Journal of Nutrition & Food Sciences is among the best peer-reviewed journals which are characterized by nutrition and food sciences in medical terms that have dimensions towards genetic, psychological and environmental aspects. Articles published in this peer-reviewed journal are properly reviewed by at least two reviewers 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 one of the top open access publishers with 700+ peer-reviewed journals along with eminent scientists in its Editorial Board and expert reviewers to carry rigorous peer-review process. The peer review process is highly appreciated by researchers globally. Editorial Board Members and Reviewers actively participate in the review process within 21 days and ensure the quality of the manuscripts. In addition to open-access publishing, OMICS also provides E-books, Scholar Central and more than 3000+ International Scientific Conferences under its umbrella.
Last date updated on June, 2014