Functional Foods

Journal of Nutrition & Food Sciences is one of the top leading journals in biomedical engineering which publishes novel research articles after rigorous peer-review process by at least 2 expert reviewers of the associated fields. Nutrition and food sciences are interesting fields which are concerned with the application of Infectious diseases, Nutrition education, Probiotics, Prebiotics, Dietary component, Post harvesting, Nutritional biomarkers, Food chemistry, Neural mechanism. It involves developing devices and procedures that solve medical and health-related problems by combining their knowledge of biology and medicine with engineering principles and practices. Nutrition and food sciences requires the analytical tools and broad physical knowledge of modern engineering and science, fundamental understanding of the biological or physiological system, and familiarity with recent technological breakthroughs. Functional foods were produced from the combination of minced meat or fish with extra virgin olive oil and vegetable flour. Proper concentrations of oil and vegetable flours were selected to improve the nutritional properties of processed meat and fish burgers. Sensory evaluations were also carried out in different sessions by trained panel and generic consumers to assess product acceptability. The results of the work demonstrated that the two ingredients, selected for their well-known healthy benefits, enhance not only the nutritional value but also the sensory properties of food. “Conte A, Recipe Optimization to Produce Functional Food Based on Meat and Fish” OMICS is devoted to the prompt publication of original findings of the highest scientific priority and value that provide novel mechanistic insights, represent a clear advance over previous Studies and have the potential to generate exciting future research.

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Last date updated on December, 2024