Food science & nutrition., Tập 03, Số 01, 2015 Mục lục: Dòng Nội dung 1 Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin / Laurent Adinsi and others 2 Development and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pate / Catia Maria de Oliveira Lobo and others 3 Variability of vitamins B1, B2 and minerals content in baobab (Adansonia digitata) leaves in East and West Africa / Traore Hyacinthe and others 4 Heat penetration and thermocouple location in home canning / Mark R. Etzel, Paola Willmore & Barbara H. Ingham 5 Functional beverage of Garcinia mangostana (mangosteen) enhances plasma antioxidant capacity in healthy adults / Zhuohong Xie and others 6 Hydration properties and texture fingerprints of easy and hard-to-cook bean varieties / Peter K. Kinyanjui and others 7 Plant extract enhances the viability of Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in probiotic nonfat yogurt / Minto Michael, Randall K. Phebus & Karen A. Schmidt 8 Quality and safety attributes of afghan raisins before and after processing / Stacy McCoy and others 9 Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing / Mohammed E. Hefni, Mohamed T. Shalaby & Cornelia M. Witthoft 10 Antioxidative effect of loquat (Eriobotrya japonica Lindl.) fruit skin extract in soybean oil / Mojtaba Delfanian, Reza Esmaeilzadeh Kenari & Mohammad Ali Sahari 11 Clustering analyses in peptidomics revealed that peptide profiles of infant formulae are descriptive / Tim T. Lambers and others

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