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Journal of Nutrition, Food Science and Metabolism

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Articles

  • Volume: 1, Issue: 1

May 06, 2022

Dosage of Sulphur Dioxide in Jams and Jellies

Sulphur Dioxide (SO2), labelled E220 on food packaging, is used as a preservative for certain dried fruits, canned vegetables and fruits, natural juices and in wine production, as an antimicrobial and antioxidant agent. SO2 present in small amounts of food is tolerated by most people, but in some people it can cause allergic reactions or other side effects, such as headaches. In the experimental part of the paper were analysed seven samples of jam and six samples of jelly from different fruits ...

Apr 11, 2022

Relationship between Diabetes, Pancreatic Cancer and Diet

The pancreas is responsible for the regulation of blood sugar and the secretion of digestive enzymes. It performs these functions through its parts called exocrine and endocrine pancreas. Pancreatic cancer is suggestive of advanced age-onset diabetes when accompanied by typical symptoms such as unexplained weight loss, persistent abdominal or back pain, dyspepsia, vomiting, or steatorrhoea. Pancreatic cancer is one of the most aggressive diseases; it has a poor prognosis and despite efforts the...

Mar 14, 2022

Nutritional Rehabilitation Care of Refeeding Syndrome with Anorexia Nervosa

The term “Refeeding syndrome” is defined by the immense changes in the electrolytes and fluid levels that could take place in the patients who are refeed artificially after suffering a long term malnourishment. An improved level of awareness as well as understanding of refeeding syndrome, with effectively managed strategy is important for nutritional rehabilitation of the individual. In this scenario, a gradual and deliberatesurge in nutritional intake with proper nutritional counseling, and ps...

Mar 09, 2022

Examining Superior Functional Ingredient Properties of Cucumis Melo Seeds for Bio-Fortification of Triticum Based Value Added Food Product

Bio-Fortification is the fast growing sector in food industries to develop value added food products to satisfy current market and consumer needs. The main aim of this study was to analyze the functional ingredient potential of Cucumis melo reticulatus seeds and also to develop Triticum based value added Cucumis melo biscuits. The oil content (34.05% ± 0.06%) of musk melon seeds was found to be high. Aqueous extract of C. reticulatus seeds, having high antioxidant activity of 64.29% ± 8.32% inh...

Feb 22, 2022

Application of Newer Process Technologies for Safe Foods of Tomorrow

The growing demand of consumers for special foods containing functional ingredients, nutraceuticals, bioactive molecules and a host of other components ensuring health and wellness of the population have now become the prime mover and shaker of the food business. The food processing industries nowadays have started appreciating the ethos of health and wellness of the population and reformulated their portfolio to include food products labeled ‘all natural’, ‘organic’, ‘reduced calories/sugar’ e...

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