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Food Science & Nutrition Publishes its First Articles on Early View

October 30, 2012

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 >

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