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Food Science & Nutrition

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Edited By: Y. Martin Lo

Online ISSN: 2048-7177

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Recently Published Articles

  1. You have full text access to this OnlineOpen article
    Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka (Clupeonella cultriventris caspia) and Pseudomonas aeruginosa inoculated in the mince

    Roya Bagheri, Rabeeh Izadi Amoli, Nastaran Tabari Shahndasht and Seyed Rasoul Shahosseini

    Article first published online: 4 SEP 2015 | DOI: 10.1002/fsn3.275

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    The quality of minced kilka (Clupeonella cultriventris caspia) with gum arabic encapsulated (0.3% and 0.5% w/w) and unencapsulated fennel extract (FE) (0.3 and 0.5% w/w) stored at 4°C was examined over a storage period of 15 days. Generally, gum arabic encapsulation could help to obtain higher antimicrobial and antioxidant activity in lower FE concentrations in minced fish.

  2. You have full text access to this OnlineOpen article
    The effects of protein isolates and hydrocolloids complexes on dough rheology, physicochemical properties and qualities of gluten-free crackers

    Natthakarn Nammakuna, Sheryl A. Barringer and Puntarika Ratanatriwong

    Article first published online: 1 SEP 2015 | DOI: 10.1002/fsn3.266

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    The aim of this research was to understand the suitability of protein-hydrocolloid complexes as replacement for wheat protein in gluten-free crackers made of rice flour. The result showed that increasing % of hydrocolloids and % of protein isolate also increased puffiness. Whey protein improved elasticity, while hydrocolloids added to leguminous protein increased loss tangent.

  3. You have full text access to this OnlineOpen article
    Influence of extraction methods on antioxidant and antimicrobial properties of essential oil from Thymua danesis subsp. Lancifolius

    Yousef Tavakolpour, Marzieh Moosavi-Nasab, Mehrdad Niakousari and Soroush Haghighi-Manesh

    Article first published online: 31 AUG 2015 | DOI: 10.1002/fsn3.269

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    Essential oil from Thymua danesis has a good potential to be used as an antioxidant, antimicrobial, and flavoring agent in food systems and the extraction method effects on the antioxidant and antimicrobial properties of the thyme extract.

  4. You have full text access to this OnlineOpen article
    Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

    Aijun Yang, Heather Smyth, Mridusmita Chaliha and Andrew James

    Article first published online: 26 AUG 2015 | DOI: 10.1002/fsn3.274

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    Traditional and nontraditional soy users had different preferences for soymilk and tofu produced from soybeans with or without lipoxygenase. The soy products from soybeans lacking lipoxygenases had significantly reduced rancid and bitterness odor and increased sweetness note and are therefore likely more acceptable to consumers.

  5. You have full text access to this OnlineOpen article
    Multivariate modeling of settling depth of apple fruit (Red Delicious variety) in water

    Kamran Kheiralipour and Farshid Marzbani

    Article first published online: 18 AUG 2015 | DOI: 10.1002/fsn3.265

    Settling depth of apple was determined by a water column and a digital camera. The depth was experimentally modeled using multivariate regression using a coded program in MATLAB software. The best models were based on the density, dropping height volume/mass with coefficient of determination and mean square error of 0.90 and 4.08, respectively.

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