Functional Foods

Open Access journals are the major source of knowledge for young and aspiring generations who are keen in pursuing a career in sciences. Journal of Nutrition & Food Sciences is a review journal which deals with the nutrition and food sciences field. This system provides easy access to networks of scientific journals. Authors that contribute their scholarly works to Open Access journals gain remarkable reputation as the research scholarly explore these works extensively. Because of the free access open access journals impact factors are improving. 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 helps in completing the review process within 21 days. Apart from that OMICS Group organizes more than 80 International Scientific conferences.

• Share this page
• 
• 
• 
• 
• 
• 

Last date updated on September, 2024