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Food Science & Nutrition

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Edited By: Y. Martin Lo

Online ISSN: 2048-7177

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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.

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Recently Published Articles

  1. You have full text access to this OnlineOpen article
    Value-added probiotic development by high-solid fermentation of sweet potato with Saccharomyces boulardii

    Carmen Campbell, Ananda K. Nanjundaswamy, Victor Njiti, Qun Xia and Franklin Chukwuma

    Version of Record online: 9 DEC 2016 | DOI: 10.1002/fsn3.441

    Thumbnail image of graphical abstract

    High solid submerged fermentation of sweet potato with Saccharomyces boulardii was successfully carried out with an end of fermentation viable live spore count of 8.0 × 1010 CFU/g. The freeze dried fermented product showed good stability with respect to CFU at 4°C for 12 months. The overall nutritional profile of the fermented product was positively changed with increased total protein, total amino acid, and neutral detergent fiber. The S. boulardii value-added sweet potato open up new opportunities for value-added probiotics for animal feed and human nutrition.

  2. You have full text access to this OnlineOpen article
    Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage

    Ivan M. Mukisa, Yusuf B. Byaruhanga, Charles M. B. K. Muyanja, Thor Langsrud and Judith A. Narvhus

    Version of Record online: 5 DEC 2016 | DOI: 10.1002/fsn3.450

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    The study evaluated the contribution of dominant lactic acid bacteria (LAB) and yeasts in a sorghum malt fermented beverage (Obushera) toward its flavor profile. LAB contributed to production of lactic acid and some also produced acetate, ethanol, acetaldehyde, acetone, and acetoin while yeasts produced high amounts of acetaldehyde and methyl alcohols. Combinations of LAB with S. cerevisiae produced profile flavor compounds close to that of spontaneously fermented Obushera.

  3. You have full text access to this OnlineOpen article
    Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties

    Busie Maziya-Dixon, Emmanuel Oladeji Alamu, Faustina Dufie Wireko-Manu and Asiedu Robert

    Version of Record online: 5 DEC 2016 | DOI: 10.1002/fsn3.445

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    This study investigated the impact of processing on retention of iron and zinc in D. rotundata. Percent true retention (%TR) was assessed using paired samples and a formula that compensated for loss or gain of moisture and soluble solids.

  4. You have full text access to this OnlineOpen article
    Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese

    Hossein Jooyandeh, Mostafa Goudarzi, Hadis Rostamabadi and Mohammad Hojjati

    Version of Record online: 2 DEC 2016 | DOI: 10.1002/fsn3.446

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    Awareness of the relationship between diet and health has stimulated interest in foods with less fat. However, low-fat foods including low-fat cheeses do not enjoy wide popularity mainly because of poor textural properties. The results of this study revealed that incorporating the optimum levels of Persian and almond gums into the formulation of low-fat Iranian white cheese makes it possible to develop a low-fat food with acceptable textural properties.

  5. You have full text access to this OnlineOpen article
    Bioactive phytochemicals in an aqueous extract of the leaves of Talinum triangulare

    Catherine C. Ikewuchi, Jude C. Ikewuchi and Mercy O. Ifeanacho

    Version of Record online: 2 DEC 2016 | DOI: 10.1002/fsn3.449

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    The extract had high carotenoids (mainly carotene and lycopene) content. It had moderate benzoic acid derivatives, hydroxycinnamates, and flavonoids contents.

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