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Food Science & Nutrition

Cover image for Vol. 1 Issue 4

July 2013

Volume 1, Issue 4

Pages i–ii, 267–356

  1. Issue Information

    1. Top of page
    2. Issue Information
    3. Original Research
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      Issue Information (pages i–ii)

      Article first published online: 14 JUL 2013 | DOI: 10.1002/fsn3.53

  2. Original Research

    1. Top of page
    2. Issue Information
    3. Original Research
    1. You have full text access to this OnlineOpen article
      Changes in sensory quality characteristics of coffee during storage (pages 267–272)

      Michaela T. L. Kreuml, Dorota Majchrzak, Bettina Ploederl and Juergen Koenig

      Article first published online: 4 MAY 2013 | DOI: 10.1002/fsn3.35

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      Sensory evaluation demonstrates adverse effects on quality of coffee beverages already after 9 months storage of coffee beans. After 18 months of storage of coffee beans the intensity of the attributes indicating oxidation processes increased. Duration of storage of roasted coffee beans should be shortened and regulated by food law. Roasting and best-before date should be declared on the coffee packages.

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      Structure and physicochemical properties of starches in lotus (Nelumbo nucifera Gaertn.) rhizome (pages 273–283)

      Huaguang Yu, Libao Cheng, Jingjing Yin, Shunjun Yan, Kejun Liu, Fengmin Zhang, Bin Xu and Liangjun Li

      Article first published online: 5 MAY 2013 | DOI: 10.1002/fsn3.37

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      Starches were prepared from rhizomes of two lotus cultivars, and their structure and physicochemical properties were studied. X-ray powder diffraction (XRD) and 13C cross-polarization magic-angle spinning nuclear magnetic resonance (13C CP-MAS NMR) confirmed that starch in rhizome of cultivar Meirenhong exhibited C-type polymorph, while starch in rhizome of cultivar Wawalian showed A-type polymorph. The relative crystallinities of Meirenhong and Wawalian samples were quantitatively estimated to be 35% and 37% from XRD, and 39% and 41% from 13C CP-MAS NMR, respectively.

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      Comparative analysis of nutritional quality of five different cultivars of sweet potatoes (Ipomea batatas (L) Lam) in Sri Lanka (pages 284–291)

      Suraji A. Senanayake, K. K. D. S. Ranaweera, Anil Gunaratne and Arthur Bamunuarachchi

      Article first published online: 28 MAY 2013 | DOI: 10.1002/fsn3.38

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      Nutritional quality was tested in five different cultivars of commonly available sweet potatoes in Sri Lanka. Starch content and certain macro and micro nutrients, trypsin inhibitor level, total amylose content, starch granule size, and digestibility parameters were tested in this regard. Particular cultivar (swp7) appeared to be nutritionally superior to other cultivars studied.

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      Effect of frying in different culinary fats on the fatty acid composition of silver carp (pages 292–297)

      Mahmood Naseri, Elahe Abedi, Behrooz Mohammadzadeh and Azam Afsharnaderi

      Article first published online: 30 MAY 2013 | DOI: 10.1002/fsn3.40

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      The purpose of this paper was to study how deep-fat frying in different culinary fats (sunflower oil, olive oil, corn oil, and soybean oil) affected the fatty acid composition of silver carp, with special remarks concerning the content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and ω36 ratio changes.

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      Influence of good manufacturing practices on the shelf life of refrigerated fillets of tilapia (Oreochromis niloticus) packed in modified atmosphere and gamma-irradiated (pages 298–306)

      Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Sérgio Borges Mano, Claudia Emília Teixeira, Anna Carolina Vilhena da Cruz Silva Canto, Helio de Carvalho Vital and Carlos Adam Conte-Júnior

      Article first published online: 30 MAY 2013 | DOI: 10.1002/fsn3.41

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      The pilot-plant samples show superior quality than the fishery-cooperative samples. The combined treatment was more effective than the individual treatments. Good manufacturing practices are essential to obtain a product with a longer shelf life. Conservation methods showed better results in the samples from the pilot plant.

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      Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu) (pages 307–314)

      Shuai He, Xiangzhao Mao, Pei Liu, Hong Lin, Zuyuan Du, Ning Lv, Jichen Han and Cuifang Qiu

      Article first published online: 7 JUN 2013 | DOI: 10.1002/fsn3.39

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      Over the last decade, considerable experimental evidence has supported the view that grape wine and South China rice wine are rich in diverse nutrients and have powerful antioxidant activity. However, little research has been carried out for North China rice wine, of which Ji Mo Lao Jiu (JMLJ) is the outstanding representative. In this study, the functional components and antioxidant activity of JMLJ were investigated.

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      Quality assessment of butter cookies applying multispectral imaging (pages 315–323)

      Mette S. Andresen, Bjørn S. Dissing and Hanne Løje

      Article first published online: 12 JUN 2013 | DOI: 10.1002/fsn3.46

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      Multi-spectral image analysis is applied to quantify selected quality aspects of a cookie product.

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      Designer laying hen diets to improve egg fatty acid profile and maintain sensory quality (pages 324–335)

      Erin M. Goldberg, Donna Ryland, Robert A. Gibson, Michel Aliani and James D. House

      Article first published online: 13 JUN 2013 | DOI: 10.1002/fsn3.47

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      The fatty acid composition of eggs is influenced by dietary lipid composition. Altering the ratio of saturated to unsaturated fatty acids, and changing the nature of the dietary unsaturated fatty acids will influence the accumulation of long-chain omega-3 fatty acids into eggs without negatively impacting sensory properties.

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      Comparative sensory and proximate evaluation of spontaneously fermenting kunu-zaki made from germinated and ungerminated composite cereal grains (pages 336–349)

      Solakunmi O. Oluwajoba, Felix A. Akinyosoye and Olusegun V. Oyetayo

      Article first published online: 18 JUN 2013 | DOI: 10.1002/fsn3.45

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      Sensory properties of kunu-zaki drink made from different cereal blends were compared for consumer preference. The proximate analysis of each cereal blend provided information on the nutritional content of the drinks.

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      Improvement in the traditional processing method and nutritional quality of traditional extruded cassava-based snack (modified Ajogun) (pages 350–356)

      Adewale O. Obadina, Olusola B. Oyewole and Oluwasolabomi E. Williams

      Article first published online: 20 JUN 2013 | DOI: 10.1002/fsn3.43

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      This study was carried out to investigate and improve the traditional processing method and nutritional quality of the traditional cassava snack (Ajogun).

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