Journal Name: Food and Nutrition Open Access

ISSN: 2517-5726

DOI: 10.31021

Editor-in-Chief: Ammar Mohammed Hamood AL-Farga

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Journal Type: Open Access

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Recently Published Articles

Research Article

Comparative Evaluation of the Thicknessing Power of Starches from Diverse Flour Sources,in Bechamel and Velouté Sauces

Corresponding Author: Fabiana Mortimer Amaral, Instituto Federal de Educação Ciência e Tecnologia de Santa Catarina, Rua 14 de Julho, 150 - Coqueiros, Florianópolis, SC, CEP 88075-010, Brazil.

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Short Communication

Walnut: A Highly Nutritious Food with Several Health Benefits

Corresponding Author: Mahendra Pal, Jagnath Ganesh Dairy Road, Narayan Consultancy on Veterinary Public Health and Microbiology Aangan, Gujarat, India.

Pdf Full text Views (2868)

Research Article

Optimization of Extraction Time and Temperature for Java Tea (Orthosiphon aristatus BI. Miq) based Functional Drink Production

Corresponding Author: Chutamat Niwat, School of Agro-Industry Mae Fah Luang University, Thailand, Food technology program, Chiang Rai, Thailand.

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Review Article

Interactions between Human, Computer and Food

Corresponding Author: Ivan Abdo Aguilar, Simon Fraser University,102 Avenue, V3T 0A3, School of Interactive Arts and Technology, Surrey, British Columbia, Canada.

Pdf Full text Views (4450)

Research Article

Microbiological, Biochemical and Organoleptic Quality of Marine Shrimp Ready-To-Eat (RTE) Value added Products Purchased from Self Help Group

Corresponding Author: Immaculate Jeyasanta K, Suganthi Devadason Marine Research Institute, Tuticorin, Tamil Nadu, India.

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Editorial Team

Kayanush Kai J. Aryana
Professor,United States

Ammar Mohammed Hamood AL-Farga
Associate Professor,China

Pedro José GM
Professor,Spain

Aftab Alam
Vice President,United States

Xinhua Qi
Professor,China

Zhonghong Li
Professor,China

Gianluca Brunori
Professor,Italy

Mohamed FR Hassanien
Professor,Egypt

Hanny Wijaya C
Professor,Indonesia

Tai-huaMu
Professor,China

Jin Seop Bak
Professor,Korea, Republic of

Mohamed Eddouks
Professor,

Thomas V Fungwe
Associate Professor,United States

Meijun Zhu
Professor,United States

Nilesh W. Gaikwad
Associate Professor,United States

Menozzi Davide
Associate Professor,Italy

Saiyi Zhong
Associate Professor,China

Martina Šrajer Gajdošik
Assistant Professor,Croatia (Hrvatska)

Andres Silva
Professor,Chile

Rabee A. Ombarak
Assistant professor,Egypt

Dan C. Vodnar
Assistant professor,Romania

Kah Yaw Ee
Assistant professor,Malaysia

Michael Tsatiris
Assistant professor,Greece

Hassan Karimi-Maleh
Assistant Professor,Iran (Islamic Republic of)

Sellaoui Lotfi
Researcher,Tunisia

Castro Alves V
Postdoctoral Researcher,Brazil

Yingshu He
Postdoctoral Researcher Fellow,United States

Kaic Ana
Assistant Professor,Croatia (Hrvatska)

Reyhan Irkin
Professor,Turkey

Tarek A M Aly Morsy
Professor,Egypt

Claude BAKOUME
Senior Research Officer,Cameroon

Xiu-qi WANG
Professor,China

Clare Hasler-Lewis
Assistant Professor,United States

Lorenzo Miguel PC
Head of Department,Portugal

Fahim A M Shaltout
Professor,Egypt

Gabriel Olaniran Adegoke
Professor,Nigeria

AkbarNikkhah
Professor,Iran (Islamic Republic of)

Baher A K Mahmoud Effat
Professor,Egypt

Michael Ukwuru
Head of the Department,Nigeria

Razvan Hainarosie
Associate Professor,Romania

Kosev Valentin
Associate Professor,Bulgaria

Ahmed Eid Kholif
Associate Professor,Egypt

Wei Guo
Associate professor,China

Pârvu Alina Elena
Professor,Romania

Ro-Lin Chang
Associated Researcher,Taiwan

Satya Prakash Singh
Professor Emeritus,India

Victor Oswaldo Otero Tuarez
Main Professor,Ecuador

Welcome to Food and Nutrition Open Access

Food and Nutrition Open Access is a premier journal dedicated to the field of food science and nutrition. Our mission is to advance knowledge and understanding of food, nutrition, and dietetics through the publication of high-quality, open access research articles, reviews, and case studies. We aim to serve as a valuable resource for researchers, practitioners, policymakers, and anyone interested in the science of food and nutrition.

Our Mission

Our mission is to disseminate cutting-edge research and practical insights in food science and nutrition, promoting evidence-based practices that enhance public health and well-being. By providing open access to our publications, we strive to make scientific knowledge accessible to a global audience, fostering innovation and collaboration in the field.

Journal Focus

Food and Nutrition Open Access covers a broad spectrum of topics within food science and nutrition, including but not limited to:

Nutritional Biochemistry: Studies on the biochemical processes and mechanisms through which nutrients affect human health.
Dietary Patterns and Health: Research on the impact of various dietary patterns, food choices, and eating behaviors on health outcomes.
Public Health Nutrition: Investigations into nutritional policies, programs, and interventions aimed at improving population health.
Clinical Nutrition: Research on the role of nutrition in the prevention and management of diseases, clinical dietary interventions, and therapeutic nutrition.
Food Safety and Quality: Studies on food safety practices, contamination, foodborne illnesses, and strategies to ensure food quality and safety.
Functional Foods and Bioactive Compounds: Research on foods and compounds with health benefits beyond basic nutrition, including antioxidants, probiotics, and nutraceuticals.
Nutritional Epidemiology: Studies on the distribution and determinants of nutritional status and diet-related diseases in populations.
Food Technology and Innovation: Advances in food processing, preservation, packaging, and novel food products.

Join Our Community

We invite researchers, nutritionists, dietitians, food scientists, healthcare professionals, policymakers, and students to join our community. By engaging with our journal, you can stay updated on the latest research findings, contribute your own work, and collaborate with peers across the globe to advance the field of food and nutrition.

Submit Your Research

Food and Nutrition Open Access welcomes submissions of original research articles, reviews, case studies, and short communications. We are committed to providing a rigorous peer-review process and ensuring that your work reaches a wide and diverse audience.

Conclusion

Thank you for choosing Food and Nutrition Open Access as your source for the latest advancements in food science and nutrition. Together, let us work towards improving public health, advancing scientific knowledge, and promoting healthy eating practices worldwide.

Aims and Scope

Aims:

Promoting Nutritional Science: Our aim is to promote high-quality research in the fields of food science and nutrition by publishing original research articles, reviews, and case studies that contribute to the scientific understanding of nutrition and its impact on health.
Enhancing Public Health: We aim to enhance public health by disseminating evidence-based nutritional knowledge and promoting best practices in dietary habits, food safety, and nutrition policies.
Facilitating Open Access to Knowledge: We are committed to facilitating open access to scientific knowledge, ensuring that researchers, practitioners, policymakers, and the general public can freely access and benefit from the latest findings in food and nutrition.

Scope:

Food and Nutrition Open Access welcomes contributions across a wide range of topics, including:

Nutritional biochemistry
Dietary patterns and health
Public health nutrition
Clinical nutrition and dietary interventions
Food safety and quality
Functional foods and bioactive compounds
Nutritional epidemiology
Food technology and innovation

By encompassing this diverse scope, the journal aims to provide a comprehensive platform for the dissemination of research and innovation in food science and nutrition.

Subjects covered by the Food and Nutrition Open Access

Gastronomy and food science
Plant and environmental microbiology
Animal and plant biotechnology and physiology
Plant and animal genetics
Novel ingredients and nutrigenomics
Global tendencies in food
Market Analysis of Food Testing
Food allergen/contaminants/pathogens detection
Food irradiation, genetically modified food, sustainable food production
Emerging technologies in food processing and preservation
Evaluation and processing in food science and environmental sciences
Agriculture and food chemistry
Nanomaterials in food systems
Applied culinary and food science
Nutrition Therapy
Eating Disorders and Childhood Obesity
Food Packaging and Labeling
Dietary intake and Nutritional Status
Obesity and weight Management

Dietary Surveys and Nutritional Epidemiology
Metabolic Syndrome and Malnutrition
Vitamin & mineral nutrition- Current research
Food Preservation and Quality Control
Migration/scalping and food safety
Public Health Nutrition programmes
Nutrigenetics and nutrigenomics
Food Regulatory Affairs
Consumer Attitudes towards Nutraceuticals
Sport Nutrition and health sciences
Nutrition in developing countries
Nutritional effects of food composition and processing
Animal and in vitro models with clear relevance for human nutrition
Bioavailability of nutrients and non nutrients
Mechanisms of action of nutrients/non nutrients in human and establishing safety
Role of the human microbiota in nutrition
Antioxidants and Phytochemicals in Food
Hormonal Regulations
Food Safety and Hygiene

Feedback

We openly welcome feedback and constructive criticism. Your compliments, concerns and suggestions regarding our services will prove enormously helpful in making them even better.