Healthy Weight Week signifies the importance of balance diet and healthy lifestyle. Being healthy does not mean losing weight and going on a diet. It means pursuing livable and sustainable healthy lifestyle through eating well, living actively and feeling good.
Bentham Science publishes important research publications that promote this idea.

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Highlighted Article – Molecular Docking And Semi-Empirical Quantum Studies on Cholesterol with Cyclodextrins – Current Nutrition & Food Science

cnfs-Articles_13-4-Hassan Aboul-Enein

Highlighted Article – Food Security, Institutional Framework and Technology – Current Nutrition & Food Science

cnfs-Articles_13-4-Romanus Anthony Osabohien

Testimonial by Arunaksharan Narayanankutty!


Contributed Article: Traditional Fruits of Kerala: Bioactive Compounds and their Curative Potential in Chronic Diseases

World Health Day 2017!


World Health Day is celebrated to create awareness on healthcare issues among the global community.

Creating awareness on such issue serves to improve the life of people experiencing health problems due to diseases or otherwise.

Bentham Science Publishers, publishes several journals that provide research content for professionals and academics involved in Pharmaceutical research or occupation related to healthcare. Current Nutrition & Food Science publishes research on all the latest aspects of food and nutrition science. The journal content is suitable for researchers looking for information about food sources and bio-active compounds derived from food which are useful for improving human health. Visit the journal page to view the related articles:

Current Nutrition & Food Science

New Issue :: Current Nutrition & Food Science 13, Issue 1

Current Nutrition & Food Science publishes frontier research on advances in food and nutrition pertaining to their nutrition value, their impact on health and disease and their molecular as well as biochemical actions. The journal aims to publish high quality original research and review articles, along with  thematic issues. The journal is an essential reading for all nutrition and food scientists.


Articles from the journal Current Nutrition & Food Science  13, Issue 1:

For details on the articles, please visit this link ::



Most Accessed Article – “New Foods, New Consumers: Innovation in Food Product Development”

Journal: Current Nutrition & Food Science

Author(s): Raquel P. F. Guiné, Elsa C. D. Ramalhosa and Luísa Paula Valente



Background: Today, new lifestyles, higher incomes and consumer awareness are creating consumer demand for a year-round supply of high-quality, diverse and innovative food products. However, when it comes to innovation, the food sector is less changeable when compared to other sectors, such as high technology. Still, in the past decades much and important developments have been achieved in several areas related to foods and the food industry.

Methods: A systematic review of scientific literature was conducted on Science Direct. The topics investigated were: aspects related to innovation in food development (such as the transfer of innovation, open innovation, collaborative innovation and consumer perception and its role in the developing process); the innovation in the food industry (particularly regarding the processing technologies and packaging, which are two prominent areas of innovation in this sector nowadays); the innovation in the cooking sector (particularly in regards to the molecular gastronomy and science based cooking).

Results: A total of 146 articles were included in the review and the aspects focused allowed confirming that innovation has been recognized as a key driver of economic growth. Within the framework of ‘open innovation’, a number of key issues related to the acquisition of external knowledge in food technology must be taken into consideration. Food product development is highly dependent on the consumer perception and acceptance, and hence it is of utmost importance to include the consumer in the development process to minimize failure probabilities. The sectors of the food industry where important developments and innovation are registered include the processing technologies and the packaging systems, where the latest progresses have produced very significant outcomes.

Conclusion: The present work allowed verifying the latest improvements and trend towards food product development from two perspectives, the product itself and the industrial processing. This sector is undoubtedly a major key for the success and competitiveness nowadays in the food industry.

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World Food Day!


Today, on the 16th of October 2016, we raise awareness about the Health care and Nutrition. Bentham Science Publishers has various research journals dedicated to the food and nutrition researches. The most significant are;

Current Nutrition & Food Science

Recent Patents on Food, Nutrition & Agriculture

Article from the journal “Current Nutrition & Food Science”

5-18-2016 4-57-50 PM

Author(s): Mousumi Debnath and Renu Jain

Abstract: This study investigated the effect of flavoring on the nutritional values of the potato chips. A comparative analysis of six different flavors of potato chips was performed to understand the differences in their total fat, sodium, carbohydrate, crude fiber, cholesterol, protein content and fatty acid (FA) profiles. Our results showed that there was a significant difference in the proximate content among the various flavors of the chips analyzed.

Grab a pack of your favourite chips and read more about this research here:

World Health Day 2016

banner-World Health Day

World Health Day is held every year on the 7th of April. The journal of Bentham Science Publishers related to this day is Current Nutrition and Food Science