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Food Science & Nutrition

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Edited By: Y. Martin Lo

Online ISSN: 2048-7177

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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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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
    Evidence for decreased interaction and improved carotenoid bioavailability by sequential delivery of a supplement

    Dawna Salter-Venzon, Valentina Kazlova, Samantha Izzy Ford, Janjira Intra, Allison E. Klosner and Kevin W. Gellenbeck

    Version of Record online: 28 JUL 2016 | DOI: 10.1002/fsn3.409

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    A randomized, double-blind, repeated-measure, cross-over study in adult humans evaluated the change of carotenoid levels in the plasma fraction for 8 hr after oral doses of a sequentially spaced carotenoid mix, in comparison to a nearly identical mix without sequential spacing. The carotenoid change from baseline, measured as area under the curve, is increased following consumption of the sequentially spaced mix over the change from baseline when carotenoids are delivered concomitantly. Spearman's correlation analysis also demonstrates less interaction and regulation between the sequentially spaced carotenoids, suggesting improved bioavailability from a novel sequential release mixed carotenoid formulation.

  2. You have full text access to this OnlineOpen article
    A nutritional supplement containing lactoferrin stimulates the immune system, extends lifespan, and reduces amyloid β peptide toxicity in Caenorhabditis elegans

    Patricia Martorell, Silvia Llopis, Nuria Gonzalez, Daniel Ramón, Gabriel Serrano, Ana Torrens, Juan M. Serrano, Maria Navarro and Salvador Genovés

    Version of Record online: 28 JUL 2016 | DOI: 10.1002/fsn3.388

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    We determiend that a lactoferrin-based product protected against acute oxidative stress and extended lifespan of Caenorhabditis elegans. Paralysis of the transgenic C. elegans strain CL4176, caused by Aβ1-42 aggregates, was clearly ameliorated by treatment. Transcriptome analysis in treated nematodes indicated immune system stimulation, together with enhancement of processes involved in the oxidative stress response, protein homeostasis processes, cellular adhesion processes, and neurogenesis in the nematode.

  3. You have full text access to this OnlineOpen article
    Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis

    Arioui Fatiha, Ait Saada Djamel and Cheriguene Abderrahim

    Version of Record online: 27 JUL 2016 | DOI: 10.1002/fsn3.400

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    Pectin was extracted from orange peel and then was added to yogurt to improve the texture and sensory properties.

  4. You have full text access to this OnlineOpen article
    Origins, production, and utilization of cassava in Burkina Faso, a contribution of a neglected crop to household food security

    Flibert Guira, Koussao Some, Donatien Kabore, Hagrétou Sawadogo-Lingani, Yves Traore and Aly Savadogo

    Version of Record online: 20 JUL 2016 | DOI: 10.1002/fsn3.408

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    Cassava based food produce in processing units in Burkina Faso according to localities.

  5. You have full text access to this OnlineOpen article
    Hydroxycinnamic acids in cooked potato tubers from Solanum tuberosum group Phureja

    Clara Piñeros-Niño, Carlos-Eduardo Narváez-Cuenca, Ajjamada C. Kushalappa and Teresa Mosquera

    Version of Record online: 12 JUL 2016 | DOI: 10.1002/fsn3.403

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    High chlorogenic acid, neo-chlorogenic acid, crypto-chlorogenic acid, and caffeic acid variation among cultivars. Effect of agroclimatic conditions upon chlorogenic acid isomers and caffeic acid content.