Food Processing & Nutritional Science

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Food processing & nutritional science is a double blind peer-reviewed, online only journal for rapid dissemination of research in all areas of food processing and nutritional science. The Journal will consider submissions of high quality articles describing the results of fundamental and applied research related to all aspects of food processing and nutritional science, as well as interdisciplinary research that spans these two fields.

Authors Funded by the NIH: This journal automatically deposits papers to PubMed Central after publication of an issue (NIHMS, http://nihms.nih.gov/).

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Acceptance Rate
90
Days to process
21
Days to publish
10
Total Articles
37

Recently Published Articles

Review Article | Volume 5, Issue 1 | Open Access
Review on Synthesis and Applications of Silver Nanoparticles, their Characterization and Toxicity Effects: Future Outlook

Venkataramanaiah Poli and Srinivasulu Reddy Motireddy

Research Article | Volume 4, Issue 1 | Open Access
Chemical, Functional, Physical and Microbial Properties of Snack from Blends of Rice, Bambara Groundnut Incorporated with African Egg Plant Leaves (Anara)

Ernest Eguono Emojorho and Maryann Nkemakonam Anene

Review Article | Volume 4, Issue 1 | Open Access
Chemical Functional Physical and Sensory Properties of Flour and Idli Produced from Blends of Rice (Oryza Sativa), African Yam Bean (Sphenostylis sternocarpa) and Pigeon Pea (Cajanus cajan)

Maryann Nkemakonam Anene and Ernest Eguono Emojorho

Review Article | Volume 4, Issue 1 | Open Access
A Review on Chemical Composition and Properties of Anthocyanin and its Effect on Human Health

Zia Parveen and Sunita Mishra

Review Article | Volume 4, Issue 1 | Open Access
Effect of Z Jujube Fruit in Controlling Dyslipidemia in Obese Adolescents

Zafar H Tanveer, Ali Abuzar Raza, Rabia Zafar, Sajida Zafar, Jamil Ahmed Lakhair, Shah Murad* and Shaheena

Research Article | Volume 4, Issue 1 | Open Access
Knowledge, Attitude and Practices of Diabetes Mellitus Patients

Shalini Dwivedi

Review Article | Volume 4, Issue 1 | Open Access
Effect of Debittering Methods on the Minerals Composition of Sweet Orange Seeds Flour

Ernest Eguono Emojorho, Thomas Mmuoemene Okonkwo, and Maryann Nkemakonam Anene

Review Article | Volume 3, Issue 1 | Open Access
Benefits and Risks of Genetically Modified Food (GMO) Products: A Review

Desalew Birlew and Yosef Alemneh

Research Article | Volume 3, Issue 1 | Open Access
The Use of Lactic Acid Bacteria (LAB) Isolates as Single and Mixed-Strain Starter Culture in Yoghurt Processing

Abiona Stella Olusola and Babarinde Yinusa Adepoju

Research Article | Volume 3, Issue 1 | Open Access
Ecophysiologically Abiotic Stress Tolerance and Nutrition Content in Wheat (Triticum Aestivum L.)

Javed Hussain Umrani, Khalid Hussain Talpur, Ibtessam Tahir Ansari, Imran Suheryani, Mamtaz Ali Sahito and Syed Rizwan Ali

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Aims & Scope

Journal aim is to integrate food processing with nutritional science. Improvement of knowledge in human nutrition should always be the final objective of journal to publish. Journal offer scientists, researchers, scholars and other food and nutrition specialists the scope to share information of scientific advancements in the countless disciplines affecting their work, through a respected double peer-reviewed publication of articles. Journal serves as an international forum for vital research and developments in food processing with nutritional science field.

Journal Scope covers related topics of food processing and nutritional science such as:

  • Metabolic, molecular, and genetic mechanisms of nutrients
  • Bioavailability and disease prevention
  • Nutritional toxicity
  • Nutritional genomics
  • Dietetics
  • Food Toxicology
  • Enology and Fermentation Technology
  • Food Microbiology
  • Food Preservation
  • Food Chemistry
  • Nutrition Management
  • Nutritional Deficiencies
  • Food Supplements
  • Diet Management
  • Eating Disorders
  • Food Science
  • Probiotics & Prebiotic foods
  • Food Safety & Public Health
  • Micronutrients