Vol 9, No 1 (2020)

DOI: https://doi.org/10.5296/jfs.v9i1

Vol 9, No. 1, 2020

Table of Contents

Articles

Following a Low Carbohydrate, High Fat Diet Compared to Reduced Calorie, High Carbohydrate Diet as a Nutritional Intervention in Type Two Diabetes Mellitus Patients: A Systematic Review
Joy Lewis, Kevin Haubrick
PDF
p1
Assessment of Health Risks Related to the Consumption of Minced Meat Sandwich
Alain B. Vouidibio Mbozo, Christian A. Kayath, Saturnin N. Mokémiabéka, Etienne Nguimbi
PDF
p30
Optimization of Extrusion Conditions for Production of Instant Millet-Soybean Blended Flour
Natukunda Sheila, Kamoga Kenneth Ryan, Kizza Mawanda David, Faith M. Namayengo, Muyonga John Herbert
PDF
p42
Optimization of Roasting Conditions for Preservation of Nutritional Quality of Terminalia catappa Almonds by Response Surface Methodology
Kowiou Aboudou, Sènan Vodouhe-egueh, Midimahu Vahid Aissi, Mohamed Mansourou Soumanou
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p61
Consumer Perception of Antibiotic-Free and Hormone-free Meat Products
Lindsey Newman, Joey Mehlhorn, Rachna Tewari, Barbara Darroch
PDF
p80
Antimicrobial and Antioxidant Activities of Palm Kernel Oils Extracted from Varieties Dura and Tenera of Oil Palm (Elaeis guineensis Jacq.) and the Relationship to Their Chemical Composition
Paulin A. Yapi, Irène A. Kouadio
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p95