Food Science & Nutrition
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Edited By: Y. Martin Lo
Online ISSN: 2048-7177
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Recently Published Articles
- You have full text access to this OnlineOpen articleHome-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
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.
- You have full text access to this OnlineOpen articleNutritional 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
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.
- You have full text access to this OnlineOpen articleSpray 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
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.
- You have full text access to this OnlineOpen articleNutritional 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
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.
- You have full text access to this OnlineOpen articleEffect 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
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.