Journal of Advances in Food Science & Technology (ISSN: 2454-4213) aims to publish high quality papers in all areas of ‘Food Science & Technology’. This journal considers following types of papers (Link).
Scope of this journal includes (but not limited to): Food technology; Consumer understanding of nutrition and food safety; Food reformulation; Integrated benefit-risk (risk-benefit) assessment; Health claims; Functional foods; Food supplements; Food fortification; Food toxicants; food pathogens; food contaminants and their effects on nutrition; Microbial food safety; mycotoxins; Toxicological risk assessment; Safety evaluation of novel foods and biotechnologically derived products and inter-relationships between nutrition and toxicology; Food consumption data; Dietary intake; Dietary exposure assessment; Nutritional status; Dietary patterns; Clinical studies that report scientific mechanisms, effects, biomarkers, and safety of dietary interventions; epidemiological studies relevant to nutrition, and innovative investigations (including the use of biomarkers) of nutritional questions that employ established, traditional approaches as well as epigenetic, nutrigenomic, metabolomic and proteomic approaches; public health issues related to nutrition around the world; Food policy related codes of practice; legislation and international harmonization; Consumer issues; Education, training and research needs, burden of food-related diseases, basic clinical and applied research on different aspects of diet-related diseases such as obesity, cardiovascular diseases, cancer, diabetes and related disorders involving biochemistry, physiology, genetics and nutrition as well as other molecular, metabolic, psychological and epidemiological related disorders; hidden hunger, micronutrient fortification, approaches to overcome quantitative and qualitative nutritional insufficiencies, public-private partnerships; intervention strategies, etc.
The journal also encourages the submission of useful reports of negative results. This is a peer reviewed, subscription based INTERNATIONAL journal.
Effect of Butterfly Pea Flower (Clitoria ternatea L.) and Belimbing Wuluh (Averrhoa bilimbi L.) Extract on the Physicochemical and Organoleptic Characteristics of Pudding
Nutritional, Phytochemical and Sensory Properties of Herbal Tea: Cymbopogon citratus, Moringa oleifera and Zingiber officinale
Development and Physico-chemical Evaluation of an Isotonic Nas Narang (Citrus madurensis) Sports Drink
A Compendium of Major Traditional Fermented Foods and Beverages in Nigeria
Food Security in Emerging Global Situations-Functional Foods and Food Biotechnology Approaches: A Review
DEVELOPMENT OF BISCUITS FROM SPROUTED WHEAT AND RAGI FLOUR
DESIGN, FABRICATION AND TESTING OF A PEDAL OPERATED MAIZE GRAIN CLEANER
NUTRITIONAL AND MICROBIOLOGICAL STUDY OF ANISHI: A TRADITIONAL FERMENTED FOOD PRODUCT OF NAGALAND, INDIA
EFFECT OF DIFFERENT PROCESSING AND PRESERVATION METHODS ON THE QUALITY OF Tenualosa ilisha (Hilsa Shad) FISH
IN VITRO BIO-ACCESSIBILITY OF CALCIUM FROM EGGSHELL POWDER AND CALCIUM SALTS
MODELING OF MASS TRANSFER PARAMETERS DURING DEEP-FAT FRYING OF FRIED MELON CAKE (ROBO)
STUDIES ON DEVELOPMENT AND ORGANOLEPTIC EVALUATION OF NUTRI-CEREALS AND MILK-BASED BEVERAGE AND PORRIDGE MIX POWDER
ASSESSMENT OF BISCUITS PRODUCED FROM THE BLENDS OF WHEAT, ACHA AND GERMINATED AFRICAN YAM BEAN FLOUR
Effect of Adding Pomegranate (Punica granatum) Juice and Seed Extract on the Physicochemical, Rheological and Sensory Properties of Ice Cream
NUTRITIONAL COMPOSITION OF FRUIT STIRRED YOGHURTS PRODUCED FROM TIGER NUT (Cyperus esculentus) NON-DAIRY MILK EXTRACT
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