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Food and Public Health

ISSN Print: 2162-9412

ISSN Online: 2162-8440

主页: http://www.sapub.org/Journal/aimsandscope.aspx?journalid=1002

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Bioactivities of Brazilian Fruits and the Antioxidant Potential of Tropical Biomes

Health Risk Assessment of Adults Consuming Commercial Fish Contaminated with Formaldehyde

The Existing Studies on Biosynthesis of Poly( -glutamic acid) by Fermentation

MetabolicResponse of Sedentary Normotrophic Rats to Dietary Prehydrolyzed Whey Proteins

Aflatoxigenic Aspergillus flavus Outgrows Aspergillus niger in Perturbation Induced Competitive Interaction in Corn Kernels

Extraction of Polyphenols and Anthocyanins from the Jambul (Syzygium cumini) Fruit Peels

Systematic Approach for the Management and Control of Food Safety for the Street/Informal Food Sector in Ghana

The Effect of HACCP Based Personal Hygiene on the Products of Galda Prawn (Macrobrachium rosenbergii) at Processing Zone in Khulna, Bangladesh

Taurine in Lower Concentration Attenuates Platelet Activity

Level of Awareness about HIV/AIDS among Ever Married Women in Bangladesh

Evaluation of Microbiological Quality of Raw Milk Produced at Two Properties in the Far West of Santa Catarina, Brasil

Physical Activity Perceptions and Binge Eating Disorder in Community Dwelling Women

Dietary Antioxidant Profile and Control of Lipid Oxidation Characteristics of DaniellinTM

Effect of Different Concentrations of Coconut Milk on the Chemical and Sensory Properties of Soy-coconut Milk Based Yoghurt

Mineral Profile of Pito from Accra, Tamale, Bolgatanga and Wa in Ghana

Assessment of Toxic Metals in Agricultural Produce

Amylase Production on Solid State Fermentation by Bacillus Spp

Presence and Levels of Common Polynuclear Aromatic Hydrocarbons (PAHs) in Staple Foods of Nigerians

Nutritional Assessment of Wheat Biscuits and Fortified Wheat Biscuits with Citrus Peels Powders

Hippophae Rhamnoides L. (Sea Buckthorn): a Potential Source of Nutraceuticals

Investigation into the Coagulating Properties of Acid and Enzyme Coagulated Soy Protein Precipitate

Influence of the Addition of Flavoring on the Sodium Content of Fried Potato Chips and the Fatty Acid Profile

Progressive Changes in Overweight and Obesity during the Early Years of Schooling among Children in a Central Region of Saudi Arabia

“Flavor Intensity” Evaluation of Two Peach Fruit Accessions and their Four Offspring at Unripe and Ripe Stages by HS-SPME-GC/MS

Food Additives in Products for Children Marketed in Brazil

Environmental and Socioeconomic Correlates of Child Malnutrition in Iseyin Area of Oyo State, Nigeria

Changes in Biochemical Properties of Fresh Attiéké During Its Storage

Genetically Modified (GM) Foods/Organisms: Perspectives of Undergraduate Medical and Dental Students of the College of Medicine, University of Lagos, Lagos, Nigeria

Nutrient Content of Kelor (Moringa Oleifera Lamk) Leaves Powder Under Different Blanching Methods

Zingiber Officinale and Curcuma Longa as Potential Functional Foods/Ingredients

Impact of Fruit and Vegetables on Oxidative Status and Lipid Profiles in Healthy Individuals

Influence of Using Coconut, Palm, and Corn Oils as Frying Medium on Concentration of Acrylamide in Fried Tempe

Nutritive and Anti – Nutritive Composition of Chanca Piedra (Stone Breaker)

Determination and Residues Level of Emamectin Benzoate in Tea Using HPLC with Fluorescence Detection

Comparative Examination of Trust During Times of a Food Scandal in Europe and Australia

Guinea Corn (Sorghum vulgare) Leaf, a Potential Source of Nutrients and Phytochemicals

Nutritional Assessment of Low-Calorie Baladi Rose Petals Jam

Fortification of Food and Beverages with Phytonutrients

Nutrition Knowledge, Diet Quality and Nutritional Status of People Living with HIV (PLHIV) in Ghana

Pressurized Organic Solvent Extraction with On-line Particle Formation by Supercritical Anti Solvent Processes

Health Matters for Subscribers to Community-Supported Agriculture

Total Lipid Fractions and Fatty Acids Composition of Low-Fat Beef Burger

Amaranth Grain Brings Health Benefits to Young Normolipidemic Rats

Determination of Aflatoxin Levels in Some Dairy Food Products and Dry Nuts Consumed in Saudi Arabia

Rice Cooking Quality and Physico-Chemical Characteristics: a Comparative Analysis of Selected Local and Newly Introduced Rice Varieties in Ebonyi State, Nigeria

Assessment of Total Lipid Fractions and Fatty Acids Composition in Raw, Germinated Barleys and Talbina Products

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

Domoic Acid, Okadaic Acid and Spirolides: Inter-Species Variability in Contamination and Cooking Effects

The Risk Factors of Type 2 Diabetic Patients Attending Rajshahi Diabetes Association, Rajshahi, Bangladesh and Its Primary Prevention

Molal Solubility, Dissociation, Association and Solvation Parameters for Saturated O -Chlorobenzoic Acid Solutions in Various Solvents at 298.15 K

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