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Food Science & Nutrition

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Edited By: Y. Martin Lo

Online ISSN: 2048-7177

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  1. You have full text access to this OnlineOpen article
    Intermittent energy restriction for weight loss: Spontaneous reduction of energy intake on unrestricted days

    Jennifer Harvey, Anthony Howell, Julie Morris and Michelle Harvie

    Version of Record online: 21 FEB 2018 | DOI: 10.1002/fsn3.586

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    There is increasing interest in the potential for intermittent energy restriction (IER) to be used in weight management. However, there are concerns that IER could result in ‘rebound’ overconsumption of energy on unrestricted days. We studied self -reported food records from participants in two trials of IER versus continuous energy restriction. IER is associated with a spontaneous reduction in energy intake during all unrestricted days including the days immediately before and after the two day period of energy restriction. Consistency of restricted days was not associated with weight loss success.

  2. You have full text access to this OnlineOpen article
    Nutrient, phytochemical, and antinutrient composition of Citrus maxima fruit juice and peel extract

    Peace Nwanneka Ani and Happiness Chiamaka Abel

    Version of Record online: 20 FEB 2018 | DOI: 10.1002/fsn3.604

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    Citrus maxima peel extract contains significantly (p < .05) higher crude fiber (2.58%), fat (9.74%), ash (2.49%), and carbohydrate (71.57%) compared with Citrus maxima juice. Citrus maxima peel is highly nutritive and rich in phytochemicals; further research is recommended to investigate its therapeutic effect.

  3. You have full text access to this OnlineOpen article
    Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation

    Hashani Amarasinghe, Nimsha S. Weerakkody and Viduranga Y. Waisundara

    Version of Record online: 20 FEB 2018 | DOI: 10.1002/fsn3.605

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    In this study, four Kombucha beverages were prepared by placing the tea fungal mats in sugared Sri Lankan black tea at varying concentrations for a period of 8 weeks. The antioxidant activities, physio-chemical and qualitative properties were monitored prior to the commencement of the fermentation process, one day after the inoculation with the microorganisms and subsequently, on a weekly basis. All samples displayed a statistically significant decrease (< .05) in the antioxidant activity at the end 8 weeks, which was indicative of the decreasing functional properties of the beverage, while the physico-chemical properties indicated increased acidity and turbidity, which might decrease consumer appeal of the fermented beverage.

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    Galactomannan from Trigonella foenum-graecum L. seed: Prebiotic application and its fermentation by the probiotic Bacillus coagulans strain MTCC 5856

    Muhammed Majeed, Shaheen Majeed, Kalyanam Nagabhushanam, Sivakumar Arumugam, Sankaran Natarajan, Kirankumar Beede and Furqan Ali

    Version of Record online: 20 FEB 2018 | DOI: 10.1002/fsn3.606

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    Galactomannan from fenugreek seeds showed resistance to gastric acid and pancreatic enzyme hydrolysis and also supported the growth of probiotic Bacillus coagulans MTCC 5856. Galactomannan exhibited prebiotic activity and also showed suitability with probiotic B. coagulans MTCC 5856 in a synbiotic combination.

  5. You have full text access to this OnlineOpen article
    Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety

    Elvire V. Zohoun, Erasmus N. Tang, Mohamed M. Soumanou, John Manful, Noel H. Akissoe, Jude Bigoga, Koichi Futakuchi and Sali A. Ndindeng

    Version of Record online: 20 FEB 2018 | DOI: 10.1002/fsn3.600

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    The interactive effect of rice parboiling steaming time and variety allows for rice to be produced with desired physicochemical and nutritional benefits. This method facilitated the identification of NERICA7 steamed at 35 min having lower total starch, higher protein, phosphorus, potassium, and magnesium content compared to other treatments.This is significant because this is the first time this work is being done especially using upland rice varieties and paves the way for using this method to screen varieties and produce rice for people with special needs.