You have full text access to this Open Access content

Food Science & Nutrition

Each article is made available under the terms of the Creative Commons Attribution License

Cover image for Vol. 5 Issue 2

Edited By: Y. Martin Lo

Online ISSN: 2048-7177

Recently Published Issues

See all

News and Information

Unofficial 2015 Impact Factor

While Food Science & Nutrition is under evaluation to be included in the Science Citation Index, the editorial office has estimated an unofficial Impact Factor of over 1.000 for the 2015 JCR year.

Food Science & Nutrition included in New Emerging Sources Citation Index

We are pleased to announce that Food Science & Nutrition has been accepted to the new Emerging Sources Citation Index. This is a new resource provided by Thomson Reuters' in Web of Science, which compiles high quality, peer-reviewed publications, and makes important content visible even if it has not yet shown an international citation impact.

All items contained within the index are searchable, discoverable and citable.

Click here for more information on the Emerging Sources Citation Index.

Why publish with Food Science & Nutrition?

• High standard, rigorous peer review
• Rapid publication
• Open Access – articles are published under Creative Commons license and authors are the copyright holder

Aims and Scope

Submit a Manuscript

Meet the Editor - Dr Y. Martin Lo

Food Science & Nutrition is supported by other journals published by Wiley, including a number of society-owned journals. For information on the journals who support Food Science & Nutrition , visit our Supporter Journal page.

Connect with Food Science & Nutrition on Social Media

Recently Published Articles

  1. You have full text access to this OnlineOpen article
    Home-based preparation approaches altered the availability of health beneficial components from carrot and blueberry

    Boyan Gao, Lu Yu, Jie Liu, Thomas T. Y. Wang, Yinghua Luo, Liangli (Lucy) Yu, Huijuan Zhang, Lingxiao Gong and Jing Wang

    Version of Record online: 18 MAR 2017 | DOI: 10.1002/fsn3.462

    Thumbnail image of graphical abstract

    No difference among the commercial blenders/grinders on the extractable levels of health beneficial components including carotenoids, anthocyanins, free radical scavenging compounds and potential anti-inflammatory components and both particle size and inherent enzymes in the fruits and vegetables may alter the overall amount of available bioactives.

  2. You have full text access to this OnlineOpen article
    Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products

    Mariangela Rondanelli, Maria Daglia, Silvia Meneghini, Arianna Di Lorenzo, Gabriella Peroni, Milena Anna Faliva and Simone Perna

    Version of Record online: 1 MAR 2017 | DOI: 10.1002/fsn3.469

    Thumbnail image of graphical abstract

    In order to guarantee the highest quality of ready-to-eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous-vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, peas, Borlotti beans, pearl barley, and cereals soup. All the samples cooked with sous-vide showed a significant increase in the content of minerals with the exception of potassium in cereal soup, iron in Borlotti beans, and magnesium in pearl barley. Ash content increased in legumes and in cereal soup cooked with sous-vide method. The higher different ashes concentration between total samples cooked with traditional cooking and with sous-vide was registered in zinc (+862 mg), iron (+314 mg), potassium (+109 mg), and copper (+95 mg). Sous-vide is preferred as it provides products with a higher concentration of metals compared to the ones cooked with traditional cooking.

  3. You have full text access to this OnlineOpen article
    Spray drying of pomegranate juice using maltodextrin/cyclodextrin blends as the wall material

    Michael A. Watson, Jeanne M. Lea and Karen L. Bett-Garber

    Version of Record online: 1 MAR 2017 | DOI: 10.1002/fsn3.467

    Thumbnail image of graphical abstract

    This work investigated the spray drying conditions and novel formulations with mixtures of maltodextrin with small amounts of γ-cyclodextrin. The results of spray drying fruit juice with a combination of γ-cyclodextrins and maltodextrins show how these parameters affect the physical properties such as powder color, water-holding capacity, and astringency index. The pH appears to affect the color of the powders. The drying temperature interacts with the γ-cyclodextrin/maltodextrin formulation. This information can extend to spray drying of other natural products and juices.

  4. You have full text access to this OnlineOpen article
    Nutritional and sensory properties: Snack food made from high-quality cassava flour and legume blend

    Busie Maziya-Dixon, Emmanuel O. Alamu, Ibironke O. Popoola and Marie Yomeni

    Version of Record online: 1 MAR 2017 | DOI: 10.1002/fsn3.464

    Thumbnail image of graphical abstract

    This study aimed to investigate the effect of boiling of soybean before further processing on the nutritional, antinutritional, and sensory preferences of the snack food. This study also demonstrated the potential application of cassava and grain legumes in the snack and confectionery food sector.

  5. You have full text access to this OnlineOpen article
    Effect of precooking and polyphosphate treatment on the quality of microwave cooked catfish fillets

    Carissa H. Li, John M. Bland and Peter J. Bechtel

    Version of Record online: 22 FEB 2017 | DOI: 10.1002/fsn3.465

    Thumbnail image of graphical abstract

    The present work studied the effect of precooking and a commercial polyphosphate treatment on the quality of microwave cooked catfish fillets. This study will be used to develop precooked catfish products that can be reheated in a microwave oven.