Asian Food Science Journal (ISSN: 2581-7752) aims to publish high quality papers (Click here for Types of paper) on all aspects of Food research. This journal facilitates the research and wishes to publish papers as long as they are technically correct, scientifically motivated. The journal also encourages the submission of useful reports of negative results. This is a quality controlled, OPEN peer reviewed, open access INTERNATIONAL journal.

Every volume of this journal will consist of 4 issues. Every issue will consist of minimum 5 papers. Each issue will be running issue and all officially accepted manuscripts will be immediately published online. State-of-the-art running issue concept gives authors the benefit of 'Zero Waiting Time' for the officially accepted manuscripts to be published. This journal is an international journal and scope is not confined by boundary of any country or region.

2020 - Volume 19 [Issue 2]

Functional and Physicochemical Properties of Turmeric Powder as Affected by Processing Methods

Emelike, Nkechi-Juliet Tamuno

Page: 1-10
Abstract View: 96 times | Full Article - PDF: 42 times | Review History: 0 times |

Proximate Composition, Phytochemical and Mineral Analysis of Cooked and Raw Walnut (Tetracarpidium conophorum)

Ojokoh Eromosele, Ojokoh Linda O., Nwachukwu Chidinma M., Omonu Richard, Eletuanya Jessica C.

Page: 11-17
Abstract View: 26 times | Full Article - PDF: 14 times | Review History: 0 times |

Antioxidant Capacity of Indigenous Root and Tuber Crops of Sri Lanka as Affected by Simple Processing

Poojanee Rupasingha, Kamani Ratnayake, Anoma Senarathne

Page: 18-27
Abstract View: 33 times | Full Article - PDF: 78 times | Review History: 0 times |

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