Publisher: Science and Education Publishing   (Total: 75 journals)   [Sort by number of followers]

Showing 1 - 75 of 75 Journals sorted alphabetically
American J. of Applied Mathematics and Statistics     Open Access   (Followers: 15)
American J. of Applied Psychology     Open Access   (Followers: 55)
American J. of Biomedical Research     Open Access   (Followers: 2)
American J. of Cancer Prevention     Open Access   (Followers: 12)
American J. of Civil Engineering and Architecture     Open Access   (Followers: 43)
American J. of Clinical Medicine Research     Open Access   (Followers: 8)
American J. of Educational Research     Open Access   (Followers: 70)
American J. of Electrical and Electronic Engineering     Open Access   (Followers: 28)
American J. of Energy Research     Open Access   (Followers: 11)
American J. of Environmental Protection     Open Access   (Followers: 9)
American J. of Epidemiology and Infectious Disease     Open Access   (Followers: 21)
American J. of Food and Nutrition     Open Access   (Followers: 58)
American J. of Food Science and Technology     Open Access   (Followers: 12)
American J. of Infectious Diseases and Microbiology     Open Access   (Followers: 31)
American J. of Information Systems     Open Access   (Followers: 7)
American J. of Materials Engineering and Technology     Open Access   (Followers: 5)
American J. of Materials Science and Engineering     Open Access   (Followers: 8)
American J. of Mathematical Analysis     Open Access   (Followers: 2)
American J. of Mechanical Engineering     Open Access   (Followers: 58)
American J. of Medical and Biological Research     Open Access   (Followers: 10)
American J. of Medical Case Reports     Open Access   (Followers: 3)
American J. of Medical Sciences and Medicine     Open Access   (Followers: 5)
American J. of Medicine Studies     Open Access   (Followers: 3)
American J. of Microbiological Research     Open Access   (Followers: 3)
American J. of Modeling and Optimization     Open Access   (Followers: 2)
American J. of Nanomaterials     Open Access   (Followers: 7)
American J. of Numerical Analysis     Open Access   (Followers: 3)
American J. of Nursing Research     Open Access   (Followers: 6)
American J. of Pharmacological Sciences     Open Access   (Followers: 2)
American J. of Public Health Research     Open Access   (Followers: 27)
American J. of Rural Development     Open Access   (Followers: 7)
American J. of Sensor Technology     Open Access   (Followers: 4)
American J. of Sports Science and Medicine     Open Access   (Followers: 38)
American J. of Water Resources     Open Access   (Followers: 13)
American J. of Zoological Research     Open Access   (Followers: 2)
Applied Ecology and Environmental Sciences     Open Access   (Followers: 25)
Applied Mathematics and Physics     Open Access   (Followers: 3)
Automatic Control and Information Sciences     Open Access   (Followers: 3)
Biomedical Science and Engineering     Open Access   (Followers: 7)
Chemical Engineering and Science     Open Access   (Followers: 47)
Intl. J. of Celiac Disease     Open Access   (Followers: 3)
Intl. J. of Dental Sciences and Research     Open Access   (Followers: 1)
Intl. J. of Econometrics and Financial Management     Open Access   (Followers: 7)
Intl. J. of Physics     Open Access   (Followers: 12)
Intl. Transaction of Electrical and Computer Engineers System     Open Access   (Followers: 2)
J. of Automation and Control     Open Access   (Followers: 8)
J. of Biomedical Engineering and Technology     Open Access   (Followers: 1)
J. of Business and Management Sciences     Open Access   (Followers: 1)
J. of Cancer Research and Treatment     Open Access   (Followers: 4)
J. of Computer Networks     Open Access   (Followers: 8)
J. of Computer Sciences and Applications     Open Access  
J. of Environment Pollution and Human Health     Open Access   (Followers: 7)
J. of Finance and Accounting     Open Access   (Followers: 9)
J. of Finance and Economics     Open Access   (Followers: 13)
J. of Food and Nutrition Research     Open Access   (Followers: 11)
J. of Food Security     Open Access   (Followers: 6)
J. of Geosciences and Geomatics     Open Access   (Followers: 2)
J. of Materials Physics and Chemistry     Open Access   (Followers: 5)
J. of Mathematical Sciences and Applications     Open Access   (Followers: 2)
J. of Optoelectronics Engineering     Open Access   (Followers: 4)
J. of Physical Activity Research     Open Access   (Followers: 4)
J. of Polymer and Biopolymer Physics Chemistry     Open Access   (Followers: 9)
Materials Science and Metallurgy Engineering     Open Access   (Followers: 6)
Nanoscience and Nanotechnology Research     Open Access   (Followers: 20)
Physics and Materials Chemistry     Open Access   (Followers: 2)
Research in Plant Sciences     Open Access   (Followers: 1)
Research in Psychology and Behavioral Sciences     Open Access   (Followers: 3)
Sustainable Energy     Open Access   (Followers: 3)
Turkish J. of Analysis and Number Theory     Open Access   (Followers: 1)
Wireless and Mobile Technologies     Open Access   (Followers: 6)
World J. of Agricultural Research     Open Access   (Followers: 2)
World J. of Analytical Chemistry     Open Access   (Followers: 4)
World J. of Chemical Education     Open Access   (Followers: 6)
World J. of Environmental Engineering     Open Access   (Followers: 3)
World J. of Organic Chemistry     Open Access   (Followers: 7)
Similar Journals
Journal Cover
American Journal of Food Science and Technology
Number of Followers: 12  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2333-4827 - ISSN (Online) 2333-4835
Published by Science and Education Publishing Homepage  [75 journals]
  • Effect of Local Processing Techniques on the Nutrients and Anti-Nutrients
           Content of Bitter Cassava (Manihot Esculenta Crantz)

    • Authors: Ismaila A R; Alakali J S, Atume T G
      Pages: 92 - 97
      Abstract: The effects of local processing techniques on the nutrients and anti-nutrients content of bitter cassava were investigated. Raw bitter cassava tubers were boiled to produce (Rogo), sundried to produce (chips), roasted to produce (roasted chips), fried to produce (Kuese), partially fermented and sun dried to produce (Elubo), fermented by submersion to produce (Akpu) and finally, fermented by solid state to produce (yellow and white Gari). All these locally processed cassava products were subjected to proximate, mineral and anti-nutrient analysis using standard methods. The result of the proximate showed that, raw bitter cassava is composed of 1.85% ash, 64.38% moisture, 4.11% crude fibre, 1.03% crude protein, 0.66% lipids and 30.88% total carbohydrate. Mineral analysis of the raw bitter cassava tuber contained 32.00mg/100g Calcium, 12.55mg/100g Magnesium, 1.38mg/100g Iron and 80.17mg/100g Phosphorous. Even though all processing techniques significantly expose more of the the mineral content, fermentation had highest effect. The anti-nutrients analysis showed that the raw peeled tuber contained 98.16mg/100g cyanide, 44.00mg/100g oxalate 304.20mg/100g phytate and 73.00mg/100g saponin. In general all the processing techniques showed a significant reduction of the phytate, oxalate and saponin content of the cassava. However, only fermentation, sun drying and garification were able to reduce the cyanide content of bitter cassava below the safe level (10mg/100g) recommended by Standard Organization of Nigeria. Yellow gari(with the addition of palm oil) showed low cyanide content (1.10 mg/100g) than white gari (3.51 mg/100g). This also emphasis that processing methods involving fermentation reduce cyanide and other anti-nutrients in the cassava to levels that are safe for consumption and should be widely practiced.
      PubDate: 2018-3-2
      Issue No: Vol. 6, No. 3 (2018)
       
  • Evaluation of the Microbiological Quality of Salad Dishes Served in
           Cotonou Restaurants (Benin)

    • Authors: René G. Dègnon; Christian T. R. Konfo, Euloge S. Adjou, Emmanuella Grâce GANIERO, Edwige Dahouenon-Ahoussi
      Pages: 98 - 102
      Abstract: Fruits and vegetables are an essential part of the human diet. Microorganisms that are likely to be found in these foods that are most often components of the salad can be the basis of food poisoning. This work aims to evaluate the microbiological quality of the different salad dishes served in Cotonou hotels. The best known restaurants have been listed and those selected one has been through a simple random sampling. After collecting the samples, the various ingredients used in the production of these dishes were recorded after sampling for microbiological analyzes. Microbiological quality was assessed on the basis of Good Hygiene Practices and Good Manufacturing Practices. The results revealed thirteen (13) types of salad dishes. None of the thirty (30) samples analyzed met the microbiological criteria in effect. Thus, for a good follow-up of the rules of hygiene, a system of quality control must be set up in all the hotels of Cotonou in order to allow the population to always eat healthy. The results revealed thirteen (13) types of salad dishes. None of the thirty (30) samples analyzed met the microbiological criteria in effect. Thus, for a good follow-up of the rules of hygiene, a system of quality control must be set up in all the hotels of Cotonou in order to allow the population to always eat healthy.
      PubDate: 2018-3-10
      Issue No: Vol. 6, No. 3 (2018)
       
  • Alleviation of Hard-to-cook Phenomenon in Legumes: Effects of Hydrothermal
           Processing Techniques on Two Species of Vigna subterranean

    • Authors: Ojo Moses Ayodele
      Pages: 103 - 107
      Abstract: The hard-to-cook nature of Vigna subterranean constitutes an hindrance to its utilisation. Two species of a hard-to-cook legume Vigna subterranean were subjected to hydrothermal processing after soaking. This study is aimed at investigating the effects of soaking followed by hydrothermal processing on the cooking times. The seeds of two species of Vigna subterranean (the cream coloured specie and the mottled coloured specie,) were processed by four different hydrothermal techniques before and after aqueous soaking to varying hydration levels. Soaking of the seeds to varying hydration levels before processing by hydrothermal techniques induced decrease in the cooking times. Highest percentage reduction of 66.24% was recorded when the seed of the cream coloured variety was boiled at elevated pressure.
      PubDate: 2018-3-13
      Issue No: Vol. 6, No. 3 (2018)
       
  • Nutritional Potential of Aqueous Soaked Fermented Pentaclethra macrophylla
           (Benth) Seeds

    • Authors: Ugbogu Amadike Eziuche; Emmanuel Okezie
      Pages: 108 - 113
      Abstract: The effect of fermentation on nutritional composition of Pentaclethra macrophylla (Benth) seeds was evaluated. P. macrophylla seeds were procured and divided into four portions. The seeds were hydrothermally treated to extract the cotyledons which were allowed to ferment for 24 h, 48 h and 72 h, while 0 h served as the control. The samples were differently oven dried and milled at the end of each fermentation period. There was significant difference (p< 0.05) observed in all the assayed proximate parameters when compared to the control sample at 0 h fermentation. However, moisture content, ash content, lipid and crude proteins significantly increased, while crude fibre and carbohydrate contents significantly reduced as fermentation period increases. The quantified minerals include; calcium (Ca2+), magnesium (Mg2+), phosphorous (P), sodium (Na+), zinc (Zn2+), manganese (Mn2+), iron (Fe2+) and potassium (K+). Although, there was statistical difference (p< 0.05) observed in all the tested minerals, but all significantly increased in values with the exceptions of Mg2+ (24 h fermentation), Zn2+ (24 h and 72 h fermentation periods) and K+ when compared to the control. The results obtained from the antinutritional estimation revealed a significant decrease in values of phytate, tannins, hydrogen cyanide and oxalate with increased fermentation period. The present study has therefore shown that increase in fermentation period increases nutritional composition and decreases antinutrients in P. macrophylla seeds.
      PubDate: 2018-3-17
      Issue No: Vol. 6, No. 3 (2018)
       
  • Detection of Corn and Whole Wheat Adulteration in White Pepper Powder by
           Near Infrared Spectroscopy

    • Authors: Xin-wei Li; Rui Lu, Zhe-xuan Wang, Pei Wang, Li Zhang, Peng-xiao Jia
      Pages: 114 - 117
      Abstract: White pepper is a high-value commodity that is a target for adulteration, leading to loss of quality and encroachment on the rights and interests of consumers. Therefore, it is imperative to develop fast and reliable methods for detecting white pepper powder adulteration. The present paper investigated the feasibility of using near infrared (NIR) spectroscopy for quantifying adulteration (including whole wheat flour and corn flour) in white pepper powder. Partial least squares (PLS) calibration models were developed. Results showed that the standard error of calibration (SEC) and prediction (SEP) were 0.788% and 0.920%, respectively.
      PubDate: 2018-3-19
      Issue No: Vol. 6, No. 3 (2018)
       
  • Physico-chemical and Sensory Properties of Frankfurter-type Fish Sausage

    • Authors: Nkrumah T; Akwetey W. Y
      Pages: 118 - 122
      Abstract: In this study pH, water holding capacity and cooking yield of meats (Mackerel, Catfish and Pork) and their corresponding sausages were determined. Acidity (pH) and water holding capacity were also determined. Sensory evaluation was conducted using a Hedonic scale rating in order to evaluate consumer acceptability of the sausages. Sausage appearance, taste, texture, juiciness, flavour, mouthfeel, and overall acceptability were evaluated on a scale of 1 (Dislike Extremely) to 9 (Like Extremely). Pork and catfish sausages recorded significantly (p
      PubDate: 2018-3-23
      Issue No: Vol. 6, No. 3 (2018)
       
 
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