Vol. 8, No. 5 (2019), Journal of Food Research

• • Twin-screw Extrusion Processing of Plant-Based Blends Using Graded Levels of High Protein Fermented Soybean Meal (FSBM)
  • •  Parisa Fallahi   
    •  Kurt A. Rosentrater   
    •  K. Muthukumarappan   
    • p1
    •  PDF 
      
• • Developing and Testing Gluten-Free Spaghetti using Quinoa
  • •  Cindy Caratini   
    •  Kurt A. Rosentrater   
    • p20
    •  PDF 
      
• • Effects of Oligofructose-enriched Inulin and Digestive Symptoms on Subjective Wellbeing, Mood and Cognitive Performance
  • •  Andrew P. Smith   
    • p33
    •  PDF 
      
• • Effect of Decreasing Saponin Levels to Nutrition of Extracted Moringa Leaf Powder
  • •  Yuanita Indriasari   
    •  Fitriani Basrin   
    •  Miming Berlian Hi. Salam   
    • p41
    •  PDF 
      
• • Determination of Optimal Roasting Conditions for the Production of Gabou
  • •  Maman M. Rabiou   
    •  Chaibou Yaou   
    •  Mamadou Lewamy   
    •  Idrissa Moussa   
    •  Haoua Sabo   
    •  Hassimi Sadou   
    • p48
    •  PDF 
      
• • Trace Elements in Gluten-free Pastas and Flours from Markets Located in the Las Vegas, Nevada Area
  • •  Christopher J. Collumb   
    •  Adam A. Delelegn   
    •  Giavanna M. Fernandez   
    •  Amanda C. Hudson   
    •  Kendra W. Kimberley   
    •  Douglas B. Sims   
    •  Douglas J. Walton   
    • p59
    •  PDF 
      
• • Processing of Amaranthus hypochondriacus Biomass for Functional Protein Concentrates Development
  • •  Jorge Metri-Ojeda   
    •  Costas Nikiforidis   
    •  Mutkhar Sandoval-Peraza   
    •  Luis Chel-Guerrero   
    •  Diana Baigts Allende   
    • p71
    •  PDF 
      
• • Effects of Different Breakfast Cereals on Alertness and Wellbeing
  • •  Andrew P. Smith   
    • p82
    •  PDF 
      
• • Reviewer Acknowledgements for Journal of Food Research, Vol. 8 No. 5
  • •  Bella Dong   
    • p99
    •  PDF 
      

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