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 articleComparison 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
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.
- You have full text access to this OnlineOpen articleModeling 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
- You have full text access to this OnlineOpen articleDevelopment 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
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.
- You have full text access to this OnlineOpen articleBacterial 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
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.
- You have full text access to this OnlineOpen articleEffect 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
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.