Subjects -> FOOD AND FOOD INDUSTRIES (Total: 409 journals)
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    - FOOD AND FOOD INDUSTRIES (289 journals)

FOOD AND FOOD INDUSTRIES (289 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 69)
Advances in Nutrition     Hybrid Journal   (Followers: 58)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 10)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 26)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 18)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 2)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 3)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 33)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 4)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 17)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 25)
Food Chemistry : X     Open Access   (Followers: 2)
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 22)
Food Modelling Journal     Partially Free   (Followers: 2)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 5)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 11)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 9)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grain & Oil Science and Technology     Open Access   (Followers: 1)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Himalayan Journal of Science and Technology     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agricultural Science and Food Technology     Open Access   (Followers: 2)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 2)
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JKI Datenblätter : Obstsorten     Open Access   (Followers: 2)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 5)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 3)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Industry     Open Access   (Followers: 1)
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Beverages     Open Access   (Followers: 1)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 4)

        1 2     

Similar Journals
Journal Cover
Food Science and Quality Management
Number of Followers: 9  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2224-6088 - ISSN (Online) 2225-0557
Published by IISTE Homepage  [37 journals]
  • Journal coverpage

    • Authors: Journal Editor
      Abstract: Journal coverpage
       
  • Evaluation of Injera Prepared from Composite Flour of Teff and Barley
           Variety

    • Authors: Biadge Kefale
      Abstract: Ethiopians are dependant on teff flour to make injera  as staple food in Ethiopia ,although  injera  could be made from different cereals . The price of  teff  is high  and the yield is low. Thus finding alternative cheaper grain and developing blend teff improved variety  and barley improved variety  in different ratio with acceptable and improved nutritional value would be important . this study was conducted to evaluate the nutritional value and sensory quality of injera  made from a blend of teff and barley with different ratio with 10 % interval 100,90,80,70,60,50 % the nutritional value was determined using official methods and the sensory evaluation of injera was conducted at Holeta research center food science and nutrition food product development in duplicate. The result reveled that among the treatments the micro nutrients  Fe and calcium were  improved and the sensory quality such as taste,color and texture were good.from the study result injera quality ranked Treatment 1 up Treatment 5 could be used as an alternative option for injera utilization and provide nutritional benefit to consumers. Keywords: Nutritional value,blend ,injera quality
      DOI : 10.7176/FSQM/97-01 Publication date:May 31st 2020
       
  • The Role of Natural Resources for Sustaining Food Security in Ethiopia: A
           Review

    • Authors: Fayera Bakala
      Abstract: Natural resources can generate and sustain growth, thereby reducing poverty as well as maintain natural environment balance in addition to offering life supporting services for all organisms living on the planet. Well managed natural resources are expected to contribute to income and food security improvement in rural populations. However, food insecurity is the main obstacle to natural resource management in developing countries, especially in sub-Saharan Africa (SSA) and it is too challenging to achieve sustainable natural resource management and food security. Deteriorating soils and rapid extraction of natural resources is increasing in developing countries resulting in decreased food security. Thus, food insecurity remains high in most of SSA and natural resource management is marginalized, and gets less attention in development strategies. That insecurity is made even more serious due to degradation linked to escalated scarcity of natural resources. Natural resource management and food security is linked together. Developing countries, including sub-Saharan Africa, suffer from food insecurity. Sustainable use of natural resources means that the communities are enabled to plan and implement improvement measures which essentially (have to) take place at the community level. Such community based natural resource management will, however, only work and spread if it is accompanied and backed up by suitable political reforms at national and regional levels. Keywords: Food security, natural resource, endowment, poverty trap, constraints
      DOI : 10.7176/FSQM/97-02 Publication date:May 31st 2020
       
  • Pre-extension Demonstration and Evaluation of Engine Maize Sheller
           Technology in the Selected AGP-II Districts of Harari Region and Dire Dawa
           Administration

    • Authors: Abdulaziz Teha
      Abstract: The pre-extension demonstration of engine driven maize sheller helps to separate maize from the cob. The fabricated design consists of a body casing, drum, shelling unit, grain and cob discharge unit, machine frame, hopper (Feeding chute), bearing as some of the major component, It is powered by Honda motor connected the shelling unit. The machines were fabricated by Fadis agricultural research center were demonstrated and found to be about 95.88-97.2% efficient with output capacity of about 1800 -2000kg/hr. The design is relatively cheap, simple and portable when compared to imported product of similar capacity. Two FRGs containing 80 farmers were established and one machine per FRG was given for free to create wider awareness. Keywords: Maize Sheller, Engine driven, Demonstration, Harari and Dire Dawa
      DOI : 10.7176/FSQM/97-03 Publication date:May 31st 2020
       
  • Food-Borne Pathogens Associated with Natural Cheese Related Outbreaks: A
           Review

    • Authors: Firew Kassa
      Abstract: Natural cheeses are made from pasteurized or raw milk and commonly consumed around the world. Due to their varying practices of production and/or processing, natural cheeses can be susceptible for contamination with food-borne pathogens becoming potential source of health risk for consumers. Food-borne pathogens are concerns not only for consumers but also for industries involved in production of dairy products. As in the case of all processed foods, cheese making require superb production and processing hygiene in production lines over the value chain to prevent occurrence and adverse effects of pathogens. Among others, pathogenic E. coli, Salmonella spp., S. aureus and L. monocytogenes are pathogens of the concern implicated with natural cheese related outbreaks worldwide. Therefore, this review tries to show the general characteristics of these pathogens, their brief epidemiology, source and routes of transmission, clinical significance, isolation and identification, and their prevention and control. This is aspired to serve readers and concerned audiences as important updates to contribute their parts for prevention and control of these pathogens in cheese making process. Keywords: Natural cheese, E. coli, Salmonella, S. aureus, L. monocytogenes
      DOI : 10.7176/FSQM/97-04 Publication date:May 31st 2020
       
  • Pre-extension Demonstration and Evaluation of Engine Driven Sorghum
           Thrasher Technology in the Selected AGP-II Districts of Harari region and
           Dire Dawa Administration

    • Authors: Abdulaziz Teha
      Abstract: An engine driven sorghum thresher was designed and developed in Fedis Agricultural Research Center with a view to increase the threshing efficiency, threshing capacity and to reduce the cost of threshing in comparison with traditional methods of threshing sorghum crop. The machine was demonstrated in Harari Region and Dire Dawa administration council. The result indicated that the average efficiency, output capacity were 88.97 to 97.08%, 6 to 8.36qt/ha and grain damage less than 1%.Sorghum is also the most widely cultivated and consumed cereals in Ethiopia. According to (CSA, 2008), it ranks third after maize and tef in total production, after maize in yield per hectare and after tef and maize in area harvested. Currently sorghum is produced by 5million holders and its production is estimated to be 4 million metric tons from nearly 2million hectares of land giving the national average grain yield of around 2 tons per hectares (CSA, 2012). In fact sorghum is not only drought-resistant, it can also withstand periods of water logging (Taylor, 2010).Hence Fadis Agricultural Research Center developed complete sorghum threshing machine and demonstrate to overcome sorghum threshing challenges such as beating with stick, moving tractor on sorghum as it take longtime, consume human energy consuming, hardly detach the grain from sorghum head, thereby decreasing tremendous sorghum grain post-harvest loss because of traditional threshing  method Keywords: Sorghum Thrasher, Engine driven, Demonstration, Harari and Dire Dawa
      DOI : 10.7176/FSQM/97-05 Publication date:May 31st 2020
       
  • Determinants of Adoption of Improved Bread Wheat Production Technology in
           Southern Ethiopia

    • Authors: Tamirat Gizaw Deboche; Deribe Kaske Kacharo, Berhanu Nega Wasihun
      Abstract: Bread wheat (Triticum aestivum L.) is one of the major staple and cash crops for smallholder farmers in Ethiopia and is mainly grown in the central and southeastern highlands of the country. Adoption of improved agricultural technologies is one of the most important issues to insure food self-sufficiency as well as food security. However, the adoption and dissemination of improved agricultural technologies are constrained by many factors. The aim of this study was to examine factors affecting adoption and intensity of adoption of improved bread wheat production technology. Multistage sampling techniques were employed. Using a systematic random sampling technique, 168 household heads were taken as sample respondents. Structured interview schedules, focus group discussions, and key informant interviews were used as primary data collection instruments. Data analysis was done using descriptive statistical analysis; mainly Chi-square test, F-test, and Pearson correlation were employed. A Tobit econometrics model was also employed with the help of statistical software. The results revealed that household heads sex, level of education, active labor force  members, total land holding size, access to credit, participation in training, exposure to mass media, and frequency contact of extension agents were found to have a significant influence on adoption and intensity of adoption of improved bread wheat production technology. The overall finding of this study underlines the importance of institutional support in the areas of extension services and facilitating access to credit in order to enhance the adoption of new technologies.  Therefore, the bureau of agriculture and other development practitioners should give focus to strengthening institutional support to improve the adoption of bread wheat technology. Keywords: Adoption, Technology, Bread Wheat, Tobit model
      DOI : 10.7176/FSQM/97-07 Publication date:May 31st 2020
       
 
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