Journal of Nutrition & Food Sciences is one of the leading Scholarly journals in nutrition and food sciences. The journal strives to add in theoretical and technological innovations as part of its publishing remit and is devoted to publishing the highest quality papers. The administration of the journal is integrative, reflecting the fact that imaging neuroscience is a multi-disciplinary science.
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 is devoted to the prompt publication of original findings of the highest scientific priority and value that provide novel mechanistic insights, represent a clear advance over previous Studies and have the potential to generate exciting future research.
Last date updated on June, 2014