Food science & nutrition., Tập 03, Số 05, 2015 Mục lục: Dòng Nội dung 1 Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom / Tasnim Farzana & Suman Mohajan 2 Cold water fish gelatin modification by a natural phenolic cross- linker (ferulic acid and caffeic acid) / Maryam Araghi and others 3 An energy- reduced dietary pattern, including moderate protein and increased nonfat dairy intake combined with walking promotes beneficial body composition and metabolic changes in women with excess adiposity: a randomized comparative trial / Julie D. Shlisky and others 4 Modeling development of inhibition zones in an agar diffusion bioassay / Vaishnavi Chandrasekar, Stephen J. Knabel & Ramaswamy C. Anantheswaran 5 Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa) / Odoli O. Cyprian and thers 6 Novel value- added uses for sweet potato juice and flour in polyphenol- and protein- enriched functional food ingredients / Mary H. Grace and others 7 Effect of storage on the chemical composition, icrobiological load, and sensory properties of cassava starch- based custard powder / Wasiu Awoyale and others 8 Isolation and characterization of acteriocinogenic lactic bacteria from M- Tuba and Tepache, two traditional fermented beverages in México / Norma M. de la Fuente-Salcido and others 9 Optimization and prediction of antioxidant properties of a tea- ginger extract / Solomon Akinremi Makanjuola and others 10 Development of lysozyme-combined antibacterial system to reduce sulfur dioxide and to stabilize Italian Riesling ice wine during aging process / Kai Chen and others

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