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VOlume 1, Issue 2
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Special Edition 1
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" I like the fact the journal reviews the article in small time and the reviewers are quite knowledgeable and provide a good critic of the paper. However, the quality of the papers can be improved but I am sure the journal is working towards accepting only good quality manuscripts."
Recently Published Articles
Intermittent Fasting: A Potential Effective Strategy for Preventing Obesity and Type II Diabetes Mellitus
Xylanase Supplementation in Wheat-based Diets and the Influence on Necrotic Enteritis in Broilers: A Translational Model for Human Malnutrition
Phytogenics as an Alternative to Antibiotics: Chemical Mechanism behind Antimicrobial Activity of Essential Oils
Producing Rinse-Free Rice by the Bran-Grind Method: A Way to Stop Environmental Pollution From Rice Industry Waste Water
The Regulation of Dietary Supplement in the U.S. and Major Change in the Guidance for New Dietary Ingredient Notifications
A Quantitative Enzyme-Linked Immunosorbent Assay for Shiga Toxin 2a Requiring Only Commercially Available Reagents
Detection of Listeria Species in Fresh Produce Samples from Different Retail Shops in Canterbury, New Zealand
Crambe (Crambe Hispanica Subsp. Abyssinica) Grains Mycobiota and Natural Occurrence of Aflatoxins, Ochratoxin A, Fumonisin B1 and Zearalenone
Physico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour
Physicochemical and Organoleptic Characteristics of Dehydrated Apricots under Different Drying Conditions
Comparison of Health Risks of Smoked Foods as Compared to Smoke Flavorings: Are Smoke Flavors “Healthier”?
Chitosan Supplementation Reduces Enteric Colonization of Campylobacter jejuni in Broiler Chickens and Down-Regulates Expression of Colonization Genes
Association between Smoking and Anthropometric Characteristics, Biochemical Markers, and Dietary Intake of Pakistani Male Adult Population
Reaching out to Farmers with High Zinc Wheat Varieties through Public-Private Partnerships – An Experience from Eastern-Gangetic Plains of India
Berry-Vegetable Nectar May Help to Diminish Hospital Visits and Service Reliefs in Conscripts during the High Risk Period of Upper Respiratory Tract Infections
The Bioactive Compounds in Medicinal Mushrooms have Potential Protective Effects against Neurodegenerative Diseases
Food Questionnaires and Dietary Recalls: The Challenges of Assessing Food Consumption to Identify Poor Nutrition in a Changing World
Green Tea Catechins as Neuroprotective Agents: Systematic Review of the Literature in Animal Pre-Clinical Trials
Nutritional and Compositional Study of Desi and Kabuli Chickpea (Cicer Arietinum L.) Flours from Tunisian Cultivars
A Multicenter Investigation on Nutritional Risk and Nutrition Therapy in Chinese Teaching Hospitals with Nutritional Risk Screening 2002
Prevalence of Listeria species in Fresh Salad Vegetables and Ready-to-Eat Foods Containing Fresh Produce Marketed in Canterbury, New Zealand
About the Journal
Advances in Food Technology and Nutritional Sciences – Open Journal (AFTNSOJ) strives to publish science-based information from the fields of nutrition and dietetics, in order to assist professionals in related fields to stay up-to-date on current advancements and relevant issues.
“Food Technology” is a term describing food manufacturing and preservation processes; including physical, chemical, and microbiological operations in the handling, packaging, and distribution of food. Research and development in food technology essential to increase the rates of production and lengthen the shelf-life, without compromising the quality of the food or nutritional content.
Due to the world’s growing population, the demand for food has been steadily increasing. Food technology will continue to play a major role in the future, to help production keep up with the demand for quality food. Large-scale production of safe and nutritious food is possible with research and development in food and nutrition.
Aims and Scope
Advances in Food Technology and Nutritional Sciences – Open Journal (AFTNSOJ) is dedicated to the open dissemination of scientific information and robust discussion in all areas related to nutrition and food technology AFTNSOJ is openly available to a broad audience including physicians, nurses, engineers, microbiologists, dieticians, nutritionists, public health professionals, researchers, educators, and students.
AFTNSOJ covers a wide array of subjects as given below
- Food allergy
- Biosensors in food industry
- Food quality and safety
- Genetically modified organisms (GMO’s)
- Enzyme technology in food industry
- Nutritional assessment
- Advances in meat industries
- Dairy engineering and technology
- Advanced research in beekeeping
- Natural and artificial sweeteners
- Food security
- polyphenols for improving food quality and
nutraceuticals (Special Edition)
In addition to the science-based information on biotechnology in food science, AFTNSOJ also acknowledges the importance of political, social, and economic issues, quality control standards, social use of food as medicine in the form of neutraceuticals as well as the treatment of nutritional deficiencies.
AFTNSOJ accepts a variety of submissions, and welcomes all types of articles such as: original clinical research and case-reports; literature reviews and mini-reviews; opinion pieces such as editorials, commentary, and book reviews, technical reports, conference materials, illustrations, etc.
As we strive to improve the quality of our journal, any comments or suggested corrections from readers are welcomed. Please send us your thoughts using the “Contact Us” link.