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Food Science & Nutrition

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Edited By: Y. Martin Lo

Online ISSN: 2048-7177

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Unofficial 2015 Impact Factor

While Food Science & Nutrition is under evaluation to be included in the Science Citation Index, the editorial office has estimated an unofficial Impact Factor of over 1.000 for the 2015 JCR year.

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
    Physicochemical 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

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    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).

  2. You have full text access to this OnlineOpen article
    The 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

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    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.

  3. You have full text access to this OnlineOpen article
    Oxidative 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

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    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.

  4. You have full text access to this OnlineOpen article
    Exploring 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

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    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.

  5. You have full text access to this OnlineOpen article
    Antibacterial 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

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    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.

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