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Journal of Food & Nutritional Disorders
Editor-in-chief: Bahram H. Arjmandi, PhD
Florida State University, USA
ISSN: 2324-9323
Frequency: Bimonthly
 
The Journal of Food & Nutritional Disorders promotes rigorous research that makes a significant contribution on the role of diet and dietary components prevention, diagnosis, treatment and management to improve human health and nutritional advancement nationally and internationally. Journal of Food & Nutritional Disorders includes a wide range of fields in its discipline like Food Safety, Malabsorption & Nutritional Disorders, Food Allergies, Food Microbiology, Eating Concerns/Eating Disorders, Diet supplements and Disorders, Food, Health & Wellness, Child Nutrition & Health.

Journal of Food & Nutritional Disorders is a peer-reviewed, hybrid journal which offers dual mode of publication, open access & subscription. This mode provides the means to maximize the visibility, citations and readership which enhance the impact of the research work and provides a range of options to purchase our articles and also permits unlimited Internet Access to complete Journal content. It accepts research, review papers, online letters to the editors & brief comments on previously published articles or other relevant findings in SciTechnol. Articles submitted by authors are evaluated by a group of peer review experts in the field and ensures that the published articles are of high quality, reflect solid scholarship in their fields, and that the information they contain is accurate and reliable.

Scope and Relevance:

  • Food Safety
  • Malabsorption & Nutritional Disorders
  • Food Allergies
  • Food Microbiology
  • Eating Concerns/Eating Disorders
  • Diet supplements and Disorders
  • Food, Health & Wellness
  • Child Nutrition & Health

The journal uses Editorial Manager System for a qualitative and prompt review process. Editorial Manager is an online manuscript submission, review and tracking system. Review processing is performed by the editorial board members of Journal of Food & Nutritional Disorders or relevant experts from other universities or institutes. Minimum two independent reviewer’s approval followed by editor approval is required for the acceptance of any citable manuscript. Authors may submit manuscripts and track their progress through the editorial system. Reviewers can download manuscripts and submit their opinions to the editor whereas the editors can manage the whole submission/review/revise/publish process via editorial manager.

Submit manuscript at http://www.editorialmanager.com/scitechnol/ or send as an e-mail attachment to the Editorial Office at editor.jfnd@scitechnol.org or editor.jfnd@scitechnol.org

Journal of Food & Nutritional Disorders is organizing & supporting 3rd International Conference and Exhibition on Nutrition & Food Sciences (Nutritional Science-2014) at Valencia, Spain from September 23-25, 2014.

 
Current Issue
School Food Fortification Improves Nutrition Status of Students from Poor Migrant   Research Article
Junsheng Huo, Jing Sun, Jian Huang, Jie Wang, Wenxian Li and Bing Wang
J Food Nutr Disor 2014, 3:2    doi: 10.4172/2324-9323.1000133
 Preview

School Food Fortification Improves Nutrition Status of Students from Poor Migrant

To observe the effect of food fortification including multinutrient fortified rice, iron fortified soy sauce and VA fortified cooking oil on school children of rural-urban migratory families. The school children in a boarding school for children of migrated families in suburb Beijing city were selected as volunteer subjects and the school cafeteria were supplied with iron fortified soy sauce, multinutrient fortified rice and VA fortified cooking oil for 10 month.

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Characteristics of Soy Corn Yogurt   Research Article
Angelia Dwi Lestiyani, Thomas Indarto Putut Suseno and Ignatius Srianta
J Food Nutr Disor 2014, 3:2    doi: 10.4172/2324-9323.1000134
 Preview

Characteristics of Soy Corn Yogurt

This research was to study the characteristics of soy corn yogurt, a new developed nutritious food product. Soy corn yogurt was produced by fermentation of soy corn milk using Streptococcus thermophilus and Lactobacillus bulgaricus, at various soybean and sweet corn ratios of 90:10; 80:20; 70:30; 60:40 and 50:50 (w/w). Total lactic acid bacteria, pH, total acidity, syneresis amartand preferences of appearance, texture, aroma and taste of the product were investigated.

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A Systematic Review of Effect Modification in Trials of Behavioral Interventions to Increase Fruit and Vegetable Consumption   Research Article
Di H. Cross, Youngmee Kim, K.M. Venkat Narayan, Lance A. Waller, Rachel E. Patzer and Carol J. Rowland Hogue
J Food Nutr Disor 2014, 3:2    doi: 10.4172/2324-9323.1000135
 Preview

A Systematic Review of Effect Modification in Trials of Behavioral Interventions to Increase Fruit and Vegetable Consumption

Although the health benefits of fruit and vegetable consumption (FVC) has been well documented, the evidence supporting the effectiveness of behavioral interventions to increase FVC has not been as consistent. This review aimed to identify individual and environmental level factors that may explain systematic differences in treatment effects in randomized controlled trials(RCTs) of behavioral interventions to increase FVC through effect modification (EM) and discusses the utility of examining EM in the context of a RCT.

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Beneficial Effects of Sardine Proteins Combined with Citrus latifolia Extract on Lipid profile and Tissues Redox Status in Rats fed a High-Cholesterol Diet   Research Article
Hakima Mir, Djamil Krouf and Douja Taleb-Senouci
J Food Nutr Disor 2014, 3:2    doi: 10.4172/2324-9323.1000136
 Preview

Beneficial Effects of Sardine Proteins Combined with Citrus latifolia Extract on Lipid profile and Tissues Redox Status in Rats fed a High-Cholesterol Diet

Considerable evidences support the role of oxidative stress in the development of atherosclerosis and related cardiovascular diseases. Moreover, feeding experimental animals with high cholesterol diet(HCD) was reported to increase oxidative stress and to induce reactive oxygen species (ROS) generation in different biological tissues including liver, brain, kidney and erythrocytes. Also, lipid peroxidation and oxidative stress are one of the most important pathological mechanisms that explain metabolic changes and hepatic injury following HCD feeding

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In Vitro Effects of Aqueous Extracts of Turkish Coffee and Instant Coffee on Glucose Metabolism in Cow Liver Tissue   Research Article
Bahadır Öztürk and Zahide Esra Durak
J Food Nutr Disor 2014, 3:2    doi: 10.4172/2324-9323.1000137
 Preview

In Vitro Effects of Aqueous Extracts of Turkish Coffee and Instant Coffee on Glucose Metabolism in Cow Liver Tissue

Coffee consumption has been reported to reduce fasting plasma glucose levels. The aim of this study was to investigate possible effects of aqueous coffee extracts on hepatic glucose metabolism. Cow liver homogenate was used in the assays. After adding glucose, homogenates were incubated with Turkish coffee and instant coffee extracts (5%, 15%, 25% w/v) and then, glucose concentrations were measured within 2 h intervals for 4 hours.

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