File Name: journal of food and nutrition research .zip
The received manuscripts will undergo plagiarism copying text or results from other sources for its uniqueness and also self-plagiarism duplicating substantial parts of authors' own published work without giving the appropriate references by quality analysts. Authors should prepare their manuscript in English and submit the result file to Managing Editor at Email. The source files of the manuscript can be in either pdf or MS word for its acceptance There is no charges for article submission.
O Box Kangemi, Nairobi, Kenya. O Box , Nairobi. Protein, fat, fiber and ash increased with increase in green gram flour substitution as carbohydrate content decreased significantly. Fiber increased significantly from 9. In vitro protein digestibility ranged from Vitamins analysed increased with addition of green gram flour. Thiamine content ranged from 0.
SAP is an open access publisher of journals covering a wide range of academic disciplines. International Journal of Food Science and Nutrition Engineering is devoted to the publication of original manuscripts and review articles relevant to the topics of food science and nutrition. It is an international peer-reviewed journal that includes peer-reviewed research covering all aspects of experimental nutrition and various aspects of food science. The Journal gives a comprehensive view of the food chain and the interactions between diet and health. It focuses on recent developments and applications of modern genetics as well as enzyme, cell, tissue, and organ-based biological processes to produce and improve foods, food ingredients, and functional foods. Papers based on fundamental and interdisciplinary research will be particularly encouraged. The research described should be innovative either in the approach or in the methods used.
Science and Education Publishing, publisher of open access journals in the scientific, technical and medical fields. Read full text articles or submit your research.
An amendment to this paper has been published and can be accessed via the original article. Citation: Nutrition Journal 20 Content type: Correction. Published on: 5 March
Scholarly Journal of Food and Nutrition SJFN is an open access scientific journal, which covers high quality of manuscripts which are both relevant and applicable to the broad field of applied life sciences. Journal aims to reflect contemporary thinking so that professionals can keep pace with the developments in the field of nutrition and food sciences. Nutrition is a multidisciplinary journal, peer reviewed, which focuses on the interaction of nutrients and other substances in food in relation to growth, maintenance, reproduction, health and disease of an organism and also applying knowledge in food and nutrition to improving and maintaining good health. It provides an opportunity to share the information among the medical scientists, researchers, students.
The journal is envisaged to enable dissemination and sharing of food and nutrition information issues on the continent. It taps social science, biochemical, food and nutrition related research and information. It targets and is intended to serve the research and intellectual community; African and international non-governmental organizations NGOs ; African and development oriented bilateral and multilateral agencies; and African public institutions working towards solving food and nutrition problems through sound policies, and addressing issues that affect the African continent. Besides academic research, the journal provides an avenue for sharing information on national-level food and nutrition programs. The journal carries out a major mentoring and capacity building role for budding African scholars, and also gives visibility to African scholars in general by highlighting and sharing their work internationally.
International Journal of Food Sciences and Nutrition Research is devoted to publishing the highest quality innovative papers in the field of Food Sciences and Nutrition. Authors are requested to submit their manuscript at Online Manuscript Submission or send as an e-mail attachment to the following email id: submissions medicalpressopenaccess. Herbert W.
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Journal of Food Science and Nutrition Research. Journal of Food Science and Nutrition Research is an open access peer-reviewed journal publishes papers in the core topics like food science and nutrition. Journal sincerely welcome articles related to more related topics of food science including enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. Journal of Food Science and Nutrition Research opens a medium for the food specialties to share the latest developments in food knowledge, ideas and good practice. The Journal publishes original articles, review articles, editorials, letters to the editor, short communication, case reports in all the field of food.
About the Journal. As one of the first Open Access journals in its field, Food & Nutrition Research (FNR) offers an important forum for researchers to exchange.