International, Peer Reviewed, Open Access Journal

Open Journal of Nutrition and Food Sciences
(ISSN: 2690-2478)

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Open Journal of Nutrition and Food Sciences

Open Journal of Nutrition and Food Sciences is an open access scientific journal devoted to publish comprehensive, cutting-edge research and therapeutic studies in related areas of Nutrition and Food Sciences.

Journal Features

Open Access

All the articles will be published under Open Access model.

Peer Review

Our editorial team performs strict peer-review process.

Publication Ethics

The journal follows standard guidelines to maintain transparency.

Submit Manuscript

The journal accepts all original articles, reviews and more.

About the Journal

Open Journal of Nutrition and Food Sciences (ISSN: 2690-2478) covers the most contemporary researches and studies that cover topics like Food Toxicology, Food Safety, Food Biology and more in the field of food science and also features Malnutrition, Diet Intake, Obesity, Nutritional Immunology and more in the field of Nutritional Science. Journal acts as a medium to share and exchange knowledge on all aspects of nutrition and food.

Open Access - Open Journal of Nutrition and Food Sciences

Editorial Board

Greici Bergamo - Open Journal of Nutrition and Food Sciences

Greici Bergamo

Department of Food Science and Technology, Federal University of Santa Catarina
Brazil

Dan Cristian Vodnar - Open Journal of Nutrition and Food Sciences

Dan Cristian Vodnar

Department of Food Science
University of Agricultural Sciences and Veterinary Medicine
Romania

Bruno Gastaldi - Open Journal of Nutrition and Food Sciences

Bruno Gastaldi

Department of Organic Chemistry
National Council of Scientific and Technical Research- CONICET
Argentina

Carla da Silva Carneiro - Open Journal of Nutrition and Food Sciences

Carla da Silva Carneiro

Department of Natural Products and Food
Federal University of Rio de Janeiro
Brazil

Lingwen Zeng - Open Journal of Nutrition and Food Sciences

Lingwen Zeng

Institute of Environment and Safety
Wuhan Academy of Agricultural Sciences
China

Rathinam Raja - Open Journal of Nutrition and Food Sciences

Rathinam Raja

Food Science Laboratory
University of Algarve
Portugal

Anas A Salem - Open Journal of Nutrition and Food Sciences

Anas A Salem

Department of Animal Production
Assiut University
Egypt

Flavio Boccia - Open Journal of Nutrition and Food Sciences

Flavio Boccia

Department of Economic and Legal Studies
Parthenope University of Naples
Italy

Pongsak Rattanachaikunsopon - Open Journal of Nutrition and Food Sciences

Pongsak Rattanachaikunsopon

Department of Biological Science
Ubon Ratchathani University
Thailand

Sugasini Dhavamani - Open Journal of Nutrition and Food Sciences

Sugasini Dhavamani

Department of Medicine
University of Illinois at Chicago
United States

Arvind Kumar Goyal - Open Journal of Nutrition and Food Sciences

Arvind Kumar Goyal

Department of Biotechnology
Bodoland University
India

Ahmed Mohamed Soliman Hegazy - Open Journal of Nutrition and Food Sciences

Ahmed Mohamed Soliman Hegazy

Department of Anatomy and Embryology
Benha University
Egypt

Articles

Open J Nutr Food Sci. 2023;5(1):OJNFS-05-1027 | Open Access

Review on Improved Grain Storage Techniques Such as Grainpro, Purdue Improved Crop Storage (PICS) Bag, and Metal Silo

Kumsa Negasa Andersa, Hayat Hassen Mohammed, Tolina Kebede Regasa, Zenaba Kadir Abdisa and Endris Hussen Ahmed

Grains are the most commonly consumed food in developing countries. Grains have a great role in minimizing the food security problem for the countries whose staple food is rely on the grains. However, Grains can be affected by several factors during storage. Grains loss can be minimized by using improved storage techniques such as Grainpro, PICS bag and metal silo. ... Read more

REVIEW ARTICLE Updated Jan 31, 2023   PDF

Open J Nutr Food Sci. 2022;4(2):OJNFS-04-1026 | Open Access

Antihypertensive Peptides Generated during Cheese Ripening

Rita Mehla

Conventionally cheese is prepared via conversion of liquid milk into semisolid form using milk coagulating agent i.e., rennet, heat and heat with acid. It can differ broadly w.r.t color, flavor, texture, aroma and firmness which largely dependent on the processing conditions employed and storage period. During the period of ripening certain biochemical changes leads to the production ... Read more

MINI REVIEW Updated Jan 09, 2023   PDF

Open J Nutr Food Sci. 2022;4(2):OJNFS-04-1025 | Open Access

The Hair Golden Range Yardstick for Assessing the Optimal Bio Element Nutritional Status

Morović S, Višnjević V, Morović J, Lykken GI, Skalny AV, Končar D and Momčilović B

Background: The bio element nutritional status may be defined as deficient, adequate, or excessive/toxic. Non-invasive method of hair collection makes it a tissue of choice for multi bio element analysis in precision medicine and nutritional epidemiology. Methods: Hair multi bio element profiles of healthy 1073 subjects (339 Men, 734 Women) were analyzed with the ICP MS. The frequency distribution of the hair ... Read more

RESEARCH ARTICLE Updated Jan 02, 2023   PDF

Open J Nutr Food Sci. 2022;4(1):OJNFS-04-1024 | Open Access

Trials to Improve Quality of Marinated Poultry Meat by Using Chemical Food Additives

Diaa Eldin IM, Eman T Abou Sayed-Ahmed, Hamada M Hassan, Fahim Shaltout and Gehan Abdallah El-shorbagy

Poultry meat is included in food chains to use Part of this important commitment by using food additive Monosodium glutamate, replacement food additive monosodium glutamate with food additive sugar and food additive Sodium chloride on physical, chemical, bacteriological and sensory characters of deep fat of fried poultry meat at frozen storage for 90 days was examined. Poultry untreated samples moisture content, ... Read more

REVIEW ARTICLE Updated Jul 27, 2022   PDF

Open J Nutr Food Sci. 2022;4(1):OJNFS-04-1023 | Open Access

Secular Trends in Human Height in Southeast Asian Countries after WWII

Hiroshi Mori

Most countries in Southeast Asia achieved substantial economic progress after the end of WWII. Accordingly, people increased in height steadily, some countries very fast, like Taiwan and others substantially slower in growth, like Indonesia. Food consumption improved in quantity and quality, with supply of animal products expanded appreciably in most countries. Statistically, animal protein has proved distinctly positive in height ... Read more

RESEARCH ARTICLE Updated Jun 30, 2022   PDF