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 articleValue-added probiotic development by high-solid fermentation of sweet potato with Saccharomyces boulardii
Carmen Campbell, Ananda K. Nanjundaswamy, Victor Njiti, Qun Xia and Franklin Chukwuma
Version of Record online: 9 DEC 2016 | DOI: 10.1002/fsn3.441
High solid submerged fermentation of sweet potato with Saccharomyces boulardii was successfully carried out with an end of fermentation viable live spore count of 8.0 × 1010 CFU/g. The freeze dried fermented product showed good stability with respect to CFU at 4°C for 12 months. The overall nutritional profile of the fermented product was positively changed with increased total protein, total amino acid, and neutral detergent fiber. The S. boulardii value-added sweet potato open up new opportunities for value-added probiotics for animal feed and human nutrition.
- You have full text access to this OnlineOpen articleProduction of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage
Ivan M. Mukisa, Yusuf B. Byaruhanga, Charles M. B. K. Muyanja, Thor Langsrud and Judith A. Narvhus
Version of Record online: 5 DEC 2016 | DOI: 10.1002/fsn3.450
The study evaluated the contribution of dominant lactic acid bacteria (LAB) and yeasts in a sorghum malt fermented beverage (Obushera) toward its flavor profile. LAB contributed to production of lactic acid and some also produced acetate, ethanol, acetaldehyde, acetone, and acetoin while yeasts produced high amounts of acetaldehyde and methyl alcohols. Combinations of LAB with S. cerevisiae produced profile flavor compounds close to that of spontaneously fermented Obushera.
- You have full text access to this OnlineOpen articleRetention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties
Busie Maziya-Dixon, Emmanuel Oladeji Alamu, Faustina Dufie Wireko-Manu and Asiedu Robert
Version of Record online: 5 DEC 2016 | DOI: 10.1002/fsn3.445
This study investigated the impact of processing on retention of iron and zinc in D. rotundata. Percent true retention (%TR) was assessed using paired samples and a formula that compensated for loss or gain of moisture and soluble solids.
- You have full text access to this OnlineOpen articleEffect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese
Hossein Jooyandeh, Mostafa Goudarzi, Hadis Rostamabadi and Mohammad Hojjati
Version of Record online: 2 DEC 2016 | DOI: 10.1002/fsn3.446
Awareness of the relationship between diet and health has stimulated interest in foods with less fat. However, low-fat foods including low-fat cheeses do not enjoy wide popularity mainly because of poor textural properties. The results of this study revealed that incorporating the optimum levels of Persian and almond gums into the formulation of low-fat Iranian white cheese makes it possible to develop a low-fat food with acceptable textural properties.
- You have full text access to this OnlineOpen articleBioactive phytochemicals in an aqueous extract of the leaves of Talinum triangulare
Catherine C. Ikewuchi, Jude C. Ikewuchi and Mercy O. Ifeanacho
Version of Record online: 2 DEC 2016 | DOI: 10.1002/fsn3.449
The extract had high carotenoids (mainly carotene and lycopene) content. It had moderate benzoic acid derivatives, hydroxycinnamates, and flavonoids contents.