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Journal of

eISSN: 2373-4310

Nutritional Health & Food Engineering

Volume 1 - Issue 4

Short Communication Open Access

L-arginine supplementation and resistance training promotes increase of maximum strength and protection from DNA damage in rats

Stefani GP,^1,2 Nunes RB,^1,2 Alves JP,^1,2 Domenico MD,^1,3 Marmett B,^1,2 Moller GB,^1,2 Dal Lago P,^1,2 Rhoden CR^1,3

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Research Article Open Access

Participation in physical activity after consuming meals of differing caloric content does not alter appetite four hours post-activity

Samantha Uhas,¹ Rachael Pohle-Krauza,² Kelly Wagner,¹ Jacob E Barkley¹

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Research Article Open Access

Storage stability of sweet cream butter prepared from goat milk

Jung Hoon Lee,¹ Byung Jin Min²

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Editorial Open Access

Foods and health potential: is food engineering the key issue?

Anthony Fardet

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Research Article Open Access

Phase II study of the safety of ready-to eat foods served in privately owned delicatessens: a confirmatory examination

Douglas Murray,¹ Charles Feldman,¹ Jagruti Patel,² Lee Lee,² Alexis Fissinger¹

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Editorial Open Access

Traditional fermented products – a good source for beneficial lactic acid bacteria

Svetoslav Dimitrov Todorov,¹ Jean Guy LeBlanc²

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Opinion Open Access

Putting the art back into agriculture

Stephen Carr

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