Volume 2 Issue 6

Research Article

Evaluation of the Proximate and Sensory Properties of Spread Produced from Cashew Nut and Groundnut Blend

Authors: Nwosu JN, Iwouno JO, Uzoukwu AE, Anyanwu CO and Osuchukwu OA

Type: Research Article   

Research Article

Physical and Nutritional Status of Professional Japanese Futsal Players

Authors: Masaharu Kagawa, Terumi Kobata, Reiko Ishida and Kyohei Nakamura

Type: Research Article   


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

Authors: Toshiyuki Toyosaki

Type: Editorial   

Research Article

Soy Isoflavones in Epidemiological Serum Samples: what are the Optimal Time Window and Concentration Cutoffs for Assignment of Equol Producer Status?

Authors: Melissa K Melby and Shaw Watanabe

Type: Research Article   

Review Article

Intervention Using a Leaflet to Promote a Morning-typed Life in 2- to 6-Year-old Japanese Children and their Parents

Authors: Tetsuo Harada, Kiyoe Saito, Kai Wada, Fujiko Tsuji, Milada Krejci, Teruki Noji, Takahiro Kawada, Miyo Nakade and Hitomi Takeuchi

Type: Review Article   

Published Manuscripts


 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

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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