Food science & nutrition., Tập 03, Số 06, 2015 Mục lục: Dòng Nội dung 1 A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration / Silvia A. Moreira and others 2 Determination of optimum oven cooking procedures for lean beef products / Argenis Rodas-González and others 3 Development of cereal- based functional food using cereal- mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32 / Omotade R. Ogunremi, Renu Agrawal & Abiodun I. Sanni 4 In vitro antidiabetic effects of selected fruits and vegetables against glycosidase and aldose reductase / Tong Wu, Jiaqiang Luo & Baojun Xu 5 Comparison of heat and mass transfer of different microwave- assisted extraction methods of essential oil from Citrus limon (Lisbon variety) peel / Mohammad-Taghi Golmakani & Mahsa Moayyedi 6 A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes / Nahid Aghilinategh and others 7 Optimized formulation and processing protocol for a supplementary bean- based composite flour / Catherine T. Ndagire and others 8 Yield and quality attributes of faba bean inbred lines grown under marginal environmental conditions of Sudan / Seif Gasim and others 9 Frying stability of sunflower oil blended with jujube (Ziziphus mauritiana Lam.) leaf extract / Mojtaba Delfanian, Reza Esmaeilzadeh Kenari & Mohammad Ali Sahari 10 Upgrading the quality of Africa’s rice: a novel artisanal parboiling technology for rice processors in sub- Saharan Africa / Sali Atanga Ndindeng and others 11 Superheated liquid and supercritical denatured ethanol extraction of antioxidants from Crimson red grape stems / Jonathan Wenzel and others

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