Food Science & Nutrition

Cover image for Vol. 2 Issue 6

Early View (Online Version of Record published before inclusion in an issue)

Edited By: Y. Martin Lo

Online ISSN: 2048-7177

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  1. Original Research

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      Antioxidative effect of loquat (Eriobotrya japonica Lindl.) fruit skin extract in soybean oil

      Mojtaba Delfanian, Reza Esmaeilzadeh Kenari and Mohammad Ali Sahari

      Article first published online: 18 DEC 2014 | DOI: 10.1002/fsn3.193

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      Antioxidant activity of loquat: effect of different extraction method.

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      Quality and safety attributes of afghan raisins before and after processing

      Stacy McCoy, Jun Won Chang, Kevin T. McNamara, Haley F. Oliver and Amanda J. Deering

      Article first published online: 15 DEC 2014 | DOI: 10.1002/fsn3.190

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      The quality and safety attributes from pre-, semi-, and postprocessed Afghan raisins were evaluated to determine if these raisins could be exported to high-value markets. Afghan raisins packers should focus on reducing embedded sand and stem pieces, and procuring more mature raisins. However, the process used to clean the raisins reduced the number of total aerobic bacteria, yeasts, molds, and total coliforms to values within the satisfactory food safety limits.

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      Functional beverage of Garcinia mangostana (mangosteen) enhances plasma antioxidant capacity in healthy adults

      Zhuohong Xie, Marsha Sintara, Tony Chang and Boxin Ou

      Article first published online: 12 DEC 2014 | DOI: 10.1002/fsn3.187

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      This study demonstrated the bioavailability of α-mangostin and B vitamins from a xanthone-rich beverage. The oral consumption of the beverage elevated plasma antioxidant level. The mechanisms of the increase in plasma antioxidant may be direct effects from antioxidants, enhancement of endogenous antioxidant activity through activation of Nrf2 pathway, and synergism of the antioxidants.

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      Plant extract enhances the viability of Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in probiotic nonfat yogurt

      Minto Michael, Randall K. Phebus and Karen A. Schmidt

      Article first published online: 12 DEC 2014 | DOI: 10.1002/fsn3.189

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      Intake of viable yogurt and probiotic bacteria at the levels of 6–8 log cfu/g have been proven to confer health benefits; and yogurt is one of the most popular media for consuming probiotic-supplemented food products. In general, the shelf life of yogurt containing live probiotics is about 2 weeks. This study showed that supplementing yogurt with the natural plant extract can enhance the longevity of some of the yogurt and probiotic bacteria (Lactobacillus spp.) and hence the shelf life of live-active culture yogurt; which, would be beneficial for both, the yogurt manufacturers and consumers.

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      Heat penetration and thermocouple location in home canning

      Mark R. Etzel, Paola Willmore and Barbara H. Ingham

      Article first published online: 9 DEC 2014 | DOI: 10.1002/fsn3.185

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      For home canning of typical high-acid foods, our research shows that placement of the thermocouple at various locations between the geometric center and the bottom of the jar does not significantly affect calculated lethality. Further, our research suggests that product cooling has a greater impact on calculated process lethality than product heating.

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      Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties

      Peter K. Kinyanjui, Daniel M. Njoroge, Anselimo O. Makokha, Stefanie Christiaens, Daniel S. Ndaka and Marc Hendrickx

      Article first published online: 7 DEC 2014 | DOI: 10.1002/fsn3.188

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      Selection of the easy-to-cook (ETC) bean varieties and adoption of different preprocessing techniques results in faster cooking rates of beans which in turn leads to reduced energy utilization and consequently to reduced processing costs at the industrial and household level. This research work has identified the ETC varieties and the preprocessing techniques that can be adopted to reduce the cooking time of beans.

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      Pig feeds rich in rapeseed products and organic selenium increased omega-3 fatty acids and selenium in pork meat and backfat

      Eli Gjerlaug-Enger, Anna Haug, Mari Gaarder, Kari Ljøkjel, Ragna Sveipe Stenseth, Kerstin Sigfridson, Bjørg Egelandsdal, Kristin Saarem and Per Berg

      Article first published online: 3 DEC 2014 | DOI: 10.1002/fsn3.182

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      The nutrient composition of pork is influenced by the feed given to the animals and the product can be changed to support nutrient demands. This research show how the omega 6/omega 3 fatty acid profile in the feed change the same ratio of fatty acids in the pig meat and fat.

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      Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin

      Laurent Adinsi, Noël H. Akissoé, Générose Dalodé-Vieira, Victor B. Anihouvi, Geneviève Fliedel, Christian Mestres and Joseph D. Hounhouigan

      Article first published online: 2 DEC 2014 | DOI: 10.1002/fsn3.166

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      The sensory attributes and consumer preference of gowe are described using sensory and consumers' panels. The relation between sensory attributes, consumers' acceptance, and physicochemical properties of gowe is highlighted.

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      Variability of vitamins B1, B2 and minerals content in baobab (Adansonia digitata) leaves in East and West Africa

      Traoré Hyacinthe, Parkouda Charles, Korbo Adama, Compaoré-Sérémé Diarra, Mamoudou H. Dicko, Jan J. Svejgaard and Bréhima Diawara

      Article first published online: 17 NOV 2014 | DOI: 10.1002/fsn3.184

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      The use of baobab leaves in diets can contribute to alleviate nutrient deficiencies due to their content in iron, calcium, potassium, vitamin B1 and vitamin B2.

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      Development and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté

      Cátia Maria de Oliveira Lobo, Renata Torrezan, Ângela Aparecida Lemos de Furtado, Rosemar Antoniassi, Daniela De Grandi Castro Freitas, Sidinéa Cordeiro de Freitas, Ana Lúcia Penteado, Cássia Soares de Oliveira, Carlos Adam Conte Junior and Eliane Teixeira Mársico

      Article first published online: 13 NOV 2014 | DOI: 10.1002/fsn3.183

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      Stages of development and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp.) pâté

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