Vol. 18 No. 3 (2019)

Research Article

  • Evaluation of Functional Properties and Physicochemical Characteristics of Flours Composed by Corn Grits and Oxalis tuberosa Flour, for Future Applications in the Elaboration of Nutritious Foods

    L. González-Victoriano, N. Güemes-Vera, J.J. Chanona-Pérez, S. Soto-Simental, A. Bernardino-Nicanor, L. González-Cruz, J.P. Hernández-Uribe
    201–210
    DOI: https://doi.org/10.3923/pjn.2019.201.210

  • The Effects of Storing Ceara Rubber (Manihot glaziovii) Leaves in Different Forms on Crude Protein and Carotene Contents

    Ristianto Utomo, Cuk Tri Noviandi, Subur Priyono Sasmito Budhi, Ali Agus, Aryo Mufti Prananda
    211–215
    DOI: https://doi.org/10.3923/pjn.2019.211.215

  • Infant and Young Child Complementary Feeding in Saudi Arabia: Timely Introduction, Frequency and Diversity

    Adam E. Ahmed, Osama A. Salih
    216–225
    DOI: https://doi.org/10.3923/pjn.2019.216.225

  • A Study on Bread Consumption of Well-Educated Individuals in Turkey: A Sample of University Staff

    Emre Adıgüzel, Hacer Levent, Fatma Çolakoğlu
    226–232
    DOI: https://doi.org/10.3923/pjn.2019.226.232

  • Evaluating the Quality and Shelf Life Attributes of a Multicomponent Meat Product (2)

    Nadia N. Al-Hajo, S. Doley, M. Yeater, W.N. Osburn
    233–240
    DOI: https://doi.org/10.3923/pjn.2019.233.240

  • The Effect of Coleus amboinicus L. Supplementation on In vitro Digestibility

    Adriani, R. Asra, S. Novianti, Fatati
    241–246
    DOI: https://doi.org/10.3923/pjn.2019.241.246

  • Growth Performance, Blood Metabolites and Nitrogen Utilization of Lambs Fed with Nigella sativa Meal

    Yuli Retnani, Komang G. Wiryawan, Lilis Khotijah, Nisa Nurmilati Barkah, Ryza Agung Gustian, Idham Rachmat Dermawan
    247–253
    DOI: https://doi.org/10.3923/pjn.2019.247.253

  • Effects of Lemongrass Leaves as Essential Oil Sources on Rumen Microbial Ecology and Nutrient Digestibility in an in vitro System

    Insani Hubi Zulfa, Zaenal Bachruddin, Asih Kurniawati
    254–259
    DOI: https://doi.org/10.3923/pjn.2019.254.259

  • Adenine, Guanine, Xanthine and Hypoxanthine Content in Various Indonesian Foods

    Kesuma Sayuti, Rina Yenrina, Cesar Welya Refdi, Prima Yaumil Fajri
    260–263
    DOI: https://doi.org/10.3923/pjn.2019.260.263

  • The Potential of Bilih Fish (Mystacoleuseus padangensis Blkr) Flour as a Zinc Source to Control Blood Glucose and Impact on Oxidative Stress in a Diabetic Rat Model

    Deni Elnovriza, Hadi Riyadi, Rimbawan, Evy Damayanthi, Adi Winarto
    264–270
    DOI: https://doi.org/10.3923/pjn.2019.264.270

  • Evaluation of Nutritional and Antioxidant Capacity of Marine Bean grown in coastal areas, Southeast Sulawesi, Indonesia

    Andi Septiana, Kangkuso Analuddin
    271–277
    DOI: https://doi.org/10.3923/pjn.2019.271.277

  • Evaluation of Physicochemical Properties and Antioxidant Activity of Polyphenol-Rich Cacao Bean Extract Through Water Blanching

    Rossi Indiarto, Yudi Pranoto, Umar Santoso, Supriyanto
    278–287
    DOI: https://doi.org/10.3923/pjn.2019.278.287

  • Lactobacillus plantarum IIA-1A5 Fermentation Patterns by Using whey, buttermilk and Whey Enriched by Skimmed Milk as Growth Media

    Mohammad Sriduresta Soenarno, Cece Sumantri, Epi Taufik, Lilis Nuraida, Irma Isnafia Arief
    288–295
    DOI: https://doi.org/10.3923/pjn.2019.288.295

Short Communication

  • Bioavailability of Vitamin D3 from a Fortified Cereal Based Snack: A Pilot Study

    Hima Ann Isaac, A.J. Hemamalini, Seshadri Krishna
    296–300
    DOI: https://doi.org/10.3923/pjn.2019.296.300