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Journal of

eISSN: 2373-4310

Nutritional Health & Food Engineering

Volume 5 - Issue 3

Research Article Open Access

Influence of enzyme treated wheat bran on the dough rheology and texture characteristics of high fibre wafers

Michael Prückler,^1,2 Silvia Apprich,^1,2 Mateusz Gutsche,³ Herbert Michlmayr,^1,2 Wolfgang Kneifel^1,2

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Editorial Open Access

The combined products types of cheese making industry

Musina Olga

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Opinion Open Access

The traditional mediterranean diet of Greece

Elena Perlepe

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Opinion Open Access

Obesogenic environments in Ghana, the curse of ‘modernity’

Ernest Bonah

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Research Article Open Access

Chemical composition, sensory evaluation and starter activity in cow, soy, peanut and rice milk

Mohamed Ismail Abou-Dobara,¹ Magdy Mohamed Ismail,² Nawal Mohamed Refaat²

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Research Article Open Access

Intake of total omega-3 docosahexaenoic acid associated with increased gestational length and improved cognitive performance at 1year of age

Stacy M Miller,¹ Mary A Harris,¹ Susan S Baker,² Deana B Davalos,^2,3 Alena M Clark,³ Kathryn A McGirr,¹

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Research Article Open Access

Hypocholesterolemic and angiotensin i converting enzyme-inhibiting activity of trypsin-hydrolysed bovine casein

Alhaj OA,¹ Irshad I,² Kanekanian AD²

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