International Journal of Food Sciences and Nutrition, Volume 61, Issue 6 (2010)

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International Journal of Food Sciences and Nutrition, Volume 61, Issue 6 (2010)

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Article
Nutritional composition of dishes commonly consumed by Japanese Brazilians in São Paulo, Brazil
Sangita Sharma, Andrea Brambilla, Xia Cao, Motoki Iwasaki, Gerson Hamada, Nelson Tomio Miyajima, Shoichiro Tsugane & Loic Le Marchand
Pages: 549-572
Published online: 16 Apr 2010
AbstractforNutritional composition of dishes commonly consumed by Japanese Brazilians in São Paulo, Brazil | Full Text | References | PDF (188.3 KB) | Supplemental
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Article
Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin
Raúl E. Cian, Silvina R. Drago, Dardo M. De Greef, Roberto L. Torres & Rolando J. González
Pages: 573-582
Published online: 29 Mar 2010
AbstractforIron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin | Full Text | References | PDF (260.2 KB)
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Article
A method for assessing dietary intakes of n-3 long-chain polyunsaturated fatty acids and trans fatty acids in an Irish adult population
J. Costa Leite, A. P. Hearty, A. P. Nugent & M. J. Gibney
Pages: 583-599
Published online: 29 Mar 2010
AbstractforA method for assessing dietary intakes of n-3 long-chain polyunsaturated fatty acids and trans fatty acids in an Irish adult population | Full Text | References | PDF (317.9 KB)
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Article
Development and validation of an algorithm to establish a total antioxidant capacity database of the US diet
Anna Floegel, Dae-Ok Kim, Sang-Jin Chung, Won O. Song, Maria Luz Fernandez, Richard S. Bruno, Sung I. Koo & Ock K. Chun
Pages: 600-623
Published online: 09 Apr 2010
AbstractforDevelopment and validation of an algorithm to establish a total antioxidant capacity database of the US diet | Full Text | References | PDF (426.2 KB)
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Article
Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake
Felicidad Ronda, Manuel Gomez & Joan Quilez
Pages: 624-629
Published online: 29 Mar 2010
AbstractforProlonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake | Full Text | References | PDF (131.9 KB)
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Article
Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.)
Cesarettin Alasalvar, Ebru Pelvan & Bahar Topal
Pages: 630-642
Published online: 13 Apr 2010
AbstractforEffects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.) | Full Text | References | PDF (298.2 KB)
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Article
Palatinose-blended sugar compared with sucrose: different effects on insulin sensitivity after 12 weeks supplementation in sedentary adults
Masahiro Okuno, Maeng-Kyu Kim, Masami Mizu, Mari Mori, Hideki Mori & Yukio Yamori
Pages: 643-651
Published online: 02 Apr 2010
AbstractforPalatinose-blended sugar compared with sucrose: different effects on insulin sensitivity after 12 weeks supplementation in sedentary adults | Full Text | References | PDF (176.4 KB)
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