Crossref Metadata :  
ISSN Online :  2637-8914
Journal DOI :  
Google Scholar :  
Current Issue :  Volume 1 - Issue 2 - 2018
PubMed Indexed Articles :  
Email :  editor@nutritionauctoresonline.org
Additional Information :  Submit Manuscript

Nutrition and Food Processing : Open Access

About the Journal

Journal of Nutrition and Food Processing  is an open access and Double blind peer-reviewed and Bimonthly journal. It is published by the Auctores Publishing. Nutrition and Food Processing  is afforded a global peer-reviewed discussion board for the guide and dissemination of studies and scholarship geared toward know-how the causes of, and methods and answers to vitamins-related public health achievements, conditions, and problems around the sector. The journal publishes original and commissioned articles, commentaries and dialogue papers for debate. The journal is of a hobby to epidemiologists and fitness merchandising experts inquisitive about the role of vitamins in disease prevention; academics and people worried in fieldwork and the software of research to become aware of practical solutions to essential public health issues.
Journal of Nutrition and Food Processing, intends to contribute to the development of public Health, nationally and the internationally, through great research and a better understanding of the technology worried in food, dietetics, vitamins and public health. This precise initiative ambitions to integrate the observe of these various disciplines to promote better health for all sections of society. Nowadays, in the reputation of the essential significance of food and nutrients to human existence and health, there may be a developing call for information transfer, in order to tell skilled public health specialists, nutritionists, meals experts on key issues regarding the pivotal function of meals and nutrition in influencing the health outcomes in a given population.

Nutrition is the science and technology that interprets the interaction of nutrients and other substances in food and in terms of protection, growth, replica, health, and ailment of an organism. It includes meals intake, absorption, assimilation, biosynthesis, catabolism, and excretion.The food plan of an organism is what it eats, which is essentially decided with the aid of the availability, the processing, and palatability of ingredients. A healthful food regimen includes education of meals and storage strategies that maintain vitamins from oxidation, warmth or leaching, and that lessens the risk of foodborne contamination.
Food processing is the transformation of cooked ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer.
Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging.
Food processing is typically a mechanical process that utilizes extrusion, large mixing, grinding, chopping and emulsifying equipment in the production process. These processes introduce a number of contamination risks. Such contaminates are left over material from a previous operation, animal or human bodily fluids, microorganisms, nonmetallic and metallic fragments. Further processing of these contaminates will result in downstream equipment failure and the risk of ingestion by the consumer.
As Journal of Nutrition and Food Processing follows the Creative Commons Attribution License and Auctores open access publishing policies, readers can freely access the published articles through online.
JNFP will be kept up to date with latest advances in the field of Nutrition and Food Processing. All published articles will be assigned with unique Digital Objective Identifier provided by Cross Ref.

Journal Highlights ;

Nutrition

Vitamins

Macronutrients

Carbohydrates

Essential fatty acids

Macrominerals

Proteins

Public Health Nutrition

Vitamins deficiencies

Disorders and Nutrition

Additives

Botulinum cook

Botulism

Canning

Carbonised food

Central kitchen

Chilling

Clarification

Clostridium botulinum

Clostridium perfringens

Cook-freeze

Dried food

Exposed food

Feeder kitchen

Food borne disease

Food debris

Food handler

Food poisoning

High acid food

Low risk food

Nutrient

Pasteurisation

Preserving food

Sealed food

Food Spoilage

Unfit food

Fermentation