ISSN: 2212-3881 (Online)
ISSN: 1573-4013 (Print)


Volume 13, 4 Issues, 2017


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Current Nutrition & Food Science

This journal supports open access

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Editor-in-Chief:
Undurti N. Das
President and CEO, UND Life Sciences
Battle Ground
WA 98604
USA


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Upcoming Articles (E-Pub Abstracts ahead of Print)

Chemical Changes in Dairy Products Resulting from Cholesterol Removal using Beta Cyclodextrins


Priyanka Malik and Christophe Blecker.


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Antioxidant properties and glucose uptake effect of ethanol extracts from different sweet potato leaves prepared by lyophilization and oven-drying at 40 °C


Kuan-Hung Lin, Penk-Yeir Low, Pi-Yu Chao, Ming-Chih Shih, Ming-Chang Chiang, Yung-Chang Lai and Swi-Bea Wu.


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Physicochemical, functional and biscuit making properties of wheat flour and potato flour blends


Pinki Saini, Neelam Yadav, Devinder Kaur, Vijai Kishore Gupta, Bandana, Pragya Mishra, Anjali and Rajendra Kumar.


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Scientific validation and process mechanism of traditional bamboo shoot fermentation by isolation and characterization of lactic acid


Poonam Singhal, Livleen Shukla, Santosh Satya and Satya Narayan Naik.


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Emplying of the different fruit juices substrates in Vinegar kombucha preparation


H. Akbarirad, Mahnaz Mazaheri Assadi, R. Pourahmad and A Mousavi Khaneghah.


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Pseudocereals: Nutritional Quality, Processing and Potential Health Benefits


Munish Siwatch and Ritika B Yadav.


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Waist-to-Hip ratio (WHR) is conversely correlated to LAMP-2 gene expression level: a predictor for lysosomal lipid entrance system


Bita Hosseini and Mohammad Najafi.


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The Negative Influence of Socio-Technical Developments on Eating Habits and Health


Aezeden Mohamed.


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Physicochemical Properties, Microbial Quality and Sensory Attributes of Different Black Tea Brands


Kobra Keshavarz Faizasa, Mohammadreza Koushki and Shiva Roofigary Haghighat.


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Fermentation of Barberry Juice to Produce Probiotic Beverage


Seyed Mohammad Bagher Hashemi and Maryam Mahmoodi.


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