Vol. 3 No. 1 (2017): Volume 3 Issue 1 2017

Articles

• Fatty Acid Compositions of Olive Oils from Six Cultivars from East and South-Western Algeria

  Nora Boudour-Benrachou, Jérôme Plard, Christian Pinatel, Jacques Artaud, Nathalie Dupuy

  1-5

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• A Quantitative Enzyme-Linked Immunosorbent Assay for Shiga Toxin 2a Requiring Only Commercially Available Reagents

  Lingzi Xiaoli, Edward G. Dudley

  6-14

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• Preparation of Thymo-Rutin Green Tea and its Active Ingredients Evaluation

  Faizullah Khan, Tariq Umar Khan, Muhammad Ayub, Tajudin, Abdul Karim

  15-21

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• Microbial Safety of Foods in the Supply Chain and Food Security

  Mohamed T. Elkhishin, Ravi Gooneratne, Malik A. Hussain

  22-32

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• Heat Stress and Gut Health in Broilers: Role of Tight Junction Proteins

  Guillermo Tellez Jr., Guillermo Tellez-Isaias, Sami Dridi

  e1-e4

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• Low-Protein Rice (LPR) Product: Processing Method and Product Safety

  Norihiro Takei, Naoki Watanabe, Masanori Nakajo

  33-41

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• Effects of Glyphosate or “Organic Herbicide” on Rumen Bacterial Isolates In Vitro

  Neethu M. Jose, Malik A. Hussain, Craig R. Bunt

  42-44

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• The Regulation of Dietary Supplement in the U.S. and Major Change in the Guidance for New Dietary Ingredient Notifications

  Tongtong Xu, Yaning Sun

  e5-e6

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• Producing Rinse-Free Rice by the Bran-Grind Method: A Way to Stop Environmental Pollution From Rice Industry Waste Water

  Keiji Saika, Shaw Watanabe

  45-50

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