Journal of Nutrition & Food Sciences is one of the top journals in nutrition and food sciences which publish novel work in the form of research or review articles. Nutrition and food sciences journal act like a podium for the enhancement of scientific knowledge among researchers and scientists of the associated field.
Journal of Nutrition & Food Sciences, which generate readership and valuable impact factor for scholarly articles related to the field of nutrition and food sciences.
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 has more than 700+ peer-reviewed journals which are publishing quality articles and conduct around 3000+ International Scientific Conferences worldwide. Although OMICS Group is an open access publisher, it provides subscription based journals called Scitechnol journals. All the journals have strong support from Editorial Board to ensure quick and quality review process. OMICS Group Conferences provide the podium for exchange of information and global networking as many of the renowned scientists become a part of the conferences.
Last date updated on June, 2014