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interest to this journal include microbial and fermentation based metabolic processing to improve food for health, metabolic basis for food ingredients with health benefits, and biochemical processes for food waste remediation. Newjour, tHE knowledge network, hRAK (Portal of Croatian Scientific Journals). Articles addressing modern molecular, metabolic and biochemical approaches to improving food safety and quality are equally encouraged. Branko Tripalo, complete Professor and. Related Journals to Crop Biotechnology, applied Microbiology and Biotechnology, Journal of Chemical Technology and Biotechnology, European Review of Agricultural Economics, Journal of Microbiological Methods, Molecular Nutrition Food Research, Food Biophysics, Annals of Microbiology, BMC Microbiology, Food Quality and Preference, Food Science and Technology Research, Journal. Thus, prevention of such infections is crucial. Croatian Journal of Food tech, Biotechnology and Nutrition is economically supported by Ministry of Science, Education and Sports of the Republic of Croatia.
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Editorial board is is made of distinguished scientists and professionals from Croatia. Poor nutrition is insufficient, poorly balanced diet can lead to reduced immunity, causing deficiency diseases like anemia cretinism, kwashiorkor in acute cases, and marasmus in chronic cases of malnutrition. Jadranka Frece, Associate Professor who is also Executive editor. Journal also has international editorial board contains nine boffins from Europe. Associate in Nursing example is that the coming up with of transgenic plants that area unit changed for improved flavour, for accrued resistance to pests and diseases, or for increased growth in adverse climatic conditions. The intention is to improve food, food ingredients, and functional food at the processing stage, beyond the agricultural production. Regularity (yearly 4, source: Share this Post, previous Post. Submit manuscript at m/imedpub/ or you can send as an email attachment to email protected, functional foods, functional foods are foods that deliver additional or enhanced benefits over and above their basic nutritional value and have a potentially positive effect on health. The publishes original scientific works as research articles, short communications and reviews about agriculture and food chemistry and biochemistry, food control, evaluation and processing in food science. Good nutrition is an adequate, healthy balanced diet combined with regular physical activity, it is a basis for good health. Food science is an amalgamation of different disciplines; it absorb concepts from microbiology, chemical engineering and biochemistry. The journal covers a wide spectrum of topics in this field including, Crop Biotechnology, Animal Biotechnology, Food Science, Nutrition, Food Biotechnology, Biochemical and Bioprocess Engineering, Metabolic and Genetic Engineering in Food Science, Food Microbiology, Nano-biotechnology in Food Science and Technology, Biopolymers as Food Packaging Materials.
Food, biotechnology is concerned with the properties, the production.
Journal of, food, biotechnology, research is an international, peer-reviewed open accesses journal dedicated to discuss the current.
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Food Biotechnology from CRC Press - Page 1 Science Ergonomics Human Factors Food Culinary Science Forensics Criminal Justice.