Volume 2 Issue 3


Review Article

Alternative Grains as Potential Raw Material for Gluten-Free Food Development in The Diet of Celiac and Gluten-Sensitive Patients

Authors: María de Lourdes Moreno, Isabel Comino and Carolina Sousa

Type: Review Article   
  
  

Research Article

Evaluation of Changes Liver Hemodynamics with Color Doppler Ultrasound in the Cholestatic Patients

Authors: Safiye Kafadar, Hüseyin Kafadar and AY Erkin Oğur

Type: Research Article   
  
  

Research Article

The Wolfberry Bud Tea has Enhanced Antioxidant Activities

Authors: Xueyan Fu, Yu Huang, Xiaolan Kang, Tingting Li, Xin Jia, Lin Dong, Lei Wu, Hui He and Dingbo Lin

Type: Research Article   
  
  

Research Article

Validity of a Calcium Intake List to Estimate Calcium Intake in Patients with Osteoporosis

Authors: LA Rasch, MAE de van der Schueren, LHD van Tuyl, IM Bultink and WF Lems

Type: Research Article   
  
  

Editorial

Valorisation of Food Waste for Biofuels Production in Hong Kong: Towards a Circular Economy

Authors: Carol Sze Ki LIN

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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