Welcome to the Journal of Food Science Research

Indexed in Google Scholar and Directory of Research Journals Indexing

Journal of Food Science Research is a peer-reviewed journal that publishes original research articles as well as review articles covering theoretical and objects analysed applied aspects of food science. All contributions shall be rigorously refereed and selecting on the basis of quality and originality of the work as well as the breadth of interest to readers.

Aims and scope
The journal aims to provide a platform for scientists and researchers dealing with food science. This peer reviewed Journal publishes novel and high quality reviews, original research, case report and short communications covering the wide range of post-harvest related science, engineering and technological aspects of foods, food products and related by-products.

The journal publishes papers from leading researchers and scholars around the world including but, not limited to the following fields:

• Balanced Eating
• Dangers of poor nutrition
• Diet Therapy
• Diabetes
• Food safety
• Food Hygiene
• Food packaging
• Food microbiology
• Food preservation
• Food engineering
• Food laws and regulations
• Food economics and marketing
• Food chemistry and toxicology
• Nutraceuticals and functional food
• Food physics
• Food physical chemistry
• Human Nutrition
• Food technology
• GMO Food
• Meat Science

Submit manuscript at http://www.tsijournals.com/editorialtracking/food-science-research/ or send as an e-mail attachment to the Editorial Office foodscience@tsijournals.com

Recently Published Papers

Development of an innovative jambased on beetroot

Author(s): Raquel P.F.Guine, Ana R.F.Roque, Fernando Gonçalves, PaulaM.R.Correia

The objective of the present work was to develop an innovative food product with nutritional properties as well as appealing organoleptic qualities. For this a jam was prepared on a basis of..

Original Article, J Food Sci Res. 2016 Vol: 1( 2)

Asport drink extracted from Mondia whitei roots: Impact on endurance performance

Author(s): Pascale Mibo’o1,2, Anatole Constant Pieme, Andre Landry Fouda Omgba Nsi, Macias Nwanga Dinga Dohbobga, Robert Germain Beka, Emmanuel Nso, Carl Moses Fontang Mbofung, Jeanne Yonkeu Ngogang

The objective was to make a drink from the roots of Mondia whitei similar to the standard required for sport drink. Physico chemical. The root barks were extracted with deionised water durin..

Original Article, J Food Sci Res. 2016 Vol: 1( 2)