Table of Contents - Volume 5 Number 2
Methods of Assessment of Hydration Status and their Usefulness in Detecting Dehydration in the Elderly
Pages : 43-54
Aggie Bak1* 
, Amalia Tsiami2 and Carolynn Greene1
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DOI : https://dx.doi.org/10.12944/CRNFSJ.5.2.01
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Street Vended Foods: Potential for Improving Food and Nutrition Security or a Risk Factor for Foodborne Diseases in Developing Countries?
Pages : 55-65
Samuel Imathiu
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DOI : https://dx.doi.org/10.12944/CRNFSJ.5.2.02
Senior Consumers Involvement in Developing New Fish-Based Foods Through Sequential Hedonic Tests
Pages : 66-74
Stefano Predieri1, Amalia Conte2, Alessandra Danza2, Edoardo Gatti1, Massimiliano Magli1, Daniele Giulia Maria1, Cianciabella Marta1 and Del Nobile Matteo Alessandro2*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.5.2.03
Nutrient Composition of Continuous and Kettle Cooked Potato Chips from Three Potato Cultivars
Pages : 75-88
Diganta Kalita and Sastry S Jayanty*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.5.2.04
Volatile Organic Compounds at Early Stages of Sourdough Preparation Via Static Headspace and GC/MS Analysis
Pages : 89-99
Fritz Pizarro and Francisco Franco Jr*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.5.2.05
Stability of Bioactive Compounds and Antioxidant Activity of Thai Cruciferous Vegetables During in Vitro Digestion
Pages : 100-108
Kunyarut Puangkam, Wipawan Muanghorm and Nattaya Konsue*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.5.2.06
Mode of Antimicrobial Action of Origanum Vulgare Essential Oil Against Clinical Pathogens
Pages : 109-115
Athanasios Alexopoulos1*, Stavros Plessas1, Athanasios Kimbaris2, Maria Varvatou1, Ioanna Mantzourani1, Maria Fournomiti1, Vasiliki Tzouti1, Alexandra Nerantzaki1 and Eugenia Bezirtzoglou1
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DOI : https://dx.doi.org/10.12944/CRNFSJ.5.2.07
Food Safety Education Using Book Covers and Videos to Improve Street Food Safety Knowledge, Attitude, and Practice of Elementary School Students
Pages : 116-125
Agus Riyanto1*, Retno Murwani1,2,3, Sulistiyani2, M. Zen Rahfiludin4
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DOI : https://dx.doi.org/10.12944/CRNFSJ.5.2.08
Effect of Grape Syrup as a Replacement for Sugar on the Chemical and Sensory Properties of Sponge Cake
Pages : 126-136
Shima Mehrabi1 , Mohammadreza Koushki2* and Mohammad Hossein Azizi
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DOI : https://dx.doi.org/10.12944/CRNFSJ.5.2.09
Growth Rate and Selenium Bioaccumulation in Pleurotus species Cultivated on Signal Grass, Urochloa decumbens (Stapf) R. D. Webster
Pages : 137-142
Clement Olusola Ogidi1*,2 , Mateus Dias Nunes2, Marliane de Cássia Soares da Silva2, Victor Olusegun Oyetayo1, Bamidele Juliet Akinyele1 and Maria Catarina Megumi Kasuya2
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DOI : https://dx.doi.org/10.12944/CRNFSJ.5.2.10
Shelf-Life Studies on Osmo-Air Dried White Button Mushroom (Agaricus Bisporus L.)
Pages : 144-153
Krishan Kumar1* , Aradhita Barmanray2 and Shiv Kumar1
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DOI : https://dx.doi.org/10.12944/CRNFSJ.5.2.11
Effect of Addition of Jackfruit Seed Flour on Nutrimental, Phytochemical and Sensory Properties of Snack Bar
Pages : 154-158
Sayooj Mammaly Meethal, Narinder Kaur, Jyoti Singh and Yogesh Gat*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.5.2.12
A Comparative Study on the Nutritional Profile of Male and Female Sportspersons
Pages : 159-167
Harveen Kaur and Neerja Singla*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.5.2.13
Utilization of Dairy Industry Waste-Whey in Formulation of Papaya RTS Beverage
Pages : 168-174
Anil Panghal1, Vikas Kumar2, Sanju B. Dhull2 , Yogesh Gat1 and Navnidhi Chhikara1*
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DOI : https://dx.doi.org/10.12944/CRNFSJ.5.2.14
Organo-leptic Evaluation of A Product Incorporating Treated Fenugreek (Trigonella Foenum Graecum) Flour -Diabetes Case Control Study
Pages : 175-179
E. Lakshmi
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DOI : https://dx.doi.org/10.12944/CRNFSJ.5.2.15
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