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Food Science & Nutrition

Cover image for Vol. 1 Issue 3

May 2013

Volume 1, Issue 3

Pages i–ii, 209–265

  1. Issue Information

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

      Version of Record online: 13 MAY 2013 | DOI: 10.1002/fsn3.44

  2. Original Research

    1. Top of page
    2. Issue Information
    3. Original Research
    1. You have full text access to this OnlineOpen article
      Response surface optimization of ultrasonic-assisted extraction of carotenoids from oil palm (Elaeis guineensis Jacq.) fronds (pages 209–221)

      C. Ofori-Boateng and K. T. Lee

      Version of Record online: 4 JAN 2013 | DOI: 10.1002/fsn3.22

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      Oil palm fronds (OPF), which are considered wastes, contain significant amount of carotenoids. Ultrasonic-assisted extraction is used to optimize the recovery of carotenoids from OPF. Ethanolic extracts from OPF contains 17–261 μg/g DW carotenoids.

    2. You have full text access to this OnlineOpen article
      Royal jelly enhances antigen-specific mucosal IgA response (pages 222–227)

      Hikaru Kai, Yuji Motomura, Shiro Saito, Ken Hashimoto, Tomoki Tatefuji, Nobutoki Takamune and Shogo Misumi

      Version of Record online: 6 MAR 2013 | DOI: 10.1002/fsn3.29

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      Royal Jelly exhibits mucosal immunomodulatory properties via stimulation of effective uptake of antigens through M cells.

    3. You have full text access to this OnlineOpen article
      Chemical, mineral composition, and sensory acceptability of cocoyam-based recipes enriched with cowpea flour (pages 228–234)

      Ibiyemi Olayiwola, Funmi Folaranmi, Abdul-Rasaq A. Adebowale, Onabanjo Oluseye, Sanni Ajoke and Afolabi Wasiu

      Version of Record online: 6 MAR 2013 | DOI: 10.1002/fsn3.30

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      The study was conducted to improve cocoyam-based recipes (steamed cocoyam paste [ebiripo], ikokore, fried cocoyam balls [ojojo]) using different blends of cocoyam and cowpea flour (100:0, 80:20, 70:30, 60:40, and 50:50).

    4. You have full text access to this OnlineOpen article
      Microbial contribution to spoilage of African breadfruit (Artocarpus communis, Forst) during storage (pages 235–240)

      Olusegun B. Ajayi and Tinuola T. Adebolu

      Version of Record online: 2 APR 2013 | DOI: 10.1002/fsn3.28

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      African breadfruit morphological changes during spoilage. Spoilage organism (bacteria and fungi) were responsible for spoilage.

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      Effect of processing methods on the chemical composition of Vitex doniana leaf and leaf products (pages 241–245)

      Frances I. Osum, Thomas M. Okonkwo and Gabriel I. Okafor

      Version of Record online: 2 APR 2013 | DOI: 10.1002/fsn3.31

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      Fresh leaves of V. doniana were subjected to different food processing methods such as drying, blanching and drying, fermentation of the leaf extract as well as blanching and fermentation of the leaf extract. The proximate composition, mineral and vitamin contents of the fresh and processed leaves were subsequently determined, using standard methods. However, the various processing methods used caused a significant (P < 0.05) decrease in micronutrients in the extracts, while it caused significant (P < 0.05) increase in the protein, fat, and ash content of the oven-dried sample.

    6. You have full text access to this OnlineOpen article
      Influence of treatments in the quality of Nile tilapia (Oreochromis niloticus) fillets (pages 246–253)

      Gustavo Graciano Fonseca, Angela Dulce Cavenaghi-Altemio, Mariangela de Fátima Silva, Verônica Arcanjo and Eliana Janet Sanjinez-Argandoña

      Version of Record online: 26 APR 2013 | DOI: 10.1002/fsn3.33

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      Despite recently FAO positioned as favorable to the use of active chlorine in food processing, there are still many doubts concerning the utilization of chlorine or not as sanitizing agents for fish. It was evaluated the influence of different treatments: non-washing, washing in chlorinated water and washing/soaking in chlorinated water and sodium chloride on the quality of Nile tilapia fillets. Results indicated that fish fillets treated with chlorinated and salinized water presented microbiologically safe within 12 days of storage and that this treatment is not only important, but indispensable to maintain the quality of Nile tilapia fillets.

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      Functional properties of Ditaxis heterantha proteins (pages 254–265)

      Ma T. Espino-Sevilla, Maria E. Jaramillo-Flores, Rodolfo Hernández-Gutiérrez, Juan C. Mateos-Díaz, Hugo Espinosa-Andrews, Ana P. Barba de la Rosa, Jose O. Rodiles-López, Socorro Villanueva-Rodríguez and Eugenia C. Lugo-Cervantes

      Version of Record online: 9 MAY 2013 | DOI: 10.1002/fsn3.34

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      Differential scanning calorimetry (DSC) thermograms of protein fractions from Ditaxis heterantha.

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