About this Journal

Food Science & Nutrition enables the rapid dissemination of fundamental and applied research related to all aspects of food science and nutrition, as well as interdisciplinary research that spans these two fields. We believe that all research, so long as it is evidence-based and factually correct, deserves a forum to be read and commented upon. We therefore strive to be author-friendly and welcome all contributions of sound science.

    
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Articles

ORIGINAL RESEARCH
Open access

Selection of superior genotypes of Indian jujube (Ziziphus mauritiana Lamk.) as revealed by fruit‐related traits

  •  17 January 2022

Abstract

Twenty-one genotypes of Ziziphus mauritiana Lamk. were promising because of high values of fruit weight, fruit taste, fruit skin color, and fruit quality, and thus, they can be recommended for direct cultivation and also be used in breeding programs.

ORIGINAL RESEARCH
Open access

Gelatin‐starch composite coating containing cucumber peel extract and cumin essential oil: Shelf life improvement of a cheese model

  •  17 January 2022

Abstract

Gelatin-starch composite coating containing cucumber peel extract and cumin essential oil could improve the microbial, physical, chemical, and sensory features of ultrafiltered cheese during refrigerated storage.

ORIGINAL RESEARCH
Open access

Daily intake of up to two eggs for 11 weeks does not affect the cholesterol balance of Chinese young adults

  •  17 January 2022

Abstract

This study showed that a maximum of two eggs per day could not change the biomarkers associated with CVDs risk in young, healthy college students. Subjects who ate eggs at breakfast felt less hungry and more satisfied on the feeling of full day fullness.

ORIGINAL RESEARCH
Open access

Comprehensive lipidomic analysis of the lipids extracted from freshwater fish bones and crustacean shells

  •  14 January 2022

Abstract

The fatty acid composition and lipid molecular species from fish bones and crustacean shells were investigated. The lipids extracted from shrimp and crab shells contained a considerable amount of eicosapentanoic acids and docosahexanoic acids. The total content of PC in shrimp shells was as high as 6.145 mmol/g.

ORIGINAL RESEARCH
Open access

Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase

  •  14 January 2022

Abstract

The gel properties of SPI, 7S, and 11S were similar when treated by treated with TGase, whereas the microstructures of SPI and 11S gels were denser and more orderly than 7S gel. Salt, urea, and SDS all had a significant effect on the formation of SPI gel. Hydrogen bonds and hydrophobic interactions were the main forces in SPI gel.

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The following is a list of the most cited articles based on citations published in the last three years, according to CrossRef.

Open access

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

  •  2446-2458
  •  16 October 2018

Abstract

Fermentation and germination improve nutritional value of cereals and legumes. These processes activate endogenous enzymes that are inherent to these crops. Activated enzymes destroy antinutritional factors such as phytates thereby freeing the minerals.

Open access

Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ‐oryzanol, and phytic acid

  •  75-104
  •  21 January 2014

Abstract

Rice grains are rich in antioxidant compounds. Black rice varieties emerge as those exhibiting the highest antioxidant activities, followed by purple, red, and brown rice varieties. Insoluble compounds appear to constitute the major fraction of phenolic acids and proanthocyanidins in rice, but not of flavonoids and anthocyanins.

Open access

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

  •  443-463
  •  29 June 2014

Abstract

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

Open access

Antimicrobial activities of commercial essential oils and their components against food‐borne pathogens and food spoilage bacteria

  •  403-416
  •  4 May 2014

Abstract

The antimicrobial activity of the essential oils and their main components was conducted against food-borne and food spoilage bacteria using paper disk diffusion methods. The essential oils with best inhibition diameters were chosen for minimum inhibitory and minimum bactericidal concentrations. This study also reveals the strong antimicrobial effects of cinnamon, oregano, thyme, and clove, which can be attributed to the existence mostly of cinnamaldehyde, carvacrol, thymol, and eugenol, respectively. These findings will help to select the best essential oils for application in food preservation for food safety and to extend the shelf life of product

Open access

Evaluation of Thymus vulgaris and Thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties

  •  1704-1714
  •  2 April 2019

Abstract

The main objective of this study was to obtain the essential oils (by hydrodistillation [HD] and microwave-assisted extraction [MAE] methods) to determine the effect of the oil extraction method on the chemical composition, oil yield (%), free radical scavenging activity (IC50), ferric reducing antioxidant power (FRAP) value, and antimicrobial properties of Thymus vulgaris (thyme) and Thymbra spicata (zahter).

Overview

Food Science & Nutrition is a peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of food and nutrition, as well as interdisciplinary research that spans these two fields. Read the full aims and scope here. 

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