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 articleOrigins, production, and utilization of cassava in Burkina Faso, a contribution of a neglected crop to household food security
Flibert Guira, Koussao Some, Donatien Kabore, Hagrétou Sawadogo-Lingani, Yves Traore and Aly Savadogo
Version of Record online: 20 JUL 2016 | DOI: 10.1002/fsn3.408
- You have full text access to this OnlineOpen articleHydroxycinnamic acids in cooked potato tubers from Solanum tuberosum group Phureja
Clara Piñeros-Niño, Carlos-Eduardo Narváez-Cuenca, Ajjamada C. Kushalappa and Teresa Mosquera
Version of Record online: 12 JUL 2016 | DOI: 10.1002/fsn3.403
High chlorogenic acid, neo-chlorogenic acid, crypto-chlorogenic acid, and caffeic acid variation among cultivars. Effect of agroclimatic conditions upon chlorogenic acid isomers and caffeic acid content.
- You have full text access to this OnlineOpen articlePhysicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar
Ali Rafe, Alireza Sadeghian and Seyedeh Zohreh Hoseini-Yazdi
Version of Record online: 11 JUL 2016 | DOI: 10.1002/fsn3.407
Indeed, many works have been accomplished on the stabilization of rice bran and the effect of extrusion on some functional properties of food has been studied, but there is still lack of knowledge concerning the evaluation of stabilized rice bran and surveying of its functional and nutritional properties. Therefore, the main aim of the current work is to compare the functional, nutritional and biophysical characteristics of rice bran before and after stabilization. Certainly, these evaluations can be vital to utilize rice bran as a food ingredient for the human diet. From a commercial perspective, when there is a growing market for rice bran with added value and more scientific information available about its benefits, industries are expected to show more interest in processing the product for human consumption besides its current use as animal feed.
- You have full text access to this OnlineOpen articleThe rehydration behavior of microwave-dried amaranth (Amaranthus dubius) leaves
Saheeda Mujaffar and Alex Lee Loy
Version of Record online: 7 JUL 2016 | DOI: 10.1002/fsn3.406
This study investigates the rehydration behavior of microwave-dried amaranth (Amaranthus dubius) leaves at different rehydration temperatures. Information on rehydration ratios during the process is presented and the data modeled using Peleg's equation.
- You have full text access to this OnlineOpen articleMigration of nonylphenol and plasticizers from polyvinyl chloride stretch film into food simulants, rapeseed oil, and foods
Yoko Kawamura, Yuko Ogawa and Motoh Mutsuga
Version of Record online: 5 JUL 2016 | DOI: 10.1002/fsn3.404
Nonylphenol (NP) more easily migrated from polyvinyl chloride (PVC) stretch film into aqueous foods than diisononyl adipate (DINA) and di-n-alkyl adipate (DAA). The migration ratio of NP, DINA, and DAA into fatty foods, such as minced tuna and pork, came to 15%–37% of their contents in PVC films at 5°C for 24 hr. The estimated daily intakes of NP and DINA for Japanese individuals around the year 2000 were 35 and 1,050 µg, respectively, and should be no safety concern.