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Food Science & Nutrition

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Edited By: Y. Martin Lo

Online ISSN: 2048-7177

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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
    Effect of genotype and genotype by environment interaction on total cyanide content, fresh root, and starch yield in farmer-preferred cassava landraces in Tanzania

    Mariam K. Mtunguja, Henry S. Laswai, Edward Kanju, Joseph Ndunguru and Yasinta C. Muzanila

    Article first published online: 9 FEB 2016 | DOI: 10.1002/fsn3.345

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    The potential of cassava as a biomaterial for different industries depends on its yield and starch content, and consequently starch yield. Also, cassava use for food is constrained by its cyanide content. This study aimed at identifying suitable cultivars and optimum time of harvest to maximize starch production across three environments. Also, cyanogenic potential of cassava landraces as affected by environmental conditions have been established.

  2. You have full text access to this OnlineOpen article
    Effect of Bifidobacterium animalis subsp. lactis GCL2505 on the physiological function of intestine in a rat model

    Ryo Aoki, Sayaka Tsuchida, Yuri Arai, Konatsu Ohno, Tomohiko Nishijima, Takashi Mawatari, Yumiko Mikami and Kazunari Ushida

    Article first published online: 8 FEB 2016 | DOI: 10.1002/fsn3.344

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    Bifidobacterium animalis ssp. lactis GCL2505 can withstand the effects of secondary bile acids, which appear to allow it to proliferate. We evaluated physiological functions such as IgA production and mucin secretion, which may affect gastrointestinal function such as bowel movements in order to counteract constipation and found that it is a useful probiotic.

  3. You have full text access to this OnlineOpen article
    Evaluation of different fermentation processes for use by small cocoa growers in mexico

    C. Hernández- Hernández, Procopio Alejandro López-Andrade, Miguel A. Ramírez-Guillermo, Diana Guerra Ramírez and Juan F. Caballero Pérez

    Article first published online: 22 JAN 2016 | DOI: 10.1002/fsn3.333

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    This study show the results of a research carried out in Tabasco México, it speaks about methods of cocoa fermentation focused on small farmers. Fermentation was carried out in Wood boxes and rotary drum. Acidity, pH of beans, and cut test were determined in order to show degree fermentation.

  4. You have full text access to this OnlineOpen article
    Germinated Pigeon Pea (Cajanus cajan): a novel diet for lowering oxidative stress and hyperglycemia

    Nneka N. Uchegbu and Charles N. Ishiwu

    Article first published online: 20 JAN 2016 | DOI: 10.1002/fsn3.343

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    Antioxidant activity of germinated pigeon pea in diet fed-alloxan-induced diabetic rats was investigated. Germination increased the antioxidant activity in pigeon pea.

  5. You have full text access to this OnlineOpen article
    Quality evaluation of physical properties, antinutritional factors, and antioxidant activity of bread fortified with germinated horse gram (Dolichus uniflorus) flour

    Karishma Moktan and Pravin Ojha

    Article first published online: 20 JAN 2016 | DOI: 10.1002/fsn3.342

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    The germination of horse gram resulted in an increase in protein, fiber, total polyphenol content, and antioxidant activity of horse gram flour, whereas antinutritional factor such as tannin, phytate, and oxalate decreased. Bread prepared with incorporation up to 6% gram flour was found to be acceptable by sensory evaluation. Total polyphenol and antioxidant activity along with mineral like calcium and iron content was increased significantly for 6% incorporated bread.