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European Journal of Food Research & Review

 


Chief Editor: Prof. Hans Verhagen, Head, Centre for Nutrition and Health, National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands


 

Announcement:

 

Special discount on Publication Charge: Special discount on Article Processing Charge (Publication charge) has been announced. For detailed information, please see Publication Charge link.

 

Publication history: European Journal of Food Research & Review (EJFRR) continued as European Journal of Nutrition & Food Safety (EJNFS).

 

 

Disclaimer: This international journal has no connection with any scholarly society or association or any specific geographic location or any country (like USA, UK, Germany, etc). This is an independent journal run by SCIENCEDOMAIN international. Legal contact address of editorial office and other offices are available in this link.

 

 

Current Articles

Galacturonic Acid Content and Degree of Es...

Starch residue samples from two Australian sweet potato varieties (Beauregard and Northern Star) and...

Valorisation of Apple Peels  ...

The peels of processed apples can be recovered for further food applications. Limited information on...

Scientific Opinion on the Regulatory Statu...

1,3-Dimethylamylamine (DMAA) is a pressor amine often found in food supplements for athletes at dosa...

Risk-Benefit Assessment of Cold-Smoked Sal...

The objective of the study is to perform an integrated analysis of microbiological risks and nutriti...

Grey Literature   Parameters Needed...

Background: The Foodborne Disease Burden Epidemiology Reference Group (FERG) established by the Worl...

The Combination of a High-protein Formula ...

Aims: To examine the efficacy of a weight loss strategy using a high-protein formula diet in combina...

Opinion Letter   Probiotics and P...

No abstract is available. Please see the full text.

The Effect of Extrusion Conditions on the ...

A three-factor three level Response surface methodology central composite retortable design (CCRD) w...

Influence of a Probiotic Milk Drink, Conta...

Immunosenescence and alterations in the intestinal microbiota are associated with aging. Immune func...

Physicochemical and Pasting Characteristic...

The physicochemical and pasting characteristics of 18 varieties of Dioscorea alata (an underutilized...

Grey Literature   Improving the Eff...

Background: The consumption of uncooked comminuted fermented meat (UCFM) contaminated with Shiga tox...

Grey Literature   The Protein Puzzl...

Meat, dairy, eggs and fish are important components of the European diet These animal products are ...

Glycemic and Insulinemic Responses to Comm...

Glycemic indices (GIs) and insulin responses are useful for measuring biological effects and consequ...

Actinidin: A Promising Milk Coagulating En...

The aim of this work was to study proteolytic activity of actinidin in comparison with chymosin and ...

Prospects, Technological Aspects and Limit...

The term “probiotics” (meaning “for life” in Greek) refers products containi...

African Breadfruit (Treculia africana) S...

African breadfruit seeds have the potentials as carbon source for ethanol production with a carbohyd...

Simultaneous Determination of Erythromyc...

Erythromycin A (EA) is now one of antibiotics limited in seafood products in general and in giant fr...

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