Journal of Food Science and Nutrition Research


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

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


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