Aims and Scope
Journal DOI: 10.33140/ANFS
Advances in Nutrition & Food Science (ISSN: 2572-5971) is a peer-reviewed open-access journal that publishes high-quality, authentic research with an innovative contribution to scientific knowledge. Which are reliable and applicable in the field of nutrition with current discoveries and developments in the last 7 yrs. The quality of the Editorial Board follows the Peer review process. The time to publish the articles from the date of submission is maximum of 30-35 days.
The scope of the journal is research in the field of advanced food processing technologies, animal & plant nutrition, dates nutrition, diabetes nutrition, dietetics food and public health, food packaging, food pairing, food preservation, food processing technology, food rheology, food storage, food substitution, food waste management, food-borne pathogens, health care, IPR in food technology, malnourishment, mass spectrometry in food technology, metabolisms, nutraceuticals, nutrigenomics, nutrition and diabetes, nutrition and food sciences, nutrition economics, nutritional values, nutritionist communications, obesity, probiotics, sports nutrition, etc.
We welcome articles from Professors, Clinicians, Scientists, Nutritionists, Dieticians, Physicians, Researchers, Practitioners, Research Scholars, and Medical Practitioners. We will publish all types of articles like Clinical Cases, Case Reports, Research Articles, Reviews, Short Communication, Commentary, Image Articles, PPTs, Letters to the editor, and Editorials.
Submit the manuscript at www.opastpublishers.com/journal/advances-in-nutrition-food-science/manuscript-submission or send it as an e-mail attachment to the Editorial Office at info@opastpublishers.com
Advances in Nutrition & Food Science (ISSN: 2572-5971) is an online open-access journal that provides an advanced forum for articles related to Food and Nutrition. Following are some of the fields that the journal covers:
- Acid Salt
- Adenosine Triphosphate (ATP)
- Amino Acids
- Anthocyanidins
- Antioxidant
- Beta-sitosterol
- Bioflavonoids
- Blood Glucose
- Body Mass Index
- Calcium
- Caloric Ratio Pyramid
- Calories
- Campesterol
- Carbohydrates
- Cholesterol
- Chronic Malnutrition
- Clinical Nutrition
- Dehydration
- Diet
- Dietary Supplements
- Digestion
- Diuretic
- Electrolytes
- Energy
- Enzymes
- Essential fatty acids
- Fat diets
- Fatty Acid
- Fiber
- folic acid
- Food allergy
- Food aversions
- Food intolerance
- Food omics
- Food Rheology
- Food Safety and Hygiene
- Food Scientists
- Food Toxicology
- Fructose
- Galactose
- Gluten
- Glycaemic index
- Glycemic Index
- Glycemic Load
- Healthy Fats
- High-Density Lipoproteins (HDL)
- Hydrogenation
- Insulin
- International Unit
- Iron
- Isomer
- Leucine
- Low-Density Lipoproteins (LDL)
- Lysine
- Macronutrient
- Magnesium
- Maltitol
- Mannitol
- Market Analysis of Food Testing
- Metabolism
- Micronutrients
- Monosaccharides
- Monounsaturated Fat
- Nutrient
- Nutrient Balance Indicator
- Nutrient Density
- Nutrigenomics and Molecular Nutrition
- Nutrition
- Nutrition and Food science
- Nutritionists and Dieticians
- Obesity
- Paediatric Nutrition
- Plant and Animal Nutrition
- Plant Based Eating
- Polyunsaturated Fat
- Protein
- Retinol Activity Equivalent
- Saturated Fat
- Sodium
- Sports Nutrition
- Sugar
- Textured vegetable protein
- Trans Fat
- Triglycerides
- Tryptophan
- Vinaigrette
- Vitamin A (Retinol)
- Vitamin B1 (Thiamin)
- Vitamin B12 (Cobalamine)
- Vitamin B2 (Riboflavin)
- Vitamin B3 (Niacin)
- Vitamin B5 (Pantothenic Acid)
- Vitamin B6
- Vitamin B9 (Folate)
- Vitamin C (Ascorbic Acid)
- Vitamin D (Cholecalciferol)
- Vitamin E (Tocopherol)
- Vitamin K (Phylloquinone)
- Vitamins
- Water Intake
- Zinc