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Food Science & Nutrition

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Edited By: Y. Martin Lo

Online ISSN: 2048-7177

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Recently Published Articles

  1. You have full text access to this OnlineOpen article
    Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

    Aijun Yang, Heather Smyth, Mridusmita Chaliha and Andrew James

    Article first published online: 26 AUG 2015 | DOI: 10.1002/fsn3.274

    Thumbnail image of graphical abstract

    Traditional and nontraditional soy users had different preferences for soymilk and tofu produced from soybeans with or without lipoxygenase. The soy products from soybeans lacking lipoxygenases had significantly reduced rancid and bitterness odor and increased sweetness note and are therefore likely more acceptable to consumers.

  2. You have full text access to this OnlineOpen article
    Multivariate modeling of settling depth of apple fruit (Red Delicious variety) in water

    Kamran Kheiralipour and Farshid Marzbani

    Article first published online: 18 AUG 2015 | DOI: 10.1002/fsn3.265

    Settling depth of apple was determined by a water column and a digital camera. The depth was experimentally modeled using multivariate regression using a coded program in MATLAB software. The best models were based on the density, dropping height volume/mass with coefficient of determination and mean square error of 0.90 and 4.08, respectively.

  3. You have full text access to this OnlineOpen article
    Effect of freeze–thaw cycles on the nutritional quality of some selected Nigerian soups

    Akeem Olayemi Raji, Rahman Akinoso and Monsurat Oyewale Raji

    Article first published online: 13 AUG 2015 | DOI: 10.1002/fsn3.271

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    The effect of freeze–thaw cycles on the nutritional quality of selected Nigerian soups was investigated. The soups were packaged in plastic and aluminum containers, frozen at −20°C, and thawed with microwave oven, hot water (100°C), and at ambient condition for four cycles of 5-day interval. Microwave-thawed plastic soups had limited nutritional losses when compared with other thawing methods, and should not be extended beyond the third cycle because of increasing reduction in fat and protein, indicating deterioration.

  4. You have full text access to this OnlineOpen article
    Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia-grown grape varieties

    Yixiang Xu, Sheanell Burton, Chyer Kim and Edward Sismour

    Article first published online: 7 AUG 2015 | DOI: 10.1002/fsn3.264

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    Significant differences were found among the pomaces from four Virginia-grown grape varieties in relation to the concentrations of total phenolics, total flavonoids, total anthocyanins, tannins, and condensed tannins and to DPPH• and ABTS•+ free radical scavenging assays. All pomace extracts exhibited antibacterial activity against L. monocytogenes ATCC 7644 and S. aureus ATCC 29213, but not against E. coli O157:H7 ATCC 3510 or S. typhimurium ATCC 14028.

  5. You have full text access to this OnlineOpen article
    Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours

    Bhaskar Mani Adhikari, Alina Bajracharya and Ashok K. Shrestha

    Article first published online: 7 AUG 2015 | DOI: 10.1002/fsn3.259

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    Current study established that nettle plants as very good source of energy, proteins, high fibre and a range of health benefitting bioactive compounds.

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