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HOME > Archive > Volume 53 >

Volume 53

Article#	Article Title & Authors	Page
1	Effect of Dietary Acanthopanax Senticosus Polysaccharide on Performance, Immunological, and Somatotropic Response in Piglets Challenged with Lipopolysaccharide Jie Han, Lian quan Bian, Xian Jun Liu, Fei Zhang, and Yi ran Zhang	1
2	Influence of Technological Processes on the Phenol Content and Antioxidant Properties of Horseradish Roots (Armoracia rusticana L.) Lolita Tomsone, Zanda Kruma, Ruta Galoburda, Fredijs Dimins, and Viesturs Kreicbergs	6
3	Influence of Variety on Some Qualitative Aspects in the Forced Chicory Plants (Cichorium intybus L.) Grown in Peat Janez Hribar, Rajko Vidrih, Dragan Žnidarčič, Lea Demšar, and Lovro Sinkovič	11
4	The Influence of Jerusalem Artichoke as Nutrition Value Increaser on Microbiological Parameters of Confectionery Products Maija Kronberga, Ilga Gedrovica, and Daina Karklina	16
5	Preparation and Some Properties of Protein Hydrolysate from Broiler Esophagus Manee Vittayanont, Preecha Tang, and Pijittra Sumputchanee	24
6	Effects of Low Glycemic Index Sweeteners on Coconut Milk Ice Cream Qualities Nattavong Fuangpaiboon and Kongkarn Kijroongrojana	29
7	Comparative Evaluation of Agricultural Residues in the Production of Dietary Fibers Daniela P. Leão, Jean C.S. Melo, Adriana S. Franca, and Leandro S. Oliveira	34
8	The Effect of Blending on Sensory Characterictics of Apple Cider Rita Riekstina- Dolge, Zanda Kruma, Evita Straumite, and Daina Karklina	39
9	Evaluation of Physicochemical Properties of Iranian Mango Seed Kernel Oil Maryam Fahimdanesh and Mohammad Erfan Bahrami	44
10	Roman Snail's (Helix Pomatia) Meat Quality in Latvia Daina Ikauniece, Aleksandrs Jemeljanovs, and Vita Strazdina	50
11	Screening of Gelatinolytic Enzyme Producing Bacteria for Production of Hydrolysate with Antioxidative Activity Samart Sai-Ut, Soottawat Benjakul, and Punnanee Sumpavapon	55
12	Identification of Fresh Shrimp and Frozen-Thawed Shrimp by Vis/NIR Spectroscopy Anhong Zhang and Fang Cheng	60
13	Moisture Sorption Isotherm and Glass Transition of Palm Sugar Cake as Affected by Storage Temperature Mutita Meenune and Phisut Naknean	66
14	Nutrition Value of Deer, Wild Boar and Beaver Meat Hunted in Latvia Vita Strazdina, Aleksandrs Jemeljanovs, Vita Sterna, and Daina Ikauniece	71
15	The Evaluation of the Suitability of Fish Wastes as a Source of Collagen Samantha Pang, Ying Ping Chang and Kwan Kit Woo	77
16	Physico-Chemical Properties of Gelatin Films Incorporated with Different Hydrocolloids Thummanoon Prodpran, Soottawat Benjakul, Manee Vittayanont, and Sitthipong Nalinanon	82
17	Microbiology and Safety of Bran from Latvia Vitalijs Radenkovs, Dace Klava, and Karina Juhnevica	87
18	Micronutrient Quality of Two Selected Indigenous African Leafy Vegetables and Their Potential in Reducing Hidden Hunger in Rural South Africa George Grace, Gqaza Mandisa Bomikazi, Njume Collise, and Goduka Nomalungelo	93
19	Nutritional Assessment of Chenopodium Album L. (Imbikicane) Young Shoots and Mature Plant-Leaves Consumed in the Eastern Cape Province of South Africa Bomkazi M Gqaza, Collise Njume, Nomalungelo I Goduka, and Grace George	97
20	The Proximate Composition of S. Nigrum Plant-Leaves Consumed in the Eastern Cape Province of South Africa Bomkazi M Gqaza, Collise Njume, Nomalungelo I Goduka, and Grace George	103
21	Total Polyphenol, Flavonoid Content and Antiradical Activity of Celery, Dill, Parsley, Onion and Garlic Dried in Conventive and Microwave-Vacuum Dryers Liga Priecina and Daina Karlina	107
22	Healthy Nutrition in Quran, the Muslim Holy Book Doralnajaf Peyravi and Masoome Moezzi	113
23	Determination of Yogurt Quality by Using Rheological and Textural Parameters Tulay Ozcan	118