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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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• High standard, rigorous peer review
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• Open Access – articles are published under Creative Commons license and authors are the copyright holder

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Food Science & Nutrition is supported by other journals published by Wiley, including a number of society-owned journals. For information on the journals who support Food Science & Nutrition , visit our Supporter Journal page.



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Recently Published Articles

  1. You have full text access to this OnlineOpen article
    Comparison of phenolic content and antioxidant activities of millet varieties grown in different locations in Sri Lanka

    Disna Kumari, Terrence Madhujith and Anoma Chandrasekara

    Version of Record online: 24 AUG 2016 | DOI: 10.1002/fsn3.415

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    Soluble and bound phenolic content and their antioxidant activities of three millet varieties grown at different locations in Sri Lanka were reported. Results showed that variety, as well as cultivar had an effect in addition to the location of grown for the antioxidant activities of millet phenolics.

  2. You have full text access to this OnlineOpen article
    Modeling of drying kiwi slices and its sensory evaluation

    Abbas Mahjoorian, Mohsen Mokhtarian, Nasrin Fayyaz, Fatemeh Rahmati, Shabnam Sayyadi and Peiman Ariaii

    Version of Record online: 13 AUG 2016 | DOI: 10.1002/fsn3.414

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    Drying of kiwi slices.

    Application of artificial intelligent in food process.

  3. You have full text access to this OnlineOpen article
    Development and standardization of the “Let's Shop” questionnaire: an assessment of shopping habits and executive functions in people with obesity

    Sarit Akerman Frid, Naomi Josman and Ronit Endevelt

    Version of Record online: 5 AUG 2016 | DOI: 10.1002/fsn3.412

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    The article describes the development of the “Let's Shop” questionnaire as an assessment tool for shopping habits and executive functions among people with a range of BMI, and report on the respective reliability and validity measures obtained, specifically, factor analysis. This brief questionnaire will enable rapid administration by researchers and practitioners and will determine a potential association between executive functions in the supermarket arena and weight status.

  4. You have full text access to this OnlineOpen article
    Bacterial contaminants from frozen puff pastry production process and their growth inhibition by antimicrobial substances from lactic acid bacteria

    Kittaporn Rumjuankiat, Suttipun Keawsompong and Sunee Nitisinprasert

    Version of Record online: 5 AUG 2016 | DOI: 10.1002/fsn3.413

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    Both common and unexpected bacterial contaminants in frozen puff pastry were found. The potential antimicrobial agents were proposed as disinfectant solution to keep high quality of puff pastry production.

  5. You have full text access to this OnlineOpen article
    Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread

    Maryam Taghdir, Seyed Mohammad Mazloomi, Naser Honar, Mojtaba Sepandi, Mahkameh Ashourpour and Musa Salehi

    Version of Record online: 1 AUG 2016 | DOI: 10.1002/fsn3.411

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    In this study, corn flour was replaced with soy flour at different levels 5%, 10% and 15% to producing a more nutritionally balanced GF bread.The results of evaluations showed that protein, fat, fiber, and ash contents of soy flour-supplemented GF bread increased with the incremental addition of soybean flour. The highest total score of sensory evaluation was for the bread sample containing 15% soybean flour. Adding higher levels of soybean flour into GF bread can improve bread quality, sensory characteristics and nutritional properties of bread.

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