A food given an additional function by adding new ingredients or more of existing ingredients is known as functional Food. An example of this type of fortification would be the historic addition of iodine to table salt, or Vitamin D to milk, done to resolve public health problems such as rickets. Fermented foods with live cultures are considered functional foods with probiotic benefits. General category of functional foods includes processed food or foods fortified with health-promoting additives, like "vitamin-enriched" products.
The top open access journals are peer reviewed scholarly Journal of Food Processing & Technology. The top open access journals are freely available on the public internet domain, allowing any end users to read, download, copy, distribute, prink, search or link to the full texts of the articles. These provide high quality, meticulously reviewed and rapid publication, to cater the insistent need of scientific community. These journals are indexed with all their citations noted. The top open access journals are indexed in MEDLINE, PUBMED, SCOPUS, COPERNICUS, CAS, EBSCO and ISI.
Last date updated on June, 2014