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Preventive Nutrition and Food Science (PNF) is a journal that publishes original scientific work on preventive nutrition for preventing disease and promoting health status, and its related food science and biotechnology. The scope of PNF specially covers the preventive effects of nutrients and food components on chronic disease development and modification of their bioactivity by food processing.

The journal will cover to the field of nutritional biochemistry, molecular nutrition, functional foods, nutraceuticals, natural bioactive compounds in

 
Review
The Fluoride Debate: The Pros and Cons of Fluoridation
Antoine Aoun, Farah Darwiche, Sibelle Al Hayek, Jacqueline Doumit
Preventive Nutrition and Food Science 2018 Sep; 23(3): 171-180
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Originals
Development of Low Glycemic Index Foods and Their GlucoseResponse in Young Healthy Non-Diabetic Subjects
Damayanti Korrapati, Shanmugam Murugaiha Jeyakumar, Sangamitra Katragadda, Laxmi Rajkumar Ponday, Vani Acharya, Srinivas Epparapalli, Stephy Joseph, Ayylasomayajula Vajreswari
Preventive Nutrition and Food Science 2018 Sep; 23(3): 181-188
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Antidiabetic Activity of Sargassum hystrix Extracts in Streptozotocin-Induced Diabetic Rats
Theodora Linggaryati Gotama, Amir Husni, Ustadi
Preventive Nutrition and Food Science 2018 Sep; 23(3): 189-195
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Spatial Memory and Antioxidant Protective Effects of Raisin (Currant) in Aged Rats
Davoud Ghorbanian, Mohammed Gol, Mohsen Pourghasem, Jamshid Faraji, Kaveh Pourghasem, Nabiollah Soltanpour
Preventive Nutrition and Food Science 2018 Sep; 23(3): 196-205
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Mondia whitei, an African Spice Inhibits Mitochondrial Permeability Transition in Rat Liver
Olanlokun Oludele, Bakare Idris, Ofoegbu Benard, Uleh Pius, Olorunsogo Olufunso
Preventive Nutrition and Food Science 2018 Sep; 23(3): 206-213
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Epigallocatechin-3-Gallate Reduces Fat Accumulation in Caenorhabditis elegans.
Jinning Liu, Ye Peng, Yiren Yue, Peiyi Shen, Yeonhwa Park
Preventive Nutrition and Food Science 2018 Sep; 23(3): 214-219
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Influence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits
Olufunmilayo Sade Omoba, Laisi Rasheed Isah
Preventive Nutrition and Food Science 2018 Sep; 23(3): 220-227
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Food Value and Safety Status of Raw (Unfermented) and Fermented Higher Basidiomycetes, Lenzites quercina (L) P. Karsten
Clement Olusola Ogidi, Victor Olusegun Oyetayo, Bamidele Juliet Akinyele, Camilo Amaro De Carvalho, Maria Catarina Megumi Kasuya
Preventive Nutrition and Food Science 2018 Sep; 23(3): 228-234
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Effects of Thermal Processing on the Nutritional, Antinutrient, and In Vitro Antioxidant Profile of Monodora myristica (Gaertn.) Dunal Seeds
Anna Ngozi Agiriga, Muthulisi Siwela
Preventive Nutrition and Food Science 2018 Sep; 23(3): 235-244
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Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs
Ji Hyun Kim, Jae Yoon Cha, Tai Sun Shin, Soon Sil Chun
Preventive Nutrition and Food Science 2018 Sep; 23(3): 245-253
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Effect of Tara Gum Addition on Steady and Dynamic Shear Rheological Properties of Rice Starch Isolated from the Korean Rice Variety ‘Boramchan’
Sang-Hun Yoo, Yoon Hyuk Chang
Preventive Nutrition and Food Science 2018 Sep; 23(3): 254-259
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Inhibitory Effect of Substances Produced by Native Lactococcus lactis Strains of Tropical Fruits towards Food Pathogens
Gabriela Nicoleta Tenea, Pamela Hurtado, Clara Ortega
Preventive Nutrition and Food Science 2018 Sep; 23(3): 260-268
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Note
Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum
Wonjun Jo, Byoungseung Yoo
Preventive Nutrition and Food Science 2018 Sep; 23(3): 269-274
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