Food Science & Nutrition

Cover image for Vol. 4 Issue 1

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

Edited By: Y. Martin Lo

Online ISSN: 2048-7177

VIEW

  1. 1 - 63
  1. Original Research

    1. You have full text access to this OnlineOpen article
      Effect of genotype and genotype by environment interaction on total cyanide content, fresh root, and starch yield in farmer-preferred cassava landraces in Tanzania

      Mariam K. Mtunguja, Henry S. Laswai, Edward Kanju, Joseph Ndunguru and Yasinta C. Muzanila

      Article first published online: 9 FEB 2016 | DOI: 10.1002/fsn3.345

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      The potential of cassava as a biomaterial for different industries depends on its yield and starch content, and consequently starch yield. Also, cassava use for food is constrained by its cyanide content. This study aimed at identifying suitable cultivars and optimum time of harvest to maximize starch production across three environments. Also, cyanogenic potential of cassava landraces as affected by environmental conditions have been established.

    2. You have full text access to this OnlineOpen article
      Effect of Bifidobacterium animalis subsp. lactis GCL2505 on the physiological function of intestine in a rat model

      Ryo Aoki, Sayaka Tsuchida, Yuri Arai, Konatsu Ohno, Tomohiko Nishijima, Takashi Mawatari, Yumiko Mikami and Kazunari Ushida

      Article first published online: 8 FEB 2016 | DOI: 10.1002/fsn3.344

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      Bifidobacterium animalis ssp. lactis GCL2505 can withstand the effects of secondary bile acids, which appear to allow it to proliferate. We evaluated physiological functions such as IgA production and mucin secretion, which may affect gastrointestinal function such as bowel movements in order to counteract constipation and found that it is a useful probiotic.

    3. You have full text access to this OnlineOpen article
      Evaluation of different fermentation processes for use by small cocoa growers in mexico

      C. Hernández- Hernández, Procopio Alejandro López-Andrade, Miguel A. Ramírez-Guillermo, Diana Guerra Ramírez and Juan F. Caballero Pérez

      Article first published online: 22 JAN 2016 | DOI: 10.1002/fsn3.333

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      This study show the results of a research carried out in Tabasco México, it speaks about methods of cocoa fermentation focused on small farmers. Fermentation was carried out in Wood boxes and rotary drum. Acidity, pH of beans, and cut test were determined in order to show degree fermentation.

    4. You have full text access to this OnlineOpen article
      Germinated Pigeon Pea (Cajanus cajan): a novel diet for lowering oxidative stress and hyperglycemia

      Nneka N. Uchegbu and Charles N. Ishiwu

      Article first published online: 20 JAN 2016 | DOI: 10.1002/fsn3.343

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      Antioxidant activity of germinated pigeon pea in diet fed-alloxan-induced diabetic rats was investigated. Germination increased the antioxidant activity in pigeon pea.

    5. You have full text access to this OnlineOpen article
      Quality evaluation of physical properties, antinutritional factors, and antioxidant activity of bread fortified with germinated horse gram (Dolichus uniflorus) flour

      Karishma Moktan and Pravin Ojha

      Article first published online: 20 JAN 2016 | DOI: 10.1002/fsn3.342

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      The germination of horse gram resulted in an increase in protein, fiber, total polyphenol content, and antioxidant activity of horse gram flour, whereas antinutritional factor such as tannin, phytate, and oxalate decreased. Bread prepared with incorporation up to 6% gram flour was found to be acceptable by sensory evaluation. Total polyphenol and antioxidant activity along with mineral like calcium and iron content was increased significantly for 6% incorporated bread.

    6. You have full text access to this OnlineOpen article
      Organoleptic properties and perception of maize, African yam bean, and defatted coconut flour-based breakfast cereals served in conventional forms

      Grace Ojali Usman and Gabriel Ifeanyi Okafor

      Article first published online: 20 JAN 2016 | DOI: 10.1002/fsn3.336

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      Breakfast cereals from blends of African yam bean (Sphenostylis stenocarpa), maize (Zea mays), and defatted coconut (Cocos nucifera) flour produced by roasting (t = 280°C) were organoleptically evaluated when served dry, with milk or warm milk. The results revealed that the obtained samples were acceptable to the panelists. There were no significant differences (P > 0.05) between the control (Weetabix) and the formulated samples in terms of overall acceptability, when served with water, whereas significant differences (P < 0.05) existed when served dry, with milk or warm milk.

    7. You have full text access to this OnlineOpen article
      Antioxidant properties in some selected cyanobacteria isolated from fresh water bodies of Sri Lanka

      Md Fuad Hossain, R. R. Ratnayake, Kirisnashamy Meerajini and K. L. Wasantha Kumara

      Article first published online: 20 JAN 2016 | DOI: 10.1002/fsn3.340

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      In this study Lyngbya sp., showed highest TPC (5.02 ± 0.20 mg/gm), TFC (664.07 ± 19.76 mg/gm), and total phycobiliproteins (127.01 mg/gm) value. The ferric reducing antioxidant power (FRAP) was recorded highest in Oscillatoria sp. (39.63 ± 7.02), whereas the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was also reported the highest in Oscillatoria sp. (465.31 ± 25.76) followed by Lyngbya sp. (248.39 ± 11.97).

    8. You have full text access to this OnlineOpen article
      Anthocyanin analyses of Vaccinium fruit dietary supplements

      Jungmin Lee

      Article first published online: 20 JAN 2016 | DOI: 10.1002/fsn3.339

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      Cranberry dietary supplements bottle contents presented here as an example. Tablets were powdered and capsule contents were emptied and presented next to the original form.

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      Nutrient content of some Cameroonian traditional dishes and their potential contribution to dietary reference intakes

      Roger Ponka, Elie Fokou, Eric Beaucher, Michel Piot and Frédéric Gaucheron

      Article first published online: 20 JAN 2016 | DOI: 10.1002/fsn3.334

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      Ekomba and Koki are the best sources of proteins (4.97 and 5.41 g/100 g edible portion). Ekwang, Tenue militaire, and Koki are the best sources of vitamin A activity (0.33, 0.36, and 0.36 mg Retinol Activity Equivalents/100 g edible portion), respectively. Except in Ekomba, essential amino acids in all dishes represented up to 33% of total amino acids, indicating a good equilibrium between amino acids.

    10. You have full text access to this OnlineOpen article
      Effects of blanching, acidification, or addition of EDTA on vitamin C and β-carotene stability during mango purée preparation

      Isabel R. F. Guiamba and Ulf Svanberg

      Article first published online: 18 JAN 2016 | DOI: 10.1002/fsn3.335

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      The results of this study show that the disruption of the cellular matrix during purée processing of mango facilitates oxidative reactions of vitamin C and of all-trans-β-carotene unless protected by an initial blanching step, pH adjustments, or addition of a chelating agent EDTA to inhibit oxidative enzymes ascorbic acid oxidase (AAO) and polyphenol oxidase (PPO).

    11. You have full text access to this OnlineOpen article
      Optimization of oil extraction from giant bushel gourd seeds using response surface methodology

      Yetunde Yemisi Popoola, Rahman Akinoso and Akeem Olayemi Raji

      Article first published online: 18 JAN 2016 | DOI: 10.1002/fsn3.341

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      Optimization of oil extraction from gourd seeds with the aid of expeller was achieved by applying response surface methodology. The variables were roasting temperature (87.7–172°C) and roasting duration (7.93–22.07 min), while the responses were oil yield and oil quality. Roasting at 100°C for 20 min gave optimum oil yield (27.62%) and good quality attributes.

    12. You have full text access to this OnlineOpen article
      Antioxidant activities of essential oil of Bidens pilosa (Linn. Var. Radita) used for the preservation of food qualities in North Cameroon

      Augustin Goudoum, Armand B. Abdou, Léonard Simon T. Ngamo, Martin Benoît Ngassoum and Carl M. F. Mbofung

      Article first published online: 18 JAN 2016 | DOI: 10.1002/fsn3.330

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      The essential oil B. pilosa leaves exhibited different levels of antioxidant activity during two weeks of storage at room condition in all the models studied. The results from various free radical-scavenging systems revealed that B. pilosa had significant (P < 0.05) antioxidant activity and free radical-scavenging activity.

    13. You have full text access to this OnlineOpen article
      Characterization of partially purified milk-clotting enzyme from sunflower (Helianthus annuus) seeds

      Assia I. A. M. Nasr, Isam A. Mohamed Ahmed and Omer I. A. Hamid

      Article first published online: 15 JAN 2016 | DOI: 10.1002/fsn3.338

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      Milk-clotting enzyme was partially purified from the seeds of sunflower. The partially purified enzyme demonstrated great milk-coagulation specificity and curd formation ability comparable to that of commercial rennet. Thus, the enzyme has great potentiality in cheese making industry as rennet substitute or additive.

    14. You have full text access to this OnlineOpen article
      Effect of radio frequency heating on nutritional quality and protein solubility of corn

      Amro B. Hassan

      Article first published online: 15 JAN 2016 | DOI: 10.1002/fsn3.332

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      Radio frequency (RF) heating improves corn nutritional value. Radio frequency might be used as postharvest method to enhance the nutritional quality of corn.

    15. You have full text access to this OnlineOpen article
      Development of functional beverages from blends of Hibiscus sabdariffa extract and selected fruit juices for optimal antioxidant properties

      Oluwatoyin M. A. Ogundele, Olugbenga O. Awolu, Adebanjo A. Badejo, Ifeanyi D. Nwachukwu and Tayo N. Fagbemi

      Article first published online: 15 JAN 2016 | DOI: 10.1002/fsn3.331

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      Beverages were developed from hibiscus extract, pineapple, carrot, and orange. Optimal antioxidant properties were obtained using response surface methodology. All the beverage mixtures with hibiscus extracts have high antioxidant properties. Formulation with optimal antioxidant properties contained all the four mixtures. Antioxidant properties were dependent mainly on hibiscus extract concentration.

    16. You have full text access to this OnlineOpen article
      Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes

      Małgorzata Przygodzka, Henryk Zieliński, Zuzana Ciesarová, Kristina Kukurová and Grzegorz Lamparski

      Article first published online: 15 JAN 2016 | DOI: 10.1002/fsn3.329

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      Fortification of rye-buckwheat cakes (RBC) with spices improved antioxidant capacity. Fortification of RBC with spices showed protective effect on lysine blockage. Spices fortification reduced furosine, total fluorescent compounds, and FAST index in RBC. Spices fortification stimulated Maillard reaction progress in RBS presented as browning index. Cloves, allspice, vanilla, and spice mix are recommended for production of healthy cakes.

    17. You have full text access to this OnlineOpen article
      Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method

      Ganiyat O. Olatunde, Folake O. Henshaw, Michael A. Idowu and Keith Tomlins

      Article first published online: 23 DEC 2015 | DOI: 10.1002/fsn3.325

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      The effect of pretreatment and drying methods on some quality attributes of flour from ten varieties of sweet potato (SP) roots were investigated. The interactive effect of variety, pretreatment and drying method had a significant (P < 0.001) effect on all the attributes except fat and fiber. Variety was a dominant factor influencing attributes of sweet potato flour and so should be targeted at specific end uses.

    18. You have full text access to this OnlineOpen article
      Antioxidant activity and phenolic profiles of the wild currant Ribes magellanicum from Chilean and Argentinean Patagonia

      Felipe Jiménez-Aspee, Samanta Thomas-Valdés, Ayla Schulz, Ana Ladio, Cristina Theoduloz and Guillermo Schmeda-Hirschmann

      Article first published online: 19 DEC 2015 | DOI: 10.1002/fsn3.323

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      Argentinean and Chilean samples of Ribes magellanicum were compared for phenolic composition and antioxidant activity using chemical assays and human cell cultures. Some 59 phenolics were identified by HPLC MS/MS analysis. The phenolic profiles of Argentinean and Chilean samples shows clear differences in composition with better cytoprotective effect in the Argentinean berries.

    19. You have full text access to this OnlineOpen article
      Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours

      Adegoke H. Bakare, Oluwatooyin F. Osundahunsi and Joseph O. Olusanya

      Article first published online: 16 DEC 2015 | DOI: 10.1002/fsn3.321

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      The Rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05–40%) was analyzed, baking and sensory qualities of the resulting bread were evaluated. The Spv of WF loaves were not significantly different (P > 0.05) from that of the 5% CB, whereas production conditions had no significant effects on absorbed water (t = 0.532, df = 18 P = 0.3005), weight loss during baking (t = 0.865, df = 18, P = 0.199), and Spv (t = 0.828, df = 14.17, P = 0.211). The sensory qualities of the 5% blend were not significantly different from the WF.

    20. You have full text access to this OnlineOpen article
      A study on the physicochemical parameters for Penicillium expansum growth and patulin production: effect of temperature, pH, and water activity

      Joanna Tannous, Ali Atoui, André El Khoury, Ziad Francis, Isabelle P. Oswald, Olivier Puel and Roger Lteif

      Article first published online: 16 DEC 2015 | DOI: 10.1002/fsn3.324

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      Predictive microbiology is a useful tool to predict the behavior of microorganisms. Penicillium expansum growth conditions differ from those allowing patulin production. Mathematical model allowing the estimation of Pexpansum growth rate was developed. The efficiency of the model's predictive capability was confirmed on apples. The model can be used to assess the risk of Pexpansum in fruit juices industry.

    21. You have full text access to this OnlineOpen article
      Sensory, Microbiological and Chemical Changes in Vacuum-Packaged Blue Spotted Emperor (Lethrinus sp), Saddletail Snapper (Lutjanus malabaricus), Crimson Snapper (Lutjanus erythropterus), Barramundi (Lates calcarifer) and Atlantic Salmon (Salmo salar) Fillets Stored at 4°C

      Luisa Fernanda Fuentes-Amaya, Steve Munyard, Judith Fernandez-Piquer and Janet Howieson

      Article first published online: 15 DEC 2015 | DOI: 10.1002/fsn3.309

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      Finfish fillet quality is a complex event of biochemical, sensory, and microbial factors, which requires of multiple analyses to define acceptability.

    22. You have full text access to this OnlineOpen article
      Rapid detection of bovine adipose tissue using lateral flow strip assay

      Yun-Hwa P. Hsieh and Kamil Gajewski

      Article first published online: 12 DEC 2015 | DOI: 10.1002/fsn3.322

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      Currently no rapid immunoassays are developed to identify the species content of fat tissue in mixtures. We report a simple protocol enabling the effective detection of bovine fat in highly processed materials using a lateral flow immunoassay which targets a ruminant-specific muscle protein.

    23. You have full text access to this OnlineOpen article
      Quality changes and freezing time prediction during freezing and thawing of ginger

      Poonam Singha and Kasiviswanathan Muthukumarappan

      Article first published online: 2 DEC 2015 | DOI: 10.1002/fsn3.314

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      Effects of different freezing rates and four different thawing methods on chemical composition, microstructure, and color of ginger were investigated. Data obtained will be helpful in selecting appropriate thawing method to increase desirable essential oil components in ginger. Computer simulation for predicting the freezing time of cylindrical ginger for two different freezing methods (slow and fast) was done using ANSYS® Multiphysics.

    24. You have full text access to this OnlineOpen article
      Impact of type of child growth intervention program on caregivers’ child feeding knowledge and practices: a comparative study in Ga West Municipality, Ghana

      Faith Agbozo, Esi Colecraft and Basma Ellahi

      Article first published online: 2 DEC 2015 | DOI: 10.1002/fsn3.318

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      The type of child growth programme that caregivers enroll their infants and young children on affect the caregivers’ child feeding knowledge and practices and the children's nutritional status. Client-centered infant and young child feeding counselling should be integral component of all child growth programmes. Efforts to improve complementary feeding diets should intensify through dietary diversification strategies.

    25. You have full text access to this OnlineOpen article
      The effect of encapsulated fennel extracts on the quality of silver carp fillets during refrigerated storage

      Hoda Alipour Mazandrani, SeyedRoholla Javadian and Somayeh Bahram

      Article first published online: 1 DEC 2015 | DOI: 10.1002/fsn3.290

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      The effect of fennel extract on the quality of silver carp fillets and the possible efficacy of liposomal encapsulation in the improvement of its antimicrobial and antioxidant activity during chilled storage (4 + 1°C) of the fillets were examined over a period of 15 days. Silver carp fillets treated with the encapsulated fennel extract showed the lowest amount of lipid oxidation and microbial deterioration during the storage period compared with the control and pure extract treatments.

    26. You have full text access to this OnlineOpen article
      Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor “Parshot” as a staple food in Dirashe special woreda, southern Ethiopia

      Yui Sunano

      Article first published online: 23 NOV 2015 | DOI: 10.1002/fsn3.316

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      This article clarifies the brewing process of alcoholic beverages that are part of the staple diet of people living in farm villages in the Dirashe area in Ethiopia.

    27. You have full text access to this OnlineOpen article
      Use of the wetting method on cassava flour in three konzo villages in Mozambique reduces cyanide intake and may prevent konzo in future droughts

      Dulce Nhassico, James Howard Bradbury, Julie Cliff, Rita Majonda, Constantino Cuambe, Ian C. Denton, Matthew P. Foster, Arlinda Martins, Adelaide Cumbane, Luis Sitoe, Joao Pedro and Humberto Muquingue

      Article first published online: 20 NOV 2015 | DOI: 10.1002/fsn3.317

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      Konzo is an irreversible paralysis of the legs that occurs mainly in children and young women due to large cyanide intake from bitter cassava and malnutrition. A wetting method that reduces greatly the cyanogen content of cassava flour was taught to the women of three konzo villages and reduced greatly their cyanide intake. If it is used by households during drought it should prevent outbreaks of konzo. We recommend that the wetting method be taught in all konzo areas of East Africa.

    28. You have full text access to this OnlineOpen article
      Effect of conventional milling on the nutritional value and antioxidant capacity of wheat types common in Ethiopia and a recovery attempt with bran supplementation in bread

      Genet Gebremedhin Heshe, Gulelat Desse Haki, Ashagrie Zewdu Woldegiorgis and Habtamu Fekadu Gemede

      Article first published online: 19 NOV 2015 | DOI: 10.1002/fsn3.315

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      Hard wheat bran soft wheat

    29. You have full text access to this OnlineOpen article
      Effect of tamarind (Tamarindus indica L.) seed on antioxidant activity, phytocompounds, physicochemical characteristics, and sensory acceptability of enriched cookies and mango juice

      Sheilla Natukunda, John H. Muyonga and Ivan M. Mukisa

      Article first published online: 18 NOV 2015 | DOI: 10.1002/fsn3.311

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      In this study, 0–10% tamarind seed powder (TSP) was incorporated into mango juice and cookies and its effect on antioxidant activity and consumer acceptability was evaluated. Incorporation of TSP increased the total phenolic content, condensed tannins, and total antioxidant activity of mango juice and cookies. Maximum sensorially acceptable TSP levels were 1.5% and 6%, respectively, for juice and cookies.

    30. You have full text access to this OnlineOpen article
      Effect of environment and genotypes on the physicochemical quality of the grains of newly developed wheat inbred lines

      Noha I. A. Mutwali, Abdelmoniem I. Mustafa, Yasir S. A. Gorafi and Isam A. Mohamed Ahmed

      Article first published online: 17 NOV 2015 | DOI: 10.1002/fsn3.313

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      Environmental impact on the flour quality of Sudanese wheat genotypes was evaluated Interrelations between the quality traits, genotypes, and environments were tested Growing environment affects flour quality of Sudanese wheat genotypes Genotype with excellent flour quality under hot environment was nominated.

    31. You have full text access to this OnlineOpen article
      Explicit numerical solutions of a microbial survival model under nonisothermal conditions

      Si Zhu and Guibing Chen

      Article first published online: 14 NOV 2015 | DOI: 10.1002/fsn3.288

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      Differential equations used to describe the original and modified Geeraerd models were respectively simplified into an explicit equation. The explicit equations provided an easy way to accurately simulate microbial survival and estimate model parameters from nonisothermal survival data in Microsoft Excel.

    32. You have full text access to this OnlineOpen article
      Antibiotic resistance and multidrug-resistant efflux pumps expression in lactic acid bacteria isolated from pozol, a nonalcoholic Mayan maize fermented beverage

      Maria del Carmen Wacher-Rodarte, Tanya Paulina Trejo-Muñúzuri, Jesús Fernando Montiel-Aguirre, Maria Elisa Drago-Serrano, Raúl L. Gutiérrez-Lucas, Jorge Ismael Castañeda-Sánchez and Teresita Sainz-Espuñes

      Article first published online: 9 NOV 2015 | DOI: 10.1002/fsn3.304

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      Antibiotic sensibility and transcriptional expression of ABC-type efflux pumps in lactic acid bacteria isolated from pozol, a nonalcoholic Mayan beverage highly consumed in southeastern Mexico, showed antibiotic multiresistance profiles, and Lactococcus lactis and Lactobacillus plantarum displayed the higher ethidium bromide efflux phenotype. These findings will improve a better selection of the fermentation starter cultures used in pozol and to control the antibiotic resistance widespread and food spoiling for health safety.

    33. You have full text access to this OnlineOpen article
      A study on sensory properties of sodium reduction and replacement in Asian food using difference-from – control test

      Jasmine Leong, Chinatsu Kasamatsu, Evelyn Ong, Jia Tse Hoi and Mann Na Loong

      Article first published online: 1 NOV 2015 | DOI: 10.1002/fsn3.308

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      This study examined the effects of sodium reduction and flavor enhancers on the sensory profile of two types of hawker foods commonly consumed in Singapore, namely chicken rice and mee soto broth. A total of seven comparisons against control were conducted in three sessions. The ‘difference-from-control’ test was the method adopted in this study involving 24–29 trained panelists. Combinations included blind control, two levels of sodium reduction, and two levels of flavor enhancers in sodium-reduced recipes.

    34. You have full text access to this OnlineOpen article
      Changes in flavor volatile composition of oolong tea after panning during tea processing

      Ershad Sheibani, Susan E. Duncan, David D. Kuhn, Andrea M. Dietrich, Jordan J. Newkirk and Sean F. O'Keefe

      Article first published online: 1 NOV 2015 | DOI: 10.1002/fsn3.307

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      We used GCMS and GCO to examine the volatiles in oolong tea after heat processing (panning). Many volatiles were decreased after panning and some increased, with corresponding differences noted in GCO.

    35. You have full text access to this OnlineOpen article
      Individualistic impact of unit operations of production, at household level, on some antinutritional factors in selected cowpea-based food products

      Mathew K. Bolade

      Article first published online: 1 NOV 2015 | DOI: 10.1002/fsn3.306

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      The study evaluated the roles played by individual unit operations of production, at household level, on the antinutritional contents of three traditional cowpea products. It revealed that each unit operation contributed to the overall reduction of the antinutrients but at different determined degrees.

    36. You have full text access to this OnlineOpen article
      The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver

      Yuko Shimamura, Momoka Shinke, Miki Hiraishi, Yusuke Tsuchiya and Shuichi Masuda

      Article first published online: 1 NOV 2015 | DOI: 10.1002/fsn3.305

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      The experimental findings suggest that combination treatments with alkaline electrolyzed water and strong acidic electrolyzed water extended the shelf life of chicken meat and beef liver without changing some quality variables of the meat.

    37. You have full text access to this OnlineOpen article
      Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour

      Marie Grace Nkundabombi, Dororthy Nakimbugwe and John H. Muyonga

      Article first published online: 1 NOV 2015 | DOI: 10.1002/fsn3.301

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      The study examined the effect of malting, roasting, and extrusion conditions on the nutritional and physicochemical characteristics of biofortified bean flour. The processing significantly increased (P < 0.05) mineral extractability, in vitro protein digestibility, and reduced most of pasting viscosities of bean flour. The processed biofortified bean flour can be used to prepare nutrient and energy-dense gruels to improve the nutritional status of children under 5 years and women of reproductive age.

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      Change in carbohydrate and enzymes from harvest to sprouting in garlic

      Kambiz Mashayekhi, Siamak Mohammadi Chiane, Manizheh Mianabadi, Farshid Ghaderifar and Seyyed Javad Mousavizadeh

      Article first published online: 1 NOV 2015 | DOI: 10.1002/fsn3.299

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      Sucrose content of garlic was increased during 28 days after storage at both 4 and 21°C. Glucose content in the first 14 days and sucrose content at 42 days showed a decreasing trend due to the growing buds of garlic. Starch, glucose, and sucrose measurement can be used as a criterion to predict sprouting time of garlic.

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      Authenticity of raspberry flavor in food products using SPME-chiral-GC-MS

      Anne-Mette S. Hansen, Henrik L. Frandsen and Arvid Fromberg

      Article first published online: 26 OCT 2015 | DOI: 10.1002/fsn3.296

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      A fast and simple method for authenticating raspberry flavors from food products was developed, using SPME-chiral-GC-MS. Based on the ratio of the two enantiomers of the compound (E)-α-ionone, the naturalness of a raspberry flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mixture. Food products containing raspberry flavors where investigated and several products labelled to contain natural raspberry flavors contained almost equal amounts of both enantiomers indicating the presence of synthetic raspberry flavors.

    40. You have full text access to this OnlineOpen article
      Toward better understanding of postharvest deterioration: biochemical changes in stored cassava (Manihot esculenta Crantz) roots:

      Virgílio Gavicho Uarrota, Eduardo da Costa Nunes, Luiz Augusto Martins Peruch, Enilto de Oliveira Neubert, Bianca Coelho, Rodolfo Moresco, Moralba Garcia Domínguez, Teresa Sánchez, Jorge Luis Luna Meléndez, Dominique Dufour, Hernan Ceballos, Luis Augusto Becerra Lopez-Lavalle, Clair Hershey, Miguel Rocha and Marcelo Maraschin

      Article first published online: 26 OCT 2015 | DOI: 10.1002/fsn3.303

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      Biochemical changes in cassava roots.

    41. You have full text access to this OnlineOpen article
      The chemical quality of frozen Vietnamese Pangasius hypophthalmus fillets

      Carlos Frederico Marques Guimarães, Eliane Teixeira Mársico, Maria Lúcia Guerra Monteiro, Môsar Lemos, Sergio Borges Mano and Carlos Adam Conte Junior

      Article first published online: 26 OCT 2015 | DOI: 10.1002/fsn3.302

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      Chemical quality of Vietnamese Pangasius hypophthalmus fillets was assessed. Excessive amount of mercury and malondialdehyde was observed in more than 50% of the samples analyzed. There is a need for quality control points in the Pangasius production chain.

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      Methyl jasmonate effectively enhanced some defense enzymes activity and Total Antioxidant content in harvested “Sabrosa” strawberry fruit

      Mohammadreza Asghari and Ali Rashid Hasanlooe

      Article first published online: 26 OCT 2015 | DOI: 10.1002/fsn3.300

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      We studied the effects of Methyl jasmonate at two concentrations on harvested strawberry fruits. The results showed that methyl jasmonate is able to enhance fruit total antioxidant content, storage life, and some antioxidant enzymes. The activity of catalase enzyme was decreased during first week after treatment and was enhanced during the second week.

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      Quality assessment and consumer acceptability of bread from wheat and fermented banana flour

      Abiodun Omowonuola Adebayo-Oyetoro, Oladeinde Olatunde Ogundipe and Kehinde Nojeemdeen Adeeko

      Article first published online: 17 OCT 2015 | DOI: 10.1002/fsn3.298

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      Bread was produced from the blends of wheat and fermented unripe banana flour. Proximate and mineral composition as well as functional, pasting, and sensory properties of the samples were carried out. The results obtained showed an increase in most of the parameters assessed as substitution level increased.

    44. You have full text access to this OnlineOpen article
      Effect of γ radiation processing on fungal growth and quality characteristcs of millet grains

      Nagat S. Mahmoud, Sahar H. Awad, Rayan M. A. Madani, Fahmi A. Osman, Khalid Elmamoun and Amro B. Hassan

      Article first published online: 17 OCT 2015 | DOI: 10.1002/fsn3.295

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      This article was aimed to evaluate the effect of gamma radiation processing on fungal growth, germination, free fatty acids content, protein solubility, digestible protein, and antinutritional factors of millet grains.

    45. You have full text access to this OnlineOpen article
      Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks

      Katelyn A. Jones-Hamlow, Marcos A. Tavárez, Aubrey L. Schroeder and Anna C. Dilger

      Article first published online: 9 OCT 2015 | DOI: 10.1002/fsn3.297

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      Off-flavor was not increased in sausages from immunologically castrated male pigs. In fact, color stability, texture, and sensory traits of sausages from physically and immunologically castrated pigs and stored for up to 12 weeks in frozen storage were similar. Therefore, meat from immunologically castrated male pigs can be used to manufacture fresh sausage with no modifications needed in production.

    46. You have full text access to this OnlineOpen article
      Development and quality characteristics of shelf-stable soy-agushie: a residual by-product of soymilk production

      Christina A. Nti, Wisdom A. Plahar and Nana T. Annan

      Article first published online: 9 OCT 2015 | DOI: 10.1002/fsn3.292

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      A process was developed for the production of a high-protein food ingredient, soy-agushie, from the residual by-product of soymilk production. Nutritional value and sensory scores obtained for recipes developed were high.

    47. You have full text access to this OnlineOpen article
      Glycemic responses to maize flour stiff porridges prepared using local recipes in Malawi

      Vincent Mlotha, Agnes Mbachi Mwangwela, William Kasapila, Edwin W.P. Siyame and Kingsley Masamba

      Article first published online: 7 OCT 2015 | DOI: 10.1002/fsn3.293

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      This study investigated glycemic index of maize stiff porridges consumed as staple food in Malawi and a large majority of other countries in sub-Saharan Africa to identify areas for improvement in consumer diets. Results from descriptive analysis showed that glycemic responses varied across subjects and porridge types. Porridge prepared from fermented maize grits was recommended for the diabetics and general population, having shown moderate glycemic index of 74.90 and comparable nutrient composition and sensory attributes with the other test porridges.

    48. You have full text access to this OnlineOpen article
      Application of hydrolyzed proteins of animal origin in processed meat

      Lene Meinert, Eva Honnens de Lichtenberg Broge, Camilla Bejerholm and Kirsten Jensen

      Article first published online: 6 OCT 2015 | DOI: 10.1002/fsn3.289

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      Increasing numbers of people are suffering from hypertension. Hydrolyzed proteins of animal origin show ACE-inhibitory activity.

    49. You have full text access to this OnlineOpen article
      Nutritional composition of raw fresh cashew (Anacardium occidentale L.) kernels from different origin

      Ricard Rico, Mònica Bulló and Jordi Salas-Salvadó

      Article first published online: 6 OCT 2015 | DOI: 10.1002/fsn3.294

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      The total dietary fiber, sugar, protein, lipid profile, sodium, and energy contents of 11 raw cashew kernel (Anacardium occidentale L.) samples from India, Brazil, Ivory Coast, Kenya, Mozambique, and Vietnam were determined. Furthermore, the sterol profile and content, amino acids, vitamins, and minerals of four raw cashew kernel samples from Brazil, India, Ivory Coast, and Vietnam were determined.

    50. You have full text access to this OnlineOpen article
      Effects of maturity on physicochemical properties of Gac fruit (Momordica cochinchinensis Spreng.)

      Xuan T. Tran, Sophie E. Parks, Paul D. Roach, John B. Golding and Minh H. Nguyen

      Article first published online: 6 OCT 2015 | DOI: 10.1002/fsn3.291

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      The physical and chemical properties of Gac fruit were determined for fruit harvested between 8 and 16 weeks after pollination (WAP). Fruit harvested at 14 WAP had the highest quality. Fruits continued to ripen after they were harvested and an ethylene peak in the least mature fruit may reflect a climacteric behavior but this needs further investigation.

    51. You have full text access to this OnlineOpen article
      Screening of microorganisms from Antarctic surface water and cytotoxicity metabolites from Antarctic microorganisms

      Lanhong Zheng, Kangli Yang, Jia Liu, Mi Sun, Jiancheng Zhu, Mei Lv, Daole Kang, Wei Wang, Mengxin Xing and Zhao Li

      Article first published online: 29 SEP 2015 | DOI: 10.1002/fsn3.273

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      A total of 129 Antarctic microorganism strains were isolated from the Antarctic surface seawater samples. Phylogenetic analysis based on 16S rRNA gene sequence showed that strain N11-8 belongs to the genus Bacillus. In short, all the strains obtained in this study may be developed as promising sources for the discovery of novel bioactive substances.

    52. You have full text access to this OnlineOpen article
      Alteration of starch hydrolyzing enzyme inhibitory properties, antioxidant activities, and phenolic profile of clove buds (Syzygium aromaticum L.) by cooking duration

      Stephen A. Adefegha, Ganiyu Oboh, Sunday I. Oyeleye and Kolawole Osunmo

      Article first published online: 23 SEP 2015 | DOI: 10.1002/fsn3.284

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      Cooking duration may alter the phenolic compositions and nutraceutical potentials of clove bud by activation and/or deactivation of redox-active metabolites.

    53. You have full text access to this OnlineOpen article
      Prediction of meat spectral patterns based on optical properties and concentrations of the major constituents

      Gamal ElMasry and Shigeki Nakauchi

      Article first published online: 23 SEP 2015 | DOI: 10.1002/fsn3.286

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      • We modeled spectral data using different model conceptions.
      • We approximated spectral patterns of minced meat samples.
      • We evaluated models based on statistical parameters.
    54. You have full text access to this OnlineOpen article
      Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2

      Francisco Rodríguez-Gómez, Verónica Romero-Gil, Pedro García-García, Francisco Noé Arroyo-López and Antonio Garrido-Fernández

      Article first published online: 23 SEP 2015 | DOI: 10.1002/fsn3.272

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      Study of the effect of diverse packaging conditions and storage temperatures on the survival of a putative probiotic bacteria and the evolution of the main physicochemical characteristics during packaging.

    55. You have full text access to this OnlineOpen article
      Optimization of the marinating conditions of cassava fish (Pseudotolithus sp.) fillet for Lanhouin production through application of Doehlert experimental design

      Janvier Mêlégnonfan Kindossi, Victor Bienvenu Anihouvi, Générose Vieira-Dalodé, Noël Houédougbé Akissoé and Djidjoho Joseph Hounhouigan

      Article first published online: 18 SEP 2015 | DOI: 10.1002/fsn3.285

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      The combined effects of NaCl, citric acid concentration, and marination time on the physicochemical and microbiological characteristics of the fish fillet used for Lanhouin production, using a Doehlert experimental design showed that the best conditions for marination process of fish fillet were salt ratio 10 g/100 g, acid citric concentration 2.5 g/100 g, and marination time 6 h, leading to the safety of the final fermented product.

    56. You have full text access to this OnlineOpen article
      Proximate, mineral, and antinutrient compositions of indigenous Okra (Abelmoschus esculentus) pod accessions: implications for mineral bioavailability

      Habtamu Fekadu Gemede, Gulelat Desse Haki, Fekadu Beyene, Ashagrie Z. Woldegiorgis and Sudip Kumar Rakshit

      Article first published online: 17 SEP 2015 | DOI: 10.1002/fsn3.282

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      Okra pod is valuable vegetable.

  2. Reviews

    1. You have full text access to this OnlineOpen article
      Maillard reaction products and potatoes: have the benefits been clearly assessed?

      DeAnn J. Liska, Chad M. Cook, Ding Ding Wang and John Szpylka

      Article first published online: 17 SEP 2015 | DOI: 10.1002/fsn3.283

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      Maillard reaction products (MRPs) contribute important food sensory aspects and are proposed to confer health benefits, although one MRP, acrylamide, has been linked to negative health outcomes. This study presents a structured evidence assessment using potatoes, a food susceptible to MRP formation, to document the balance of literature on MRPs and health outcomes. Results indicate limited data are available on negative health outcomes of potato-based MRPs, whereas potatoes are important contributors of key nutrients, such as fiber and potassium.

  3. Original Research

    1. You have full text access to this OnlineOpen article
      Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka (Clupeonella cultriventris caspia) and Pseudomonas aeruginosa inoculated in the mince

      Roya Bagheri, Rabeeh Izadi Amoli, Nastaran Tabari Shahndasht and Seyed Rasoul Shahosseini

      Article first published online: 4 SEP 2015 | DOI: 10.1002/fsn3.275

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      The quality of minced kilka (Clupeonella cultriventris caspia) with gum arabic encapsulated (0.3% and 0.5% w/w) and unencapsulated fennel extract (FE) (0.3 and 0.5% w/w) stored at 4°C was examined over a storage period of 15 days. Generally, gum arabic encapsulation could help to obtain higher antimicrobial and antioxidant activity in lower FE concentrations in minced fish.

    2. You have full text access to this OnlineOpen article
      The effects of protein isolates and hydrocolloids complexes on dough rheology, physicochemical properties and qualities of gluten-free crackers

      Natthakarn Nammakuna, Sheryl A. Barringer and Puntarika Ratanatriwong

      Article first published online: 1 SEP 2015 | DOI: 10.1002/fsn3.266

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      The aim of this research was to understand the suitability of protein-hydrocolloid complexes as replacement for wheat protein in gluten-free crackers made of rice flour. The result showed that increasing % of hydrocolloids and % of protein isolate also increased puffiness. Whey protein improved elasticity, while hydrocolloids added to leguminous protein increased loss tangent.

    3. You have full text access to this OnlineOpen article
      Influence of extraction methods on antioxidant and antimicrobial properties of essential oil from Thymua danesis subsp. Lancifolius

      Yousef Tavakolpour, Marzieh Moosavi-Nasab, Mehrdad Niakousari and Soroush Haghighi-Manesh

      Article first published online: 31 AUG 2015 | DOI: 10.1002/fsn3.269

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      Essential oil from Thymua danesis has a good potential to be used as an antioxidant, antimicrobial, and flavoring agent in food systems and the extraction method effects on the antioxidant and antimicrobial properties of the thyme extract.

    4. You have full text access to this OnlineOpen article
      Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

      Aijun Yang, Heather Smyth, Mridusmita Chaliha and Andrew James

      Article first published online: 26 AUG 2015 | DOI: 10.1002/fsn3.274

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      Traditional and nontraditional soy users had different preferences for soymilk and tofu produced from soybeans with or without lipoxygenase. The soy products from soybeans lacking lipoxygenases had significantly reduced rancid and bitterness odor and increased sweetness note and are therefore likely more acceptable to consumers.

    5. You have full text access to this OnlineOpen article
      Multivariate modeling of settling depth of apple fruit (Red Delicious variety) in water

      Kamran Kheiralipour and Farshid Marzbani

      Article first published online: 18 AUG 2015 | DOI: 10.1002/fsn3.265

      Settling depth of apple was determined by a water column and a digital camera. The depth was experimentally modeled using multivariate regression using a coded program in MATLAB software. The best models were based on the density, dropping height volume/mass with coefficient of determination and mean square error of 0.90 and 4.08, respectively.

    6. You have full text access to this OnlineOpen article
      Effect of freeze–thaw cycles on the nutritional quality of some selected Nigerian soups

      Akeem Olayemi Raji, Rahman Akinoso and Monsurat Oyewale Raji

      Article first published online: 13 AUG 2015 | DOI: 10.1002/fsn3.271

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      The effect of freeze–thaw cycles on the nutritional quality of selected Nigerian soups was investigated. The soups were packaged in plastic and aluminum containers, frozen at −20°C, and thawed with microwave oven, hot water (100°C), and at ambient condition for four cycles of 5-day interval. Microwave-thawed plastic soups had limited nutritional losses when compared with other thawing methods, and should not be extended beyond the third cycle because of increasing reduction in fat and protein, indicating deterioration.

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