Volume 3, Issue 3, May 2014
Effect of Storage Temperatures on the Survival and Growth of Pathogens in Semi Preserved Foods
Pages: 133-140     Published Online: Apr. 20, 2014
DOI: 10.11648/j.ijnfs.20140303.11
Abstract | Full-Text PDF (274KB)
View 2609                 Downloads 147
Rapid Detection of Bovine-Specific Nucleic Acid Sequences in Cow Milk Using Polymerase Chain Reaction
Pages: 141-144     Published Online: Apr. 30, 2014
DOI: 10.11648/j.ijnfs.20140303.12
Abstract | Full-Text PDF (359KB)
View 2087                 Downloads 121
Microencapsulation of Natural Food Colourants
Pages: 145-156     Published Online: Apr. 30, 2014
DOI: 10.11648/j.ijnfs.20140303.13
Abstract | Full-Text PDF (265KB)
View 3604                 Downloads 791
Neurophysiological Effects of Rhodiola Rosea Extract Containing Capsules (A Double-Blind, Randomised, Placebo-Controlled Study)
Pages: 157-165     Published Online: May 10, 2014
DOI: 10.11648/j.ijnfs.20140303.14
Abstract | Full-Text PDF (623KB)
View 2831                 Downloads 277
The Effect of Processing Methods on the Functional and Compositional Properties of Jackfruit Seed Flour
Pages: 166-173     Published Online: May 10, 2014
DOI: 10.11648/j.ijnfs.20140303.15
Abstract | Full-Text PDF (247KB)
View 3568                 Downloads 295
What is a Bioactive Compound? A Combined Definition for a Preliminary Consensus
Pages: 174-179     Published Online: May 20, 2014
DOI: 10.11648/j.ijnfs.20140303.16
Abstract | Full-Text PDF (237KB)
View 3851                 Downloads 1557
Prevalence of Fungal Flours in Zahedan-Iran Bakeries
Pages: 180-182     Published Online: May 20, 2014
DOI: 10.11648/j.ijnfs.20140303.17
Abstract | Full-Text PDF (153KB)
View 2063                 Downloads 80
Juicing Alters Oxalates Contents in Commonly Consumed Leafy Vegetables in South West Nigeria
Pages: 183-186     Published Online: May 20, 2014
DOI: 10.11648/j.ijnfs.20140303.18
Abstract | Full-Text PDF (176KB)
View 2624                 Downloads 224
Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt
Pages: 187-193     Published Online: May 20, 2014
DOI: 10.11648/j.ijnfs.20140303.19
Abstract | Full-Text PDF (251KB)
View 2464                 Downloads 200
Development of High Protein Content Homemade Bread by Nutritional Yeast Fortification for Disadvantaged Communities
Pages: 194-198     Published Online: May 20, 2014
DOI: 10.11648/j.ijnfs.20140303.20
Abstract | Full-Text PDF (214KB)
View 2511                 Downloads 193
Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods
Pages: 199-202     Published Online: May 20, 2014
DOI: 10.11648/j.ijnfs.20140303.21
Abstract | Full-Text PDF (729KB)
View 2569                 Downloads 151
Genetic Variation in Intramuscular Fat of Prime Lambs Supplemented with Varying Concentrations of Degummed Crude Canola Oil
Pages: 203-209     Published Online: May 20, 2014
DOI: 10.11648/j.ijnfs.20140303.22
Abstract | Full-Text PDF (350KB)
View 2758                 Downloads 119
The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils
Pages: 210-215     Published Online: May 30, 2014
DOI: 10.11648/j.ijnfs.20140303.23
Abstract | Full-Text PDF (214KB)
View 2203                 Downloads 281
Microbiological Safety of Cooked Vended Foods in an Urban Informal Market: A Case Study of Mbare Msika, Harare, Zimbabwe
Pages: 216-221     Published Online: May 30, 2014
DOI: 10.11648/j.ijnfs.20140303.24
Abstract | Full-Text PDF (203KB)
View 2497                 Downloads 237
Microbiological Quality of Artisanal-Ice Cream Produced in Gaza City – Palestine
Pages: 222-229     Published Online: May 30, 2014
DOI: 10.11648/j.ijnfs.20140303.25
Abstract | Full-Text PDF (219KB)
View 2481                 Downloads 180
Browse journals by subject