Journal of Food Science and Nutrition Research aims rapid dissemination of scientific knowledge among scientists, researchers, technocrats, nutritionists, dieticians and physicians to submit the new inventions and experiences in the form of original research, review articles, case reports, short communications, issues, opinions, editorials, letter to the editor, etc
• Attitudes to Food and Nutrition
• Bioprocess and Food Enzyme Technology
• Clinical Nutrition
• Community Health Nutrition
• Diabetes Nutrition
• Diet and the Elderly
• Diet and Young People
• Dietary Bioactive Components
• Dietary Supplement
• Family Health and Welfare
• Fermentation in Food Processing
• Food Additives, Contaminants and Toxicology
• Food Anthropology and Gastronomy
• Food Chemistry
• Food Engineering
• Food Engineering and Physical Properties
• Food Grading
• Food Hygiene and Sanitation
• Food Microbiology and Safety
• Food Packaging and Processing
• Food Packing and Storage
• Food Policy
• Food Preparation and Contamination
• Food Processing
• Food quality assurance
• Food Safety and Defense
• Food Safety and Hygiene
• Food Safety Regulations
• Food Sciences and Technology
• Food Storage and Preservation
• Food Systems
• Food Toxicology
• Government Initiatives
• Growth and New Developments in Vegetarian Diets
• Health, Nutrition, and Food
• Healthy Eating Initiatives
• Human Nutrition
• Low Carbohydrate Diets
• Managing Nutrition Transitions
• Marketing, Distribution and Legislative Issues
• Mass Spectrometry in Food Technology
• Nanoscale Food Science, Engineering, and Technology
• Novel foods, food superiority assurance and food security
• Nutrition and Disease Management
• Nutrition and Food Production
• Nutrition and Food Sciences
• Nutrition Economics
• Nutrition, Social Status and Health
• Nutritional Education
• Nutritional Immunology
• Nutritional Interventions
• Nutritional Policies
• Nutritional Psychology
• Nutritional Value of Fast Foods
• Sensory and Food Quality
• Social Aspects of Nutrition
• Sports Nutrition
• Toxicology and Chemical Food Safety
• Trends and future research in food products
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is the connected science committed to the study of food. The Institute of Food Technologists characterizes food science as "the field in which the engineering, organic, and physical sciences are utilized to study the nature of foods, the reasons for disintegration, the principles underlying food processing, and the enhancement of foods for the consuming public".
is the science that translates the communication of nutritients and different substances in food in connection to maintenance, development, proliferation, wellbeing and malady of a life form. It incorporates food intake, ingestion, assimilation, biosynthesis, catabolism, and excretion. The eating regimen of an organism is the thing that it eats, which is to a great extent controlled by the accessibility and tastefulness of foods. For people, a healthy diet incorporates preparation of food and storage strategies that safeguard supplements from oxidation, warmth or filtering, and that decrease danger of foodborne diseases.
is an explicit procedure that utilizes living cells or their parts (e.g., microscopic organisms, chemicals, chloroplasts) to achieve desired items. Transport of vitality and mass is crucial to numerous organic and natural procedures. Zones, from food processing to thermal design of working to biomedical gadgets to contamination control and global warming, require information of how vitality and mass can be transported through materials (mass, energy, heat transfer).
is the science of chemical processes and collaborations of all natural and non-organic segments of foods. The natural substances incorporate such things as meat, poultry, lettuce, brew, and milk as precedents. It is like biochemistry in its principle segments, for example, sugars, lipids, and protein, yet it likewise incorporates water, nutrients, minerals, enzymes, nourishment added substances, flavors, and hues.
is nutrition of patients in medicinal services. Clinical in this sense alludes to the administration of patients, including outpatients at centers, as well as (and fundamentally) inpatients in hospitals. It consolidates the logical fields of nutrition and dietetics. It aims to keep a healthy energy balance in patients, and providing sufficient nutrients for example, protein, vitamins, and minerals.
A diabetic diet
is an eating regimen that is utilized by individuals with diabetes mellitus or high blood glucose to limit indications and unsafe outcomes of the malady. Since carbohydrate is the macronutrient that raises blood glucose levels most essentially, the best discussion is how low in carbohydrates the diet ought to be. This is because even though bringing down the intake of carbohydrates will help diminish blood glucose levels, a low-starch diet clashes with the customary foundation see that carbohydrates ought to be the fundamental source of calories.
A dietary supplement
is an item planned to enhance the eating regimen when taken by mouth as a pill, capsule, tablet, or liquid. A supplement can give nutrients either extricated from food sources or manufactured, independently or in mix, so as to expand the amount of their utilization.
Fermentation in Food Processing
in food processing is the procedure of converting carbohydrates to liquor or natural acids utilizing microorganisms-yeasts or microscopic organisms-under anaerobic conditions. Fermentation more often describes that the activity of microorganisms is desired. The art of fermentation is called zymology or zymurgy.
are substances added to food to save flavor or upgrade its taste, appearance, or different characteristics. A few added substances have been utilized for quite a long time; for instance, saving sustenance by pickling (with vinegar), salting, similarly as with bacon, safeguarding desserts or utilizing sulfur dioxide (wines).
Anthropology of food
Anthropology of food
is a sub-order of anthropology that interfaces an ethnographic and recorded point of view with contemporary social issues in food creation and utilization frameworks. However, early anthropological records regularly managed cooking and eating as a component of custom or everyday life, food was infrequently viewed as the main issue of scholastic core interest.
is a multidisciplinary field which consolidates microbiology, applied physical sciences, chemistry and engineering for food and related ventures. Food engineering incorporates but not limited to agricultural engineering, mechanical engineering and chemical engineering standards to nourishment materials.
is a logical control depicting handling, preparation, and storage of food in manners that anticipate food borne disease. The event of at least two instances of a comparable sicknesses coming about because of the ingestion of a typical food is known as a food borne infection outbreak. This incorporates various schedules that ought to be pursued to keep away from potential health dangers.
is bundling for food. A package gives security, altering obstruction, and unique physical, chemical, or organic needs. It might bear a nourishment facts label and other data about food available to purchase.
is the conversion of farming items into food, or of one type of food into different structures. Food processing incorporates numerous types of handling nourishments, from crushing grain to make crude flour to home cooking to complex modern strategies used to make easy foods.
manages the arrangement of basic nutrients in food that are important to help human life and wellbeing. Poor nourishment is an interminable issue frequently connected to neediness, food security or a poor comprehension of nutrition and dietary practices. Malnutrition and its outcomes are substantial supporters of deaths and handicaps worldwide.
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