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Studies of Food Science Functional Properties Related to Medium-Chain Triacylglycerols (MCT)


Abstract: Medium-Chain Triacylglycerols (MCT) composed exclusively of medium chain fatty acids (C8 and C10) were first used in the 1950s for dietary treatment of malabsorption syndromes caused by rapid absorption.


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Inhibitory Properties of Kidney Bean Protein Hydrolysate and its Membrane Fractions Against Renin, Angiotensin Converting Enzyme, and Free Radicals


Abstract: Kidney bean hydrolysate (KBH) was obtained by alcalase hydrolysis of the seed globulin protein followed by membrane ultrafiltration to produce peptide fractions that differ in molecular sizes (<1, 1-3, 3-5, and 5-10 kDa). 


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Extraction and Utilization of Pectin from Purple Star-Apple (Chrysophyllum cainito) and African Star-Apple (Chrysophyllum delevoyi) in Jam Production


Abstract: The pectin of African star apple (Chrysophyllum delevoyi) and purple star apple (Chrysophyllum cainito) were extracted using the alkaline hydrolysis method to produce pineapple jam.


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Effect of Pretreatments on Physical and Thermal Properties of Bael (Aegle marmelos Correa) Fruit Pulp During Storage


Abstract: The study was performed to evaluate the effect of pretreatment on various physical and thermal properties of Bael pulp. The fruit pulp of Bael fruit was extracted

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 About the Journal  


Austin Journal of Nutrition and Food sciences is an open access, peer reviewed, scholarly journal dedicated to publish articles in all areas of nutrition and food sciences.

The aim of the journal is to provide a forum for dietitians, researchers, physicians, and other health professionals to find most recent advances in the areas of clinical nutrition and nutritional disorders
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Featured Article


Effect of Pretreatments on Physical and Thermal Properties of Bael (Aegle marmelos Correa) Fruit Pulp During Storage

Abstract The study was performed to evaluate the effect of pretreatment on various physical and thermal properties of Bael pulp. The fruit pulp of Bael fruit was extracted and TSS of the extracted pulp was raised to 25°Brix by adding 65°Brix sugar syrup.
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