Functional Foods

Journal of Nutrition & Food Sciences is a top online publisher journal which deals with the nutrition and food sciences field. OMICS Group consists of more than 700+ peer-reviewed journals which increases the research globally and widely available. The major goal of OMICS Group journals is to provide peer reviewed unbiased scientific data to students, researchers, healthcare providers, and the decision makers. OA publications are not free to produce, even if it is less costly to make than conventionally published literature. These OMICS Journals are international peer-reviewed and dedicated to serve the scientific community with the rapid publication of quality articles and reviews related to their respective fields. OMICS Group top online publishing journals follows high standard peer review process. 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.

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Last date updated on September, 2024