Publisher: CCSE   (Total: 43 journals)   [Sort by number of followers]

Showing 1 - 43 of 43 Journals sorted alphabetically
Applied Physics Research     Open Access   (Followers: 6)
Asian Culture and History     Open Access   (Followers: 17)
Asian Social Science     Open Access   (Followers: 8)
Cancer and Clinical Oncology     Open Access   (Followers: 9)
Computer and Information Science     Open Access   (Followers: 14)
Earth Science Research     Open Access   (Followers: 10)
Energy and Environment Research     Open Access   (Followers: 14)
Engineering Management Research     Open Access   (Followers: 7)
English Language and Literature Studies     Open Access   (Followers: 25)
English Language Teaching     Open Access   (Followers: 32)
Environment and Natural Resources Research     Open Access   (Followers: 7)
Environment and Pollution     Open Access   (Followers: 12)
Global J. of Health Science     Open Access   (Followers: 10, SJR: 0.416, CiteScore: 1)
Higher Education Studies     Open Access   (Followers: 68)
Intl. Business Research     Open Access   (Followers: 7)
Intl. Education Studies     Open Access   (Followers: 10)
Intl. J. of Biology     Open Access   (Followers: 2)
Intl. J. of Business and Management     Open Access   (Followers: 21)
Intl. J. of Chemistry     Open Access   (Followers: 12)
Intl. J. of Economics and Finance     Open Access   (Followers: 18)
Intl. J. of English Linguistics     Open Access   (Followers: 12)
Intl. J. of Marketing Studies     Open Access   (Followers: 21)
Intl. J. of Psychological Studies     Open Access   (Followers: 6)
Intl. J. of Statistics and Probability     Open Access   (Followers: 5)
Intl. Law Research     Open Access   (Followers: 2)
J. of Agricultural Science     Open Access   (Followers: 14)
J. of Education and Learning     Open Access   (Followers: 3)
J. of Educational and Developmental Psychology     Open Access   (Followers: 19)
J. of Food Research     Open Access   (Followers: 4)
J. of Geography and Geology     Open Access   (Followers: 15)
J. of Management and Sustainability     Open Access   (Followers: 9)
J. of Materials Science Research     Open Access   (Followers: 8)
J. of Mathematics Research     Open Access   (Followers: 6)
J. of Molecular Biology Research     Open Access   (Followers: 3)
J. of Plant Studies     Open Access   (Followers: 1)
J. of Politics and Law     Open Access   (Followers: 11)
J. of Sustainable Development     Open Access   (Followers: 31)
Mechanical Engineering Research     Open Access   (Followers: 19)
Modern Applied Science     Open Access   (Followers: 2)
Network and Communication Technologies     Open Access   (Followers: 4)
Public Administration Research     Open Access   (Followers: 1)
Review of European Studies     Open Access   (Followers: 12)
Sustainable Agriculture Research     Open Access   (Followers: 3)
Similar Journals
Journal Cover
Journal of Food Research
Number of Followers: 4  

  This is an Open Access Journal Open Access journal
ISSN (Print) 1927-0887 - ISSN (Online) 1927-0895
Published by CCSE Homepage  [43 journals]
  • Challenges and Opportunities Associated with Whole Grains Use in Twin
           Cities Restaurants: A Food Systems Perspective

    • Abstract: Increasing whole grain (WG) availability in restaurants allows consumers to make healthier choices with minimal effort while improving adherence to the Dietary Guidelines. To understand challenges associated with increasing WG availability in Twin Cities (Minneapolis & St. Paul, Minnesota, USA) restaurants, interviews and focus groups were conducted with 24 local, national, and international food system members. This report identifies food system barriers, including policy, business, and societal pressures, that limit availability of WG based foods in restaurants. Insight provided by this study allows consortium members from various sectors and disciplines to work on a precompetitive basis to include more WG in Twin Cities restaurants.
      PubDate: Sun, 16 Jun 2019 06:51:08 +000
  • Influence of Oryzanols Concentrate on the Oxidation of Methyl Ester
           Linoleic Acid and Study of Their Oxidation Products

    • Abstract: Oryzanols are frequently found in rice bran oil but almost completely removed in the neutralization step when the oil is chemically refined. In this way, oryzanols can be recovered from the soapstocks to generate a concentrate. Thereby, they could be used as antioxidants in lipids for specific purposes. In the present work the antioxidant power of oryzanols concentrate (33% purity) was studied together with pure oryzanols and butylhydroxytoulene (BHT). Methyl esters were prepared from regular sunflower oil without antioxidants to which the antioxidants before mentioned were added in an effective concentration of 3x10-3 M. The samples were oxidized in a heating block with oxygen flow and the hydroperoxides of linoleic acid methyl ester were analyzed. It was observed that all antioxidants were able to protect the sunflower oil methyl esters from oxidation with respect to methyl esters without antioxidants. Oryzanols presented a notoriously lower protection ability compared to BHT. However, the formation of the linoleic acid methyl ester hydroperoxides and their proportion, for the same oxidation stage, did not show differences between the antioxidants used. Therefore, the oxidation kinetics were similar between the different antioxidants studied.
      PubDate: Thu, 06 Jun 2019 03:58:02 +000
  • Surveys on the Consumption of Attiéké (Traditional and a Commercial,
           Garba) in Côte d’Ivoire

    • Abstract: Traditional attiéké and commercial attiéké Garba are fermented cassava semolina, steamed and prized by people living in the big cities of Côte d'Ivoire and elsewhere. Attiéké Garba is a derivative of the traditional attiéké resulting from intended manufacturing defects. A consumption survey was therefore conducted in Abidjan (big city) and two departments, Dabou and Jacqueville, major production areas of attiéké and Garba, to assess the importance and determinants of consumption of 4 types of attiéké (Adjoukrou, Ebrié, Alladjan and Garba), consumer preferences and to identify the descriptors of quality that motivate the consumption of these food products. Surveys showed that 99% of respondents consume regularly 1 to 2 times attiéké (traditional or commercial) per day. The consumption of attiéké is related to the organoleptic properties of the different types of attiéké mainly taste (65%), brightness (35%), absence of fibers (33%), color (22%) and odor (21%). The consumption of attiéké Garba is linked to its character of cheap food. Despite the preference of attiéké Adjoukrou (38%) and Ebrié (29%) for their better quality and popularity, the consumption of Garba (10%) is growing. Income, nationality or ethnicity, sex, socio-professional status and educational level have a major influence on the choice of a type of attiéké. The share of consumption of traditional attiéké and commercial attiéké Garba for middle-income consumers (70,000 CFA F 200,000 CFA F) is respectively 23.44% and 7.33% while it is 21.03% and 41.35% respectively for low-income consumers (r
      PubDate: Mon, 03 Jun 2019 03:18:49 +000
  • Physico-chemical Characteristics of Selected Jackfruit (Artocarpus
           Heterophyllus Lam) Varieties

    • Abstract: This study was aimed at establishing the variation in physico-chemical properties between and within different jackfruit varieties.Mature jackfruits from trees known to produce orange, yellow and white flakes were harvested and ripened at 28oC and 90% relative humidity. The weight, length and circumference of ripe fruits were measured. The fruits were cut into three equal sections: top, middle and bottom. Each section was separated into flakes, rind, abortive perigones, consolidated perigones, seeds and core. The percent weight of different fruit parts, and flake physico-chemical characteristics were determined.The average weight, length, circumference and maturation period for jackfruit varieties studied were 12 kg, 47 cm, 76 cm and 104 days, respectively. The mean proportions of flakes, rind, abortive perigones, consolidated perigones, seeds and core were 24.7, 20.0, 14.5 14.3, 13.1 and 11.3%, respectively. Ascorbic acid (AA), carotenoids, total soluble solids (TSS), TSS: acid ratio, color and texture varied significantly among jackfruit sections. Color did not vary among sections of yellow and white flaked varieties. Flake texture (hardness) was 12.1, 10.5 and 6.6 N/mm for the white, yellow and orange flaked varieties, respectively. Flake textural resilience was in the order: white> yellow> orange flakes. Principle component analysis showed white flakes correlated positively with flake resilience, hardness and color lightness. Orange flakes were associated with high carotenoids and TSS content. Yellow flakes exhibited intermediate properties between those of white and orange flakes. Jackfruit flake color and section can be used as flake quality predictor.
      PubDate: Wed, 29 May 2019 03:11:19 +000
  • Changes in Quality Attributes Related to Browning during Storage of Litchi
           Juice Fermented by Lactobacillus

    • Abstract: Litchi juice fermented by Lactobacillus casei was heated (95°C, 1 min) and stored in a dark place at 25°C. Changes in quality attributes (color, 5-hydroxymethylfurfural (5-HMF) phenolic compounds, antioxidant capacity, sugars, free amino acids, and others) related to browning in fermented litchi juice were investigated during the six months of storage. Noticeable visual changes due to browning were observed during storage of fermented litchi juice, especially in the upper part of the juice bottle, and the value of color difference (△E) increased to 7.12±0.04 after six months of storage. The 5-HMF content increased with the increase in storage time, which rose from 0 to 2.31±0.16 mg/L after six months of storage. Five soluble phenolic compounds (rutin, narcissoside, quercetin, kaempferol-rutinose-rhamnoside, and isorhamnetin-rutinose-rhamnoside) were identified in fermented litchi juice, none of which showed a significant decrease (P>0.05), whereas a tendency for total phenolic content to decrease was observed during storage of fermented litchi juice. Adding 0.3 g/L of sodium sulfite can inhibit the browning reaction in fermented litchi juice and decrease the formation of 5-HMF as well as the loss of total phenolics.
      PubDate: Fri, 24 May 2019 03:08:12 +000
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Tel: +00 44 (0)131 4513762

Your IP address:
Home (Search)
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-