Nutrition & Food Science: Volume 35 Issue 3

Subjects:

Table of contents

Preliminary studies on the microbiological and physico‐chemical characteristics of fermented pounded yam

E.T. Otunola, R.S. Ogunbiyi

The aim of the paper is to evaluate the microbiological and physico‐chemical characteristics of fermented pounded yam, a unique and popular food of the Igbominas of Nigeria.

526

Bitter melon: an exotic vegetable with medicinal values

A.H. Subratty, A. Gurib‐Fakim, F. Mahomoodally

This article focuses on some of the reported medicinal values of bitter melon, an exotic vegetable forming part of the cuisine of various countries.

2763

Genetically modified foods: the effect of information

Anthimia M. Batrinou, Evangelia Dimitriou, Dionisios Liatsos, Vassiliki Pletsa

This paper examines the attitudes of young Greek University students towards genetically modified (GM) foods and studies the effect of appropriate information in shaping this…

3119

Coeliac disease: an overview

Nicky Mendoza, Norma McGough

This paper gives an overview of the prevalence, symptoms, diagnosis and management of coeliac disease and associated disorders. It also gives some background to gluten testing in…

4405

Effect of soy flour supplementation on mineral and phytate contents of unleavened flat bread (chapatis)

Muhammad Issa khan, Faqir Muhammad Anjum, Shahzad Hussain, Muhammad Tayyab Tariq

Unleavened flat bread (chapatis and rotis) is staple food of the Pakistani population. Almost 90 per cent of wheat produced in the country is used for chapatis and roti…

890

Integrating food hygiene into quantity food production systems

Keyvan Amjadi, Kashif Hussain

The aim of the study is to integrate food hygiene into quantity food production systems.

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Cover of Nutrition & Food Science

ISSN:

0034-6659

Online date, start – end:

1971

Copyright Holder:

Emerald Publishing Limited

Open Access:

hybrid

Editor:

  • Dr Vijay Ganji