Subjects -> FOOD AND FOOD INDUSTRIES (Total: 415 journals)
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    - FOOD AND FOOD INDUSTRIES (292 journals)

FOOD AND FOOD INDUSTRIES (292 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: 6)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 2)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 73)
Advances in Nutrition     Hybrid Journal   (Followers: 64)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 12)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 27)
Agricultural and Food Science     Open Access   (Followers: 23)
Agriculture & Food Security     Open Access   (Followers: 22)
Agriculture and Food Sciences Research     Open Access   (Followers: 12)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 19)
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: 60)
American Journal of Food Science and Technology     Open Access   (Followers: 13)
American Journal of Food Technology     Open Access   (Followers: 11)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 8)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 3)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 3)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 8)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 4)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 3)
Bioactive Compounds in Health and Disease     Open Access  
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   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Cerâmica     Open Access   (Followers: 6)
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: 8)
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: 20)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 9)
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: 6)
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: 3)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 5)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 36)
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: 22)
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: 19)
Food and Public Health     Open Access   (Followers: 18)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 3)
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: 2)
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: 4)
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: 61)
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: 10)
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: 7)
Food Security     Open Access   (Followers: 12)
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   (Followers: 1)
Functional Foods in Health and Disease     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 18)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 2)
Gastronomica     Full-text available via subscription   (Followers: 14)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 3)
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: 4)
International Journal of Food Engineering Research     Open Access   (Followers: 1)
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: 23)
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: 10)
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: 5)
International Journal on Food System Dynamics     Open Access  
Investigación Pecuaria     Open Access   (Followers: 3)
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: 3)
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   (Followers: 1)
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: 2)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 5)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 5)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 2)
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: 2)
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 10)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Beverages     Open Access  
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)

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Similar Journals
Journal Cover
Future of Food : Journal on Food, Agriculture and Society
Journal Prestige (SJR): 0.187
Number of Followers: 18  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2197-411X - ISSN (Online) 2197-411X
Published by U of Kassel Homepage  [3 journals]
  • Optimization of cassava dried noodle using hydrocolloid and protein
           isolates

    • Authors: Elfa Karin Parassih, Endang Yuli Purwani, Warsono El Kiyat
      Abstract: Cassava flour has the potential to be used as a substituent of flour in making dry noodles. This study aims to obtain the optimum formulation of flour, hydrocolloid content and protein isolate content. Formula optimization of cassava noodle has been done by using two types of cassava flour: native and pre-gelatinization, adding additional food additives such as hydrocolloid (xanthan gum and konjac glucomannan) and pea protein isolate. The design of the formulation and optimization is done by D-optimal combined design method through Design Expert 7.0®. There are 31 different formulas for a test response that includes hardness, tensile strength, and cooking loss. Considering the three responses, the recommended optimum noodles formulation is based on pre-gelatinized cassava flour, 2% xanthan gum, 0% konjac glucomannan, and 4% protein isolate. The selected formula has water content, ash content, protein content, fat content, and carbohydrate content of 5.92%; 0.793%; 4.29%; 1,342%; and 87.025%. The level of consumer acceptance of texture, aroma, color, and overall parameters has a range of 3 (regular) to 4 (like). The optimum formula may be used for product development of cassava dried noodles.
      PubDate: 2020-11-28
      Issue No: Vol. 8, No. 4 (2020)
       
  • Consumer acceptability of rice-like grains made from cassava (Manihot
           esculenta Crantz) and corn (Zea mays)

    • Authors: Marie Faye Nguyen-Orca
      Abstract: Rice is one of the most important crops in Asia. There are several crops that can be utilized as an alternative to rice. This can help reduce the burden of rice importation and improve food security. The purpose of this study was to develop a consumer acceptable rice-like grains from cassava and corn. A total of 220 combinations of rice-like grains from different cultivars of cassava (Binulak, Lakan 1, Lakan 2, Rajah 4) and corn (IPB Var 6, IPB Var 8, IPB Var 11, IPB Var 13) were developed. Most acceptable combinations were then subjected to consumer acceptability testing. Results showed that the five most acceptable combinations are Lakan 2-IPB Var 8, Binulak-IPB Var 8, Binulak-IPB Var 6, Lakan 2-IPB Var 13, and Rajah 4-IPB Var 6. Eighty two percent (82 %) of the respondents preferred Lakan 2-IPB Var 13 from among all the 20 combinations. These were also perceived as the most comparable and acceptable to rice (r=0.753; p<0.01). The study revealed that production of rice-like grains from other staples can potentially be an alternative to rice. Further studies may be done to improve the process thus making the product more similar to rice.  
      PubDate: 2020-11-28
      Issue No: Vol. 8, No. 4 (2020)
       
  • An Exploration on Factors Influencing Certified and Farm-Saved Seed Use: A
           Case Study in Turkish Wheat Farming

    • Authors: Hasan Yılmaz, Ogun Kurt
      Abstract: Seeds are an important input for wheat-growing, as is the case for all crop production. The type and quality of seed in crop production are the first condition for productivity and accordingly certified wheat seed use is being encouraged by the government since 2005 in Turkey. This study examined the factors affecting the certified seed and farmer (farm)-saved seed use in wheat farming in Turkey. The result of the analyses showed that there is a significant difference between farmers using certified seed and farm-saved seed, considering farmer experience, the purpose of wheat growing, the status of a farmer concerning system registration, agricultural credit use, size of total farmland and size of wheat cultivation area. As a result, it can be inferred that high-quality wheat production is associated with the use of certified seeds. In this context, maintaining the certified seed support is important for increasing of certified seed use.
      PubDate: 2020-11-28
      Issue No: Vol. 8, No. 4 (2020)
       
  • Engaging stakeholders in traditional food products through dissemination
           of knowledge and innovation based in digital platforms

    • Authors: Leandro Oliveira, Eduardo Luís Cardoso
      Abstract: The agrofood sector has a great sectorial and business dispersion, constituting, in parallel, a relevant space of the European and national economy. In addition to the economic and social impact, the growth of the sector is also an opportunity for the development of rural areas and agriculture, particularly in view of Europe's shortages in food raw materials. The need for continuous improvement, and market developments of this sector, require that innovation processes occur. This process has been facilitated by the development of information and communication technologies, and by the emergence of social networks that facilitate knowledge sharing. The NEWFOOD - Food Technologies Valorization Project is framed in the field of Knowledge and Technology Transfer and is oriented towards innovation in traditional food products. One of its objectives is to actively disseminate knowledge, skills and resources to the entities involved including stakeholders from the relevant economic sectors. This paper aims to identify and describe the role of social networks and other digital platforms used to meet this goal and the impact achieved. Following a single exploratory case study, the methodological procedures included a design of the digital communication plan, structure, and contents, and the assessment of its impact. Several digital content were developed and distributed to bring innovators and researchers to promote innovations in traditional food products and to raise sector stakeholder’s awareness about potential of exploitation. Social media support tools associated with the project (Instagram, Facebook, Twitter, Youtube), and the platforms (Knowledge Portfolio, innovation platform) reaching some 6000 followers/shareholders like students, entrepreneurs and other professionals in the sector. Our results supported by the dissemination materials developed and by the social networks used contributed to promote technological innovation and for the generation of new ideas for products and services in this sector, and the alignment between stakeholders.
      PubDate: 2020-11-28
      Issue No: Vol. 8, No. 4 (2020)
       
  • Small-scale milk production systems in Colombia: a regional analysis of a
           potential strategy for providing food security

    • Authors: Alexander Nivia Osuna, Diana Lorena Marentes Barrantes
      Abstract: Colombia tiene una diversidad agroecológica que favorece la implementación de sistemas de producción de leche. La producción lechera es una parte integral de la economía rural y contribuye positivamente a la nutrición e ingresos de las familias. El objetivo de este estudio fue clasificar los sistemas de producción de leche en la comunidad de El Peñón (Municipio de Sibate, Colombia), y analizar los resultados en relación con el concepto de seguridad alimentaria. El estudio evaluó componentes relacionados con los niveles y la administración del producto utilizando variables como (i) ubicación, aspectos biofísicos, uso y manejo de la tierra, (ii) recursos forrajeros y alimentación, (iii) recursos animales, (iv) reproducción y salud animal, (v) producción y comercialización de leche, y gestión comercial, (vi) mano de obra, infraestructura y equipo e (g) información del propietario. Se analizaron 18 granjas lecheras ubicadas en el área de estudio y, por lo tanto, se clasificaron mediante análisis de correspondencia múltiple y estudio descriptivo. La información se obtuvo de los sistemas de producción de leche mediante un cuestionario. El análisis de conglomerados nos permitió identificar modelos de producción heterogéneos debido a sus diversas condiciones de producción y los diferentes tamaños de unidades productivas. Los productores de leche fueron tipificados en 4 grupos como lácteos especializados (33%), lácteos semi-especializados (17%), lácteos a pequeña escala (28%) y granjas lecheras de propiedad familiar (22%). Los sistemas lácteos representan un potencial productivo para apoyar la seguridad alimentaria, especialmente los sistemas a pequeña escala. Por esta razón, es importante implementar modelos tecnológicos eficientes en sistemas lácteos a pequeña escala para contribuir a mejorar la seguridad alimentaria de la población.
      PubDate: 2020-11-28
      Issue No: Vol. 8, No. 4 (2020)
       
  • Bacteriological quality and safety of some fluid dairy products sold in El
           Fayoum governorate, Egypt

    • Authors: Mohamed Zeinhom, Arafa Meshref, Mohamed Akl, Aya Abdel-Rahman
      Abstract: The study was designed to assess the safety and bacteriological quality of one hundred and twenty samples including (small scale fluid cream, large scale Laban rayeb, Pasteurized milk and UHT milk) (30 of each). The samples were collected randomly in their retail packages from different localities in Fayoum province, Egypt. Samples were analyzed for total bacterial count (TBC), total coliforms, fecal coliforms, Escherichia coli and Staphylococcus aureus. The mean value of TBC in small scale fluid cream and pasteurized milk were 1.68×106 ± 1.3×105 and 4.30×103 ±6.66×102 CFU / ml respectively. The mean value of Faecal coliforms in Fluid cream were 1.87×104 ± 8.18×103 CFU / ml. E. coli only present in fluid cream with a mean value of 2.25×103 ± 8.63×102 CFU / ml. Isolated E. coli strains were serologically identified as O125(16/30), O158 (10/30), O1 (4/30) with a percentage of 53.33%, 33.33 and 13.33% respectively. By using conventional PCR, E. coli were harbored aroA and fimH genes and not harbored STx1 and STx2. Staphylococcus aureus was detected in the examined fluid cream samples, with a mean value of 7.56×104 ± 8.81×103, CFU / ml. High microbial counts of fluid cream may present a public health hazard to the consumers and so the study presented some recommendations to diminish the hazard from that product.
      PubDate: 2020-11-28
      Issue No: Vol. 8, No. 4 (2020)
       
 
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