Food science & nutrition., Tập 2, Số 3, 2014 Mục lục: Dòng Nội dung 1 Antiosteoporotic effect of orally administered yolk-derived peptides on bone mass in women / Adham M. Abdou and others 2 Modeling of electrohydrodynamic drying process using response surface methodology / Mohammad Jafar Dalvand, Seyed Saeid Mohtasebi, Shahin Rafiee 3 Enhancing safety and shelf life of fresh-cut mango by application of edible coatings and microencapsulation technique / Majid Alikhani 4 Protective effect of resveratrol against pressure overload-induced heart failure / Prakash K. Gupta, Donald J. DiPette, Scott C. Supowit 5 Analysis of essential elements in Pito—a cereal food drink and its brands by the single-comparator method of neutron activation analysis / Aaron N. Adazabra, Apori Ntiforo, Samuel A. Bamford 6 Survey of volatile substances in kitchen utensils made from acrylonitrile–butadiene–styrene and acrylonitrile–styrene resin in Japan / Yutaka Abe and others 7 Solar drying and organoleptic characteristics of two tropical African fish species using improved low-cost solar driers / Moshood K. Mustapha and others 8 In vitro starch digestion in sorghum flour from Algerian cultivars / Rachid Souilah and others 9 The role of N-glycosylation in kiwi allergy / Marıa Garrido-Arandia and others 10 Effects of processing on the proximate and metal contents in three fish species from Nigerian coastal waters / Francisca I. Bassey and others 11 Antioxidant capacity of hydrolyzed porcine tissues / Trine D. Damgaard and others 12 The content of soyasaponin and soyasapogenol in soy foods and their estimated intake in the Japanese / Shuichi Kamo, Shunsuke Suzuki, Toshiro Sato 13 Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends / Tinna A. Ngongola-Manani and others

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