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Jul-10-2013 17:55printcomments

Journal of Food Chemistry and Nutrition New Issue Published

Journal of food chemistry and nutrition is devoted to publish original as well as extended versions of the published research.

Esci Journals

(ISLAMABAD) - Journal of Food Chemistry and Nutrition has just published its latest issue at http://www.escijournals.net/JFCN. We invite you to review the Table of Contents here and visit to review articles and items of interest. Contents are also available at ESci Digital Library http://search.escijournals.net.

Thank you for your interest in our work.

 

 

EXTRACTION OF CAFFEINE FROM TEA AND DEVELOPMENT OF CAFFEINATED FRUIT JUICE

Iftekhar Ahmad, Tahmina Parveen, Abu Yousuf, Belal H. Sikder

 

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INHIBITION OF LISTERIA MONOCYTOGENES ON RAINBOW TROUT (ONCORHYNCHUS MYKISS) USING TROUT SKIN GELATIN EDIBLE FILMS CONTAINING NISIN

YooTak Han, Nageshwar Tammineni, Gülhan Ünlü, Barbara Rasco, Caleb Nindo

 

PDF

CHARACTERIZATION OF FATTY ACID PROFILE, POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF COLD PRESSED AND REFINED EDIBLE OILS FROM MACEDONIA

Sanja Kostadinovic-Velickovska, Sasa Mitrev

 

PDF

BIOCHEMICAL CHARACTERIZATION AND FUNCTIONAL PROPERTIES OF WEANING FOOD MADE FROM CEREALS (MILLET, MAIZE) AND LEGUMES (BEANS, SOYBEANS).

Brou Kouakou, N'Da-Kouassi A. Marie, Kouadio J. Halbin, Guehi Tagro, N'Guessan K. Florent, Gnakri Dago

 

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EFFECT OF DIFFERENT HEATING TEMPERATURES ON THE RHEOLOGICAL PROPERTIES OF LACTIC GEL MADE FROM BUFFALO MILK

Mamoona Anwer, Sarfraz Ahmad, Aysha Sameen, Saeed Ahmed

 

eSci Journals are open access - international journals. Researchers worldwide will have full access to all the articles published online and be able to download them with zero subscription fee. Moreover, the influence of your research will rapidly expand once you become an OA author, because an OA article has more chances to be used and cited than does one that plods through the subscription barriers of traditional publishing model.

Journal of food chemistry and nutrition is devoted to publish original as well as extended versions of the published research. Journal laid its emphasis on chemistry and biochemistry of food and raw material covering the entire food chain from farm to fork.

Quality research manuscripts of the current interest covering chemical/biochemical composition of food, the effects of processing on the composition and nutrients, quality and safety parameters of food, the chemical processes involved in nutrition, phytonutrients, flavors and aromas, chemistry, nutritional, physiological and microbiological aspects of major and minor components of food, mechanism of changes in nutrients by irradiation, high and low temperature, fermentation, chemical additives etc., bioactive constituents of food including phytochemicals, antioxidants and botanicals having data that conveys proper knowledge to prove their relation to food chemistry and nutrition, chemistry of food additives and contaminants with their toxicology and metabolism, bioavailability of nutrients and non-nutrients, nutritional quality of novel food, food acceptability and dietary selection, nutrition and metabolic syndromes, nutrient metabolism, dietary requirements and nutritive value of food. The Journal accepts in vivo, as well as epidemiological studies in humans owing to increasing interest and also investments in the neutraceutical products.

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