Volume 1 Issue 1

Review Article

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

Authors: Charles C. Muscoplat, Carla Carlson


Review Article

Peptides and proteins in whey and their benefits for human health

Authors: Rie Tsutsumi1 and Yasuo M. Tsutsumi


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



Edible Oil Consumption Patterns in the US

Authors: Gary R. List



Phenolipids: New Generation of Antioxidants with Higher Bioavailability

Authors: Mohamed Fawzy Ramadan


Published Manuscripts

Impact Factor: 2.8


 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

Food Patterns, Diabetes and Overweight/Obesity and Some Socio-Economic Indicators in the Italy Regions

Abstract Background: There were over 3.5 million cases of diabetes in Italy in 2015. Research has provided a better understanding of the role of dietary patterns and their relation with socio-economic conditions and non-communicable diseases.

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