent innovations in cultured milk products for infants

S. Sarkar

Breast milk is considered superior over other modified infant formulae owing to its numerous intrinsic characteristics and pre‐eminence. However, breast milk is nutritionally…


Potential of acidophilus milk to lower cholesterol

S. Sarkar

An attempt has been made to highlight the recent literature related to the hypocholesterolemic effect of acidophilus milk. Higher levels of serum cholesterol are often associated…


The processing and acceptability of a fortified cassava‐based product (gari) with soybean

S.M. Osho

“Gari” is a dried granular starch product made from cassava roots. It is a major component of everyday diet in Nigeria providing about 283 calories/person/day. The amount of…

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Emerald Publishing Limited

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  • Dr Vijay Ganji