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Journal of Food & Nutritional Disorders
Editor-in-chief: Bahram H. Arjmandi, PhD
Florida State University, USA
ISSN: 2324-9323
NLM ID:101618886
Frequency: Bimonthly
Impact Factor: 0.71*
 

Journal of Food & Nutritional Disorders (JFND) is a peer-reviewed, scholarly journal which publishes the most complete and reliable source of information on the discoveries and current developments in the mode of original articles, review articles, case reports, short communications, etc. in the interdisciplinary areas of Food & Nutrition Disorders. JFND is an online Hybrid Model journal which offers authors a choice in publishing their research through subscription as well as open access for high visibility, unlimited access, usage, increased citations.

Journal of Food & Nutritional Disorders primarily focuses on the topics: 

Review processing is performed by the editorial board members of Journal of Food & Nutritional Disorders or outside experts; at least two independent reviewers approval followed by editor approval is required for acceptance of any citable manuscript. Authors may submit manuscripts and track their progress through the online tracking system, hopefully to publication.
Manuscripts can be submitted via Online Submission or send as an e-mail attachment to the Editorial Office at editor.jfnd@scitechnol.com or editor.jfnd@scitechnol.org

Confirmed Special Issues:

  1. Childhood Obesity: Causes and Prevention
  2. Malnutrition in Elderly
Journal of Food & Nutritional Disorders is organizing & supporting 4th International Conference and Exhibition on Nutrition & Food Sciences at Chicago, USA from October 26-28, 2015.

*Unofficial 2014 Impact Factor was established by dividing the number of articles published in 2012 and 2013 with the number of times they are cited in 2014 based on Google search and the Scholar Citation Index database. If ‘X’ is the total number of articles published in 2012 and 2013, and ‘Y’ is the number of times these articles were cited in indexed journals during 2014 than, impact factor = Y/X

 

 
Current Issue
Producing of Gluten- Free and Casein Free (GFCF) Cupcakes for Autistic Children   Research Article
Amal MH Abdel-Haleem and Hoda H Hafez
J Food Nutr Disor 2015, 4:3    doi: 10.4172/2324-9323.1000170
 Preview

Producing of Gluten- Free and Casein Free (GFCF) Cupcakes for Autistic Children

The present research work was aimed to produce gluten- free and casein free (GFCF) cupcakes for autistic children. Corn, rice, carrot, orange sweet potato and chickpea flours were used in different blends to formulate C1, C2, C3, P1, P2, and P3, respectively. Chemical, physical, textural and sensory evaluation was performed to assess the nutritional and technological qualities of the cupcakes.The results of the nutritional quality of the cupcakes indicated significant increase in protein, crude fiber, calcium (Ca) and Zinc (Zn) contents and significant decrease in total carbohydrates (TC) and caloric value. While, significant fluctuations in fat and iron (Fe) contents were observed. ß- carotene content ranged from 253.34 to 1569.36 μg/100g cupcake and vitamin A content ranged from 21.11 to 130.78 μg RAE (as ß-carotene). Water content and water activity (aw) measurements predicted the stability and keeping safety and quality of the prepared cupcakes (except for P2).

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Antioxidant Activity of the Leaf Volatile Oil and Extracts of Olea europaea L.cv. Chetoui from Northern Tunisia   Research Article
Faten Brahmi, Guido Flamini, Beligh Mechri, Madiha Dhibi and Mohamed Hammami
J Food Nutr Disor 2015, 4:3    doi: 10.4172/2324-9323.1000171
 Preview

Antioxidant Activity of the Leaf Volatile Oil and Extracts of Olea europaea L.cv. Chetoui from Northern Tunisia

This study is designed to examine the chemical composition and the in vitro antioxidant activity of the volatile oil and the extracts (polar and non-polar sub-fractions) of the methanol extract of Olea europea L. (cv) chetoui. GC and GC–MS analyses of the volatile oil from the dried leaves of the variety chetoui resulted in the identification of 32 compounds, representing 92.1% of the oil; alcohols (39.5%), aldehydes (19.1%) and ketones (12.2%) were the main groups of volatiles in the studied cultivar, comprising 70.8% of the total oil. Antioxidant activities of the samples were determined by the test system namely DPPH. The weakest radical scavenging activity was exhibited by the volatile oil (49.92%). Antioxidant activity of the non-polar sub-fraction of methanol extract was superior to the all samples tested with an inhibition of the free radical DPPH value of 64.31%. Total phenolic content of the polar and non-polar sub-fractions was 65.35 and 69.17 mg/100 g DW, respectively. In fact, the results showed no significant differences in the levels of polyphenols between sub-fractions of the methanol extract of Olea europea L. Furthermore, the amount of the total orthodiphenols was highest in the non-polar sub-fraction (219.66 mg /100 g DW).

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The Influence of NaCl Salinity on the Physiology and Quality of Four Cherry Tomato Fruits   Research Article
Eleni Manolopoulou, Anna Assimakopoulou, Kallimachos Nifakos, Ioannis Salmas and Panagiotis Kalogeropoulos
J Food Nutr Disor 2015, 4:3    doi: 10.4172/2324-9323.1000172
 Preview

The Influence of NaCl Salinity on the Physiology and Quality of Four Cherry Tomato Fruits

The aim of the present work was to study the effects of increasing salinity (0, 75 and 150 mM) on the physiological (i.e. respiration, and emission of ethylene) and quality parameters (i.e. TSS, pH, acidity, ascorbic acid, dry matter, soluble sugars, sweetness index, lycopene and colour) of four ‘cherry’ tomato hybrids widely used in Greece (i.e. Cherelino F1, Scintilla F1, Delicassi F1, and Zucchero F1). The focus on salinity can be explained by the fact that it is a major environmental stress, especially in arid and semi-arid regions like the Mediterranean ones. To observe the effects of salinity, οne month old seedlings of uniform size plants were grown in a greenhouse in 12.0 L pots filled with a mixture of loamy soil and perlite (3:1 v/v) from April to July 2012. All fruits were harvested at their full ripening stage and, then, sorted into marketable and unmarketable fruits. Random samples of the marketable fruits were used to determine the physiological and quality parameters.

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Modelling Kinetics in Intestinal Compartment of Human Body as a Function of Applied Probiotics   Research Article
Marijan Bosnjak, Zrinka Alfirević, Igor Alfirević and Ivan Kosalec
J Food Nutr Disor 2015, 4:3    doi: 10.4172/2324-9323.1000173
 Preview

Modelling Kinetics in Intestinal Compartment of Human Body as a Function of Applied Probiotics

Antibiotic treatments of human body microbial infections are frequently accompanied with a series of side effects which require adequate actions. This work refers to mathematical modelling of process states in a human body appearing during infection, its treatment with antibiotics and consequent application of probiotics. A mathematical model composed of 28 differential equations is being applied to describe a) pharmacokinetics of antibiotic transfer and action, human body viability changes, probiotics transit and changes in intestinal microbiota, b) kinetics of pathogenic microbial infection and infected organism immunity development, and c) intestinal tumor growth kinetics. Computer simulation has been applied to test the adequacy of applied mathematical model. Results of computer simulations expressed graphically and in tables, confirm the model adequacy for explaining process events connected with human body infections and consequent antibiotics and probiotics treatments.

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Role of pH in the Mutagenicity of Aflatoxin B1 in Maize Tortillas during In Vitro Human Digestion Model   Research Article
Maria de Guadalupe Moctezuma-Zarate, Magda Carvajal-Moreno, Javier J Espinosa-Aguirre, Maria Eugenia Gonsebatt-Bonaparte, Francisco Rojo-Callejas, Pavel Castillo-Urueta Israel Perez-Lopez and Silvia Ruiz-Velasco
J Food Nutr Disor 2015, 4:3    doi: 10.4172/2324-9323.1000174
 Preview

Role of pH in the Mutagenicity of Aflatoxin B1 in Maize Tortillas during In Vitro Human Digestion Model

Aflatoxins (AFs) are potent mutagens, carcinogens and teratogens for humans; thus their presence in food is of great concern. A maize tortilla survey in Mexico revealed that 17% are contaminated with AFs. The initial process to prepare tortillas includes boiling maize grains with lime and to assumpt that AFs in maize tortillas are destroyed, protecting consumers from their mutagenic effects.The purpose of this study was to investigate the mutagenicity of aflatoxin B1 (AFB1) in tortillas during digestion.

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