Aims and Scope
Austin Food Sciences is an open access, peer reviewed, scholarly journal dedicated to publish articles covering all areas of Food Sciences.
The journal aims to promote research communications and provide a forum for doctors, researchers, physicians and healthcare professionals to find most recent advances in all areas of Food Sciences. Austin Food Sciences accepts original research articles, reviews, mini reviews, case reports and rapid communication covering all aspects of Food Sciences.
Austin Food Sciences strongly supports the scientific up gradation and fortification in related scientific research community by enhancing access to peer reviewed scientific literary works. Austin Publishing Group brings universally peer reviewed journals under one roof thereby promoting knowledge sharing, mutual promotion of multidisciplinary science.
Research topics
- Advances in Food Processing Technologies
- Aseptic Processing
- Atwater System
- Baking
- Bletting
- Browning (Food Process)
- Caramelization
- Clarifying agent
- Codex Alimentarius
- Concise Reviews and Hypotheses in Food Science
- DATEM
- Depuration (seafood)
- Dextrose Equivalent
- Dietary Element
- Expected Satiety
- FAO GM Foods Platform
- Farinograph
- Fermentation in Food processing
- Food Addiction
- Food Allergy& Allergens
- Food Biotechnology
- Food Born Diseases
- Food Chemistry
- Food Contamination
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- Food Engineering and Physical Properties
- Food Fortification
- Food Hazards
- Food Hygiene
- Food Microbiology
- Food Preservation
- Food Safety regulations
- Health, Nutrition, and Food
- Homogenization (chemistry)
- Human nutrition
- Inverted sugar syrup
- Malnourishment
- Medical nutrition therapy
- Molecular gastronomy
- Monounsaturated fat
- Mother of vinegar
- Nanoscale Food Science
- NRS process
- Nutraceutical
- Obesity and Weight loss
- Pesticides in Food
- Sensory and Food Quality
- Toxicology and Chemical Food Safety
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