Read the Latest Highlights From Food Science & Nutrition

Food Science & Nutrition CoverTake a look at the latest highlights from Food Science & Nutrition below.  Editor-in-Chief Dr Y. Martin Lo has selected his favourite articles from the past two issues. 

The journal publishes articles relating to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.  Food Science & Nutrition is an open access, fully peer-reviewed journal providing rapid dissemination of research in all areas of food science and nutrition.

Access our full catalogue of content here>

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Quality assessment of butter cookies applying multispectral imaging
Mette S. Andresen, Bjørn S. Dissing and Hanne Løje

Summary: Multi-spectral image analysis is applied to quantify selected quality aspects of a cookie product.

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Flaking process increases the NF-?B inhibition activity and melanoidin extractability of coffee
Yi-Fang Chu, Kang Hu, Thomas Hatzold, Richard M. Black and Don Chen

Summary: Recent developments to improve the efficiency and extractability in coffee brewing have prompted the use of flaking technique in manufacturing roast and ground coffee products. Our study provides an initial insight into the effect of flaking in increasing melanoidin content in the extract, thus leading to elevated melanoidin-associated inhibition of NF-?B activation.

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Analyzing comprehensive palatability of cheese products by multivariate regression to its subdomains
Kumiko Nakano, Yasushi Kyutoku, Minako Sawa, Shigenobu Matsumura, Ippeita Dan and Tohru Fushiki

Summary: A novel sensory evaluation instrument for describing food palatability was explored. Four factors contributing to comprehensive palatability were hypothetically extracted.

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Food Science & Nutrition Publishes Issue 1:3

Food Science & Nutrition CoverYou can read Issue 1:3 of Food Science & Nutrition online now!

The journal publishes articles relating to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.  Food Science & Nutrition is an open access, fully peer-reviewed journal providing rapid dissemination of research in all areas of food science and nutrition. 

This issue features an exciting range of articles, including the highlights below, selected by Editor-in-Chief Dr. Y. Martin Lo.

purple_lock_openRoyal jelly enhances antigen-specific mucosal IgA response
Hikaru Kai, Yuji Motomura, Shiro Saito, Ken Hashimoto, Tomoki Tatefuji, Nobutoki Takamune and Shogo Misumi

Summary: Royal Jelly exhibits mucosal immunomodulatory properties via stimulation of effective uptake of antigens through M cells.

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Microbial contribution to spoilage of African breadfruit (Artocarpus communis, Forst) during storage
Olusegun B. Ajayi and Tinuola T. Adebolu

Summary: African breadfruit morphological changes during spoilage. Spoilage organism (bacteria and fungi) were responsible for spoilage.

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Functional properties of Ditaxis heterantha proteins
Ma T. Espino-Sevilla, Maria E. Jaramillo-Flores, Rodolfo Hernández-Gutiérrez, Juan C. Mateos-Díaz, Hugo Espinosa-Andrews, Ana P. Barba de la Rosa, Jose O. Rodiles-López, Socorro Villanueva-Rodríguez and Eugenia C. Lugo-Cervantes
 
Summary: Differential scanning calorimetry (DSC) thermograms of protein fractions from Ditaxis heterantha.
 

Food Science & Nutrition – Issue 1:2 now live!

Food Science & Nutrition CoverYou can read Issue 1:2 of Food Science & Nutrition online now!

The journal publishes articles relating to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.  Food Science & Nutrition is an open access, fully peer-reviewed journal providing rapid dissemination of research in all areas of food science and nutrition. 

Read all our open access articles online here>

Below are some top articles which Editor-in-Chief Dr. Y. Martin Lo has highlighted from the second issue.

purple_lock_openNoni juice reduces lipid peroxidation–derived DNA adducts in heavy smokers
Mian-Ying Wang, Lin Peng, Claude J. Jensen, Shixin Deng and Brett J. West

Summary: A double-blind, placebo-controlled clinical trial revealed that noni juice may reduce lipid peroxidation–derived DNA adducts in the lymphocytes of heavy smokers. This effect is associated with antioxidant activity of noni juice and the presence of iridoids, the major phytochemical constituents of noni fruit.

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Summary: Intact starch granules are an interesting stabilizer candidate for food grade Pickering emulsions. The stabilizing capacity of seven different intact starch granules for making oil-in-water emulsions has been the topic of this screening study. Among all types of starch studied quinoa had the predominantly best emulsifying properties and surprising long term stability over 2 years of storage.

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Read the First Issue of Food Science & Nutrition Online Now!

Food Science & Nutrition CoverWe are delighted to announce that Food Science & Nutrition has published its first issue, now freely available to read onlineFood Science & Nutrition opened for submissions in May 2012 and since then has received a high number of submissions relating to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.  Food Science & Nutrition is an open access, fully peer-reviewed journal providing rapid dissemination of research in all areas of food science and nutrition.  Read all our open access articles online here>

Below are some top articles which Editor-in-Chief Dr. Y. Martin Lo has highlighted from the inaugural issue.

purple_lock_openComparative lethality kinetic curves and predictive models of F-value for Listeria monocytogenes using different sanitizers
Cezar A. Beltrame, Gabriela B. Kubiak, Ieda Rottava, Geciane Toniazzo, Rogério L. Cansian, Lindomar A. Lerin, Débora de Oliveira and Helen Treichel
Summary: The results obtained in the present work are of industrial importance and not available in the current literature, mainly for organic acids. The results obtained are of fundamental importance in terms of industrial strategy for sanitization procedure, permitting to choose the best relation product concentration/exposure time, aiming at reducing costs without compromising the disinfectant efficiency.

purple_lock_openGenetic characterization of Italian tomato varieties and their traceability in tomato food products
Maria Luisa Savo Sardaro, Marta Marmiroli, Elena Maestri and Nelson Marmiroli
Summary: DNA molecular markers can effectively describe the genetic diversity existing among tomato cultivars and landraces, providing tools for traceability in the whole food supply chain. Microsatellite markers can identify tomato genotypes in raw matter and in processed products.

purple_lock_openCinnamon extract inhibits angiogenesis in zebrafish and human endothelial cells by suppressing VEGFR1, VEGFR2, and PKC-mediated MAP kinase
Rishipal R. Bansode, TinChung Leung, Priscilla Randolph, Leonard L. Williams and Mohamed Ahmedna
Summary: In this study, the antiangiogenic properties of cinnamon extract is demonstrated in zebrafish model. Cinnamon extract’s effect is mediated by inducing PKC-specific phosphorylation of MAPK signaling.

We hope that enjoy reading this issue. 

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Wiley signs Open Access Agreements with Helmholtz Association and University of Manitoba

Ten institutes of the Helmholtz Association and the University of Manitoba have signed up for Wiley Open Access Accounts.   These agreements provide active financial support and a streamlined process for authors to ensure open access to their published research in Wiley-Blackwell journals.  Authors affiliated with the Univesity of Manitoba and the institutes of the Helmholtz Association listed below can now benefit from these arrangements when publishing articles in Wiley Open Access journals.

Alfred-Wegener-Institut für Polar- und Meeresforschung
Deutsches Elektronen-Synchrotron DESY
Deutsches Krebsforschungszentrum
Deutsches Zentrum für Luft- und Raumfahrt
Deutsches Zentrum für Neurodegenerative Erkrankungen (DZNE)
Forschungszentrum Jülich
GEOMAR Helmholtz-Zentrum für Ozeanforschung Kiel
Helmholtz-Zentrum für Infektionsforschung
Helmholtz-Zentrum für Umweltforschung – UFZ
Karlsruher Institut für Technologie

The University of Manitoba and the Helmholtz Association insitutions join a number of funders who have opened a Wiley Open Access Account since this was launched. Browse our listing to see the institutions / funders who have an account or partnership with Wiley Open Access.

More information about our open access options for funders and institutions can be found here.

The Evolution of Author Guidelines

Congratulations are due to PeerJ for succeeding in bringing into focus an essential publisher service that has been little publicised in the past.

The journal opened for submissions on December 3rd, and many tweets and blogs have been spawned by the following passage in the Instructions for Authors:

We want authors spending their time doing science, not formatting.

We include reference formatting as a guide to make it easier for editors, reviewers, and PrePrint readers, but will not strictly enforce the specific formatting rules as long as the full citation is clear.

Styles will be normalized by us if your manuscript is accepted.

Of course, it would be ridiculous to assert that every manuscript ever submitted up to this point had perfectly formatted references in journal style; in fact it is relatively rare to make no edits at all on a reference list. Journal Production Editors have been converting reference formats since journal publishing began; laboriously at first, but the digital revolution has certainly helped in recent years, with more automated processes and specialist typesetters taking on much of the tedium.

 As the PeerJ guidelines correctly state, a requirement for a particular style can help the editorial and review process, and I would go further in saying that it can impose some rigour on the creation of the reference list, helping to ensure that all critical elements are present. However, it has been the case for some time that publishers have barely batted an eye if an article happens to arrive in the incorrect format, as long as all of the important content was present.

 At Wiley, we took this a stage further on the launch of our Wiley Open Access program back in May 2011. We made a point of paring the formatting requirements down to a bare minimum for the entire article. The Author Guidelines state:

 We place very few restrictions on the way in which you prepare your article, and it is not necessary to try to replicate the layout of the journal in your submission. We ask only that you consider your reviewers by supplying your manuscript in a clear, generic and readable layout, and ensure that all relevant sections are included. Our production process will take care of all aspects of formatting and style.

And with respect to the references:

 As with the main body of text, the completeness and content of your reference list is more important than the format chosen. A clear and consistent, generic style will assist the accuracy of our production processes and produce the highest quality published work, but it is not necessary to try to replicate the journal’s own style, which is applied during the production process. If you use bibliographic software to generate your reference list, select a standard output style, and check that it produces full and comprehensive reference listings…The final journal output will use the ‘Harvard’ style of reference citation. If your manuscript has already been prepared using the ‘Vancouver’ system, we are quite happy to receive it in this form. We will perform the conversion from one system to the other during the production process.

There is no doubt that this service, which has been quietly in operation in most journals for some time, has now been thrown much more into the limelight, and this can only be positive because it showcases one of the valuable services that professional publishing can provide.

Reading through the blogs, I see that the more overt adoption of this service as a point of policy is already spreading to more journals, as it has to eLife, and Elsevier’s Free Radical Biology & Medicine.

 This can only be a good thing.

Will Wilcox, Journals Content Management Director for Life Sciences

Food Science & Nutrition Publishes its First Articles on Early View

Food Science & Nutrition CoverWe are delighted to announce that Food Science & Nutrition has published its first articles on Early View.  Food Science & Nutrition opened for submissions in May 2012 and we have received a high number of submissions related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.  The first articles are now live on Wiley Online Library. Read all our open access articles here!  Food Science & Nutrition is an open acces, fully peer-reviewed journal providing rapid dissemination of research in all areas of food science and nutrition.

We hope that next time your are preparing a manuscript you will consider submitting to the journal. Among the first papers available online are:

purple_lock_open Supplementing long-chain n-3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil by Trina J. Lapis, Alexandra C. M. Oliveira, Charles A. Crapo, Brian Himelbloom, Peter J. Bechtel and Kristy A. Long
Abstract: Establishing n-3 polyunsaturated fatty acid contents in canned wild Alaska pink salmon products is challenging due to ample natural variation found in lipid content of pink salmon muscle. Supplementing canned wild Alaska pink salmon with salmon oil reduces variability in product composition, and this facilitates accurate disclosure of the n-3 fatty acid content per serving size in the product package.

purple_lock_open Effects of agriculture production systems on nitrate and nitrite accumulation on baby-leaf salads by Alfredo Aires, Rosa Carvalho, Eduardo A. S. Rosa and Maria J. Saavedra
Abstract: We studied the effect of agricultural practices on toxic compounds accumulation. Nitrates and nitrites were detected at lower levels, within the EC regulations. Benefits of ready-to-eat vegetables consumption are discussed.

If you would like to know when new articles and issues appear online sign up for eToC alerts on the Food Science & Nutrition website >

Wiley Moves towards Broader Open Access Licence

John Wiley & Sons, Inc., today announced revised licensing arrangements for proprietary journals published under the Wiley Open Access program. The journals will adopt the Creative Commons Attribution (CC-BY) license which allows commercial use of published articles.

The Wiley Open Access portfolio also includes journals published with society partners, many of which will similarly transfer to the Creative Commons Attribution license.

Wiley is responding to recent developments in funder and government policies and supports the sustainable evolution of scientific publishing. The change will be implemented immediately.

Rachel Burley Vice President and Director, Open Access commented “Wiley is committed to meeting the evolving needs of the authors who wish to provide open access to the published articles that convey the results of their research.”  

Burley continued “Our announcement today concerns Wiley’s fully open access journals. We are also reviewing the licensing arrangements for our hybrid program OnlineOpen, our open access option for individual articles published in subscription journals. In consultation with our publishing partners, we aim to continue to develop and deliver sustainable open access products providing author choice and high levels of service.”

In the first instance, the journals moving to the CC-BY license are Brain and Behavior, Ecology and Evolution, MicrobiologyOpen, Cancer Medicine, Food Science & Nutrition, Evolutionary Applications, Geoscience Data Journal and EMBO Molecular Medicine.

The CC-BY license allows (with the correct attribution of the original creator) for the copying, distribution and transmission of the work. Adaption and commercial use is also permitted.   

More information about Wiley’s open access initiatives is available online.