International Journal of Food Sciences and Nutrition (INT J FOOD SCI NUTR)

Publisher: Informa Healthcare

Journal description

The primary aim of this unique international journal is to integrate food science with nutrition. Topics covered include: impact of nutritional science on food product development nutritional implications of food processing bioavailibility of nutrients nutritional quality of novel foods food-nutrient interactions use of biotechnology in food science/nutrition tropical food processing and nutrition food acceptibility and dietary selection nutritional and physiological aspects of food dietary requirements and nutritive value of food.

Current impact factor: 1.21

Impact Factor Rankings

2016 Impact Factor Available summer 2017
2014 / 2015 Impact Factor 1.206
2013 Impact Factor 1.202
2012 Impact Factor 1.257
2011 Impact Factor 1.151
2010 Impact Factor 0.778
2009 Impact Factor 1.313
2008 Impact Factor 0.91
2007 Impact Factor 0.878
2006 Impact Factor 0.774
2005 Impact Factor 0.728
2004 Impact Factor 0.514
2003 Impact Factor 0.827
2002 Impact Factor 0.738
2001 Impact Factor 0.661
2000 Impact Factor 0.545
1999 Impact Factor 0.309
1998 Impact Factor 0.571
1997 Impact Factor 0.506

Impact factor over time

Impact factor
Year

Additional details

5-year impact 1.32
Cited half-life 6.10
Immediacy index 0.28
Eigenfactor 0.00
Article influence 0.31
Website International Journal of Food Sciences & Nutrition website
Other titles International journal of food sciences and nutrition, Food sciences and nutrition
ISSN 0963-7486
OCLC 26387565
Material type Periodical, Internet resource
Document type Journal / Magazine / Newspaper, Internet Resource

Publisher details

Informa Healthcare

  • Pre-print
    • Author can archive a pre-print version
  • Post-print
    • Author cannot archive a post-print version
  • Restrictions
    • 12 months embargo
  • Conditions
    • On author's personal website or institution website
    • Publisher copyright and source must be acknowledged
    • Non-commercial
    • Must link to publisher version
    • Publisher's version/PDF cannot be used
    • NIH funded authors may post articles to PubMed Central for release 12 months after publication
    • Wellcome Trust authors may deposit in Europe PMC after 6 months
  • Classification
    yellow

Publications in this journal

  • Isabela Costa Guimarães · Kelen Cristina dos Reis · Evandro Galvão Tavares Menezes · Paulo Rogério Siriano Borges · Ariel Costa Rodrigues · Renato Leal · Thais Hernandes · Elisângela Helena Nunes de Carvalho · Eduardo Valério de Barros Vilas Boas

    No preview · Article · Feb 2016 · International Journal of Food Sciences and Nutrition
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    ABSTRACT: Metabolic syndrome (MetS) is a complex disorder which has become one of the major public health challenges worldwide. This study was conducted to evaluate the association between dietary advanced glycation end products (AGEs) and risk of MetS and its components. This cross-sectional study was conducted in a representative sample of 5848 adults, aged 19-70 years. Daily consumption of carboxymethyl lysine, a major type of AGEs, was determined using a validated semi-quantitative food frequency questionnaire. Across increasing trend of AGEs consumption, the percentage of fat intake increased and that of carbohydrate significantly decreased (p < 0.001). Subjects in the highest (>10 506 kU/d) compared to the lowest (<6673 kU/d) quartile category of AGEs had higher risk of abdominal obesity (OR: 1.19, 95% CI: 1.01-1.39) and hypertriglyceridemia (OR: 1.26, 95% CI: 1.07-1.49). Therefore, recommendation on restriction of AGEs intake could be a practical approach to prevent metabolic abnormalities.
    No preview · Article · Feb 2016 · International Journal of Food Sciences and Nutrition
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    ABSTRACT: Dairy products are the main source of calcium (Ca), but the loss of the consumption habit contributes to low consumption in adulthood, which leads to osteoporosis and increased fracture risk. Domestic use of kefir is straightforward and the eggshell is a natural discarded source of Ca. This paper proposes the development of an enriched Ca reduced lactose milk using eggshell and kefir. During the in vitro preparation, the pH, Ca and lactose contents were measured. Ca intestinal absorption of untreated milk and milk with kefir was compared. Finally, human volunteers consumed this dairy product and 24-h urine Ca was measured. Results showed that the beverage has lower lactose and higher Ca than untreated milk and milk with kefir. Intestinal Ca absorption was not different between both milks and an increase in urinary Ca excretion was observed in humans. This study provides a methodology to prepare at home a dairy product that could contribute to improve the Ca intake in adults.
    No preview · Article · Jan 2016 · International Journal of Food Sciences and Nutrition
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    ABSTRACT: olyphenol oxidases are enzymes that catalyze the oxidation of certain phenolic substrates to quinonesin the presence of molecular oxygen. Polyphenol oxidases are widely used in several applications. In food industry, they are used for enhancement of flavor in coffee, tea and cocoa production, and determination of food quality. In medicine, they have several uses in treatments of Parkinson’s disease, phenlyketonurea and leukemia. In wastewater treatment, they are used for the removal of phenolic pollutants from wastewaters. In pharmaceutical industry differentiation of morphine from codeine is possible by means of polyphenol oxidase immobilized electrodes. Although many details about structure and probably function of PPO have been revealed in this review.
    No preview · Article · Nov 2015 · International Journal of Food Sciences and Nutrition
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    ABSTRACT: This study evaluated the effects on satiety-related sensations of seven isoenergetic cereal-based breakfasts and two fruit products (salad and juice) consumed within breakfast or as a midmorning snack. Nine healthy women participated to 11 sessions following a randomized repeated-measures design. Subjects were asked to consume seven breakfasts consisting of a standard beverage and a different cereal-based product, and also fruit salad or apricot juice consumed within breakfast or as a midmorning snack. Satiety, desire-to-eat and perceived characteristics of products consumed were monitored on Visual Analog Scales from 8:30 am until lunch. Ratings registered and areas under the curve of sensations were analyzed by repeated-measures ANOVA. All breakfast meals maintained the satiety-related sensations at lunch time higher than basal values. The best satiety control was obtained when the fruit salad was consumed as a midmorning snack. Consequently, regular consumption of breakfast and of whole fruit as midmorning snack may be a valid strategy to achieve appetite control.
    No preview · Article · Oct 2015 · International Journal of Food Sciences and Nutrition
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    ABSTRACT: Essence of chicken (EOC) beverage is a chicken meat extract, widely consumed in Asian countries for health benefits. EOC is a rich source of peptides and amino acids. White bread has become a popular staple food in all regions of Southeast Asia. A randomized controlled, crossover, non-blind trial was performed to investigate the role of EOC on glycaemic response (GR) of white bread. Ten healthy young subjects returned on five separate days for three glucose and two bread sessions. Subjects consumed bread or bread with EOC. The 120 min incremental area under the curve was significantly lower after consuming two bottles of EOC with bread than white bread alone. The glycaemic index (GI) of white bread was 83 and white bread with EOC 57. The co-ingestion of EOC may be a practical and simple way to reduce the GR of bread and other starch-based staples.
    No preview · Article · Sep 2015 · International Journal of Food Sciences and Nutrition