Volume 1 Issue 1


Review Article

The Genetic Tango: Genes in Your Body, Genes in Your Food

Authors: Charles C. Muscoplat, Carla Carlson

Type: Review Article   
  
  

Review Article

Peptides and proteins in whey and their benefits for human health

Authors: Rie Tsutsumi1 and Yasuo M. Tsutsumi

Type: Review Article   
  
  

Research Article

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

Authors: Nwosu JN, Udeozor LO, Ogueke CC, Onuegbu N, Omeire GC and Egbueri IS

Type: Research Article   
  
  

Editorial

Edible Oil Consumption Patterns in the US

Authors: Gary R. List

Type: Editorial   
  
  

Editorial

Phenolipids: New Generation of Antioxidants with Higher Bioavailability

Authors: Mohamed Fawzy Ramadan

Type: Editorial   
  
  

Published Manuscripts

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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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