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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
    Comparative study on proximate, functional, mineral, and antinutrient composition of fermented, defatted, and protein isolate of Parkia biglobosa seed

    Bolajoko I. Ogunyinka, Babatunji E. Oyinloye, Foluso O. Osunsanmi, Abidemi P. Kappo and Andrew R. Opoku

    Article first published online: 29 APR 2016 | DOI: 10.1002/fsn3.373

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    Different biological preparations of P. biglobosa seeds were comparatively analyzed to ascertain physicochemical properties, hence, nutraceutical potential. The protein isolate exhibited the best nutraceutical potential with a high protein content; low fat, carbohydrate, and antinutrient contents. The results from this study implies that the protein isolate from P. biglobosa seeds can be developed into a nutraceutical toward prevention, treatment, and management of metabolic diseases such as diabetes.

  2. You have full text access to this OnlineOpen article
    Nutritional, antioxidative, and antimicrobial analysis of the Mediterranean hackberry (Celtis australis L.)

    Ajda Ota, Ana Miklavčič Višnjevec, Rajko Vidrih, Željko Prgomet, Marijan Nečemer, Janez Hribar, Nina Gunde Cimerman, Sonja Smole Možina, Milena Bučar-Miklavčič and Nataša Poklar Ulrih

    Article first published online: 27 APR 2016 | DOI: 10.1002/fsn3.375

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    The nutritional and physicochemical properties of ripe hackberry fruit from Istria (Marasi village near Vrsar, Croatia) were determined, including water, total fiber, protein, vitamin, mineral, and phenolic contents.

  3. You have full text access to this OnlineOpen article
    Effects of cranberry extracts on gene expression in THP-1 cells

    Daniel B. Hannon, Jerry T. Thompson, Christina Khoo, Vijaya Juturu and John P. Vanden Heuvel

    Article first published online: 25 APR 2016 | DOI: 10.1002/fsn3.374

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    The purpose of the present studies was to determine if cranberry extracts (CEs) contain phytochemicals that exert anti-inflammatory effects. The human monocytic cell line THP-1 was treated with two CEs (CE and 90MX) and subsequently challenged with Lipopolysaccharides (LPS). Based on the changes in gene expression observed, this data indicates that CEs contain bioactive components that have anti-inflammatory effects and may protect cells from oxidative damage.

  4. You have full text access to this OnlineOpen article
    Development of a nutrient-dense complementary food using amaranth-sorghum grains

    Judith Kanensi Okoth, Sophie Atieno Ochola, Nicholas K. Gikonyo and Anselimo Makokha

    Article first published online: 22 APR 2016 | DOI: 10.1002/fsn3.367

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    In developing countries, children in the age group 6–23 months have high rates of under nourishment. This is partly due to the complementary foods which are poor both in quality and quantity compared to the children's high nutrient requirement to support rapid growth and development. Steeping and germinating amaranth and sorghum grains can enhance the nutrient density of complementary foods thereby contributing to food-based efforts to alleviate this challenge.

  5. You have full text access to this OnlineOpen article
    Glycemic index of some local staples in Ghana

    Divine Eli-Cophie, Jacob K. Agbenorhevi and Reginald A. Annan

    Article first published online: 18 APR 2016 | DOI: 10.1002/fsn3.372

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    The five major Ghanaian staples had low to moderately high Glycemic Index (GI). GI of foods is influenced by the processing and preparation techniques.

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