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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
    Nutritional value of raw Canavalia ensiformis and its utilization as partial replacement for soybean meal in the diet of Clarias gariepinus (Burchell, 1822) fingerlings

    Shola G. Solomon, Victor T. Okomoda and Obekpa Oguche

    Version of Record online: 12 NOV 2017 | DOI: 10.1002/fsn3.548

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    This study shows that Canavalia ensiformis can tolerate up to 20% replacement without significant effect on growth and nutrient utilization of African catfish Clarias gariepinus.

  2. You have full text access to this OnlineOpen article
    Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour

    Pravin Ojha, Roshan Adhikari, Roman Karki, Achyut Mishra, Ujjwol Subedi and Tika Bahadur Karki

    Version of Record online: 12 NOV 2017 | DOI: 10.1002/fsn3.525

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    The research aimed to study the effect of malting and fermentation on antinutritional factors (ANF) and functional property of sorghum flour. Fermented flour was good due to reduced ANF and improved functional property despite of lower yield.

  3. You have full text access to this OnlineOpen article
    Binding of volatile aroma compounds to can linings with different polymeric characteristics

    Xiaorong You and Sean F. O'Keefe

    Version of Record online: 12 NOV 2017 | DOI: 10.1002/fsn3.526

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    Binding of flavor compounds with polymeric can lining materials was studied. Compounds were completely bound by can lining polymers within 9–14 days. All polymers examined (polyolefin, epoxy, acrylic) bound flavors.

  4. You have full text access to this OnlineOpen article
    In situ production of active vitamin B12 in cereal matrices using Propionibacterium freudenreichii:

    Bhawani Chamlagain, Tessa A. Sugito, Paulina Deptula, Minnamari Edelmann, Susanna Kariluoto, Pekka Varmanen and Vieno Piironen

    Version of Record online: 12 NOV 2017 | DOI: 10.1002/fsn3.528

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    This study demonstrates that plant-based foods can naturally be fortified with active vitamin B12 at a nutritionally relevant level by fermentation, using food-grade microorganisms.

  5. You have full text access to this OnlineOpen article
    Visual evaluation of sliced Italian salami by image analysis

    Annalisa Romano, Paolo Masi and Silvana Cavella

    Version of Record online: 12 NOV 2017 | DOI: 10.1002/fsn3.540

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    Image Analysis (IA) as method to characterize typical Italian salami. Image Analysis protocol for quantification of fat content and distribution in salami. PCA on the chemical and IA parameters pointed out the potential of technique.

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