Current Nutrition & Food Science,volume 13,issue 3  (06-2017)

Period of time： 2017年3期

Publisher： Bentham Science Publishers

Founded in： 2005

Total resources： 53

E-ISSN： 2212-3881|13|3

ISSN： 1573-4013

Subject： TS2 food industry

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Current Nutrition & Food Science,volume 13,issue 3

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Editorial : Meet Our Editorial Board Member

Current Nutrition & Food Science,volume 13,issue 3 , Vol. 13, Iss. 3, 2017-06 , pp. 155-155

Bentham Science Publishers

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The Negative Influence of Socio-Technical Developments on Eating Habits and Health

Current Nutrition & Food Science,volume 13,issue 3 , Vol. 13, Iss. 3, 2017-06 , pp. 156-162

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Homocysteine in Neurology: From Endothelium to Neurodegeneration

Current Nutrition & Food Science,volume 13,issue 3 , Vol. 13, Iss. 3, 2017-06 , pp. 163-175

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Scientific Validation and Process Mechanism of Traditional Bamboo Shoot Fermentation by Isolation and Characterization of Lactic Acid

Current Nutrition & Food Science,volume 13,issue 3 , Vol. 13, Iss. 3, 2017-06 , pp. 176-181

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Quality Assessment of Wheat Bread with Microbial Transglutaminase Supplemented with Hull-Less Barley Flour

Current Nutrition & Food Science,volume 13,issue 3 , Vol. 13, Iss. 3, 2017-06 , pp. 182-191

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Physicochemical, Functional and Biscuit Making Properties of Wheat Flour and Potato Flour Blends

Current Nutrition & Food Science,volume 13,issue 3 , Vol. 13, Iss. 3, 2017-06 , pp. 192-197

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The Effect of Devazepide (CCK-1 Receptor Blocker) on Food Intake Suppression Induced by Whey Protein and Glycomacropeptide in Wistar Rats

Current Nutrition & Food Science,volume 13,issue 3 , Vol. 13, Iss. 3, 2017-06 , pp. 198-203

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Fermentation of Barberry Juice to Produce Probiotic Beverage

Current Nutrition & Food Science,volume 13,issue 3 , Vol. 13, Iss. 3, 2017-06 , pp. 204-211

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Physicochemical Properties, Microbial Quality and Sensory Attributes of Different Black Tea Brands

Current Nutrition & Food Science,volume 13,issue 3 , Vol. 13, Iss. 3, 2017-06 , pp. 212-218

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Effects of Different Process and Machine Parameters on Physical Properties of Rice Flour, Corn Flour and Deoiled Rice Bran E x truded Product

Current Nutrition & Food Science,volume 13,issue 3 , Vol. 13, Iss. 3, 2017-06 , pp. 219-226

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