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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
    Evaluation of the proximate composition, antioxidant potential, and antimicrobial activity of mango seed kernel extracts

    Jane K. Mutua, Samuel Imathiu and Willis Owino

    Version of Record online: 25 JUN 2016 | DOI: 10.1002/fsn3.399

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    Mango seed kernels can be ideal raw materials for obtaining extracts rich in bioactive compounds with good antioxidant properties. In order to determine their potential use, this study evaluated some of the biochemical characteristics and antimicrobial potential of mango seed kernel extracts on medically important human bacterial and fungal pathogens. This study demonstrates that mango seed powder is an abundant and cost-effective potential natural antibiotic and antifungal that can be utilized in addressing the challenge of food poisoning and infections caused by pathogenic microorganisms in the food industry.

  2. You have full text access to this OnlineOpen article
    Effects of maturity stage and lactic acid bacteria on the fermentation quality and aerobic stability of Siberian wildrye silage

    Ping Li, Shiqie Bai, Minghong You and Yixin Shen

    Version of Record online: 21 JUN 2016 | DOI: 10.1002/fsn3.312

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    The number of indigenous LAB on ensiling materials was less than that of yeasts and molds, and LAB species showed specification adapted to low temperature. LAB inoculated silages had lower (P < 0.05) pH value, NH3-N/TN and butyric acid content compared with control silage. Silage treated with LB had higher concentrations of acetic acid, propionic acid, WSC, and CP. However, the aerobic stability of silages inoculated with LAB did not differed significantly between stages (P > 0.05). When fermentation characteristics, chemical composition, and aerobic stability were considered, treatment with L. plantarum resulted in high quality of Siberian wildrye silage harvested at the flowering stage in the alpine region.

  3. You have full text access to this OnlineOpen article
    Proximate and biochemical characterization of burrito (Bachydeuterus auritus) and flying gurnard (Dactylopterus volitans)

    Lawrence D. Abbey, Mary Glover-Amengor, Margaret Ottah Atikpo and Nazlin K. Howell

    Version of Record online: 21 JUN 2016 | DOI: 10.1002/fsn3.401

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    Both burrito and the flying gurnard are of high nutritional quality as they had a high protein content, good general amino acid profile and abundance of polyunsaturated fatty acids.

  4. You have full text access to this OnlineOpen article
    Acceptability and solubility of iron and zinc contents of modified Moringa oleifera sauces consumed in the Far-north region of Cameroon

    Saliou Mawouma, Roger Ponka and Carl Moses Mbofung

    Version of Record online: 21 JUN 2016 | DOI: 10.1002/fsn3.398

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    The effect of acidulant and Moringa leaf powder on acceptability and iron and zinc solubility of a standard Moringa sauce were assessed. The Lime juice-acidulated sauce was the most acceptable formulation. Our study confirm the beneficial effect of lime juice in improving iron and zinc bioavailability.

  5. You have full text access to this OnlineOpen article
    BioActivities of Coturnix japonica (quail) egg yolk and albumen against physiological stress

    Gideon O. Oladipo and Emmanuel O. Ibukun

    Version of Record online: 18 JUN 2016 | DOI: 10.1002/fsn3.397

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    The research studied the effects of cold immobilization-restraint stress and the abilities of extracts from the egg to modulate the antioxidant status and alleviate the stress effects.

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