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Food Science & Nutrition

Cover image for Vol. 1 Issue 1

January 2013

Volume 1, Issue 1

Pages i–ii, 1–115

  1. Issue Information

    1. Top of page
    2. Issue Information
    3. Editorial
    4. Original Research
    1. You have full text access to this OnlineOpen article
      Issue Information (pages i–ii)

      Article first published online: 8 JAN 2013 | DOI: 10.1002/fsn3.24

  2. Editorial

    1. Top of page
    2. Issue Information
    3. Editorial
    4. Original Research
    1. You have full text access to this OnlineOpen article
      Gateway to multifaceted food science and nutrition challenges (pages 1–2)

      Y. Martin Lo

      Article first published online: 14 OCT 2012 | DOI: 10.1002/fsn3.3

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      The science of food and nutrition has evolved significantly over the last two decades and is entering a new era with many intrinsic challenges and opportunities. At this time, I am delighted to welcome you to Food Science & Nutrition, a new open access, multidisciplinary journal that is committed to rapidly disseminating high-quality and high-impact original research on food science and nutrition.

  3. Original Research

    1. Top of page
    2. Issue Information
    3. Editorial
    4. Original Research
    1. You have full text access to this OnlineOpen article
      Effects of agriculture production systems on nitrate and nitrite accumulation on baby-leaf salads (pages 3–7)

      Alfredo Aires, Rosa Carvalho, Eduardo A. S. Rosa and Maria J. Saavedra

      Article first published online: 29 OCT 2012 | DOI: 10.1002/fsn3.1

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      We studied the effect of agricultural practices on toxic compounds accumulation. Nitrates and nitrites were detected at lower levels, within the EC regulations. Benefits of ready-to-eat vegetables consumption are discussed.

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      Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours (pages 8–14)

      Laura Okpala, Eric Okoli and Emelem Udensi

      Article first published online: 29 OCT 2012 | DOI: 10.1002/fsn3.2

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      Cookies were produced from germinated pigeon pea, fermented sorghum, and cocoyam flour blends. Proximate composition and sensory ratings revealed that several of the formulations compared favorably with cookies made with wheat flour.

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      Supplementing long-chain n-3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil (pages 15–26)

      Trina J. Lapis, Alexandra C. M. Oliveira, Charles A. Crapo, Brian Himelbloom, Peter J. Bechtel and Kristy A. Long

      Article first published online: 29 OCT 2012 | DOI: 10.1002/fsn3.4

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      Establishing n-3 polyunsaturated fatty acid contents in canned wild Alaska pink salmon products is challenging due to ample natural variation found in lipid content of pink salmon muscle. Supplementing canned wild Alaska pink salmon with salmon oil reduces variability in product composition, and this facilitates accurate disclosure of the n-3 fatty acid content per serving size in the product package.

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      Comparative lethality kinetic curves and predictive models of F-value for Listeria monocytogenes using different sanitizers (pages 27–31)

      Cezar A. Beltrame, Gabriela B. Kubiak, Ieda Rottava, Geciane Toniazzo, Rogério L. Cansian, Lindomar A. Lerin, Débora de Oliveira and Helen Treichel

      Article first published online: 29 OCT 2012 | DOI: 10.1002/fsn3.5

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      The results obtained in the present work are of industrial importance and not available in the current literature, mainly for organic acids. The results obtained are of fundamental importance in terms of industrial strategy for sanitization procedure, permitting to choose the best relation product concentration/exposure time, aiming at reducing costs without compromising the disinfectant efficiency.

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      Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausages (pages 32–44)

      Dimitris Petridis, Christos Ritzoulis, Iakovos Tzivanos, Eleuterios Vlazakis, Emmanuel Derlikis and Patroklos Vareltzis

      Article first published online: 4 DEC 2012 | DOI: 10.1002/fsn3.6

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      A streamlined statistical procedure, known as redundancy analysis, was adapted and applied to evaluate and combine mechanical and sensory sets of data regarding different sausage compositions. This work also describes the performance of sensory evaluation using principal component axes, thereby extracting the major information of sensory attributes. The principal axes are then used as response variables into a three mixture components design as to describe optimal product relationships.

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      Applicability of near-infrared reflectance spectroscopy (NIRS) for determination of crude protein content in cowpea (Vigna unguiculata) leaves (pages 45–53)

      Erick K. Towett, Merle Alex, Keith D. Shepherd, Severin Polreich, Ermias Aynekulu and Brigitte L. Maass

      Article first published online: 5 DEC 2012 | DOI: 10.1002/fsn3.7

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      There is uncertainty on how generally applicable near infrared reflectance spectroscopy (NIRS) calibrations are across genotypes and environments, and this study attempts to assess how well a single calibration performs across a wide range of conditions. Calibration statistics for crude protein (CP) suggests that NIRS can predict this parameter in a wide range of cowpea leaves from different agro-ecological zones of eastern Africa with high accuracy. NIRS analysis improved when a calibration set was developed from samples selected to represent the range of spectral variability. The current model is applicable in predicting the CP content of young cowpea leaves for human nutrition from different agro-ecological zones and genetic materials, since cowpea leaves are one of the popular vegetables in the region.

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      Genetic characterization of Italian tomato varieties and their traceability in tomato food products (pages 54–62)

      Maria Luisa Savo Sardaro, Marta Marmiroli, Elena Maestri and Nelson Marmiroli

      Article first published online: 5 DEC 2012 | DOI: 10.1002/fsn3.8

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      DNA molecular markers can effectively describe the genetic diversity existing among tomato cultivars and landraces, providing tools for traceability in the whole food supply chain. Microsatellite markers can identify tomato genotypes in raw matter and in processed products.

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      Chemical composition of the giant red sea cucumber, Parastichopus californicus, commercially harvested in Alaska (pages 63–73)

      Peter J. Bechtel, Alexandra C. M. Oliveira, Necla Demir and Scott Smiley

      Article first published online: 11 DEC 2012 | DOI: 10.1002/fsn3.12

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      This is, to the best of our knowledge, the first study documenting the fatty acid composition of P. californicus. Overall, the fatty acid profiles of body wall and muscle bands of P. californicus resemble those described for other sea cucumber species; however, the distribution and occurrence of certain fatty acids is unique to this species and representative of the fatty acid composition of temperate–polar marine organisms. The freeze-dried body wall from the giant red sea cucumber has unusual and valuable nutritional properties, and if appropriately processed, could be better utilized for nutraceutical and pharmaceutical applications.

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      Cinnamon extract inhibits angiogenesis in zebrafish and human endothelial cells by suppressing VEGFR1, VEGFR2, and PKC-mediated MAP kinase (pages 74–82)

      Rishipal R. Bansode, TinChung Leung, Priscilla Randolph, Leonard L. Williams and Mohamed Ahmedna

      Article first published online: 11 DEC 2012 | DOI: 10.1002/fsn3.13

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      In this study, the antiangiogenic properties of cinnamon extract is demonstrated in zebrafish model. Cinnamon extract's effect is mediated by inducing PKC-specific phosphorylation of MAPK signaling.

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      Sulfated glycosaminoglycans from crown-of-thorns Acanthaster planci – extraction and quantification analysis (pages 83–89)

      Nur Afiqah Bahrom, K. N. S. Sirajudeen, George W. Yip, Aishah A. Latiff and Farid Che Ghazali

      Article first published online: 14 DEC 2012 | DOI: 10.1002/fsn3.10

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      In this paper, the novel inventive steps for the extraction and quantification of sulfated glycosaminoglycan (GAG) from Acanthaster planci starfish, generally known as Crown-of-thorn (COT) is reported. Starfish have been implicated with collagenous distributions within their body anatomy thus making it a prima facie fact searching for the possibility that GAGs can be isolated from COT. In this study, total, N- and O-sulfated GAGs was extracted from three anatomical regions of the COT (integument, internal tissue and coelomic fluid) and comparison was made.

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      β-Glucan supplementation, allergy symptoms, and quality of life in self-described ragweed allergy sufferers (pages 90–101)

      Shawn M. Talbott, Julie A. Talbott, Tracy L. Talbott and Elaine Dingler

      Article first published online: 14 DEC 2012 | DOI: 10.1002/fsn3.11

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      β-Glucan supplementation improves allergy symptoms, overall physical health, and emotional well-being in ragweed allergy sufferers.

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      Chemical characterization of commercial liquid smoke products (pages 102–115)

      Naim Montazeri, Alexandra C. M. Oliveira, Brian H. Himelbloom, Mary Beth Leigh and Charles A. Crapo

      Article first published online: 23 DEC 2012 | DOI: 10.1002/fsn3.9

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      Commercial production and fractionation of liquid smokes involve proprietary or patented information. This poses difficulty for food product developers to determine appropriate levels and types of liquid smoke products to be used for specific food applications. The objective of this study was to determine important chemical characteristics of a full-strength liquid smoke, Code 10-Poly, and three refined liquid smoke products (AM-3, AM-10, and 1291) commercially available (Kerry Ingredients and Flavors, Monterey, TN). Our study revealed major differences in pH, titratable acidity, total phenol content, color, and chemical makeup of the products investigated.

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