Journal of Food, Nutrition and Population Health is an international open access peer reviewed publication that aims to promote public health by emphasizing the importance of food and nutrition. The journal explores the current research in these fields and constantly updates the developments on food and nutrition research.
The journal covers several key aspects in this field by including research on Nutrition, phytonutrients, food science, Bioavailability of nutrients, Human nutrition, health sciences, Clinical nutrition, Micronutrients, public health, Trace elements, and nutraceuticals.
The journal encourages advancements in the areas mentioned above in the form of research articles, reviews, commentaries, case studies and letters to the editors. The editorial manager system facilitates a user friendly article submission, review and publication. Manuscripts that are thoroughly peer reviewed would ensure the best standards in the industry.
We request authors to submit their manuscripts online at www.scholarscentral.org/submission/food-nutrition-population-health.html or Send as an e-mail attachment to [email protected]
Food additives are substances added to food to enhance its flavor or appearance or to preserve it. Food Additives also having some nutritive value. These may be salt, monosodium glutamate, or citric acid, used in the commercial processing of food as preservatives, antioxidants, emulsifiers, etc. Food additives afford the convenience and enjoyment of a wide variety of appetizing, nutritious, fresh, and palatable foods. Food additives are substances added to food to enhance its flavor or appearance or to preserve it. Additives also having some nutritive value. These may be salt, monosodium glutamate, or citric acid, used in the commercial processing of food as preservatives, antioxidants, emulsifiers, etc. Food additives afford the convenience and enjoyment of a wide variety of appetizing, nutritious, fresh, and palatable foods. Food Additives are added to maintain or improve safety and freshness of food, to improve taste, texture and appearance etc.
Related Journals of Food Additives
Journal of Food Processing & Technology, Journal of Food: Microbiology, Safety & Hygiene,Food Bioscience, Journal of Food Contamination, Food Additives and Contaminants
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.
Related Journals of Food born Illness
Foodborne Pathogens and Disease, Journal of Tropical Diseases , Journal of Food Protection, Food Borne Pathogens and Disease
Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced. Various external forces are responsible for the spoilage of food. Food that is capable of spoiling is referred to as perishable food.
Related Journals of Food Spoilage
Journal of Plant Science and Research,Journal of Food: Microbiology, Safety & Hygiene, Food Microbiology, Journal of Food Microbiology,
Health equity refers to the study and causes of differences in the quality of health and healthcare across different populations.Health equity is different from health equality, as it refers only to the absence of disparities in controllable or remediable aspects of health. It is not possible to work towards complete equality in health, as there are some factors of health that are beyond human influence.Inequity implies some kind of social injustice. Thus, if one population dies younger than another because of genetic differences, a non-remediable/controllable factor, we tend to say that there is a health inequality.
Related Journals of Health Equity
Journal for Equity in Health, International Journal of Public Health and Safety, Journal of Health Economics, International Journal for Quality in He