Functional Foods

Journal of Nutrition & Food Sciences is one of the open access journals in nutrition and food sciences. The open access policy of the journals aims at increasing the visibility and accessibility of the published content and thus providing the desirable researches to the readers. 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. “Conte A, Recipe Optimization to Produce Functional Food Based on Meat and Fish” OMICS Group is among best open access publishers with expert reviewers and renowned scientists in its Editorial Board. Both editors and reviewers actively participate in the peer-review process and help in completing the review process within 21 days. Apart from this OMICS Group organizes more than 3000+ International Scientific Conferences.

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Last date updated on September, 2024