You have full text access to this Open Access content

Food Science & Nutrition

Each article is made available under the terms of the Creative Commons Attribution License

Cover image for Vol. 5 Issue 5

Edited By: Y. Martin Lo

Online ISSN: 2048-7177

Recently Published Issues

See all

News and Information

Read More


Recently Published Articles

  1. You have full text access to this OnlineOpen article
    Internal preference mapping of milk–fruit beverages: Influence of color and appearance on its acceptability

    Rocío Fernández-Vázquez, Carla M. Stinco, Dolores Hernanz Vila, Francisco J. Heredia, Carolina Chaya and Isabel M. Vicario

    Version of Record online: 21 OCT 2017 | DOI: 10.1002/fsn3.494

    Thumbnail image of graphical abstract

    The appearance of food products has a demonstrated influence in food acceptance. This research provides information on how color influences the acceptability of milk–fruit beverages.

  2. You have full text access to this OnlineOpen article
    Effects of household washing on bacterial load and removal of Escherichia coli from lettuce and “ready-to-eat” salads

    Elisabeth Uhlig, Crister Olsson, Jiayi He, Therese Stark, Zuzanna Sadowska, Göran Molin, Siv Ahrné, Beatrix Alsanius and Åsa Håkansson

    Version of Record online: 20 SEP 2017 | DOI: 10.1002/fsn3.514

    Thumbnail image of graphical abstract

    Leafy green vegetables are often linked to food-borne illness, and consumers often wash these products at home as a safety measure. The efficiency of household washing to reduce the bacterial content was analyzed with and without E. coli inoculation, and only washing in a high flow rate (8 L/min) without E. coli resulted in statistically significant reductions. This study shows the inefficiency of tap water washing methods available for the consumer, and even after washing, the products contained high levels of bacteria that in a high dose and under certain circumstances may cause illness.

  3. You have full text access to this OnlineOpen article
    Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour

    Olamide A. Akande, Dorothy Nakimbugwe and Ivan M. Mukisa

    Version of Record online: 12 SEP 2017 | DOI: 10.1002/fsn3.513

    Thumbnail image of graphical abstract

    Six formulations were developed using the least cost formulation software having grain amaranth as its base. The acceptability of the formulations was evaluated using a 9-point hedonic scale, and the extrusion process of the most acceptable porridge flour was optimized by response surface methodology (RSM). The effect of feed moisture content and barrel temperature was determined after protein and vitamin A retention, iron and zinc extractability, and in vitro protein digestibility analyses were carried. The optimum formulation was then assessed for its nutritional composition, physicochemical properties, and consumer's acceptability.

  4. You have full text access to this OnlineOpen article
    Partial characterization of starches from major banana (matooke) cultivars grown in Uganda

    Umar L. Ssonko and Florence I. Muranga

    Version of Record online: 31 AUG 2017 | DOI: 10.1002/fsn3.505

    Thumbnail image of graphical abstract

    The composition, morphology, pasting properties, swelling power, solubility, water holding capacity, Freeze thaw stability and clarity starch from five cultivars of the East African Highland Banana (AAA-EAHB) was performed in this study. The SEM of starch from five EAHB cultivars showed a mixture of irregular granule shapes with smooth surfaces with the average diameter size ranging between 16.31 and 21.98 µm and the amylose content of these starches was between 11% and 13%. The starches peak viscosity ranged between 488.42 and 558.66 RVU. The EAHB starches exhibited relatively low pasting temperatures (˂75°C), a high peak viscosity (488.42–558.71 RVU), high level of viscosity breakdown (235.00–311.92 RVU) and low set-back values (61.21–104.33 RVU).

  5. You have full text access to this OnlineOpen article
    Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogens

    Jason Levy, Renee R. Boyer, Andrew P. Neilson, Sean F. O'Keefe, Hyun Sik S. Chu, Robert C. Williams, Melanie R. Dorenkott and Katheryn M. Goodrich

    Version of Record online: 31 AUG 2017 | DOI: 10.1002/fsn3.503

    Thumbnail image of graphical abstract

    The objective of this study was to evaluate the antimicrobial effects of peanut skin extract (PSE) containing A-type procyanidins and grape seed extract (GSE) containing B-type procyanidins against select foodborne pathogens (Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium). GSE had a significantly lower MIC (p ≤ .05) than PSE for L. monocytogenes (GSE = 60.6 ppm, PSE > 68.2 ppm), and S. Typhimurium (GSE = 45.7 ppm, PSE = 60.6 ppm), but no difference in inhibition of E. coli O157:H7. Since GSE contributed to greater inhibition, GSE extract was fractionated.