Nutrition & Food Science: Volume 37 Issue 4

Subjects:

Table of contents

A comparative assessment of urban and rural households' behaviors towards fresh red meat consumption: A case study in eastern part of Turkey

İbrahim Yıldırım, Melike Ceylan

The major aim of this study is to determine the effect of urbanization and income level on the behaviours of consumers towards red meat consumption structure in Van, Turkey.

Non‐hydrogenated cottonseed oil as a deep‐fat frying medium

Darla Daniel‐O'Dwyer, Leslie Thompson, Brent Shriver, Chih‐kang Wu, Linda Hoover

The purpose of this study is to compare the oxidative stability of non‐hydrogenated cottonseed oil with that of the partially hydrogenated oils commonly used as a deep‐fat frying…

Nutrient composition of foods provided by school canteens in Bahrain

Abdulrahman O. Musaiger, Jassim H. Al‐Jedah, Reshma D'Souza

The aim of this study is to determine the nutritional profile of foods provided by the governmental school canteens in Bahrain.

798

Exploring food and eating patterns using food‐maps

Deborah Albon

Improvement in dietary intake is seen as a key way to make a positive impact on children's current and future health. Yet food and eating are more complex than purely imbibing…

1505

Quantification and identification of polysaccharide contents in Hericium erinaceus

Choong Yew Keong, Badrul Amini Abdul Rashid, Young Swee Ing, Zakiah Ismail

The aim of this study is to identify and quantify sugar and polysaccharide contents in locally grown Hericium erinaceus.

1510

Nutrient and sensory properties of dambu produced from different cereal grains

H.O. Agu, I.A. Jideani, I.Z. Yusuf

The aim of this paper is to evaluate the nutrient and sensory properties of dambu, a steamed granulated dumpling product produced from maize (Zea mays), millet (Pennisetum glaucum

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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