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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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Recently Published Articles

  1. You have full text access to this OnlineOpen article
    Chemical and nutritional properties of channel and hybrid catfish byproducts

    Peter J. Bechtel, John M. Bland, Karen L. Bett-Garber, Casey C. Grimm, Suzanne S. Brashear, Steven W. Lloyd, Michael A. Watson and Jeanne M. Lea

    Version of Record online: 17 MAY 2017 | DOI: 10.1002/fsn3.483

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    Catfish is the largest fin fish aquaculture industry in the US; however, catfish byproducts are seldom used to make value-added products. This manuscript provides the characterization of the major catfish byproducts produced in automated processing plants. This information will be used in the development of new value–added products from these raw materials.

  2. You have full text access to this OnlineOpen article
    Potential of UVC germicidal irradiation in suppressing crown rot disease, retaining postharvest quality and antioxidant capacity of Musa AAA “Berangan” during fruit ripening

    Nuratika Tamimi S. Mohamed, Phebe Ding, Jugah Kadir and Hasanah M. Ghazali

    Version of Record online: 17 MAY 2017 | DOI: 10.1002/fsn3.482

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    UVC irradiation at 0.01 kJ m−2 could be considered as the optimum dose for Berangan banana, which effectively reduced disease severity without causing browning on the fruit peel.

  3. You have full text access to this OnlineOpen article
    Fermentation induced changes in volatile components of African oil bean (Pentaclethra macrophylla Benth) seeds

    Reginald C. Ohiri and Essien E. Bassey

    Version of Record online: 15 MAY 2017 | DOI: 10.1002/fsn3.481

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    This study shows the changes in volatile components of African oil bean (P. macrophylla Benth) seed at different stages of fermentation.

  4. You have full text access to this OnlineOpen article
    Lactadherin orthologs inhibit migration of human, porcine and murine intestinal epithelial cells

    Steffen Nyegaard, Trine Andreasen and Jan Trige Rasmussen

    Version of Record online: 15 MAY 2017 | DOI: 10.1002/fsn3.479

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    Lactadherin is a bioactive protein expressed in various tissues including phagocytes and known to exhibit beneficial effects in relation to gastrointestinal health. It has been proposed that lactadherin increases intestinal healing directly by enhancing the migration rate of intestinal cells, however here we show that neither human, bovine nor recombinant murine lactadherin increase the migration of intestinal cells. On the contrary, inhibition is observed at the maximal doses indicating that the beneficial effects likely relate to lactadherin's other bioactive properties.

  5. You have full text access to this OnlineOpen article
    Allergens labeling on French processed foods – an Oqali study

    Charlène Battisti, Amélie Chambefort, Olivier Digaud, Barbara Duplessis, Cécile Perrin, Jean-Luc Volatier, Julie Gauvreau-Béziat and Céline Menard

    Version of Record online: 5 MAY 2017 | DOI: 10.1002/fsn3.471

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    This study provides a first overview of the allergens used in recipes and precautionary statements on 17,309 French processed foodstuffs, in order to follow changes in uses and labeling practices over time.

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