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 articlePhysicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus
Saber Hasani, Abbas Ali Sari, Ali Heshmati and Mostafa Karami
Version of Record online: 24 APR 2017 | DOI: 10.1002/fsn3.470
The aim of this study was to analyze the effect of different amounts of barley bran (0.3%, 0.6%, 0.9%, and 1.2%) on the viability of Lactobacillus acidophilus and the physicochemical and sensory properties of low-fat yogurt during storage period (28 days).
- You have full text access to this OnlineOpen articleThe Evaluation of saccharose replacing by adding stevioside-maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary) physicochemical
Amirpouya Ghandehari Yazdi, Mohammad Hojjatoleslami, Javad Keramat, Mahshid Jahadi and Elahe Amani
Version of Record online: 24 APR 2017 | DOI: 10.1002/fsn3.463
In this research, the effect of sucrose replacement by stevioside-maltodextrin mixture on physiochemical properties of Nanbrenji (Iranian traditional cookie) was evaluated in four replacing levels including 25%, 50%, 75%, and 100%. This is significant because, nowadays consumption of sugar has increased rapidly; leading to an epidemic of obesity and other illnesses. As a whole, need to significantly reduce sugar intake to maintain a healthy lifestyle. Sugar substitutes can be a good option for sweetening foods with less calories.
- You have full text access to this OnlineOpen articleOxidative stability of chilled broiler breast meat as affected by dietary supplementation with rosemary (Rosmarinus officinalis L.) powder and vitamin E
Hossein Rostami, Alireza Seidavi, Mohammad Dadashbeiki, Yadollah Asadpour, João Simões, Vito Laudadio, Chrysostomos Milis and Vincenzo Tufarelli
Version of Record online: 20 APR 2017 | DOI: 10.1002/fsn3.474
Rosemary powder and vitamin E fed to broilers on the oxidative stability of breast meat was evaluated; Dietary supplementation with rosemary and vitamin E reduced lipid oxidation of refrigerated meat up to 14 days; This study confirmed the high value as antioxidants of herbal exacts useful to prevent poultry meat deterioration.
- You have full text access to this OnlineOpen articleExploring the flavor life cycle of beers with varying alcohol content
Benjamin Missbach, Dorota Majchrzak, Raphael Sulzner, Brian Wansink, Martin Reichel and Juergen Koenig
Version of Record online: 20 APR 2017 | DOI: 10.1002/fsn3.472
This study analyzes the temporal flavor dominance of beer of varying alcohol content during consumption. The results show that in alcohol-free beers, worty-off flavor was most pronounced in dominating between 5 and 30 s and malty flavor increased after swallowing. The higher the alcohol content, the higher the flavor dominance, especially prior to swallowing. We offer some advice, based on these findings, to minimize unfavorable flavor experience during the consumption of beer with lower alcohol.
- You have full text access to this OnlineOpen articleAntibacterial electrospun chitosan-based nanofibers: A bacterial membrane perforator
Mounia Arkoun, France Daigle, Marie-Claude Heuzey and Abdellah Ajji
Version of Record online: 10 APR 2017 | DOI: 10.1002/fsn3.468
This study investigates the antibacterial mechanism of action of chitosan nanofibers (CNFs). The results suggest a plausible mode of action and provide evidence in favor of CNFs as a bacterial membrane disruptor and perforator. The antibacterial CNFs can find promising applications as bioactive food packaging materials that can extend shelf life of food products along with inhibiting the spread of alteration flora and foodborne pathogens.