Journal of Food Science and Nutrition Research

ISSN

2642-1100

Abstracting and Indexing

Editor In Chief

Dr. Dario Siniscalco

Department of Experimental Medicine
University of Campania-Luigi Vanvitelli
Naples, Italy

Early view Articles

Research Article Open Access Pages: 1 - 12 Japan
Characteristics of New Sourdough using Lactic Acid Bacteria and Wild Yeast

Noriko Komatsuzaki, Mina Izawa, Madoka Suzumori, Shinobu Fujihara, Jun Shima

We examined the various effects of lactic acid bacteria (LAB) and yeast on sourdough bread and aimed at the development of a new sourdough bread using wild yeast isolated from fruit and LAB isolated from a traditional Japanese fermented fish (funa-sushi). We made sour...Read More

doi: 10.26502/jfsnr.2642-1100004
Research Article Open Access Pages: 13 - 21 Egypt
Antimicrobial Effect of Some Essential Oils on Some Pathogenic Bacteria in Minced Meat

Saad M Saad, Fahim A Shaltout, Nahla A Abou Elroos, Saber B El-nahas

Plant essential oils (EOs) serve as a “safe” alternative to chemical or synthetic antimicrobials and antioxidants to struggle with the food borne pathogens or spoilage organisms, inhibiting lipid oxidation so, the effect of some essential oils as thyme (th...Read More

doi: 10.26502/jfsnr.2642-1100005
Research Article Open Access Pages: 22 - 37 India
Fuzzy Analysis of Sensory Attributes of Gluten Free Pasta Prepared From Brown Rice, Amaranth, Flaxseed Flours and Whey Protein Concentrates

Ganga Sahay Meena, Aastha Dewan, Neelam Upadhyay, Ruchika Barapatre, Nitin Kumar, Ashish Kumar Singh, Rana JS

Pasta is a cereal based, ready to cook, staple food, known for its affordable price, easy cooking, preferable sensory appeal and better storage stability, but its popularity is now growing as a healthy food worldwide. It is generally made from durum wheat semolina. Pa...Read More

doi: 10.26502/jfsnr.2642-1100006
Research Article Open Access Pages: 38 - 48 Kenya
Effects of Processing Technologies on the Levels of Chlorogenic Acid, Gallic Acid and Theanine in Selected Kenyan Tea Cultivars by HPLC-PDA

Kingori SM, Ochanda SO, Kipsura EJ, Kiplangat Titus

Chlorogenic acid (CGA) one of tea biomolecules is a natural antioxidant that neutralizes free radicals in the body. It has also anti-obesity, anti-atherosclerotic and anti-cancer properties. Gallic acid exists in form of free acids and esters in plant material. This u...Read More

doi: 10.26502/jfsnr.2642-1100007
Research Article Open Access Pages: 49 - 60 Brazil
An Insight in Key Volatile Compounds in Goat Milk Based on their Odor Active Values

Rita de Cássia R Egypto Queiroga, Maria Terezinha Santos Leite Neta, Rafael Donizete Dutra Sandes, Narendra Narain, Mércia de Sousa Galvão, Marta Suely Madruga, Roberto Germano Costa

Goat milk is known to possess an off-flavor generally known as ‘goaty flavor’, which is not appreciated by consumers. Mostly the short-chain fatty acids are responsible for this undesirable sensory attribute. The objective of the present work was to identi...Read More

doi: 10.26502/jfsnr.2642-1100008
Research Article Open Access Pages: 61 - 64 India
Preparation and Sensory Evaluation of Finger Millet Khakhra

Pasumarthi Giridhar

Khakhra is a crispy version of roti, it is usually a cracker that is handmade and roasted to provide crunchiness. It is also a healthy snack which is a common recipe in the Rajasthani and Gujarati cuisines. Khakhra when prepared by using finger millet as a major ingre...Read More

doi: 10.26502/jfsnr.2642-1100009
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