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.


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.


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.