Food Science & Nutrition
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Online ISSN: 2048-7177
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Recently Published Articles
- You have full text access to this OnlineOpen articleProcedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “Parshot” as a staple food in Dirashe special woreda, southern Ethiopia
Article first published online: 23 NOV 2015 | DOI: 10.1002/fsn3.316
This article clarifies the brewing process of alcoholic beverages that are part of the staple diet of people living in farm villages in the Dirashe area in Ethiopia.
- You have full text access to this OnlineOpen articleUse of the wetting method on cassava flour in three konzo villages in Mozambique reduces cyanide intake and may prevent konzo in future droughts
Dulce Nhassico, James Howard Bradbury, Julie Cliff, Rita Majonda, Constantino Cuambe, Ian C. Denton, Matthew P. Foster, Arlinda Martins, Adelaide Cumbane, Luis Sitoe, Joao Pedro and Humberto Muquingue
Article first published online: 20 NOV 2015 | DOI: 10.1002/fsn3.317
Konzo is an irreversible paralysis of the legs that occurs mainly in children and young women due to large cyanide intake from bitter cassava and malnutrition. A wetting method that reduces greatly the cyanogen content of cassava flour was taught to the women of three konzo villages and reduced greatly their cyanide intake. If it is used by households during drought it should prevent outbreaks of konzo. We recommend that the wetting method be taught in all konzo areas of East Africa.
- You have full text access to this OnlineOpen articleEffect of conventional milling on the nutritional value and antioxidant capacity of wheat types common in Ethiopia and a recovery attempt with bran supplementation in bread
Genet Gebremedhin Heshe, Gulelat Desse Haki, Ashagrie Zewdu Woldegiorgis and Habtamu Fekadu Gemede
Article first published online: 19 NOV 2015 | DOI: 10.1002/fsn3.315
- You have full text access to this OnlineOpen articleEffect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice
Sheilla Natukunda, John H. Muyonga and Ivan M. Mukisa
Article first published online: 18 NOV 2015 | DOI: 10.1002/fsn3.311
In this study, 0–10% tamarind seed powder (TSP) was incorporated into mango juice and cookies and its effect on antioxidant activity and consumer acceptability was evaluated. Incorporation of TSP increased the total phenolic content, condensed tannins, and total antioxidant activity of mango juice and cookies. Maximum sensorially acceptable TSP levels were 1.5% and 6%, respectively, for juice and cookies.
- You have full text access to this OnlineOpen articleEffect of environment and genotypes on the physicochemical quality of the grains of newly developed wheat inbred lines
Noha I. A. Mutwali, Abdelmoniem I. Mustafa, Yasir S. A. Gorafi and Isam A. Mohamed Ahmed
Article first published online: 17 NOV 2015 | DOI: 10.1002/fsn3.313
Environmental impact on the flour quality of Sudanese wheat genotypes was evaluated Interrelations between the quality traits, genotypes, and environments were tested Growing environment affects flour quality of Sudanese wheat genotypes Genotype with excellent flour quality under hot environment was nominated.