Journal of Food Chemistry and Nutrition

Journal of Food chemistry and nutrition is an open access international academic journal providing a platform to food scientists, researchers, food professionals and academia faculty to share and expand the knowledge of scientific advancements in the myriad disciplines of food chemistry, nutrition and applied aspects. Original research articles, research notes reporting experimental and theoretical contributions, conferences, critical reviews, commentaries, term papers and short communications are accepted for publication.


Journal Homepage Image

Vol 2, No 1 (2014): J. Food Chem. Nutr.

Table of Contents

Articles

EXTRACTION OF ESSENTIAL OIL FROM CURCUMA LONGA PDF
Wong-Yee Ching, Yusadli Bin-Yusoff, Wan-Nurdiyana B. Wan-Amarina 01-10
NUTRIENT COMPOSITION OF SOME FOODS FROM A NIGERIAN EATERY PDF
Israel O. Otemuyiwa, Steve R. A. Adewusi 11-18
USE OF METEROXYLON SAGU AS A STABILIZING AGENT IN YOGHURT PDF
Muhammad Hasan, Nuzhat Huma, Aysha Sameen, Saima Rafiq, Nabila Gulzar 19-26
NUTRITIONAL VALUE AND FATTY ACID COMPOSITION OF HOUSEHOLD COOKING ON FISH FATTY ACIDS PROFILE USING ATHEROGENICITY AND THROMBOGENICITY INDICES PDF
El-Reffaei W.H. Moussa, Abbas N. Shereen, Atwa Manal, Abul-Hamd E. Mehanni, Alaa E. Rasha 27-41
EFFECT OF COSMOS CAUDATUS KUNTH LEAVES ON THE LIPID PROFILE OF A HYPERLIPIDEMIA-INDUCED ANIMAL MODEL PDF
Vikneswari Perumal, Azizah A. Hamid, Amin Ismail, Khozirah Saari, Faridah Abas, Intan S. Ismail, Maulidiani ., Nordin H. Lajis, Alfi Khatib 43-51


Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.

  

Journal of Food Chemistry and Nutrition

ISSN: 2307-4124 (Online), 2308-7943 (Print)

© ESci Journals Publishing. All Rights Reserved.