Food Science & Nutrition

Cover image for Vol. 2 Issue 4

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. 1 - 29
  1. Original Research

    1. You have full text access to this OnlineOpen article
      Lactic acid bacteria and yeasts involved in the fermentation of amabere amaruranu, a Kenyan fermented milk

      Bitutu Nyambane, William M. Thari, John Wangoh and Patrick M. K. Njage

      Article first published online: 21 AUG 2014 | DOI: 10.1002/fsn3.162

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      The microbial diversity of a traditionally fermented milk product was established. Diverse lactic acid bacteria and yeasts were isolated, including industrially important species such as Streptococcus thermophilus and Saccharomyces cerevisiae, which have potential for application as starter cultures for this product and other fermented milk product innovations.

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      Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”)

      Ganiyat Fetuga, Keith Tomlins, Folake Henshaw and Michael Idowu

      Article first published online: 7 AUG 2014 | DOI: 10.1002/fsn3.161

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      The quality of flour (“elubo”) and cooked paste (“amala”) from three varieties of sweet potato roots and two processing methods were investigated. Acceptable sweet potato “amala” were obtained from yellow-fleshed varieties irrespective of the processing method. Flour that produced acceptable “amala” were characterized by lower values of protein (2.20–3.94%), fiber (1.30–1.65%), total sugar (12.41–38.83 μg/mg), water absorption capacity (168–215 g/100 g), water solubility (8.29–14.65%), swelling power (0.52–0.82 g/g), and higher peak time (6.9–8.7 min).

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      Optimizing conditions for E-and Z-ajoene formation from garlic juice using response surface methodology

      Miyoung Yoo, Sanghee Lee, Sunyoung Kim and Dongbin Shin

      Article first published online: 4 AUG 2014 | DOI: 10.1002/fsn3.148

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      The optimum conditions for the formation of E- and Z-ajoene from garlic juice mixed with soybean oil were determined using response surface methodology.

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      Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking

      Adewale Olusegun Obadina, Bukunola Olaide Babatunde and Ifeoluwa Olotu

      Article first published online: 30 JUL 2014 | DOI: 10.1002/fsn3.150

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      Dioscorea alata and Dioscorea rotundata were soaked at different periods before converting them to yam flour. Soaking increased, decreased, and led to the retention of the properties of the flour made from the two yam varieties. Good-quality paste was also obtained from some of the yam flour samples.

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      Physicochemical and sensory characteristics of fermented sheepmeat sausage

      Yanjun Lu, Owen A. Young and John D. Brooks

      Article first published online: 23 JUL 2014 | DOI: 10.1002/fsn3.151

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      This work shows there are no technical or flavor reasons why cured, fermented sheepmeat products cannot be prepared for consumers unhabituated to the characteristic flavors of sheepmeat.

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      Rehydration characteristics of dehydrated West African pepper (Piper guineense) leaves

      Laura C. Okpala and Constance A. Ekechi

      Article first published online: 22 JUL 2014 | DOI: 10.1002/fsn3.149

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      The rehydration characteristics of dehydrated West African pepper leaves were investigated at hydration temperatures of 28, 60, 70, and 80°C. Peleg's equation was found to adequately describe the hydration process of all the dehydrated leaves. The unblanched leaves generally exhibited higher rehydration ratios than the blanched leaves.

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      Sorghum-based alcoholic beverage, Burukutu, perturbs the redox status of the liver of male rats

      Taofeek O. Ajiboye, Ganiyat A. Iliasu, Oluwayemisi B. Ojewuyi, Azeemat T. Abdulazeez, Aisha O. Muhammed and Fausat L. Kolawole

      Article first published online: 22 JUL 2014 | DOI: 10.1002/fsn3.139

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      Burukutu is a popular sorghum-based alcoholic beverage widely consumed as food (because it is thick and heavy) in the rural areas of northern Nigeria and in poor urban neighborhoods. The effect of this beverage on the redox status on rats was investigated following 28 days consumption. It can be deduced from the altered activities of hepatocellular enzymes, antioxidant enzymes and oxidative stress biomarkers that Burukutu mediated it toxicity via the depletion of antioxidant enzymes.

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      A proprietary blend of quail egg for the attenuation of nasal provocation with a standardized allergenic challenge: a randomized, double-blind, placebo-controlled study

      Annie-Claude Benichou, Marion Armanet, Anthony Bussière, Nathalie Chevreau, Jean-Michel Cardot and Jan Tétard

      Article first published online: 20 JUL 2014 | DOI: 10.1002/fsn3.147

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      Results of a double-blind randomized clinical trial evaluating the efficacy of a proprietary quail egg dietary supplement for the management of rhinitis symptoms induced by an allergen challenge.

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      Decrease of free radical concentrations in humans following consumption of a high antioxidant capacity natural product

      Boris Nemzer, Tony Chang, Zhuohong Xie, Zbigniew Pietrzkowski, Tania Reyes and Boxin Ou

      Article first published online: 18 JUL 2014 | DOI: 10.1002/fsn3.146

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      Twelve participants were given 100 mg of a proprietary blend of fruit, vegetable, and herb powders and concentrates marketed under the trade name Spectra. Blood samples were collected at 0, 60, 120, and 180 min and tested by DHR6G. By quantifying the fluorescence, we were able to see a decrease in ROS concentrations in human blood in most human subjects.

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      Pantoea agglomerans lipopolysaccharide maintains bone density in premenopausal women: a randomized, double-blind, placebo-controlled trial

      Kazue Nakata, Yoko Nakata, Hiroyuki Inagawa, Takeru Nakamoto, Hiroshi Yoshimura and Gen-Ichiro Soma

      Article first published online: 16 JUL 2014 | DOI: 10.1002/fsn3.145

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      This study investigated osteoporosis prevention by the oral administration of LPSp in mice and in double-blind clinical tests. Thus, a combination of soy milk and LPSp may be useful for osteoporosis prevention.

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      Kaempferia parviflora extract increases energy consumption through activation of BAT in mice

      Susumu Yoshino, Minji Kim, Riyo Awa, Hiroshige Kuwahara, Yuriko Kano and Teruo Kawada

      Article first published online: 15 JUL 2014 | DOI: 10.1002/fsn3.144

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      This research demonstrated KPE promotes energy metabolism by activation of BAT, with up-regulation of UCP1 protein. Therefore, K. parviflora extract suppresses HFD-induced obesity through increased energy metabolism.

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      Nutritional and antioxidant dispositions of sorghum/millet-based beverages indigenous to Nigeria

      Taofeek O. Ajiboye, Ganiyat A. Iliasu, Abdulwasiu O. Adeleye, Folakemi A. Abdussalam, Shakirat A. Akinpelu, Simiat M. Ogunbode, Simiat O. Jimoh and Oyelola B. Oloyede

      Article first published online: 11 JUL 2014 | DOI: 10.1002/fsn3.140

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      Pito and Obiolor are sorghum/millet-based beverages consumed for their nutrient contents, derivable instant energy, and associated health benefit. This study showed that the sorghum-based beverages (Obiolor and Pito) can serve as functional foods, as evident from their antioxidant capabilities in addition to their gross energy content.

  2. Reviews

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      Effect of soy isoflavones on the growth of human breast tumors: findings from preclinical studies

      Youngjoo Kwon

      Article first published online: 10 JUL 2014 | DOI: 10.1002/fsn3.142

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      The relative level of isoflavones and estrogen is an important factor that determines potential estrogen agonistic/antagonistic effect of soy isoflavones on the estrogen receptor-positive breast tumor growth. Preclinical studies that use subcutaneous xenografts models might not properly reflect the relative levels of estrogen and isoflavones at the human breast tumor where estrogen is provided by surrounding stroma and isoflavones are less bioavailable. In this circumstance, dietary isoflavones might not have a significant estrogen agonist effect and, rather, could exert an estrogen antagonistic effect. Therefore, the relative levels of isoflavones and estrogen on human breast tumors should be considered more carefully in the preclinical study design and parameters that can estimate those levels should be included to determine the effect of isoflavones on the growth of human breast tumors in clinical/epidemiological studies.

  3. Original Research

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      Tuber starch amylose content is associated with cold-induced sweetening in potato

      Shelley H. Jansky and Diego A. Fajardo

      Article first published online: 30 JUN 2014 | DOI: 10.1002/fsn3.137

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      Breeding efforts to improve resistance to cold-induced sweetening (CIS) in potato have focused on the enzymatic pathways that lead to the accumulation of reducing sugars. We have identified tuber starch amylose content as another factor associated with CIS. This trait should be considered when developing germplasm with resistance to CIS.

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      Microbial reduction efficacy of various disinfection treatments on fresh-cut cabbage

      Hyun-Hee Lee, Seok-In Hong and Dongman Kim

      Article first published online: 30 JUN 2014 | DOI: 10.1002/fsn3.138

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      The efficacy of various sanitizers applied at different concentrations was examined against four different bacteria inoculated in high or low initial loads. Electrolyzed water (acid and neutral) and peroxyacetic acid were more efficient than sodium hypochlorite. The sanitizing effect could be also influenced by different bacterial species.

  4. Reviews

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      Long-chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties

      Elahe Abedi and Mohammad Ali Sahari

      Article first published online: 29 JUN 2014 | DOI: 10.1002/fsn3.121

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      Long-chain ω3 polyunsaturated fatty acids include α-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and docosapentaenoic acid (DPA); and ω6 fatty acids include linoleic acid (LA) and arachidonic acid (AA). In this review, various sources of long-chain polyunsaturated fatty acids (LC-PUFA) are introduced. The sources include marine resources such as fish, crustaceans, and mollusks; plant sources including 20 plants, most of which were weeds having a good amount of LC-PUFA, fruits, herbs, and seeds; cyanobacteria; and microorganisms (bacteria, fungi, microalgae, and diatoms).

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      Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain

      Helen Obioma Agu and Ndidiamaka Azuka Okoli

      Article first published online: 23 JUN 2014 | DOI: 10.1002/fsn3.135

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      This project demonstrates the possibility of producing wheat-based biscuit and adding value with beniseed and unripe plantain flours. The optimized process can be used for commercial production of this biscuit for food security and economic impact.

  5. Original Research

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      Analysis of phenolic compounds in commercial dried grape pomace by high-performance liquid chromatography electrospray ionization mass spectrometry

      Lina M. Ramirez-Lopez and Christina A. M. DeWitt

      Article first published online: 15 JUN 2014 | DOI: 10.1002/fsn3.136

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      Phenolic compounds were isolated from commercial dried grape pomace. Comparison of enzymatic, acid hydrolysis, and polar solvents for extraction. The identification and quantification of phenolic compounds by high-performance liquid chromatography.

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      Flavor and appearance of whole shell eggs made safe with ozone pasteurization

      Esther N. Maxkwee, Jennifer J. Perry and Ken Lee

      Article first published online: 13 JUN 2014 | DOI: 10.1002/fsn3.134

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      Consumer scores on a Just-About-Right rating of scrambled eggs made safe with ozone technology.

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      Classification of microbial α-amylases for food manufacturing using proteinase digestion

      Takumi Akiyama, Takeshi Yamazaki, Atsuko Tada, Yusai Ito, Noriko Otsuki and Hiroshi Akiyama

      Article first published online: 11 JUN 2014 | DOI: 10.1002/fsn3.133

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      A new method was established to classify α-amylases that are used for food manufacturing. Proteinase digestion followed by HPLC analysis was used for precise classification of α-amylases, which were only roughly classified in with the SDS-PAGE method.

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      Cytochrome P450 induction properties of food and herbal-derived compounds using a novel multiplex RT-qPCR in vitro assay, a drug–food interaction prediction tool

      Xue Fen Koe, Tengku Sifzizul Tengku Muhammad, Alexander Shu-Chien Chong, Habibah Abdul Wahab and Mei Lan Tan

      Article first published online: 10 JUN 2014 | DOI: 10.1002/fsn3.122

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      A multiplex RT-qPCR was developed to examine CYP1A2, CYP2D6, and CYP3A4 induction properties of compounds from food and herbal sources.

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      Histone deacetylase inhibitory effect of Brazilian propolis and its association with the antitumor effect in Neuro2a cells

      Shinobu Ishiai, Wataru Tahara, Etsuko Yamamoto, Rindai Yamamoto and Kaoru Nagai

      Article first published online: 2 JUN 2014 | DOI: 10.1002/fsn3.131

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      Ethanolic extract of Brazilian propolis (BPE) inhibited class I histone deacetylase (Hdac) enzyme activity and increased cellular histone acetylation in mouse neuroblastoma Neuro2a cells. BPE showed antitumor effects in Neuro2a cells via the Hdac inhibitory activity. This study is the first findings that Brazilian green propolis affects epigenetics in mammalian cells, and the epigenetic effect of BPE contributes to antitumor property.

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      A simple and rapid chromatographic method to determine unauthorized basic colorants (rhodamine B, auramine O, and pararosaniline) in processed foods

      Chiye Tatebe, Xining Zhong, Takashi Ohtsuki, Hiroki Kubota, Kyoko Sato and Hiroshi Akiyama

      Article first published online: 2 JUN 2014 | DOI: 10.1002/fsn3.127

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      A simple and rapid chromatographic method to determine unauthorized basic colorants (rhodamine B, auramine O, and pararosaniline) in processed foods using high-performance liquid chromatography was established.

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      Determination of maize hardness by biospeckle and fuzzy granularity

      Christian Weber, Ana L. Dai Pra, Lucía I. Passoni, Héctor J. Rabal, Marcelo Trivi and Guillermo J. Poggio Aguerre

      Article first published online: 2 JUN 2014 | DOI: 10.1002/fsn3.130

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      Laser biospeckle for maize kernel hardness classification. The laser speckle technique was effective to discriminate the grains based on the presence of floury or vitreous endosperm and could be considered a feasible alternative to traditional methods.

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      Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

      Louise Margrethe Arildsen Jakobsen, Stine Vuholm, Margit Dall Aaslyng, Mette Kristensen, Karina Vejrum Sørensen, Anne Raben and Ursula Kehlet

      Article first published online: 2 JUN 2014 | DOI: 10.1002/fsn3.126

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      Improving the nutritional profile of sausages by the addition of dietary fibers might influence appetite, sensory characteristics and liking differently depending on the fiber source. The objective of this study was to investigate the sensory characteristics of sausages with 10% w/w fat and added rye or wheat bran reaching a final dietary fiber content of 2.4 and 3.2/100 g, respectively. Addition of dietary fiber from rye bran to sausages represents a promising approach to improve the healthiness of conventional sausages while maintaining consumer liking.

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      Enhancing stability of essential oils by microencapsulation for preservation of button mushroom during postharvest

      Majid Alikhani-Koupaei, Meisam Mazlumzadeh, Mohamadmehdi Sharifani and Mohamad Adibian

      Article first published online: 1 JUN 2014 | DOI: 10.1002/fsn3.129

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      The effects of Rosmarinus officinalis and Thymus vulgaris oils and microencapsulated oils were assayed on shelf-life of button mushroom (Agaricus bisporus). Microencapsulation technique can increase essential oils stability and modify their release characteristics. The postharvest treatment with microencapsulated essential oils has the potential to control decaying incidence, prolong the storage life, and preserve valuable attributes of postharvest button mushroom. Industrial application of these treatments needs more experiments to find appropriate concentration and application methods.

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      Replacement of sugar in the product formulation of “Bomboyson” by jaggery

      Ghanendra Gartaula and Mahendra Bhattarai

      Article first published online: 29 MAY 2014 | DOI: 10.1002/fsn3.124

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      “Bomboyson,” a traditional dairy product of Nepal, was prepared using khoa, sugar, and ghee. The formulation was based on survey and the best product was selected using 9-point hedonic rating scale method. The proportion of sugar in the best product was replaced by jaggery. Bomboyson prepared from 100 parts khoa, 40 parts sugar, and 20 parts ghee was found to be superior (P < 0.05) in terms of overall sensory attributes.

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      Preparation process of active enzymolysis polypeptides from seahorse bone meal

      Zhanzhi Jiang, Yongjian Xu and Yuting Su

      Article first published online: 28 MAY 2014 | DOI: 10.1002/fsn3.125

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      The strategy of compound enzymes was “Trypsin + Alkaline Protease” for seahorse bone meal enzymolysis, which can effectively improve the utilization rate of seahorse protein.

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      Chemical composition, antioxidant capacity, and mineral extractability of Sudanese date palm (Phoenix dactylifera L.) fruits

      Rania M. A. Mohamed, Aisha S. M. Fageer, Mohamed M. Eltayeb and Isam A. Mohamed Ahmed

      Article first published online: 26 MAY 2014 | DOI: 10.1002/fsn3.123

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      Sudanese dates contained appreciable amount of total polyphenols and flavonoids. Sudanese dates also demonstrated sufficient antioxidant activities. Antioxidant compounds correlated significantly with mineral extractability.

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