Publisher: Macrothink Institute   (Total: 47 journals)   [Sort by number of followers]

Showing 1 - 47 of 47 Journals sorted alphabetically
Aquatic Science and Technology     Open Access   (Followers: 4)
Asian J. of Finance & Accounting     Open Access   (Followers: 16)
Business and Economic Research     Open Access   (Followers: 12)
Business and Management Horizons     Open Access   (Followers: 13)
Business Management and Strategy     Open Access   (Followers: 46)
Case Studies in Business and Management     Open Access   (Followers: 12)
Education and Linguistics Research     Open Access   (Followers: 6)
Environmental Management and Sustainable Development     Open Access   (Followers: 10)
Global J. of Educational Studies     Open Access   (Followers: 1)
Human Resource Research     Open Access   (Followers: 1)
Intl. Finance and Banking     Open Access   (Followers: 3)
Intl. J. of Accounting and Financial Reporting     Open Access   (Followers: 16)
Intl. J. of Culture and History     Open Access   (Followers: 11)
Intl. J. of Education     Open Access   (Followers: 17)
Intl. J. of English Language Education     Open Access   (Followers: 14)
Intl. J. of Global Sustainability     Open Access   (Followers: 1)
Intl. J. of Human Resource Studies     Open Access   (Followers: 14)
Intl. J. of Industrial Marketing     Open Access   (Followers: 5)
Intl. J. of Learning and Development     Open Access   (Followers: 5)
Intl. J. of Linguistics     Open Access   (Followers: 12)
Intl. J. of Management Innovation Systems     Open Access   (Followers: 1)
Intl. J. of Regional Development     Open Access   (Followers: 1)
Intl. J. of Social Science Research     Open Access   (Followers: 14)
Intl. J. of Social Work     Open Access   (Followers: 21)
Intl. Research in Education     Open Access   (Followers: 6)
Issues in Economics and Business     Open Access  
Issues in Social Science     Open Access   (Followers: 5)
J. for the Study of English Linguistics     Open Access   (Followers: 6)
J. of Agricultural Studies     Open Access   (Followers: 2)
J. of Applied Biotechnology     Open Access   (Followers: 2)
J. of Asian Development     Open Access   (Followers: 2)
J. of Biology and Life Science     Open Access   (Followers: 2)
J. of Corporate Governance Research     Open Access  
J. of Education and Training     Open Access   (Followers: 3)
J. of Educational Issues     Open Access  
J. of Entrepreneurship and Business Innovation     Open Access   (Followers: 7)
J. of Environment and Ecology     Open Access   (Followers: 10)
J. of Food Industry     Open Access   (Followers: 1)
J. of Food Studies     Open Access   (Followers: 5)
J. of Management Research     Open Access   (Followers: 5)
J. of Public Administration and Governance     Open Access   (Followers: 29)
J. of Safety Studies     Open Access   (Followers: 1)
J. of Social Science Studies     Open Access   (Followers: 13)
J. of Studies in Education     Open Access   (Followers: 4)
Research in Applied Economics     Open Access   (Followers: 3)
Research in Business and Management     Open Access   (Followers: 1)
World J. of Business and Management     Open Access   (Followers: 2)
Similar Journals
Journal Cover
Journal of Food Studies
Number of Followers: 5  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2166-1073
Published by Macrothink Institute Homepage  [47 journals]
  • Oxidative Stability of Lamb Meat Patties From Longissimus dorsi Muscle
           Stored Under Refrigeration

    • Authors: Jéssica Diogo Baltar, Rami Fanticelli Baptista, Ana Paula Amaral de Alcântara Salim, Juliana Maria Guedes de Oliveira, Maria Lucia Guerra Monteiro, Carlos Adam Conte Junior
      First page: 13
      Abstract: The aim of this study was to evaluate the oxidative stability of fresh lamb patties from Longissimus dorsi (LD) muscle, obtained from animals slaughtered at 10 months-age, during 9 days under refrigerated storage. Six batches (n = 6) of lamb patties were prepared and analyzed for thiobarbituric acid-reactive substances (TBARS), and for carbonyl content throughout 9 days at 4 °C. TBARS levels were stable (p > 0.05) during first five days of storage and a decrease (p < 0.05) in lipid oxidation was observed on day 9. Carbonyl content increased (p < 0.05) up to day 5, remaining constant (p > 0.05) from day 5 to day 9. We concluded that fresh lamb patties from LD muscle of animals slaughtered with 10 months of age was relatively stable to oxidative process during refrigerated storage without additional treatment, which may represent a viable and interesting alternative for refrigerated meat market.
      PubDate: 2019-01-14
      DOI: 10.5296/jfs.v8i1.13953
      Issue No: Vol. 8, No. 1 (2019)
       
  • ABRAΗAM, a Semiautomatic Trainable Connoisseur Lab, as a Big Data
           Collection Platform

    • Authors: Michael Agrafiotis, Athanasios Zisopoulos, Konstantinos Spinthiropoulos
      First page: 24
      Abstract: The main idea of the invention is an expert system to execute a specific recipe through a food container and a moving and tilting pot with gases and visible cooking analysis. Details used to achieve professional results are: food preprocessing and weighted, normal warehouse, fridge, and deep fridge, overall positioning, computer control, monitoring the cooking gases and light spectrum and trainability. The machinery line has been designed for the semi-professional market but it has capabilities for catering, military operation, gourmet cooking and serving. The modular design permits an entry system with a few food containers, two pots, an oven and the base software running on a single PC while the advanced option uses thousands of food boxes, tenths of pots, pans, ovens and high expert systems intelligence running on real time industrial computers. All these give unlimited futuristic capabilities covering the 10-year time for Return on Investment. The cooking on this machine is a statistical Big Data cooking with Data Science principles.
      PubDate: 2019-01-30
      DOI: 10.5296/jfs.v8i1.14302
      Issue No: Vol. 8, No. 1 (2019)
       
  • Assessment of the Hygienic Quality of Meals Served in Hospital: Case of
           the Main Hospital of Dakar (Senegal)

    • Authors: Abdelsalam Adoum Doutoum, Djamalladine Mahamat Doungous, Abdelsalam Tidjani, Hamadou Abba, Balde Jupiter, Coumba Faye, Mamadou Balde, Roumane Moukhtar, Marius K. Somda, Malang Seydi, Bhen Sikina Toguebaye, Alfred S. Traore
      First page: 38
      Abstract: Hospitals have an optimal growth conditions for some germs, because of the high relative humidity and relatively high temperature. These germs, which are found in foods served in hospitals, could cause food poisoning in hospitalized patients. To help improve the hygienic quality of meals and to prevent risks related to social catering, we have chosen to conduct a study on the microbiological quality of meals served at the Main Hospital of Dakar. A total of 100 samples of hot meals were processed in the food microbiology laboratory of the Inter-State School of Veterinary Sciences and Medicine (EISMV) in Dakar. The following results were obtained: 56% of unsatisfactory samples, 40% are acceptable, 4% unsatisfactory, according to the microbiological criteria of the French Republic, which must satisfy certain animal or animal products. For the various flora sought, the percentages of samples exceeding the acceptability threshold are as follows: 10% for the total flora, 35% for the faecal coliforms, 1% for the sulfito-reducting anaerobes. Meals are fairly contaminated by fecal coliforms. It is therefore clear that the rate of bacterial contamination of meals is quite high, especially by fecal coliforms.
      PubDate: 2019-04-09
      DOI: 10.5296/jfs.v8i1.14635
      Issue No: Vol. 8, No. 1 (2019)
       
  • Evaluation of Heavy Metals Contamination Level (Mercury, Lead, Cadmium) in
           Fishery Products Exported From Senegal

    • Authors: Abdoulaye DIOUF, Jean FALL, Abdou Samath DIOUF, Mame Mor NDOUR, Diegane NDONG
      First page: 49
      Abstract: Domestic, hospital and industrial wastes are major generators of heavy metals. These wastes added to those found in nature pollute the aquatic environment through the discharge. Heavy metals are toxic to living organisms. They accumulate in these beings. Humans get intoxicated by ingesting fish species contaminated by heavy metals. To evaluate the risk of intoxication of humans, it is proposed to determine the mercury, lead and cadmium content of fish and shellfish processed in Senegal. The contamination level of mercury content is determined by the DMA 80. The lead and cadmium content in the species is made by atomic absorption spectrophotometry (AAS). The results obtained show that among the metals measured, lead has the highest content in all species. This is due to its abundance in the waste. Lead is more concentrated in species that live on the bottom. Large species concentrate high levels of mercury due to accumulation and biomagnification. Cadmium is the most concentrated in invertebrates, most of whose consumption consists of plants. The levels of all heavy metals measured in species do not exceed national and international standards. But as metals accumulate, monitoring is needed to limit poisoning.
      PubDate: 2019-08-12
      DOI: 10.5296/jfs.v8i1.15261
      Issue No: Vol. 8, No. 1 (2019)
       
  • The Amount of Water and Flour Particles Size Role in Gluten-Free Bread
           Production and Quality Evaluation

    • Authors: Vikendra Dabash, Iva Buresova, Richardos Nikolaos Salek
      First page: 1
      Abstract: Gluten-free products’ market is increasing day by day. Keeping to improved indicative methods, many people are recognized who are suffering with coeliac disease. Presently, the gluten-free foodstuffs which is safe for consumable for coeliac disease people, the market is growing rapidly. By using different types of cereals and flours makes it important to discover the other possibilities to take over the chore of gluten by other flour or flour components, by the increase of different components by substituting the various flours and baking process alteration. By the drive of this review, the author is to explain a summary of the water volume which used in the manufacturing of gluten-free bread and quality, to raise the manufacturing quality of gluten-free bread have already recorded procedure and ingredients in a single use assistance. The aim and goal of this review article is importance of water in gluten free bread baking.
      PubDate: 2018-12-11
      DOI: 10.5296/jfs.v8i1.14040
      Issue No: Vol. 8, No. 1 (2018)
       
 
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