Vol. 10, No. 5 (2021), Journal of Food Research

• • Inhibition of Digestive Enzymes, Antioxidant and Free Radical Scavenging Capacities of Stem Bark Extracts of Coula edulis Baill (Olacaceae)
  • •  Eric Beyegue   
    •  Boris G. K. Azantsa   
    •  Angie M-A Mbong   
    •  Julius E. Oben   
    • p1
    •  PDF 
      
• • Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough
  • •  John Manano   
    •  Patrick Ogwok   
    •  George William Byarugaba-Bazirake   
    •  Ediriisa Mugampoza   
    • p18
    •  PDF 
      
• • Nutritional Value and Sensory Acceptability of M. oleifera Fortified Finger Millet Porridge for Children with Cerebral Palsy in Nairobi County, Kenya
  • •  Janet Kajuju Malla   
    •  Sophie Ochola   
    •  Irene Ogada   
    •  Ann Munyaka   
    • p36
    •  PDF 
      
• • Whey Protein Isolate, Tween 20 and Casein Hydrolysate Stabilized O/W Nano-Vesicular Emulsion Systems with Curcumin Cargo
  • •  Soma Mukherjee   
    •  Zee Haque   
    •  Xue Zhang   
    •  Wes Schilling   
    • p48
    •  PDF 
      
• • Wine Oligosaccharides: Underutilized or Irrelevant? A Study into the Effects of Oligosaccharides on Wine Taste and Mouthfeel
  • •  Samuel Hoffman   
    •  Quynh Phan   
    •  Elizabeth Tomasino   
    • p60
    •  PDF 
      
• • Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 5
  • •  Bella Dong   
    • p70
    •  PDF 
      

This work is licensed under a Creative Commons Attribution 4.0 License.