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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
Showing 1 - 64 of 64 Journals sorted alphabetically
Acta Portuguesa de Nutrição     Open Access   (Followers: 1)
Advances in Digestive Medicine     Open Access   (Followers: 11)
Advances in Eating Disorders : Theory, Research and Practice     Hybrid Journal   (Followers: 20)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 59)
Advances in Nutrition     Hybrid Journal   (Followers: 55)
African Journal of Biomedical Research     Open Access  
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 15)
Aktuelle Ernährungsmedizin     Hybrid Journal   (Followers: 4)
American Journal of Botany     Full-text available via subscription   (Followers: 17)
American Journal of Clinical Nutrition     Hybrid Journal   (Followers: 157)
American Journal of Food and Nutrition     Open Access   (Followers: 46)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 1)
Amino Acids     Hybrid Journal   (Followers: 8)
Annals of Nutrition and Metabolism     Full-text available via subscription   (Followers: 52)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Annual Review of Nutrition     Full-text available via subscription   (Followers: 39)
Appetite     Hybrid Journal   (Followers: 24)
Arab Journal of Nutrition and Exercise     Open Access  
Archive of Food and Nutritional Science     Open Access   (Followers: 1)
Archivos Latinoamericanos de Nutrición     Open Access  
Asia Pacific Journal of Clinical Nutrition     Full-text available via subscription   (Followers: 10)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Bangladesh Journal of Nutrition     Open Access   (Followers: 5)
Bioactive Carbohydrates and Dietary Fibre     Hybrid Journal   (Followers: 2)
BMC Nutrition     Open Access   (Followers: 11)
BMJ Nutrition, Prevention & Health     Open Access   (Followers: 8)
British Journal Of Nutrition     Hybrid Journal   (Followers: 91)
Cahiers de Nutrition et de Diététique     Full-text available via subscription   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Canadian Journal of Dietetic Practice and Research     Full-text available via subscription   (Followers: 17)
Case Reports in Clinical Nutrition     Open Access  
Childhood Obesity     Hybrid Journal   (Followers: 21)
Clinical Nutrition     Hybrid Journal   (Followers: 89)
Clinical Nutrition ESPEN     Hybrid Journal   (Followers: 22)
Clinical Nutrition Experimental     Open Access   (Followers: 1)
Clinical Nutrition Insight     Full-text available via subscription   (Followers: 13)
Clinical Nutrition Open Science     Open Access  
Clinical Obesity     Hybrid Journal   (Followers: 17)
Comparative Exercise Physiology     Hybrid Journal   (Followers: 21)
Current Developments in Nutrition     Open Access   (Followers: 6)
Current Nutrition & Food Science     Hybrid Journal   (Followers: 25)
Current Nutrition Reports     Hybrid Journal   (Followers: 8)
Current Opinion in Clinical Nutrition & Metabolic Care     Hybrid Journal   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 6)
DEMETRA : Alimentação, Nutrição & Saúde     Open Access  
Diabetes, Metabolic Syndrome and Obesity     Open Access   (Followers: 46)
Eating and Weight Disorders - Studies on Anorexia, Bulimia and Obesity     Hybrid Journal   (Followers: 23)
Ecology of Food and Nutrition     Hybrid Journal   (Followers: 9)
Egyptian Journal of Obesity, Diabetes and Endocrinology     Open Access   (Followers: 1)
Endocrinología, Diabetes y Nutrición     Full-text available via subscription   (Followers: 1)
Endocrinología, Diabetes y Nutrición (English Edition)     Hybrid Journal   (Followers: 2)
Ernährung & Medizin     Hybrid Journal   (Followers: 3)
European Journal of Clinical Nutrition     Hybrid Journal   (Followers: 74)
European Journal of Nutrition     Hybrid Journal   (Followers: 35)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Food & Nutrition Research     Open Access   (Followers: 34)
Food and Environmental Virology     Hybrid Journal   (Followers: 1)
Food and Foodways: Explorations in the History and Culture of     Hybrid Journal   (Followers: 12)
Food and Health     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Waterborne Parasitology     Open Access  
Food Digestion     Hybrid Journal   (Followers: 5)
Food Frontiers     Open Access   (Followers: 1)
Food Hydrocolloids for Health     Open Access  
Food Quality and Safety     Open Access   (Followers: 2)
Food Science & Nutrition     Open Access   (Followers: 59)
Food, Culture and Society: An International Journal of Multidisciplinary Research     Full-text available via subscription   (Followers: 13)
Frontiers in Nutrition     Open Access   (Followers: 11)
Frontiers in Sustainable Food Systems     Open Access   (Followers: 2)
Functional Foods in Health and Disease     Open Access  
Gazi Sağlık Bilimleri Dergisi     Open Access  
Genes & Nutrition     Open Access   (Followers: 5)
Hacettepe University Faculty of Health Sciences Journal     Open Access  
Human Nutrition & Metabolism     Open Access   (Followers: 1)
Indian Journal of Nutrition and Dietetics     Hybrid Journal   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
International Journal for Vitamin and Nutrition Research     Hybrid Journal   (Followers: 10)
International Journal of Behavioral Nutrition and Physical Activity     Open Access   (Followers: 30)
International Journal of Child Health and Nutrition     Hybrid Journal   (Followers: 6)
International Journal of Eating Disorders     Hybrid Journal   (Followers: 22)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 20)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 6)
International Journal of Food Sciences and Nutrition     Hybrid Journal   (Followers: 11)
International Journal of Gastroenterology, Hepatology, Transplant and Nutrition     Open Access   (Followers: 4)
International Journal of Nutrition and Metabolism     Open Access   (Followers: 23)
International Journal of Nutrition, Pharmacology, Neurological Diseases     Open Access   (Followers: 4)
International Journal of Obesity     Hybrid Journal   (Followers: 90)
International Journal of Sport Nutrition & Exercise Metabolism     Hybrid Journal   (Followers: 82)
Journal of Advanced Nutrition and Human Metabolism     Open Access   (Followers: 16)
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of Dietary Supplements     Hybrid Journal   (Followers: 10)
Journal of Eating Disorders     Open Access   (Followers: 13)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Food & Nutritional Disorders     Hybrid Journal   (Followers: 1)
Journal of Food and Nutrition Research     Open Access   (Followers: 9)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Health, Population and Nutrition     Open Access   (Followers: 12)
Journal of Human Nutrition and Dietetics     Hybrid Journal   (Followers: 50)
Journal of Hunger & Environmental Nutrition     Hybrid Journal   (Followers: 7)
Journal of Medical Nutrition and Nutraceuticals     Open Access   (Followers: 4)
Journal of Medicinal Herbs and Ethnomedicine     Open Access  
Journal of Muscle Foods     Hybrid Journal  
Journal of Nutraceuticals and Herbal Medicine     Open Access  
Journal of Nutrition     Hybrid Journal   (Followers: 38)
Journal of Nutrition & Intermediary Metabolism     Open Access  
Journal of Nutrition and Metabolism     Open Access   (Followers: 16)
Journal of Nutrition Education and Behavior     Hybrid Journal   (Followers: 19)
Journal of Nutrition in Gerontology and Geriatrics     Hybrid Journal   (Followers: 15)
Journal of Nutrition, Health and Aging     Hybrid Journal   (Followers: 30)
Journal of Nutritional & Environmental Medicine     Full-text available via subscription   (Followers: 2)
Journal of Nutritional Biochemistry     Hybrid Journal   (Followers: 8)
Journal of Nutritional Disorders & Therapy     Open Access  
Journal of Nutritional Ecology and Food Research     Full-text available via subscription  
Journal of Nutritional Science     Open Access   (Followers: 2)
Journal of Obesity     Open Access   (Followers: 24)
Journal of Parenteral and Enteral Nutrition     Hybrid Journal   (Followers: 35)
Journal of Pediatric Gastroenterology and Nutrition (JPGN)     Hybrid Journal   (Followers: 52)
Journal of Pharmacy and Nutrition Sciences     Open Access   (Followers: 5)
Journal of Renal Nutrition     Hybrid Journal   (Followers: 28)
Journal of Renal Nutrition and Metabolism     Open Access   (Followers: 2)
Journal of Sensory Studies     Hybrid Journal  
Journal of Spices and Aromatic Crops     Open Access   (Followers: 1)
Journal of the Academy of Nutrition and Dietetics     Full-text available via subscription   (Followers: 60)
Journal of the American College of Nutrition     Hybrid Journal   (Followers: 7)
Journal of the Australasian College of Nutritional and Environmental Medicine     Full-text available via subscription  
Jurnal Gizi dan Dietetik Indonesia : Indonesian Journal of Nutrition and Dietetics     Open Access   (Followers: 1)
Jurnal Gizi Indonesia / The Indonesian Journal of Nutrition     Open Access  
Jurnal Gizi Klinik Indonesia     Open Access  
Jurnal Penelitian Gizi dan Makanan     Open Access   (Followers: 1)
Jurnal Riset Kesehatan     Open Access  
La Ciencia al Servicio de la Salud y Nutrición     Open Access  
Lifestyle Genomics     Open Access   (Followers: 2)
Lifestyle Journal     Open Access  
Maternal & Child Nutrition     Hybrid Journal   (Followers: 14)
Médecine & Nutrition     Full-text available via subscription  
Media Gizi Indonesia     Open Access  
Metabolism and Nutrition in Oncology     Open Access   (Followers: 4)
Molecular Nutrition & Food Research     Hybrid Journal   (Followers: 6)
NFS Journal     Open Access  
Nigerian Food Journal     Full-text available via subscription   (Followers: 2)
Nigerian Journal of Nutritional Sciences     Full-text available via subscription  
npj Science of Food     Open Access  
Nutrición Hospitalaria     Open Access   (Followers: 3)
Nutrients     Open Access   (Followers: 11)
Nutrire     Hybrid Journal  
Nutrition     Hybrid Journal   (Followers: 21)
Nutrition & Dietetics     Hybrid Journal   (Followers: 30)
Nutrition & Food Science     Hybrid Journal   (Followers: 8)
Nutrition & Diabetes     Open Access   (Followers: 20)
Nutrition & Metabolism     Open Access   (Followers: 15)
Nutrition - Science en évolution     Full-text available via subscription   (Followers: 5)
Nutrition and Cancer     Hybrid Journal   (Followers: 13)
Nutrition and Dietary Supplements     Open Access   (Followers: 14)
Nutrition and Health     Hybrid Journal   (Followers: 6)
Nutrition and Metabolic Insights     Open Access   (Followers: 3)
Nutrition Bulletin     Hybrid Journal   (Followers: 10)
Nutrition Bytes     Open Access   (Followers: 5)
Nutrition in Clinical Practice     Hybrid Journal   (Followers: 43)
Nutrition Journal     Open Access   (Followers: 11)
Nutrition Research     Hybrid Journal   (Followers: 22)
Nutrition Research Reviews     Hybrid Journal   (Followers: 13)
Nutrition Reviews     Hybrid Journal   (Followers: 36)
Nutrition Today     Hybrid Journal   (Followers: 14)
Nutrition, Metabolism and Cardiovascular Diseases     Hybrid Journal   (Followers: 13)
Nutritional Neuroscience : An International Journal on Nutrition, Diet and Nervous System     Hybrid Journal   (Followers: 9)
Obesity     Hybrid Journal   (Followers: 56)
Obesity Facts     Open Access   (Followers: 8)
Obesity Reviews     Hybrid Journal   (Followers: 24)
Oil Crop Science     Open Access  
Open Food Science Journal     Open Access  
Open Nutrition Journal     Open Access   (Followers: 2)
Open Obesity Journal     Open Access   (Followers: 1)
Pakistan Journal of Nutrition     Open Access   (Followers: 2)
Pediatric Obesity     Hybrid Journal   (Followers: 9)
Perspectivas en Nutrición Humana     Open Access   (Followers: 2)
PharmaNutrition     Hybrid Journal   (Followers: 2)
Plant Foods for Human Nutrition     Hybrid Journal   (Followers: 5)
Plant Production Science     Open Access   (Followers: 1)
Proceedings of the Nutrition Society     Hybrid Journal   (Followers: 8)
Progress in Nutrition     Open Access   (Followers: 2)
Public Health Nutrition     Hybrid Journal   (Followers: 29)
RBNE - Revista Brasileira de Nutrição Esportiva     Open Access   (Followers: 1)
RBONE - Revista Brasileira de Obesidade, Nutrição e Emagrecimento     Open Access   (Followers: 1)
Revista Chilena de Nutricion     Open Access   (Followers: 2)
Revista Española de Nutrición Humana y Dietética     Open Access   (Followers: 3)
Revista Mexicana de Trastornos Alimentarios     Open Access   (Followers: 1)
Revista Salud Pública y Nutrición     Open Access  
Segurança Alimentar e Nutricional     Open Access  
South African Journal of Clinical Nutrition     Open Access   (Followers: 5)
The Australian Coeliac     Full-text available via subscription   (Followers: 1)
Topics in Clinical Nutrition     Hybrid Journal   (Followers: 18)
UNICIÊNCIAS     Open Access  
Universal Journal of Food and Nutrition Science     Open Access   (Followers: 4)
World Food Policy     Hybrid Journal   (Followers: 3)

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Food and Health
Number of Followers: 1  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2602-2834
Published by DergiPark Homepage  [187 journals]
  • Mineral content of macroalgae and possible uses for human health

    • Authors: Sevim POLAT; Abdurrahman POLAT
      Abstract: Seaweeds have been used since ancient times as food, food additives, fertilizer, and a source of medicine. Like terrestrial plants, seaweeds contain many inorganic and organic substances which can beneficial to human health. Seaweeds have great potential as “bioactive compounds for functional use, “algae mineral supplements”, “pharmaceuticals and cosmetics” and in addition to their potential of good sources of minerals, trace elements, proteins, lipids, and carbohydrates as traditional food. Due to the mineral absorption ability of macroalgae from the seawater, many species are a perfect source of some trace elements such as iron and iodine and a good source of some macro minerals such as calcium, phosphate, and magnesium. In some cases, the mineral content of the seaweeds may be higher than that of land plants. Scientific data show that the bioavailability of algae minerals is higher than rock-based minerals for humans. In recent years, the potential use of seaweed minerals as “algae mineral supplements” gained attention due to their rich elemental composition and the importance of minerals for human health. Mineral composition of seaweeds may vary according to locality, season, residence time, species physiology, and environmental conditions such as level of elements in seawater, light intensity, and salinity. Thus, new approaches and researches are needed on how much seaweeds can be consumed daily and their potential health risks. In this study, the mineral contents of seaweeds, the importance of minerals for human health, and potential uses of algae minerals were investigated.
      PubDate: Fri, 01 Apr 2022 00:00:00 +030
  • Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae

    • Authors: Özge ILIKKAN; Elif BAĞDAT, Dilek YALÇIN
      Abstract: Microalgae can be considered an alternative food ingredient thanks to their nutritional composition and bioactive molecules. Microalgae are considered a rich source of sulfated and non-sulfated polysaccharides, and certain types of polysaccharides vary depending on their taxonomic groups. It is thought that valuable bioactive compounds possessed by algae biomass can increase the vitality of probiotic bacteria by stimulating their growth and being a good source for lactic acid production. Probiotics are defined as living, microbial dietary supplements that beneficially affect the human organism with their effects on the intestinal tract when they are consumed adequately. Prebiotics are indigestible or poorly digested food ingredients that stimulate the growth or activity of probiotic bacteria. Synbiotic is a term that expresses the union of probiotics and prebiotics to exert health benefits on humans. Spirulina and Chlorella are good sources of protein and polysaccharides or oligosaccharides that have been suggested as potential prebiotic candidates. These microalgae are thought to have a stimulating effect on the growth of probiotic bacteria. In this study, synbiotic efficacy and prebiotic activity of microalgae on probiotic microorganisms will be discussed and their potential in this area will be revealed.
      PubDate: Fri, 01 Apr 2022 00:00:00 +030
  • The effect of cooking methods on the formation of volatile N-nitrosamine
           in sausages with different contents

    • Authors: Sena ÖZBAY
      Abstract: The study's main aim is to assess the levels of volatile N-nitrosamine (VNA) in sausages based on different brands, ingredients, and cooking methods. The effects of sausage composition and cooking method on VNA formation, which caused this difference, were studied. For this, sausages from 17 different brands and 3 different ingredients (beef, chicken, and turkey) were bought from the market, cooked using 3 different techniques (frying, boiling, and microwave), and their VNA levels were determined by GC-MS (Gas chromatography-mass spectrometry). The study found different levels of VNA in all sausages. NDMA, NDEA, NDPA, NPYR, and NPIP were found in more than 70% of the samples, according to the study's findings. In the samples, the most NDMA, NPYR, and NPIP formation were observed. Total VNA levels in the study ranged from 0.18 to 109.28 ppb. 
      PubDate: Fri, 01 Apr 2022 00:00:00 +030
  • Evaluation of sea lettuce (Ulva rigida) collected from Çanakkale Strait
           as salad and soup by determining the seasonal nutritional content

    • Authors: Nermin BERİK; Ekrem Cem ÇANKIRILIGİL, Hasan Basri ORMANCI, Akın AKYILDIZ
      Abstract: The main aims of this study are determining seasonal chemical composition of green seaweed and evaluating usage of a food source with different processing techniques. For this purpose, Ulva rigida were collected from Çanakkale Strait, Türkiye and amino acid, fatty acid and proximate composition were determined seasonally in both fresh and dried samples. According to results; Ulva rigida contains high protein and amino acids content whereas it has low fat content differs in the range of 0.46-0.85 % in fresh samples and 1.81-4.53 % in dried ones. In the following, the obtained algae samples in the all seasons were processed into salad and algae soup. Most favorite consuming options determined as algae salad among groups. Besides, two consuming options were scored highest in spring and autumn. In a conclusion, Ulva rigida is evaluated a desirable aquatic food source by the consumers, especially in spring. 
      PubDate: Fri, 01 Apr 2022 00:00:00 +030
  • COVID-19 phobia, mindful eating, eating habits and body weight change
           among university students during pandemic: A pilot study

    • Authors: Feride AYYILDIZ; Merve Şeyda KARAÇİL ERMUMCU
      Abstract: To evaluate the effects of the COVID-19 phobia on mindful eating, eating habits and body weight change among university students. This study was carried out with 385 university students who have been in social isolation at home for at least 2 months. The online survey was constituted via an internet-based questionnaire on Google forms. The survey includes demographics features, body weight, eating habits, change in appetite and consumption of food/food groups. COVID-19 Phobia Scale (C19P-S) and the Mindful Eating Questionnaire (MEQ) were used. Results: Both males and females had similar scores from C19P-S and MEQ. Body weight and BMI of students significantly increased during the pandemic period (p<0.05). The percentage of being underweight decreased and being pre-obese/obese increased during the pandemic period. The percentage of the increase in the consumption of sweets, toffees, candies and foods with sugar was high in both groups (male: 48.2%; female: 47.1%). The most increased consumption of food groups was fruit, and also fast food was the most decreased among the consumption of food groups in this study. In addition, a negative correlation was found between C19P-S and MEQ scores (r=-0.214, p<0.001). And also there was a negative correlation between the MEQ subscale of emotional eating scores and psychological, psycho-somatic and social subscales of C19P-S (p<0.01). C19P-S scores had significantly higher in those with increased or decreased appetite and MEQ scores had significantly higher in those who have decreased or unchanged appetite. COVID-19 phobia can affect mindful eating and eating habits during the social isolation/pandemic period in university students. It is important to increase mindful eating during the pandemic, to provide adequate and balanced nutrition, to reduce the risk of disease and to affect the course of the disease positively.
      PubDate: Fri, 01 Apr 2022 00:00:00 +030
  • Comparison of total phenolic contents and antioxidant activities of
           propolis in different solvents

    • Authors: Tuğba Nigar BOZKUŞ; Orhan DEĞER
      Abstract: This study aims to determine which solvent is the best for the solubility of the propolis by using concentrations of total polyphenols and flavonoids, ferric reducing antioxidant power (FRAP) assay, and total antioxidant status (TAS) in extracts of propolis from different provinces of Türkiye prepared with water, ethanol, dimethyl sulfoxide (DMSO), glycerol and acetone. Propolis samples were lyophilized in the same solvents except for that glycerol and acetone. Total concentrations of polyphenols and flavonoids, FRAP, and TAS of both normal and lyophilized extracts were found be consistent when compared with each other. After extraction of propolis and evaluation of the total polyphenol and flavonoid content and antioxidant capacity, we concluded that it is mostly dissolved in DMSO, and after that in ethanol, acetone, glycerol respectively, and the least in water according to our extraction and analysis methods. 
      PubDate: Fri, 01 Apr 2022 00:00:00 +030
  • Environmental pollutants notifications in Rapid Alert System for Food and

      Abstract: Rapid Alarm System for Food and Feed (RASFF); is a database created by the European Commission that provides rapid information flow and response when risks to public health are identified in the food chain. Within the scope of this study, a detailed report was prepared on the notifications of environmental pollutants in foods in the Rapid Alarm System database between 2000 and 2020. All data obtained from the system were evaluated using Microsoft Office Excel 2010. When 774 notifications made in 21 years were examined, it was determined that 32% of the notifications were about “fish and fish products”, 29% about “oils and fats” and 11% about “dietetic products and food supplements”. The main problem (12% of the notifications) was determined to be “polycyclic aromatic hydrocarbons”. Among all notifications, 33% of them were found to have a “serious risk” degree. The highest number of notifications (81 notifications) was detected in 2001. Additionally, 61% of the notifications were in the “alert”, 13% “information”, 11% “information for attention”, 11% “border rejection” and 4% “information follow-up” notifications. Most of the notifications (415 notifications) were created as a result of official controls in the market. Germany was the country with the highest notifications, with 178 notifications. As a result of the notifications, sanctions were generally imposed on “withdrawal of products from the market” and “withdrawal of products from the market by the manufacturer”. Considering the decrease in PAH notifications from food-related environmental pollutants over the years, it can be thought that the Rapid Alert System was effective in the decrease in the number of notifications.
      PubDate: Fri, 01 Apr 2022 00:00:00 +030
  • Effect of black carrot (Daucus carota L.) pomace in cake and cookie
           formulations as a functional ingredient on sensory analysis

    • Authors: Evren GÖLGE; Gülden OVA, Kemal KEMAHLIOĞLU, Mustafa Kemal DEMİRAĞ
      Abstract: In this study, it was aimed to determine the properties of the black carrot pomace and its use in pastries. For this purpose, black carrot pomace was dried at 150ºC by using drum drier. Dietary fiber (64.93 %), total sugar (1.16 %), fat (1.60 %), protein (8.82 %), anthocyanins (0.21 mg/g) and total phenolic substances (2.30 mg/g) of the black carrot pomace were determined. The functional properties of the carrot pomace such as water retention capacity (1.53 g/g), swelling (1.59 mL/g), alcohol insoluble residue (737.5 g/kg) and emulsion capacity (30.64 mL/g) were calculated. Dried pomace was used at three different levels in modified cookie and cake formulations. Ranking test was applied for the sensory evaluation of each derived formulations. The results of the sensory analysis showed that the use of black carrot pomace in cookie formulations was more suitable and more preferred.
      PubDate: Fri, 01 Apr 2022 00:00:00 +030
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