FOOD AND NUTRITION OPEN ACCESS
ISSN 2517-5726
About the Journal
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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Abstracting and Indexing
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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Research Article
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
Food and Nutrition is the most important clinical field. Food and Nutrition open access is an international open access peer-reviewed journal offers the updated information in Food and nutrition science and research. Food and Nutrition open access accepts high-quality content for publication which is reviewed and accepted by well-known editors and reviewers. Food and Nutrition and Reviews invites original reports, case reports, review reports, communications and editorials for publication.
Aims and Scope
Food and Nutrition open access is one of the major sources for clinicians, medical experts, academic researchers, and students. The accepted content published will be online and can be accessed through web with no cost. Food and Nutrition open access paves new platform to exchange the knowledge and bridge between the academia and clinical research. Food and Nutrition open access journal has world-class editorial team which is an added advantage to the journal and also encourage new partnerships and collaborations. Food and Nutrition open access editor invites you to submit your latest findings or case studies for publication through our online submission portal and or as an email to the editorial office.
Retractions
Boffin Access Limited is committed to maintaining the integrity of the scholarly record to researchers. Therefore violation of professional ethical codes may lead to retract articles. Article(s) may be retracted if it is found to have serious flaws, reported misconduct research, constitute copyright infringement and plagiarism.
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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
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