Vol. 6, No. 2 (2017), Journal of Food Research

• • Wheat Bran Dietary Fiber: Promising Source of Prebiotics with Antioxidant Potential
  • •  Aynur Gunenc   
    •  Christina Alswiti   
    •  Farah Hosseinian   
    • p1
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• • Nutrition Intakes and Nutritional Status of School Age Children in Ghana
  • •  Justina Owusu   
    •  Esi Colecraft   
    •  Richmond Aryeetey   
    •  Joan Vaccaro   
    •  Fatma Huffman   
    • p11
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• • Domestic Cooking Effects of Bambara Groundnuts and Common Beans in the Antioxidant Properties and Polyphenol Profiles
  • •  V. Nyau   
    •  S. Prakash   
    •  J. Rodrigues   
    •  J. Farrant   
    • p24
    •  PDF 
      
• • Food Safety and Aflatoxin Control
  • •  Philippe Villers   
    • p38
    •  PDF 
      
• • Drying Temperature Effect on Total Phenols and Flavonoids Content, and Antioxidant Activity of Borassus aethiopum Mart Ripe Fruits’ Pulp
  • •  Tagouelbe Tiho   
    •  Jean Claude Yao   
    •  Casimir Brou   
    •  Augustin Adima   
    • p50
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• • The Market Potential of a Grape Pomace Microemulsion
  • •  Daniel Lambert   
    •  Michel Rod   
    •  Christine Dobbin   
    •  Farah Hosseinian   
    • p65
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• • Viability of Probiotic Bacteria during Refrigerated Storage of Commercial Probiotic Fermented Dairy Products Marketed In Jordan
  • •  Moawiya Haddad   
    • p75
    •  PDF 
      
• • The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites
  • •  Sean Liu   
    •  Diejun Chen   
    •  George Inglett   
    •  Jingyuan Xu   
    • p82
    •  PDF 
      
• • The Effect of Culture on Food Consumption; a Case of Special Religious Days in Turkey
  • •  Dilistan Shipman   
    •  Beril Durmus   
    • p92
    •  PDF 
      
• • Reviewer Acknowledgements for Journal of Food Research, Vol. 6 No. 2
  • •  Bella Dong   
    • p100
    •  PDF 
      

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