Table of contents
Effect of additives on fat uptake and sensory quality of deep fried foods
B.S. Gowri, Khyrunnisa Begum, G. Saraswathi, Jamuna PrakashThe purpose of this paper is to investigate the effect of incorporation of selected additives on fat uptake and sensory quality of two traditional deep fried snacks.
Efficacy of Ganoderma lucidum on plasma lipids and lipoproteins in rats fed with high cholesterol diet
Chow‐Chin Tong, Yew‐Keong Choong, Suhaila Mohamed, Noordin Mohamed Mustapha, Nor Aini UmarThe purpose of this paper is to report on the anti‐cholesterol activities of Ganoderma lucidum on Sprague–Dawley white rats.
Ergonomic evaluation and energy requirements of bread‐baking operations in south western Nigeria
S.O. JekayinfaIn Nigeria, local fabricators of agro‐processing equipment have designed and manufactured various improvised versions of imported bread‐baking machines without due ergonomic…
Searching for cultural psyche in body type variance: American vs Japanese body type estimations
Futoshi KobayashiThe purpose of this study is to investigate cross‐cultural differences between American and Japanese college students' body type under/overestimation regarding their own bodies…
Children's perception of fresh fruit and fruit snacks
John A. Bower, Jessica FergusonThe purpose of this paper is to ascertain children's perception of fruit and fruit snacks and the influences on their choice.
Breakfast habits and snacks consumed at school among Qatari schoolchildren aged 9‐10 years
Abdelmonem S. Hassan, Sara N. Al‐DosariThe objective of this study is to assess breakfast habits and foods mostly consumed as snacks during the school day among fourth grade Qatari schoolchildren.
ISSN:
0034-6659Online date, start – end:
1971Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Dr Vijay Ganji