Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
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    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 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: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
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: 1)
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  
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 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  
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: 32)
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: 5)
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: 15)
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: 22)
Food Chemistry : X     Open Access  
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: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
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: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
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: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     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 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 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: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
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  
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: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
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 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 & 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: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

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Journal Cover
Future of Food : Journal on Food, Agriculture and Society
Journal Prestige (SJR): 0.187
Number of Followers: 15  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2197-411X - ISSN (Online) 2197-411X
Published by U of Kassel Homepage  [6 journals]
  • A sequence analysis of organic and conventional food consumers’
           visual information acquisition

    • Authors: Manika Rödiger, Enrique Garcia Moreno-Esteva, Meike Janssen, Ulrich Hamm
      Abstract: It is of significant importance in food marketing to know which pieces of information available during shopping are most relevant to consumers. The visual search behaviour of consumers allows inference on the relevance of information based on what information is acquired and when. It is assumed that price is a major barrier to the purchase of organic food. However, little is known about consumers’ actual acquisition of information on organic food prices. To examine the information acquisition behaviour of consumers buying organic and consumers buying conventional food, a shopping simulation study was run in which participants (n=189) were invited to choose between different unfamiliar organic and conventional product alternatives while wearing eye-tracking glasses. The data were divided into three visual attention phases: orientation phase, comparison phase, and evaluation phase. The information intake in the phases was investigated comparing organic and conventional consumers. Organic consumers acquired less information on conventional prices in the orientation and evaluation phases. It is concluded that for organic consumers, price information is less relevant to making a purchase decision compared to consumers of conventional food. Data of the article First received: 07 August 2018 Last revision received: 30 January 2019
      Accepted: 27 March 2019 Published online: 26 July 2019
      DOI :10.17170/kobra-20190506417
      PubDate: 2019-12-18
      Issue No: Vol. 7, No. 2 (2019)
       
  • Ultrasound treatment (low frequency) effects on probiotic bacteria growth
           in fermented milk

    • Authors: Alaa Niamah
      Abstract: The effect of ultrasonic treatment at 40 kHz for 0, 5, 10, 15 and 20 minutes on the growth of five different strains of probiotic bacteria (Lactobacillus acidophilus LA-5, Lactobacillus casei LC, Lactobacillus reuteri LR-MM53, Bifidobacterium bifidum Bb-12 and Bifidobacterium loungm BB-536) in fermented milk was investigated. The study findings indicate that ultrasound treatment (10 minutes) increased the viable cells and total acidity for LA-5, LC and LR-MM53 samples but decreased viable cells and total acidity in the Bb-12 and BB-536 samples. All probiotic bacteria strains were ruptured by ultrasound treatment causing an increase in the extracellular release of β-galactosidase enzyme. Increased exposure time led to higher enzymatic activity. 2.9 unit/ml of β-galactosidase was measured in LR-MM53 after ultrasonic treatment for 20 minutes. The fermentation time of LA-5, LC and LR-MM53 samples were reduced after 10 minutes of ultrasound treatment compared with the control sample. Added 5 percent (10⁸ CFU/ml) of probiotic bacteria led to reduce at the fermentation time during ultrasonic treatment compared with control sample. The optimal time span of ultrasound treatment (40 kHz, 116 W) was 10 minutes for all fermented milk samples, which can be applied to increase the number of viable cells of probiotic bacteria and β-galactosidase enzyme. Keywords: Probiotic bacteria, Ultrasound, Fermented milk, β-galactosida Data of the article First received: 26 July 2018 Last revision received: 27 March 2019
      Accepted: 20 May 2019 Published online: 04 September 2019
      DOI :10.17170/kobra-20190709592 References Abbas, S., Hayat, K., Karangwa, E., Bashari, M., & Zhang, X. (2013). An overview of ultrasound-assisted food-grade nanoemulsions. Food Engineering Reviews, 5(3), 139-157. Al-hilphy, A. R. S., Niamah, A. K., & Al-Temimi, A. B. (2012). Effect of ultrasonic treatment on buffalo milk homogenization and numbers of bacteria. International Journal of Food Science and Nutrition Engineering, 2(6), 113-118. Al-hilphy, A.R., Verma, D.K., Niamah, A. K., Billoria, S., & Srivastar, P. (2016). Principles of ultrasonic technology for treatment of milk and milk products. In M. Meghwal & M. R. Goyal (Eds.), Food process engineering: Emerging trends in research and their applications (pp. 178-202). Apple Academic Press. Al-Manhel, A. J., & Niamah, A. K. (2017). Mannan extract from Saccharomyces cerevisiae used as prebiotic in bioyogurt production from buffalo milk. International Food Research Journal, 24(5), 2259-2264. Carrillo-Lopez, L. M., Alarcon-Rojo, A. D., Luna-Rodriguez, L., & Reyes-Villagrana, R. (2017). Modification of Food Systems by Ultrasound. Journal of Food Quality, 2017. doi:10.1155/2017/5794931 Chau, Y., Suen, W. L. L., Tse, H. Y., & Wong, H. S. (2017). Ultrasound-enhanced penetration through sclera depends on frequency of sonication and size of macromolecules. European Journal of Pharmaceutical Sciences, 100, 273-279. de Lima Alves, L., da Silva, M. S., Flores, D. R. M., Athayde, D. R., Ruviaro, A. R., da Silva Brum, D., Batista, V. S. F., de Oliveira Mello, R., de Menezes, C. R., Campagnol, P. C. B., Wagner, R., Barin, J. S., & Cichoski, A. J. (2018). Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami. Food Research International, 106, 363-373. doi:10.1016/j.foodres.2017.12.074 Dong, Y., Su, H., Jiang, H., Zheng, H., Du, Y., Wu, J., & Li, D. (2017). Experimental study on the influence of low-frequency and low-intensity ultrasound on the permeability of the Mycobacterium smegmatis cytoderm and potentiation with levofloxacin. Ultrasonics Sonochemistry, 37, 1-8. doi:10.1016/j.ultsonch.2016.12.024 Elder, S. A. (1959). Cavitation microstreaming. The Journal of the Acoustical Society of America, 31(1), 54-64. Gustaw, W., Kordowska-Wiater, M., & Kozioł, J. (2011). The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production. Acta Sci Pol Technol Aliment., 10(4), 455-466. Kassem, A., Meade, J., McGill, K., Walsh, C., Gibbons, J., Lyng, J., & Whyte, P. (2018). An investigation of high intensity ultrasonication and chemical immersion treatments on Campylobacter jejuni and spoilage bacteria in chicken. Innovative Food Science & Emerging Technologies, 45, 298-305. IPCC. (2007) Climate change 2007: The physical science basis. Working Group I Contribution to the Fourth Assessment Report of the Intergovernmental Panel on Climate Change (IPCC). New York: Cambridge University Press. Retrieved from https://www.ipcc.ch/report/ar4/wg1/ Nguyen, T. M. P., Lee, Y. K., & Zhou, W. (2009). Stimulating fermentative activities of bifidobacteria in milk by high intensity ultrasound. International dairy journal, 19(6), 410-416. Niamah, A. K. (2017). Physicochemical and microbial characteristics of yogurt added with Saccharomyces boulardii. Current Research in Nutrition and Food Science Journal, 5(3), 300-307. Niamah, A. K., Al-Sahlany, S. T. G., & Al-Manhel, A. J. (2016). Gum Arabic uses as prebiotic in yogurt production and study effects on physical, chemical properties and survivability of probiotic bacteria during cold storage. World Applied Sciences Journal, 34(9), 1190-1196. Niamah, A. K., Sahi, A. A., & Al-Sharifi, A. S. (2017). Effect of feeding soy milk fermented by probiotic bacteria on some blood criteria and weight of experimental animals. Probiotics and Antimicrobial Proteins, 9(3), 284–291. Ojha, K. S., Granato, D., Rajuria, G., Barba, F. J., Kerry, J. P., & Tiwari, B. K. (2018). Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour. Food Chemistry, 239, 544-550. Ojha, K. S., Mason, T. J., O&...
      PubDate: 2019-12-18
      Issue No: Vol. 7, No. 2 (2019)
       
  • The eating culture of the Sundanese: Does the traditional salad (Lalapan)
           improve vegetable intake and blood β-carotene concentration'

    • Authors: Ahmad Hisbullah Amrinanto, Hardinsyah Hardinsyah, Eny Palupi
      Abstract: This study explores how consumption of the traditional salad Lalapan, central to the eating culture of the Sundanese, is associated with skin quality perception, daily β-carotene intake and blood β-carotene concentrations. This cross-sectional study was conducted in Gunung Malang Village and Leuweung Kolot Village, Bogor District, West Java. 60 healthy Sundanese women, aged 30-49 years, were selected using simple random sampling. Their body weight and height were measured, and they were interviewed about the eating culture of Lalapan, skin quality perceptions after consumption of Lalapan, and consumption habits of Lalapan using a semi-quantitative month-long food frequency questionnaire (SQ-FFQ). The blood β-carotene concentrations of about 25% of the subjects were analysed and Chi-square used to evaluate the association between variables. The results show that about 60% and 51.7% subjects had a good eating culture of Lalapan and good skin quality perceptions respectively. The eating culture of Lalapan had a positive association with skin quality perception (p=0.000), β-carotene intake from Lalapan (p=0.008), daily β-carotene intake (p=0.035), and blood β-carotene concentrations (p=0.031). The consumption of Lalapan is a wisdom culture in Sundanese society that serves to improve vegetable consumption at the community level. In particular, it increases nutrient intake, especially β-carotene that is beneficial to health. Given that vegetable consumption is low in the community, maintenance of the good eating culture of Lalapan should be an urgent policy priority to ensure the nutrition and health of the community. Keywords: β-carotene, consumer perception, eating culture, Lalapan, skin quality Data of the article First received: 11 April 2019 Last revision received: 06 August 2019
      Accepted: 11 August 2019 Published online: 12 September 2019
      DOI : 10.17170/kobra-20190709593 References Appleton, K.M., McGrath, A.J., McKinley, M.C., Draffin, C.R., Hamill, L.L., Young, I.S., & Woodside, J.V. (2018). The value of facial attractiveness for encouraging fruit and vegetable consumption: analyses from a randomized controlled trial. BMC Public Health, 18, 298. doi:10.1186/s12889-018-5202-6. Block, G., Norkus, E., Hudes, M., Mandel, S., & Helzlsouer, K. (2001). Which plasma antioxidants are most related to fruit and vegetable consumption' American Journal of Epidemiology, 154(12), 1113-1118. Badan Pusat Statistik. (2010). Mengulik Data Suku di Indonesia. Retrieved from https://www.bps.go.id/news/ 2015/11/18/127/mengulik-data-suku-di-indonesia.html. Badan Pusat Statistik. (2017). Buletin pemantauan ketahanan pangan Indonesia. Badan Meteorologi Klimatologi dan Geofisika, 8, 1-24. Britton, G., Liaaen-Jensen, S., & Pfander, H. (2008). Carotenoids. Basel, CH: Birkhäuser. Caspi, C.E., Sorensen, G., Subramanian, S.V, & Kawachi, I. 2012. The local food environment and diet: a systematic review. Health Place, 18(5), 1172–1187. doi:10.1016/j.healthplace.2012.05.006 Cho, S., Lee, D.H., Won, C.H., Kim, S.M., Lee, S., Lee, M.J., & Chung, J.H. (2010). Differential effects of low-dose and high-dose beta-carotene supplementation on the signs of photoaging and type I procollagen gene expression in human skin in vivo. Dermatology, 221(2), 160-71. doi:10.1159/000305548 Damanik, R. (2009). Torbangun (Coleus amboinicus Lour): a Bataknese traditional cuisine perceived as lactagogue by Bataknese lactating women in Simalungun, North Sumatera, Indonesia. Journal of Human Lactation, 25(1), 64-72. doi:10.1177/0890334408326086 Dean, W.R., & Sharkey, J.R. (2011). Rural and urban differences in the associations between characteristics of the community food environment and fruit and vegetable intake. Journal of Nutrition Education and Behaviour, 43(6), 426-433. doi:10.1016/j.jneb.2010.07.001 Eicker, J., Kürten, V., Wild, S., Riss, G., Goralczyk, R., Krutmann, J., & Berneburg, M. (2003). Beta carotene supplementation protects from photoaging-associated mitochondrial DNA mutation. Photochemical and Photobiological Sciences, 2(6), 655-9. doi:10.1039/b300808h Fabbri, A.D.T., & Crosby, G.A. (2016). A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes, International Journal of Gastronomy and Food Science, 3, 2-11. doi:10.1016/j.ijgfs.2015.11.001 Garcia, A.L., Koebnick, C., Dagnelie, P.C., Strassner, C., Elmadfa, I., Katz N......., Hoffmann, I. (2007). Long-term strict raw food diet is associated with favourable plasma β-carotene and low plasma lycopene concentrations in Germans. British Journal of Nutrition, 99(6), 1293-1300. Gay, L.R., & Diehl, P.L. (1992). Research methods for business and management. New York, NY: MacMillan Publishing Company. Gopper, S.S., Smith, J.L., & Goff, J.L. (2009). Advanced nutrition and human metabolism (5th ed.). Wadsworth, CA: Cengange Learning. Gray A. (2017). Dueling the consumer-activist dualism: the consumption experiences of modern food activists. Future of Food: Journal on Food, Agriculture and Society, 5(3), 35-45. Retrieved from http://fofj.org/index.php/FOFJ/article/view/31 Grune, T., Lietz, G., Palou, A., Ross, A.C., Stahl, W., Tang, G., Thurnham, D., ……. Biesalski, H.K. (2010). Beta-carotene is an important vitamin A source for humans. Journal of Nutrition, 140(12), 2268S-85S. doi:10.3945/jn.109.119024 Hardinsyah, Sumule, A., Letsoin, J., & Barausau, J. (2006). Persepsi masyarakat tentang manfaat budaya dan kesehatan mengonsumsi tambelo, siput, dan kerang di Mimika, Papua. Journal of Nutrition and Food, 1(1),13-22. Hendariningrum, R. (2018). Budaya dan komunikasi kesehatan (studi pandangan kesehatan pada masyarakat Sunda dalam tradisi makan Lalapan). Jurnal Lugas, 2(1), 13-19. doi:10.31334/jl.v2i1.118 Ingranti, M., Santoso, I., & Dania, W.A.P...
      PubDate: 2019-12-18
      Issue No: Vol. 7, No. 2 (2019)
       
  • Structural modelling of rice fields-buffalo livestock based integrated
           agricultural systems in the context of regional development in Humbang
           Hasundutan, Indonesia

    • Authors: Hotden Leonardo Nainggolan, Johndikson Aritonang, Marlon Sihombing, Tavi Supriana, Ma'ruf Tafsin
      Abstract: This study analyses the influence of external and internal agriculture conditions on rice fields-buffalo livestock-based integrated agricultural systems in the context of regional development in the Humbang Hasundutan District. The method of analyzing data in research is structural equation modeling (SEM) with IBM SPSS® Amos 22 device. The results indicate that both external and internal agricultural conditions have a significant, positive influence on both rice field-buffalo livestock integrated agricultural systems and regional development. Furthermore, rice fields-buffalo livestock integrated agricultural systems have a significant positive influence on regional development. The direct influence of external agriculture conditions on regional development is 0,26. The indirect influence of external agriculture conditions on regional development by the intermediate of integrated agriculture systems is 0,32 and total influence is 0,58. Furthermore, the indirect influence of internal agriculture conditions on regional development is 0,24. The indirect influence of internal agriculture conditions on regional development by the intermediate of integrated agriculture systems is 0,28, with a total influence is 0,52. Based on the conclusion it is suggested that the government; a) provide guidance to improve farmers' knowledge of integrated agricultural systems; b) improve farmers’ ability to develop their farms so as to have an impact on increasing incomes; c) establish agricultural development programmes for the longer-term increase of production, which will have an impact on regional economic growth; d) assist farmers by providing access to capital for agricultural development ensure the stability of output prices of agricultural products. Keywords: external conditions, integrated agriculture, rice fields, income, regional development, Indonesia Data of the article First received: 10 July 2018 Last revision received: 26 August 2019
      Accepted: 26 August 2019 Published online: 30 November 2019
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      PubDate: 2019-12-18
      Issue No: Vol. 7, No. 2 (2019)
       
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