Book Scope
- All Aspects from Food Technology & Nutrition Sciences
- Diabetic
- Food Chemistry
- Advantage for Standard Components
- Food Engineering and Physical Properties
- HACCP
- Disadvantages for Standard Components
- Food Safety and Hygiene
- Food Microbiology
- Coagulation
- Sensory and Food Quality
- Biological Hazards
- Toxicology and Chemical Food Safety
- Gelatinisation Chemical Hazards Natural Additives
- Nutraceuticals and Functional Foods
- Physical Hazards Artificial Additives
- Food Nanotechnology
- Fridge Temperature
- Clinical Nutrition and Metabolism
- Shortening
- Standard Components
- Obesity and Body Composition
- Baking Blind
- Nutrition and Behavior
- Child and Infant Nutrition
- Fair Trade
- Animal Nutrition and Metabolism
- Strong Plain Flour Food Miles
- Portion of Fat to Flour - Short Crust
- Molecular Aspects of Nutrition
- Seasonality
- Fitness
- Soft Butter
- Health
- Genomicsproteomics and Metabolomics
- Diet Selection and Supplements
- Nutritional Immunology
- Lard/White Vegetable Fat
- Nutritional Endocrinology and Neuroscience
- Companion Animal Nutrition
- Micronutrients and Antioxidants
- Vitamins
- Preservatives
- Macronutrient Metabolism
- Calorie Counter Emulsifiers
- Weight Loss
- CAM
- Diet
- CAD
- Carbohydrates
- Proteins
- Cereals
- Nutrition and the Food Chain
- Supplement
- Optimum Nutrition
- Food Pyramid
- Dietitian
- Nutrients
- Nutrition Facts
- Balanced Diet
- Public Health Nutrition
- Ultimate Nutrition
- Cellular and Molecular Nutrition
- Poids
- Food and Nutrition Policy
- Sports and Exercise Nutrition
- Nutritional Foods
- etc.
Author Guidelines
Click here to guidelines
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Chief Editor
Dr. Poonam Sharma
Professor cum Chief Scientist, Division of Food Science and Technology, Sher-e-Kashmir University, Sci-n-Tech, Shalimar Campus, Srinagar, Jammu and Kashmir, India
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Deadline
31 May 2024
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