Volume 3 Issue 1


Recommended use of Cut-off Folate Concentrations in Serum and Erythrocyte (Red Blood Cell) as Expressed by Folic Acid Equivalent for the Diagnosis of Deficiency in Deliberating the Creation of Dietary Reference Intakes

Authors: Ihara H, Hirota K, Watanabe T, Totani M, Hashizume N, Aoki Y, Nagamura Y, Kamioka K, Onda K, Sunahara S, Suzuki T, Itabashi M, Ishibashi M, Ito S, Ohashi K, Ohta Y, NoboriT, Fujishiro K, Maekawa M, Miura M, Miyano H, Ando T and Nishimura K

Type: Perspective   

Special Article - Food Chemistry

Effect of Finishing Diet on Physico-Chemical and Lipolytic Parameters and Volatile Compounds Throughout the Manufacture of Dry-Cured Foal "Cecina"

Authors: Maria Gomez, Ruben Dominguez, Sonia Fonseca and Jose M Lorenzo

Type: Special Article - Food Chemistry   

Special Article - Antioxidants in Foods

Comparison of Extraction Methods for the Determination of Antioxidant Activity in Extracts of Hippophae Rhamnoides L. and Lippia Citriodora. The Effect of Seasonal Collection

Authors: Roidaki A and Proestos C

Type: Special Article - Antioxidants in Foods   

Review Article

Fermented Soybean Foods: Significance of Biogenic Amines

Authors: Jae-Hyung Mah

Type: Review Article   

Special Article - Antioxidants in Foods

Saffron, A Functional Spice

Authors: Anastasia Kyriakoudi, Stella A Ordoudi, Marta Roldán-Medina and Maria Z Tsimidou

Type: Special Article - Antioxidants in Foods   

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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