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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
    Origins, 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

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    Cassava based food produce in processing units in Burkina Faso according to localities.

  2. You have full text access to this OnlineOpen article
    Hydroxycinnamic 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

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    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.

  3. You have full text access to this OnlineOpen article
    Physicochemical, 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

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    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.

  4. You have full text access to this OnlineOpen article
    The 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

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    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.

  5. You have full text access to this OnlineOpen article
    Migration 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

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    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.

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