Red Flower Publications

Editorial-Chief	Indresh
ISSNp	2322-0775
ISSNe	2455-569X
Frequency	Semiannual
IC Value	IC Value: 2015: 68.67, 2016: 74.95, 2018: 92.76
Impact Factor	-
Publishing Year	2013
Affiliated to	RFPPL own journal
Readership	Academics and researchers in this field, nutritionists, executives of food companies, food research institutes, health professionals, nutritionists.
Abstracting and Indexing information	Index Copernicus, Poland (IC Value: 2015: 68.67, 2016: 74.95, 2018: 92.76) Genamics JournalSeek Gaudeamus Academia Science Library Index International Committee of Medical Journal Editors (ICMJE)
About the Journal	The International Journal of Food, Nutrition and Dietetics (IJFND) is a worldwide peer-reviewed journal that publishes the most interesting studies in the fields of nutrition and food science. The journal covers current thinking about food and nutrition and emphasizes the practical and social application of ideas. Special editions on topics such as micronutrients, special diets to manage health problems and cost-effective kitchens provide readable contents, which are valuable sources for practitioners and academics who want to inform themselves, colleagues or the public about modern thought, research and attitudes to food and nutrition.
Current Issue	Volume 11,Number 3 2023
	Original Article

	Nutritional Composition and Functional Properties of KMR 204 and ML 365 Varieties of Finger Millet Fractions

	Shekhara Naik R., Sr. Assistant Professor and HOD, Dept. of Food Science and Nutrition, Yuvaraja’s College, University of Mysore, Mysore, Karnataka 570005, India.

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	Fast Food Consumption Pattern and Risk of Development of Obesity among Young Individuals: A Population Based Study

	Damodara Gowda K.M., Assistant Professor, Department of Physiology, K.S. Hegde Medical Academy, Nitte (Deemed to be) University, Mangalore, Karnataka 575018, India.

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	Supplementation of Taurine Alleviates Oxidative Stress and Dyslipidaemia in Streptozotacin Induced Diabetic Rats

	Santha K., Professor, Department of Biochemistry, Rajah Muthiah Medical College & Hospital, Annamalai University, Annamalainagar, Tamil Nadu 608002, India.

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	Preparation and Organoleptic Characteristics of Flaxseed Supplemented Products

	Priyanka Kajla, Assistant Professor, Department of Food Technology, Guru Jambheshwar University of science & Technology, Hisar, Haryana 125001, India.

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	A Study on Food Fortification to Alleviate Anaemia

	E. Lakshmi, Head, Department of Nutrition, SRM College of Nursing, SRM University, Kattankulathur, Chennai, Tamil Nadu 603203, India.

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	Review Article

	Probiotics: Nature's Food Supplement

	E. Lakshmi, Head, Department of Nutrition, SRM College of Nursing, SRM University, Kattankulathur, Chennai, Tamil Nadu 603203, India.

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	Natural Antioxidants in Bakery Products

	Gogoi Moloya, Assistant Professor, Department of Food Science & Nutrition, College of Community Science, Assam Agricultural University, Jorhat- 785013, Assam, India.

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	Quint Essential Chillies of Northeast India

	Ruma Bhattacharyya, Professor, Dept. of Food Science & Nutrition, Faculty of Community Science, Assam Agricultural University, Jorhat, Assam 785013, India

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	Case Report

	Women Entrepreneurship: Success Stories

	N. Rajani, Assistant Professor, Dept. of Home science, Sri Padmavati Mahila Visvavidyalayam (Women's University) Tirupati, Andhra Pradesh 517502, India

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