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Journal of

eISSN: 2373-4310

Nutritional Health & Food Engineering

Volume 1 - Issue 5

Mini Review Open Access

Biotechnology in nutrition and food engineering

Osama O Ibrahim,¹ Donal F Day²

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Research Article Open Access

Effects of peptides and amino acids derived from oyster on blood lipids

Masaru Ohtani,¹ Taizo Seki,^2,3 Masahiko Ooe,^4,5 Yuichiro Itoh,⁶ Yasuyuki Okamoto⁶

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Review Article Open Access

Celiac & gluten intolerance: a wellness perspective

Patricia Grace-Farfaglia

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Research Article Open Access

Assessment of lactic acid bacteria and enterobacteriaceae counts in Bulgarian probiotic products by TEMPO^® system and ISO methods

Galya Blagoeva,¹ Marian Milev,² Svetla Minkova,³ Velitchka Gotcheva,¹ Angel Angelov¹

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Research Article Open Access

Process optimization for producing cowpea added instant kheer mix using response surface methodology

Khushboo Gupta, Mansi Verma, Payal Jain, Monika Jain

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Editorial Open Access

Food health potential is primarily due to its matrix structure, then nutrient composition: a new paradigm for food classification according to technological processes applied

Anthony Fardet

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Mini Review Open Access

High risk neighbourhoods with increased poverty, lack nutritional resources in Tulsa County

Krista D Vails

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