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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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Recently Published Articles

  1. You have full text access to this OnlineOpen article
    Effect of precooking and polyphosphate treatment on the quality of microwave cooked catfish fillets

    Carissa H. Li, John M. Bland and Peter J. Bechtel

    Version of Record online: 22 FEB 2017 | DOI: 10.1002/fsn3.465

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    The present work studied the effect of precooking and a commercial polyphosphate treatment on the quality of microwave cooked catfish fillets. This study will be used to develop precooked catfish products that can be reheated in a microwave oven.

  2. You have full text access to this OnlineOpen article
    Antibacterial activity of jalapeño pepper (Capsicum annuum var. annuum) extract fractions against select foodborne pathogens

    Karleigh Bacon, Renee Boyer, Cynthia Denbow, Sean O'Keefe, Andrew Neilson and Robert Williams

    Version of Record online: 13 FEB 2017 | DOI: 10.1002/fsn3.453

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    In this study, fractions were collected from jalapeño pepper extracts using reverse-phase HPLC and tested for antibacterial activity using the disk diffusion method. Following initial fractionation, two fractions (E and F) displayed antibacterial activity against all three pathogens (p > .05). The only fraction to display clear inhibition using both each was fraction E1, inhibiting the growth of L. monocytogenes, and was found to contain compounds belonging to a group of C. annuum-specific compounds called capsianosides.

  3. You have full text access to this OnlineOpen article
    Fresh preservation of alfalfa sprouts and mushroom slices by soaking with thymol and resveratrol solutions

    Li-Jung Lai, Ju-Min Chiu and Robin Y.-Y. Chiou

    Version of Record online: 9 FEB 2017 | DOI: 10.1002/fsn3.458

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    Thymol and resveratrol exhibited potent inhibitory activities against growth of Staphylococcus aureus and Escherichia coli. When cells of S. aureus were treated with thymol combined with resveratrol, both at 250 ppm, its 3LR value was <5 min. A synergistic antibacterial activity between thymol and resveratrol was apparent and known health beneficial activity of resveratrol is of virtue.

  4. You have full text access to this OnlineOpen article
    Optimization of the extraction of the p-menthadienol isomers and aristolone contained in the essential oil from Elyonurus hensii using a 23 full factorial design

    Aubin Nestor Loumouamou, Kévin Bikindou, Ernest Bitemou, Pierre Chalard, Thomas Silou and Gilles Figueredo

    Version of Record online: 9 FEB 2017 | DOI: 10.1002/fsn3.459

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    The residual water content is the most important factor which significantly influences the average yield of the essential oil and the content of the major constituents. Regarding the aerial part, a low residual water content of the plant material increases the essential oil yield and the content of cis and trans-p-mentha-2.8-dien-1-ol. To the roots, the samples which have a very low residual water content should provide extracts richer in aristolone.

  5. You have full text access to this OnlineOpen article
    Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes

    Xiu Q. Ma, Julia M. Verkuil, Helene C. Reinbach and Lene Meinert

    Version of Record online: 22 JAN 2017 | DOI: 10.1002/fsn3.457

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    A questionnaire was distributed among a group of Chinese consumers (n = 81). This showed that processing is the most important determinant of pork choice (36%) followed by fat content (27%), origin (18%), price (12%), and packaging (6.6%).

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