International Journal of Food Science and Nutrition Engineering

International Journal of Food Science and Nutrition Engineering is devoted to the publication of original manuscripts and review articles relevant to the topics of food science and nutrition. It is an international peer-reviewed journal that includes peer-reviewed research covering all aspects of experimental nutrition and various aspects of food science. The Journal gives a comprehensive view of the food chain and the interactions between diet and health. It focuses on recent developments and applications of modern genetics as well as enzyme, cell, tissue, and organ-based biological processes to produce and improve foods, food ingredients, and functional foods. Papers based on fundamental and interdisciplinary research will be particularly encouraged. The research described should be innovative either in the approach or in the methods used. The significance of the results for the food science and food industry communities should be specified.


ICV 2015: 72.51; ICV 2016: 85.20
Editor-in-chief: Katya Carbone
p-ISSN: 2166-5168
e-ISSN: 2166-5192

Website: http://journal.sapub.org/food




Latest Issue: Volume 9, Number 1 (2019)
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Volume 9, Number 1, 2019

  • Articles
Analyzing the Tragedy of Illegal Fishing on the West African Coastal Region
E. C. Merem, Y. Twumasi, J. Wesley, M. Alsarari, S. Fageir, M. Crisler, C. Romorno, D. Olagbegi, A. Hines, G. S. Ochai, E. Nwagboso, S. Leggett, D. Foster, V. Purry, J. Washington
pp. 1-15
DOI: 10.5923/j.food.20190901.01   279 Views  122 Downloads
This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.
  Abstract   References   Full-Text PDF   Full-Text HTML
A Comparative Study on the Sensory Acceptance and Shelf Life of ‘Nasi Dagang Terengganu’ Prepared from Modified Rice Recipes Using Various Combinations of Coconut, Skim and Evaporated Milk
Roslan Arshad, Che Abdullah Abu Bakar, Kamarul ‘Ain Mustafa, Mohd Adzim Khalili Rohin, Zarinah Zakaria, Mohd Aiman Hamdan, Siti Husna Zakaria, Noor Aida Aini Nawawi, Suziani Muda, Ahmad Zubaidi A. Lafif, Mohd Rozailan Ibrahim
pp. 16-23
DOI: 10.5923/j.food.20190901.02   581 Views  107 Downloads
This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.
  Abstract   References   Full-Text PDF   Full-Text HTML