Journal of Nutrition & Food Sciences is a scholarly open access journal that relates to the building of knowledge and explaining to the scientific community. They are very helpful for the scholarly, academic, educational, scholastic, professorial and pedagogic requirements. We can use these words to search for scholarly articles. The scholarly open access articles are found in scholarly open access journals, where the complete peer-review is done by the scholarly people such as professors and scientists of highest cadre. Once the article processed through peer-review, it is then said to scholarly article. The scholarly sources are helpful as an expected attribute of academic course work. Scholarly or peer-reviewed open access journals have collections of articles written by adepts in academic or professional fields. The intended audiences are other scholar, professionals and even aspiring students too.
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 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.
Last date updated on June, 2014