Food Science & Nutrition

Cover image for Vol. 4 Issue 6

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

Edited By: Y. Martin Lo

Online ISSN: 2048-7177

VIEW

  1. 1 - 75
  1. Original Research

    1. You have full text access to this OnlineOpen article
      Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese

      Hossein Jooyandeh, Mostafa Goudarzi, Hadis Rostamabadi and Mohammad Hojjati

      Version of Record online: 2 DEC 2016 | DOI: 10.1002/fsn3.446

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      Awareness of the relationship between diet and health has stimulated interest in foods with less fat. However, low-fat foods including low-fat cheeses do not enjoy wide popularity mainly because of poor textural properties. The results of this study revealed that incorporating the optimum levels of Persian and almond gums into the formulation of low-fat Iranian white cheese makes it possible to develop a low-fat food with acceptable textural properties.

    2. You have full text access to this OnlineOpen article
      Bioactive phytochemicals in an aqueous extract of the leaves of Talinum triangulare

      Catherine C. Ikewuchi, Jude C. Ikewuchi and Mercy O. Ifeanacho

      Version of Record online: 2 DEC 2016 | DOI: 10.1002/fsn3.449

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      The extract had high carotenoids (mainly carotene and lycopene) content. It had moderate benzoic acid derivatives, hydroxycinnamates, and flavonoids contents.

    3. You have full text access to this OnlineOpen article
      Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat–taro flour composite bread

      Gidmwork Abera, W.K. Solomon and Geremew Bultosa

      Version of Record online: 2 DEC 2016 | DOI: 10.1002/fsn3.444

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      The study was conducted to evaluate the effect of taro drying methods and blending ratios on the physical quality attributes and sensory quality of taro–wheat bread. The study revealed that there is possibility of incorporating wheat flour up to 15 g per 100 g of wheat flour with acceptable sensory attributes of the composite bread.

    4. You have full text access to this OnlineOpen article
      Effect of spices formulations on the physicochemical and sensory properties of Nnam gon, a Cameroonian dish prepared with cucurbitaceae seeds

      Josiane E. Manejo Djiogue, Richard M. Nguimbou, Leopold N. Tatsadjieu, Yannick D. Mang and Nicolas Y. Njintang

      Version of Record online: 23 NOV 2016 | DOI: 10.1002/fsn3.447

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      Cucurbitaceae seeds cakes (Nnam gon) were produced from four formulations including control formulation and three spicy formulations and their physicochemical characteristics and sensory profile (Quantitative Descriptive Analysis) were evaluated. The results revealed that proteins, total sugar, lipids, ash, and fibers levels increased significantly with spices adding. Spices adding appears to induce a decrease in hardness, cohesivity, elasticity, and granulous of cake, but it is responsible for enhanced oiliness.

    5. You have full text access to this OnlineOpen article
      Investigation of the profile of phenolic compounds in the leaves and stems of Pandiaka heudelotii using gas chromatography coupled with flame ionization detector

      Mercy O. Ifeanacho, Catherine C. Ikewuchi and Jude C. Ikewuchi

      Version of Record online: 23 NOV 2016 | DOI: 10.1002/fsn3.443

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      The leaves and stems had high flavonoids and benzoic acid derivatives content, and moderate levels of lignans and hydroxycinnamates. The components were kaempferol and chlorogenic acid.

    6. You have full text access to this OnlineOpen article
      Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea

      Masanori Horie, Kazuhiro Nara, Sakiko Sugino, Aya Umeno and Yasukazu Yoshida

      Version of Record online: 22 NOV 2016 | DOI: 10.1002/fsn3.442

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      Manufacturing processes of fermented tea.

    7. You have full text access to this OnlineOpen article
      Relative validation of a short questionnaire to assess the dietary habits of pregnant American Indian women

      Terryl J. Hartman, Amy J. Elliott, Jyoti Angal, Torin Block, Erin P. Ferranti, Diane C. Mitchell, Dana C. Nickleach, Jean C. Norris, Rosalind A. Breslow and For the PASS Research Network

      Version of Record online: 16 NOV 2016 | DOI: 10.1002/fsn3.440

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      Our objective was to conduct a relative validation study comparing a short diet screening instrument to repeated 24-hour recalls data collected among pregnant American Indian women. Accurate dietary data collection instruments that are acceptable to respondents which can be administered fairly quickly in a public health setting will facilitate nutritional assessment in this population.

    8. You have full text access to this OnlineOpen article
      Consumer knowledge, preference, and perceived quality of dried tomato products in Ghana

      Mavis Owureku-Asare, R. P. Kingsly Ambrose, Ibok Oduro, Charles Tortoe and Firibu K. Saalia

      Version of Record online: 3 NOV 2016 | DOI: 10.1002/fsn3.439

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      The consumer perceptions and preferences that could influence the solar-dried tomatoes were assessed in Ghana. Within the surveyed population, most preferred to have the product in a convenient package rather than the quality attributes.

    9. You have full text access to this OnlineOpen article
      Development of a fermented quinoa-based beverage

      Fanny Emma Ludena Urquizo, Silvia Melissa García Torres, Tiina Tolonen, Mari Jaakkola, Maria Grazzia Pena-Niebuhr, Atte von Wright, Ritva Repo-Carrasco-Valencia, Hannu Korhonen and Carme Plumed-Ferrer

      Version of Record online: 28 OCT 2016 | DOI: 10.1002/fsn3.436

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      Fermented quinoa can be used to create nutritious food products.

      Quinoa varieties showed significant nutritional and technological differences.

    10. You have full text access to this OnlineOpen article
      Experimental and modeling investigation of mass transfer during combined infrared-vacuum drying of Hayward kiwifruits

      Emad Aidani, Mohammadhossein Hadadkhodaparast and Mahdi Kashaninejad

      Version of Record online: 25 OCT 2016 | DOI: 10.1002/fsn3.435

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      This research provides practical results about the effects of various drying conditions in terms of infrared radiation power (200–300 W) and system pressure (5–15 kPa) on drying characteristics of kiwifruits that can be used in industrial combined infrared-vacuum drying of kiwifruits.

    11. You have full text access to this OnlineOpen article
      Application of starter cultures in the production of Enturire – a traditional sorghum-based alcoholic beverage

      Ivan M. Mukisa, Denis Ntaate and Stellah Byakika

      Version of Record online: 25 OCT 2016 | DOI: 10.1002/fsn3.438

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      Enturire is a fermented sorghum-honey-based beverage that traditionally relies on spontaneous fermentation. Addition of honey pre rather than midfermentation coupled with use of pure starter cultures produces safe and acceptable Enturire in a short time.

    12. You have full text access to this OnlineOpen article
      A potential bioactive hard-stock fat replacer comprised of a molecular gel

      Michael A. Rogers, Paul A. Spagnuolo, Tzu-Min Wang and Leonard Angka

      Version of Record online: 23 OCT 2016 | DOI: 10.1002/fsn3.433

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      Short-chain ceramides are able to form molecular gels in vegetable oils and have numerous desirable physiological benefits pertaining to inducing apoptosis in specific cancer cell lines.

    13. You have full text access to this OnlineOpen article
      Packaging methods and storage duration affect essential oil content and composition of lemon verbena (Lippia citriodora Kunth.)

      Mohammad-Taghi Ebadi, Fatemeh Sefidkon, Majid Azizi and Noorollah Ahmadi

      Version of Record online: 19 OCT 2016 | DOI: 10.1002/fsn3.434

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      Changes in essential oils (EOs) content and composition of lemon verbena leave at different packaging methods (packaged with air, nitrogen, or under vacuum) and during storage period (0, 2, 4, 6, and 8 months) were determined. Packaging of lemon verbena leaves with nitrogen preserved the highest EO content during 8 months of storage and achieved the desired amounts of citral, limonene, and 1,8-cineole.

    14. You have full text access to this OnlineOpen article
      Influence of low dose of gamma radiation and storage on some vitamins and mineral elements of dried oyster mushrooms (Pleurotus ostreatus)

      Nii Korley Kortei, George Tawia Odamtten, Mary Obodai, Michael Wiafe-Kwagyan and Edward Adotey Addo

      Version of Record online: 11 OCT 2016 | DOI: 10.1002/fsn3.432

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      Pleurotus ostreatus showed appreciable levels of mineral elemental composition, essential vitamins A, C, and D, and can be endorsed as a natural medicinal food product in the food and pharmaceutical industries. The heavy metals detected were with also below the upper limits permissible by the WHO standards and is thus safe for human consumption.

    15. You have full text access to this OnlineOpen article
      Effect of psyllium and gum Arabic biopolymers on the survival rate and storage stability in yogurt of Enterococcus durans IW3 encapsulated in alginate

      Yousef Nami, Babak Haghshenas and Ahmad Yari Khosroushahi

      Version of Record online: 11 OCT 2016 | DOI: 10.1002/fsn3.430

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      Herbal biopolymers, own prebiotic effects, can encapsulate Enterococcus durans cells. A hypothesis for bacteria protection by herbal biopolymers is proposed. Encapsulation of E. durans by the microbeads occurred by a partitioning process. Biopolymer-based encapsulation allows the oral administration of sensitive probiotics. Herbal biopolymers can protect bacteria in yogurt and release them in simulated intestine fluid.

    16. You have full text access to this OnlineOpen article
      Heat penetration attributes of milkfish (Chanos chanos) thermal processed in flexible pouches: a comparative study between steam application and water immersion

      Mary A. Adepoju, Bamidele O. Omitoyin, Chitradurga O. Mohan and Aliyam A. Zynudheen

      Version of Record online: 2 OCT 2016 | DOI: 10.1002/fsn3.426

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      The difference in the heating penetration characteristics of product processed in retort by steam–air application and water immersion was studied. Fresh milkfish packed in dry pack and in oil medium, both in flexible pouches, was thermal processed to minimum F0 value of 7.77 at 121.1°C. Heat penetration data were recorded for every minute of processing using Ellab (TM 9608, Denmark) temperature recorder. Retort come up time to achieve 121.1°C was less in steam–air which led to a lower Ball's process time (B) and the total process time (T) observed in steam–air as compared to water immersion.

    17. You have full text access to this OnlineOpen article
      Influence of storage temperature and low-temperature conditioning on the levels of health-promoting compounds in Rio Red grapefruit

      Priyanka R. Chaudhary, Xiang Yu, Guddadarangavvanahally K. Jayaprakasha and Bhimanagouda S. Patil

      Version of Record online: 2 OCT 2016 | DOI: 10.1002/fsn3.429

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      Rio Red grapefruits stored for 12 weeks at 11°C or 5°C and conditioned (CD) and levels of phytochemicals analyzed. Conditioning reduced chilling injury by 4.5- and 2.5-fold at 9 and 12 weeks. No effect of treatments seen on lycopene, narirutin, poncirin, and furocoumarin levels. CD fruits had similar or higher levels of most of the phytochemicals at 12 weeks.

    18. You have full text access to this OnlineOpen article
      The effect of proteolytic activity of starter cultures on technologically important properties of yogurt

      Elahe Amani, Mohammad Hadi Eskandari and Shahram Shekarforoush

      Version of Record online: 29 SEP 2016 | DOI: 10.1002/fsn3.427

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      In this study, the effects of proteolytic activity of yogurt starter bacteria on physicochemical and technological properties of yogurt were investigated. Results showed strains with high proteolytic activity had lower acidifying activity during fermentation and storage. Counts of starter cultures in samples produced using strains with high proteolytic activity were higher than other samples.

    19. You have full text access to this OnlineOpen article
      Effect of cooking and preservation on nutritional and phytochemical composition of the mushroom Amanita zambiana

      Tsungai Reid, Merjury Munyanyi and Takafira Mduluza

      Version of Record online: 28 SEP 2016 | DOI: 10.1002/fsn3.428

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      The article gives a summary on the impact that cooking and preservation has on the nutrient and phytochemical composition of the local mushroom Amanita zambiana. The findings highlight the fact that the choice of methods of cooking and preserving edible mushrooms play a significant role in the human diet. The data shown in this study provide information on the best cooking and preservation methods that retain most of the nutrients and phytochemicals in Amanita zambiana.

    20. You have full text access to this OnlineOpen article
      Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder

      Paa T. Akonor, Nanam T. Dziedzoave, Evelyn S. Buckman, Edna Mireku Essel, Francis Lavoe and Keith I. Tomlins

      Version of Record online: 26 SEP 2016 | DOI: 10.1002/fsn3.431

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      The suitability of high-quality cassava flour (HQCF) for processing value added snacks is demonstrated in this study. The crackers are developed and optimized using mixture design experiments. Preference test and consumer acceptability studies showed that the snack is highly acceptable to consumers.

    21. You have full text access to this OnlineOpen article
      Waffle production: influence of batter ingredients on sticking of waffles at baking plates—Part II: effect of fat, leavening agent, and water

      Regina Huber and Regine Schoenlechner

      Version of Record online: 20 SEP 2016 | DOI: 10.1002/fsn3.425

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      The results of this study have shown that the sticking behavior of waffles was significantly dependent on the recipe ingredients. They influenced waffle stability and subsequently the number of sticking waffles.

    22. You have full text access to this OnlineOpen article
      Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates—Part I: effect of starch and sugar components

      Regina Huber and Regine Schoenlechner

      Version of Record online: 20 SEP 2016 | DOI: 10.1002/fsn3.424

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      Sticking of waffles can cause significant product loss and increased costs due to interruption of the baking process. Sticking of waffles is greatly influenced by batter ingredients. Potato starch and glycerine decrease sticking tendency compared to wheat, lupine or rice flour, and sorbitol.

    23. You have full text access to this OnlineOpen article
      Evaluation of different solvents to extract antibacterial compounds from jalapeño peppers

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

      Version of Record online: 31 AUG 2016 | DOI: 10.1002/fsn3.423

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      The purpose of this study was to identify which solvent is most successful at extracting compounds from jalapeño peppers that possess antibacterial activity against food-borne pathogens. There was greater bacterial inhibition from extracts created with methanol and ethanol than hot water. Listeria monocytogenes was significantly more susceptible to the extracts than E. coli or Salmonella isolates.

    24. You have full text access to this OnlineOpen article
      Anti-inflammatory and anti-insulin resistance activities of aqueous extract from Anoectochilus burmannicus

      Phatcharaporn Budluang, Pornsiri Pitchakarn, Pisamai Ting, Piya Temviriyanukul, Ariyaphong Wongnoppawich and Arisa Imsumran

      Version of Record online: 26 AUG 2016 | DOI: 10.1002/fsn3.416

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      Anoectochilus burmannicus aqueous extract (ABE) showed anti-inflammatory activity by decreasing the level of inflammatory molecules including nitric oxide (NO), inducible nitric oxide synthase (iNOS), interleukin 6 (IL-6), IL-1β, and cyclooxygenase 2 (COX-2) in the LPS-treated RAW 264.7. Moreover, ABE exerted anti-insulin resistance activity as it significantly improved the glucose uptake in tumor necrosis factor (TNF)-α-treated 3T3-L1 adipocytes. The results of our study suggested the potential use of A. burmannicus as anti-inflammatory, anti-insulin resistance agents, or food supplement for prevention of chronic diseases.

    25. You have full text access to this OnlineOpen article
      Comparison of phenolic content and antioxidant activities of millet varieties grown in different locations in Sri Lanka

      Disna Kumari, Terrence Madhujith and Anoma Chandrasekara

      Version of Record online: 24 AUG 2016 | DOI: 10.1002/fsn3.415

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      Soluble and bound phenolic content and their antioxidant activities of three millet varieties grown at different locations in Sri Lanka were reported. Results showed that variety, as well as cultivar had an effect in addition to the location of grown for the antioxidant activities of millet phenolics.

    26. You have full text access to this OnlineOpen article
      Modeling of drying kiwi slices and its sensory evaluation

      Abbas Mahjoorian, Mohsen Mokhtarian, Nasrin Fayyaz, Fatemeh Rahmati, Shabnam Sayyadi and Peiman Ariaii

      Version of Record online: 13 AUG 2016 | DOI: 10.1002/fsn3.414

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      Drying of kiwi slices.

      Application of artificial intelligent in food process.

    27. You have full text access to this OnlineOpen article
      Development and standardization of the “Let's Shop” questionnaire: an assessment of shopping habits and executive functions in people with obesity

      Sarit Akerman Frid, Naomi Josman and Ronit Endevelt

      Version of Record online: 5 AUG 2016 | DOI: 10.1002/fsn3.412

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      The article describes the development of the “Let's Shop” questionnaire as an assessment tool for shopping habits and executive functions among people with a range of BMI, and report on the respective reliability and validity measures obtained, specifically, factor analysis. This brief questionnaire will enable rapid administration by researchers and practitioners and will determine a potential association between executive functions in the supermarket arena and weight status.

    28. You have full text access to this OnlineOpen article
      Bacterial contaminants from frozen puff pastry production process and their growth inhibition by antimicrobial substances from lactic acid bacteria

      Kittaporn Rumjuankiat, Suttipun Keawsompong and Sunee Nitisinprasert

      Version of Record online: 5 AUG 2016 | DOI: 10.1002/fsn3.413

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      Both common and unexpected bacterial contaminants in frozen puff pastry were found. The potential antimicrobial agents were proposed as disinfectant solution to keep high quality of puff pastry production.

    29. You have full text access to this OnlineOpen article
      Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread

      Maryam Taghdir, Seyed Mohammad Mazloomi, Naser Honar, Mojtaba Sepandi, Mahkameh Ashourpour and Musa Salehi

      Version of Record online: 1 AUG 2016 | DOI: 10.1002/fsn3.411

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      In this study, corn flour was replaced with soy flour at different levels 5%, 10% and 15% to producing a more nutritionally balanced GF bread.The results of evaluations showed that protein, fat, fiber, and ash contents of soy flour-supplemented GF bread increased with the incremental addition of soybean flour. The highest total score of sensory evaluation was for the bread sample containing 15% soybean flour. Adding higher levels of soybean flour into GF bread can improve bread quality, sensory characteristics and nutritional properties of bread.

    30. You have full text access to this OnlineOpen article
      A sensory assessment of color and textural quality of refrigerated tomatoes preserved with different concentrations of potassium permanganate

      Victor C. Wabali, Akpevwe Esiri and Leelee Zitte

      Version of Record online: 1 AUG 2016 | DOI: 10.1002/fsn3.410

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      The research was directed to achieve postharvest preservation of tomatoes, and enhanced consumer acceptability.

    31. 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.

    32. 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.

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

      Fatiha Arioui, Djamel Ait Saada and Abderrahim Cheriguene

      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.

    34. 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.

    35. 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.

    36. You have full text access to this OnlineOpen article
      Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar

      Ali Rafe, Alireza Sadeghian and Seyedeh Zohreh Hoseini-Yazdi

      Version of Record online: 11 JUL 2016 | DOI: 10.1002/fsn3.407

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      Indeed, many works have been accomplished on the stabilization of rice bran and the effect of extrusion on some functional properties of food has been studied, but there is still lack of knowledge concerning the evaluation of stabilized rice bran and surveying of its functional and nutritional properties. Therefore, the main aim of the current work is to compare the functional, nutritional and biophysical characteristics of rice bran before and after stabilization. Certainly, these evaluations can be vital to utilize rice bran as a food ingredient for the human diet. From a commercial perspective, when there is a growing market for rice bran with added value and more scientific information available about its benefits, industries are expected to show more interest in processing the product for human consumption besides its current use as animal feed.

    37. You have full text access to this OnlineOpen article
      The rehydration behavior of microwave-dried amaranth (Amaranthus dubius) leaves

      Saheeda Mujaffar and Alex Lee Loy

      Version of Record online: 7 JUL 2016 | DOI: 10.1002/fsn3.406

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      This study investigates the rehydration behavior of microwave-dried amaranth (Amaranthus dubius) leaves at different rehydration temperatures. Information on rehydration ratios during the process is presented and the data modeled using Peleg's equation.

  2. Original Articles

    1. You have full text access to this OnlineOpen article
      Migration of nonylphenol and plasticizers from polyvinyl chloride stretch film into food simulants, rapeseed oil, and foods

      Yoko Kawamura, Yuko Ogawa and Motoh Mutsuga

      Version of Record online: 5 JUL 2016 | DOI: 10.1002/fsn3.404

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      Nonylphenol (NP) more easily migrated from polyvinyl chloride (PVC) stretch film into aqueous foods than diisononyl adipate (DINA) and di-n-alkyl adipate (DAA). The migration ratio of NP, DINA, and DAA into fatty foods, such as minced tuna and pork, came to 15%–37% of their contents in PVC films at 5°C for 24 hr. The estimated daily intakes of NP and DINA for Japanese individuals around the year 2000 were 35 and 1,050 µg, respectively, and should be no safety concern.

  3. Original Research

    1. You have full text access to this OnlineOpen article
      Nutrient content of fish powder from low value fish and fish byproducts

      Lawrence Abbey, Mary Glover-Amengor, Margaret O. Atikpo, Amy Atter and Jogeir Toppe

      Version of Record online: 5 JUL 2016 | DOI: 10.1002/fsn3.402

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      Consuming small-sized fish species whole, and bones of large fish could contribute significantly to reducing the level of micronutrient and protein malnutrition. These are more affordable and could therefore meet the needs of poor, vulnerable groups.

    2. You have full text access to this OnlineOpen article
      Micronutrient composition and acceptability of Moringa oleifera leaf-fortified dishes by children in Ada-East district, Ghana

      Mary Glover-Amengor, Richmond Aryeetey, Edwin Afari and Alexander Nyarko

      Version of Record online: 5 JUL 2016 | DOI: 10.1002/fsn3.395

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      M. oleifera leaf powder contains significant levels of the micronutrients β-carotene, Cu, Zn, Mn, and Fe. M. oleifera leaf-fortified local dishes were well accepted by children in Ada-East district. M. oleifera leaf fortified dishes could be good sources of β-carotene and other minerals for children vulnerable to malnutrition in Ghana.

    3. You have full text access to this OnlineOpen article
      Evaluation of the proximate composition, antioxidant potential, and antimicrobial activity of mango seed kernel extracts

      Jane K. Mutua, Samuel Imathiu and Willis Owino

      Version of Record online: 25 JUN 2016 | DOI: 10.1002/fsn3.399

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      Mango seed kernels can be ideal raw materials for obtaining extracts rich in bioactive compounds with good antioxidant properties. In order to determine their potential use, this study evaluated some of the biochemical characteristics and antimicrobial potential of mango seed kernel extracts on medically important human bacterial and fungal pathogens. This study demonstrates that mango seed powder is an abundant and cost-effective potential natural antibiotic and antifungal that can be utilized in addressing the challenge of food poisoning and infections caused by pathogenic microorganisms in the food industry.

  4. Reviews

    1. You have full text access to this OnlineOpen article
      Proximate and biochemical characterization of burrito (Bachydeuterus auritus) and flying gurnard (Dactylopterus volitans)

      Lawrence D. Abbey, Mary Glover-Amengor, Margaret Ottah Atikpo and Nazlin K. Howell

      Version of Record online: 21 JUN 2016 | DOI: 10.1002/fsn3.401

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      Both burrito and the flying gurnard are of high nutritional quality as they had a high protein content, good general amino acid profile and abundance of polyunsaturated fatty acids.

  5. Original Research

    1. You have full text access to this OnlineOpen article
      Acceptability and solubility of iron and zinc contents of modified Moringa oleifera sauces consumed in the Far-north region of Cameroon

      Saliou Mawouma, Roger Ponka and Carl Moses Mbofung

      Version of Record online: 21 JUN 2016 | DOI: 10.1002/fsn3.398

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      The effect of acidulant and Moringa leaf powder on acceptability and iron and zinc solubility of a standard Moringa sauce were assessed. The Lime juice-acidulated sauce was the most acceptable formulation. Our study confirm the beneficial effect of lime juice in improving iron and zinc bioavailability.

    2. You have full text access to this OnlineOpen article
      BioActivities of Coturnix japonica (quail) egg yolk and albumen against physiological stress

      Gideon O. Oladipo and Emmanuel O. Ibukun

      Version of Record online: 18 JUN 2016 | DOI: 10.1002/fsn3.397

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      The research studied the effects of cold immobilization-restraint stress and the abilities of extracts from the egg to modulate the antioxidant status and alleviate the stress effects.

    3. You have full text access to this OnlineOpen article
      Antioxidant effect of leaf extracts from Cressa cretica against oxidation process in soybean oil

      Afsaneh Afshari and S. Zahra Sayyed-Alangi

      Version of Record online: 18 JUN 2016 | DOI: 10.1002/fsn3.396

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      The most total phenol content of different extracts from Cressa cretica leaves was outcome of the ethanolic extract after 18 h extraction. The results of different assays for determination of antioxidant potential of the extracts as well as their EC50 values were indicated antioxidant activities in order: BHT>ethanolic extract>aqueous extract.

    4. You have full text access to this OnlineOpen article
      Assessment of mold contamination and physicochemical properties of crude palm oil sold in Jos, Nigeria

      Chuks K. Odoh, Tarfen Y. Amapu, Ikechukwu P. Orjiakor, Paul E. Martins, Benedict T. Seibai, Uche K. Akpi, Chinyere S. Ugwu, Nathaniel I. Lerum and Amechi S. Nwankwegu

      Version of Record online: 15 JUN 2016 | DOI: 10.1002/fsn3.393

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      The study was carried out to ascertain the levels of mold contamination and physicochemical properties of crude palm oil sold in Jos and its environ. A total of 90 samples were collected in sterile containers and molds were isolated and identified using standard identification procedures. The assessment of mold isolated from the study sites recognized some life-threatening genera (beyond the acceptable standard mold count limit) capable of producing carcinogenic toxins.

    5. You have full text access to this OnlineOpen article
      Safety of micronized palmitoylethanolamide (microPEA): lack of toxicity and genotoxic potential

      Earle R. Nestmann

      Version of Record online: 15 JUN 2016 | DOI: 10.1002/fsn3.392

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      Palmitoylethanolamide (PEA) of defined particle size (0.5–10 μm) was evaluated for mutagenicity in Salmonella typhimurium, for clastogenicity/aneuploidy in cultured human lymphocytes, and for acute and subchronic rodent toxicity in the rat, following standard OECD test protocols, in accordance with Good Laboratory Practice (GLP). No genotoxic effects were induced, and no adverse effects were found at the highest dose in the rodent studies.

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      Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding

      Susann Fellendorf, Maurice G. O'Sullivan and Joseph P. Kerry

      Version of Record online: 11 JUN 2016 | DOI: 10.1002/fsn3.390

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      The objective of this study was to investigate the interactive effects of varying fat and salt levels on the sensory and physicochemical properties of black pudding without using additional additives to produce a highly accepted product low in sodium and fat. Black pudding samples containing 0.6% sodium and 10% fat displayed a positive (P < 0.05) correlation to liking of flavor and overall acceptability which meets the sodium target level set by the Food Safety Authority of Ireland and shows additionally that a fat reduction in black pudding products is more than achievable.

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      Effect of dietary selenium source (organic vs. mineral) and muscle pH on meat quality characteristics of pigs

      Luis Calvo, Fidel Toldrá, Ana I. Rodríguez, Clemente López-Bote and Ana I. Rey

      Version of Record online: 1 JUN 2016 | DOI: 10.1002/fsn3.368

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      The influence of selenium source and muscle pH on meat quality was studied. Organic Se was more effective reducing drip loss at high pH than inorganic Se. muscle pH seems to modulate the action of selenium in pork.

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      Removal of cadmium from contaminated Lentinula edodes by optimized complexation and coagulation

      Yi Wang, Chen Wang, Wei Cheng, Yinbing Bian and Peng Guo

      Version of Record online: 31 MAY 2016 | DOI: 10.1002/fsn3.384

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      Heavy metal pollution is a serious problem in Lentinula edodes because it tends to accumulate heavy metals. This study investigated the removal of cadmium (Cd) from contaminated Lentinula edodes and its lentinan by complexation and coagulation. An optimized method for acquiring purified lentinan from contaminated Lentinula edodes was constructed, which affords a method for extracting pure, active ingredients from polluted food or medicinal sources.

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      Genistein suppresses the proliferation of telomerase-negative cells

      Chuan-Chuan Lin, Meng-Hsun Hsieh and Shu-Chun Teng

      Version of Record online: 26 MAY 2016 | DOI: 10.1002/fsn3.382

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      In this study, we tested genistein, a TOP2 inhibitor, on the repression of telomere–telomere recombination. The results indicated the inhibitory effects of genistein on telomerase minus cells depend on type II recombination pathway in yeast and the alternative lengthening of telomere (ALT) pathway in human tumors.

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      Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α-amylase, α-glucosidase, and aldose reductase

      Emmanuel A. Irondi, Jacob K. Akintunde, Samson O. Agboola, Aline A. Boligon and Margareth L. Athayde

      Version of Record online: 25 MAY 2016 | DOI: 10.1002/fsn3.386

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      The influence of blanching on the phenolics composition, antioxidant activity, and inhibitory ability of methanol extract of A. digitata leaves on the activities of some key enzymes implicated in the pathology and complications of type 2 diabetes (T2D) was evaluated in vitro. The raw leaves had appreciable levels of health-benefiting flavonoids and phenolic acids, displayed antioxidant activity and inhibited some key enzymes implicated in the pathology and complications of T2D. However, blanching decreased these functionalities of the leaves.

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      Comparison of proximate composition and sensory attributes of Clariid catfish species of Clarias gariepinus, Heterobranchus bidorsalis, and their hybrids

      Wasiu A. Olaniyi, Olukayode A. Makinde and Ofelia G. Omitogun

      Version of Record online: 25 MAY 2016 | DOI: 10.1002/fsn3.391

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      The study determined the preference of Clariid catfish species of Clarias gariepinus, Heterobranchus bidorsalis, and their hybrids based on sensory – cognitive and qualitative parameters, and nutritional quality – proximate composition. In addition to the general cognitive features, the study employed the recent characteristic taste ‘umami’ in its assessment, and concluded that the catfish products are good sources of high protein, fat, and minerals that are indispensable in human diets; and also the parent catfish species possess better sensory qualities than hybrids, but all species need exogenous enhancement to their natural sensory components.

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      Stabilization of sunflower oil with pussy willow (Salix aegyptiaca) extract and essential oil

      Zahra Sayyari and Reza Farahmandfar

      Version of Record online: 25 MAY 2016 | DOI: 10.1002/fsn3.389

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      Effects of pussy willow extract (PWE) and PW essential oil (PWEO) on oxidative products like peroxide value (PV) and carbonyl value (CV) of sunflower oil during ambient storage were evaluated.

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      Euglena gracilis paramylon activates human lymphocytes by upregulating pro-inflammatory factors

      Rossella Russo, Laura Barsanti, Valter Evangelista, Anna M. Frassanito, Vincenzo Longo, Laura Pucci, Giuseppe Penno and Paolo Gualtieri

      Version of Record online: 20 MAY 2016 | DOI: 10.1002/fsn3.383

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      The aim of this study was to verify the activation details and products of human lymphomonocytes, stimulated by different β-glucans, that is Euglena paramylon, MacroGard®, and lipopolysaccharide. Our results indicate that linear fibrous Euglena β-glucan, obtained by sonication and alkaline treatment can act as safe and effective coadjutant of the innate immune system response.

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      The relationship between agricultural biodiversity, dietary diversity, household food security, and stunting of children in rural Kenya

      Florence K. M'Kaibi, Nelia P. Steyn, Sophie A. Ochola and Lissane Du Plessis

      Version of Record online: 20 MAY 2016 | DOI: 10.1002/fsn3.387

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      Data indicate that households with children with stunted growth and those without are significantly different in dietary diversity score and household food insecurity access scale but not with agricultural biodiversity. This suggests some potential in using dietary diversity score and household food insecurity access scale as proxy measures for stunting.

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      Antioxidant potential of Juglans nigra, black walnut, husks extracted using supercritical carbon dioxide with an ethanol modifier

      Jonathan Wenzel, Cheryl Storer Samaniego, Lihua Wang, Laron Burrows, Evan Tucker, Nathan Dwarshuis, Michelle Ammerman and Ali Zand

      Version of Record online: 20 MAY 2016 | DOI: 10.1002/fsn3.385

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      Walnuts have health benefits due in part because of their antioxidant content. Supercritical carbon dioxide with an ethanol modifier can extract antioxidants from walnut husks. The highest antioxidant content measured by the ferric reducing ability of plasma (FRAP) assay was 0.054 mmol Trolox Equivalent/g of husk.

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      The quality changes and microflora analysis of commercial instant soya milk

      Xiaohong Ma, Xinzhong Hu, Liu Liu, Xiaoping Li, Zhen Ma, Jiahui Chen and Xue Wei

      Version of Record online: 19 MAY 2016 | DOI: 10.1002/fsn3.371

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      The quality changes and microflora analysis of the commercial instant soya milk.

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      Piceatannol exhibits anti-inflammatory effects on macrophages interacting with adipocytes

      Takayuki Yamamoto, Yongjia Li, Yuki Hanafusa, Yu-Sheng Yeh, Hiroko Maruki-Uchida, Shinpei Kawakami, Masahiko Sai, Tsuyoshi Goto, Tatsuhiko Ito and Teruo Kawada

      Version of Record online: 16 MAY 2016 | DOI: 10.1002/fsn3.366

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      Piceatannol exhibit beneficial anti-inflammatory effects in a macrophage/adipocyte model of chronic inflammation, and improve the chronic inflammation-induced adipocyte dysfunction such as suppression of uncoupling protein 1 induction.

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      Prevention of microbial hazard on fresh-cut lettuce through adoption of food safety and hygienic practices by lettuce farmers

      Lateefah A. Oyinlola, Adewale O. Obadina, Adebukunola M. Omemu and Olusola B. Oyewole

      Version of Record online: 11 MAY 2016 | DOI: 10.1002/fsn3.365

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      It is imperative that farmers and handlers of vegetables from irrigated fields should be educated on measures aimed at minimizing or eliminating microbial hazards.

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      Effects of pretreatments of banana (Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour

      Adegoke H. Bakare, Olukemi D. Ogunbowale, Mojisola O. Adegunwa and Joseph O. Olusanya

      Version of Record online: 11 MAY 2016 | DOI: 10.1002/fsn3.378

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      The effect of chemical and heat pretreatments on the proximate and functional properties of flour from the pretreated bananas and its composite with wheat flour (WF) were examined. Water absorption and specific volume were 48.12 ± 0.07–52.60 ± 0.14 and 2.850 ± 0.07–5.635 ± 0.18 with the WF having significantly (P < 0.05) higher values than other blends and the most acceptable in terms of appearance and taste.

    20. You have full text access to this OnlineOpen article
      Nutritional quality and sensory acceptability of complementary food blended from maize (Zea mays), roasted pea (Pisum sativum), and malted barley (Hordium vulgare)

      Obse Fikiru, Geremew Bultosa, Sirawdink Fikreyesus Forsido and Mathewos Temesgen

      Version of Record online: 6 MAY 2016 | DOI: 10.1002/fsn3.376

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      Complementary weaning foods can be improved by blending of different locally available food grains. Optimum nutrient quality was found in the range of 55.0–68.5% maize, 27.5–35.0% pea, and 4–10% malt barley. Thus, the model generated in study can predict other proximate attributes except for fat.

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      Comparative study on proximate, functional, mineral, and antinutrient composition of fermented, defatted, and protein isolate of Parkia biglobosa seed

      Bolajoko I. Ogunyinka, Babatunji E. Oyinloye, Foluso O. Osunsanmi, Abidemi P. Kappo and Andrew R. Opoku

      Version of Record online: 29 APR 2016 | DOI: 10.1002/fsn3.373

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      Different biological preparations of P. biglobosa seeds were comparatively analyzed to ascertain physicochemical properties, hence, nutraceutical potential. The protein isolate exhibited the best nutraceutical potential with a high protein content; low fat, carbohydrate, and antinutrient contents. The results from this study implies that the protein isolate from P. biglobosa seeds can be developed into a nutraceutical toward prevention, treatment, and management of metabolic diseases such as diabetes.

    22. You have full text access to this OnlineOpen article
      Nutritional, antioxidative, and antimicrobial analysis of the Mediterranean hackberry (Celtis australis L.)

      Ajda Ota, Ana Miklavčič Višnjevec, Rajko Vidrih, Željko Prgomet, Marijan Nečemer, Janez Hribar, Nina Gunde Cimerman, Sonja Smole Možina, Milena Bučar-Miklavčič and Nataša Poklar Ulrih

      Version of Record online: 27 APR 2016 | DOI: 10.1002/fsn3.375

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      The nutritional and physicochemical properties of ripe hackberry fruit from Istria (Marasi village near Vrsar, Croatia) were determined, including water, total fiber, protein, vitamin, mineral, and phenolic contents.

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      Effects of cranberry extracts on gene expression in THP-1 cells

      Daniel B. Hannon, Jerry T. Thompson, Christina Khoo, Vijaya Juturu and John P. Vanden Heuvel

      Version of Record online: 25 APR 2016 | DOI: 10.1002/fsn3.374

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      The purpose of the present studies was to determine if cranberry extracts (CEs) contain phytochemicals that exert anti-inflammatory effects. The human monocytic cell line THP-1 was treated with two CEs (CE and 90MX) and subsequently challenged with Lipopolysaccharides (LPS). Based on the changes in gene expression observed, this data indicates that CEs contain bioactive components that have anti-inflammatory effects and may protect cells from oxidative damage.

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      Development of a nutrient-dense complementary food using amaranth-sorghum grains

      Judith Kanensi Okoth, Sophie Atieno Ochola, Nicholas K. Gikonyo and Anselimo Makokha

      Version of Record online: 22 APR 2016 | DOI: 10.1002/fsn3.367

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      In developing countries, children in the age group 6–23 months have high rates of under nourishment. This is partly due to the complementary foods which are poor both in quality and quantity compared to the children's high nutrient requirement to support rapid growth and development. Steeping and germinating amaranth and sorghum grains can enhance the nutrient density of complementary foods thereby contributing to food-based efforts to alleviate this challenge.

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      Glycemic index of some local staples in Ghana

      Divine Eli-Cophie, Jacob K. Agbenorhevi and Reginald A. Annan

      Version of Record online: 18 APR 2016 | DOI: 10.1002/fsn3.372

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      The five major Ghanaian staples had low to moderately high Glycemic Index (GI). GI of foods is influenced by the processing and preparation techniques.

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      Carotenoid profiling of the leaves of selected African eggplant accessions subjected to drought stress

      Elias K. Mibei, Jane Ambuko, James J. Giovannoni, Arnold N. Onyango and Willis O. Owino

      Version of Record online: 18 APR 2016 | DOI: 10.1002/fsn3.370

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      Effect of drought stress on the carotenoid profiles African eggplants was monitored using HPLC coupled to PDA detector. The carotenoids increased with maturity stage of the crop and stress led to a decrease in some carotenoids and increase in some. The results of this study indicate that water stress has significant impact on the composition of some carotenoids and photosynthetic pigments and this will definitely add value to the study of stress tolerance in crops.

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      Consumers' preferences for fresh yam: a focus group study

      Carla Barlagne, Denis Cornet, Jean-Marc Blazy, Jean-Louis Diman and Harry Ozier-Lafontaine

      Version of Record online: 13 APR 2016 | DOI: 10.1002/fsn3.364

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      Yam is one the most important sources of carbohydrates in Africa and in the Caribbean. But, food sectors are now being challenged by evolving consumers' preferences. Therefore, consumers' preferences for yam were elicited and three distinct consumers' profiles were identified.

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      Nutritional composition, quality, and shelf stability of processed Ruspolia nitidula (edible grasshoppers)

      Geoffrey Ssepuuya, Ivan Muzira Mukisa and Dorothy Nakimbugwe

      Version of Record online: 13 APR 2016 | DOI: 10.1002/fsn3.369

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      This research showed that Ruspolia nitidula is more nutritious than many conventional foods; sautéing yields the most acceptable ready-to-eat R. nitidula, and its shelf stability was potentially increased from 2 days to over 3 months, potentially enhancing its contribution to income, food, and nutrition security, and a combination of preservation methods can be used to increase the shelf stability of edible insects.

    29. You have full text access to this OnlineOpen article
      Optimization of production and quality evaluation of maize-based snack supplemented with soybean and tiger-nut (Cyperus esculenta) flour

      Olugbenga O. Awolu, Olufunmilayo S. Omoba, Olumide Olawoye and Modupe Dairo

      Version of Record online: 6 APR 2016 | DOI: 10.1002/fsn3.359

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      Optimization of the production and evaluation of the quality of maize-based snack supplemented with soy and tigernut flour was studied. The functional, pasting, antioxidant, and antinutritional properties with the amino acid profile of three best blends were evaluated. Sensory evaluation of the cookies produced from the three blends was determined.

    30. You have full text access to this OnlineOpen article
      Evaluation of analytical methods for the determination of the physicochemical properties of fermented, granulated, and roasted cassava pulp - gari

      Cornelia Felber, Yaovi Ouézou Azouma and Marcus Reppich

      Version of Record online: 5 APR 2016 | DOI: 10.1002/fsn3.363

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      Methods for the determination of the physicochemical properties of gari were evaluated for the most important parameters influencing the food quality and safety. Due to acceptable results, the proposed methods were regarded as suitable and adaptable for the application with single restrictions and improvements for the individual measurements. Correlation tests verified the influences of the grain size and the moisture content on the acidity content with a probability of 99.9 %.

    31. You have full text access to this OnlineOpen article
      Investigation of nutritional properties of three species of marine turban snails for human consumption

      Roslizawati Ab Lah, Joshua Smith, Dale Savins, Ashley Dowell, Daniel Bucher and Kirsten Benkendorff

      Version of Record online: 5 APR 2016 | DOI: 10.1002/fsn3.360

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      The proximate composition, trace element content, and fatty acids of Turbo militaris, Lunella undulata, and Lunella torquata from Australian waters were quantified. All three species were found to have significant differences in their fatty acid profiles, but all had a high proportion of polyunsaturated fatty acids with n−3/n−6 ratios that are good for human health. These turbans snails were also found to be a good source of protein and essential elements, whereas toxic metals were below safe recommended standards. This study contributes to the commercial evaluation of Turbinidae fisheries and confirms their suitability as a nutritional food for human consumption.

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      Decarboxylase-positive Enterococcus faecium strains isolated from rabbit meat and their sensitivity to enterocins

      Andrea Lauková, Renata Szabóová, Pavel Pleva, Leona Buňková and Ľubica Chrastinová

      Version of Record online: 29 MAR 2016 | DOI: 10.1002/fsn3.361

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      Decarboxylase-positive E. faecium strains from rabbit meat are treated by enterocins which contribute to prevention.

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      Calories and sugars in boba milk tea: implications for obesity risk in Asian Pacific Islanders

      Jae Eun Min, David B. Green and Loan Kim

      Version of Record online: 29 MAR 2016 | DOI: 10.1002/fsn3.362

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      The popular boba milk tea beverage is experimentally analyzed for its sugars and caloric content. The nutrition is placed into the context of public health concerns regarding obesity and other comorbidities.

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