Take 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.
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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.
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.
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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