Journal of Nutrition & Food Sciences is one of the best journals in the field of nutrition and food sciences. All the contents published in the journal are very interesting and new in the branch of nutrition. The aim of the journal is to provide all the latest information of the associated fields.
It mainly deals with Infectious diseases, Nutrition education, Probiotics, Prebiotics, Dietary component, Post harvesting, Nutritional biomarkers, Food chemistry, Neural mechanism.
Functional foods were produced from the combination of minced meat or fish with extra virgin olive oil and vegetable flour. Proper concentrations of oil and vegetable flours were selected to improve the nutritional properties of processed meat and fish burgers. Sensory evaluations were also carried out in different sessions by trained panel and generic consumers to assess product acceptability. The results of the work demonstrated that the two ingredients, selected for their well-known healthy benefits, enhance not only the nutritional value but also the sensory properties of food. âConte A, Recipe Optimization to Produce Functional Food Based on Meat and Fishâ
OMICS Group is among the leading open access publishers with around 700+ peer-reviewed journals with several best quality peer-reviewed articles. It has more than 50,000+ editorial board members in its Editorial Board and many expert reviewers to carry rigorous peer-review process. Apart from this OMICS Group organizes more than 3000+ International Scientific Conferences across the globe. OMICS Group is having support of more than 1000+ Scientific associations, 50,000+ editorial board members and 15 million readers.
Last date updated on April, 2024
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