Food / Nahrung

Cover image for Food / Nahrung

April 2004

Volume 48, Issue 2

Pages 83–160

Currently known as: Molecular Nutrition & Food Research

    1. Contents: Nahrung/Food 2/2004 (pages 83–84)

      Article first published online: 1 APR 2004 | DOI: 10.1002/food.200490001

    2. Nutritional evaluation of some Nigerian wild seeds (pages 85–87)

      Ganiyu Oboh and M. Mofoluso Ekperigin

      Article first published online: 1 APR 2004 | DOI: 10.1002/food.200200254

    3. Effect of low-zinc status and essential fatty acids deficiency on the activities of aspartate aminotransferase and alanine aminotransferase in liver and serum of albino rats (pages 88–90)

      Olubunmi Bolanle Ajayi and Adewale Odutuga

      Article first published online: 1 APR 2004 | DOI: 10.1002/food.200300316

    4. Effect of fermentation on the starch digestibility, resistant starch and some physicochemical properties of sorghum flour (pages 91–94)

      Abd Elmoneim O. Elkhalifa, Burkhard Schiffler and Rita Bernhard

      Article first published online: 1 APR 2004 | DOI: 10.1002/food.200300322

    5. Effect of γ-irradiation on the biophysical and morphological properties of corn (pages 95–98)

      Mohammed Al-Salhi, Magdi M. Ghannam, Mohammed S. Al-Ayed, Samir U. El-Kameesy and Shahira Roshdy

      Article first published online: 1 APR 2004 | DOI: 10.1002/food.200300331

    6. Influence of vitamin B6 supplementation on polyunsaturated fatty acids concentration in serum and liver of rats fed a diet restricted in protein (pages 99–103)

      Jerzy Bertrandt, Anna Klos and Bogdan Debski

      Article first published online: 1 APR 2004 | DOI: 10.1002/food.200300338

    7. Autoproteolysis rate of rainbow trout muscle proteins (pages 104–109)

      Mirosław Fik and Krzysztof Surówka

      Article first published online: 1 APR 2004 | DOI: 10.1002/food.200300344

    8. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour (pages 110–115)

      Iwona Konopka and Jerzy Drzewiecki

      Article first published online: 1 APR 2004 | DOI: 10.1002/food.200300377

    9. Nutritional value of broad bean seeds. Part 3: Changes of dietary fibre and starch in the production of commercial flours (pages 116–122)

      Anna Giczewska and Julitta Borowska

      Article first published online: 1 APR 2004 | DOI: 10.1002/food.200300379

    10. Influence of bioflavonoids from the radix extract of Scutellaria baicalensis on the level of serum lipids, and the development of laboratory rats fed with fresh and oxidized fats (pages 123–128)

      Bożena Regulska-Ilow, Jadwiga Biernat, Halina Grajeta, Rafał Ilow and Maria Drzewicka

      Article first published online: 1 APR 2004 | DOI: 10.1002/food.200300382

    11. Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna bean (Mucuna pruriens) protein concentrate (pages 129–136)

      O. S. Lawal and K. O. Adebowale

      Article first published online: 1 APR 2004 | DOI: 10.1002/food.200300384

    12. Moisture sorption characteristics of rice flour (pages 137–140)

      Albena G. Durakova and Nikolay D. Menkov

      Article first published online: 1 APR 2004 | DOI: 10.1002/food.200300387

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      Wheat flour confectionery products as a source of inorganic nutrients: Zinc and copper contents in hard biscuits (pages 141–144)

      Blaženka Šebečić and Irena Vedrina-Dragojevic

      Article first published online: 1 APR 2004 | DOI: 10.1002/food.200300390

    14. Mode of action of lactococcin R produced by Lactococcus lactis R (pages 145–148)

      Zeliha Yıldırım, Metin Yıldırım and Michael G. Johnson

      Article first published online: 1 APR 2004 | DOI: 10.1002/food.200300404

    15. Sensory and rheological properties of transgenically and chemically modified starch ingredients as evaluated in a food product model (pages 149–155)

      Tina Ahmt, Bente Wischmann, Andreas Blennow, Finn Madsen, Ole Bandsholm and Jens Thomsen

      Article first published online: 1 APR 2004 | DOI: 10.1002/food.200300407

    16. Usage of enzymes in a novel baking process (pages 156–160)

      Semin Özge Keskin, Gülüm Sumnu and Serpil Sahin

      Article first published online: 1 APR 2004 | DOI: 10.1002/food.200300412

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