Subjects -> FOOD AND FOOD INDUSTRIES (Total: 409 journals)
    - BEVERAGES (17 journals)
    - FISH AND FISHERIES (103 journals)
    - 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)

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Journal of Ethnic Foods
Journal Prestige (SJR): 0.757
Citation Impact (citeScore): 2
Number of Followers: 1  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2352-6181
Published by Elsevier Homepage  [3207 journals]
  • Research on Joseon royal birthday cuisine memos

    • Abstract: Publication date: December 2018Source: Journal of Ethnic Foods, Volume 5, Issue 4Author(s): Hae-Kyung Chung, Dayeon Shin, Kyung Rhan Chung, Nariyah WooAbstractThis article is part of a series of research that aims to shed light on Korean cuisine, particularly the characteristics and cultural significance of royal cuisine from the Joseon Dynasty, which boasts close to 600 years of history. During the end of the Joseon Dynasty and the Korean Empire, a number of memos on royal cuisine were written that still remain to this day. Among these, the royal birthday cuisine memos, which outline the table setting for birthday celebrations, were selected for this research. This study analyzed the table settings described in the memos pertaining to King Gojong, King Sunjong, Yi Un, and Honorable Princess Consort of the Eom clan. The “sinhaechilwolsimnyukileokmansyetanilnatgeotsangbalgi” memo was chosen as the basis for a modern recreation of the dishes described. This memo describes the table setting for the natgeotsang (lunch) that was served to King Gojong on his 60th birthday on July 16, 1911. Accordingly, this research examined the food described in the 20 birthday cuisine memos that remain intact and attempted to recreate a modern version of the food described in the table setting for King Gojong's 60th birthday. This study produced the following findings. The foods most commonly eaten on royal birthdays were noodles and dumplings. Noodles consisted of both warm and cold noodle dishes. Side dishes consisted a variety of foods including soup, steamed dishes, pancakes, slices of boiled meat, skewers, fried dishes, sashimi, poached eggs, green-lentil jelly, and jeolyuk, many of which are still eaten in Korea today. The seasonings used were honey, red pepper paste, and mustard. The most striking finding was the overwhelming number and wide range of rice cakes and traditional sweets, which demonstrates that such foods were highly developed and viewed as very important in the royal palace. There were nine types of steamed rice cakes, four types of joak, three times of danja, sweet rice with nuts and jujubes, and eight other types of cakes. Ten types of traditional Korean sweets were served, including oil and honey pastries (7 types), yeonsagwa (7 types), gangjeong (7 types), gamsagwa, mija, tea confectionary (8 types), stewed fruits, fruits preserved in honey, dang, and gwapyeon. It is said that Korea had a less developed dessert culture compared with other countries around the world, but analysis of the memos shows that this is not the case and that many types of rice cakes and traditional sweets similar to western-style cakes existed in Korea during this period. The nonalcoholic beverages contained in the memos include hawthorn berry persimmon punch, saengnisuk, a honey beverage with rice cakes and fruit salad, and the list of fruit contains saengni, jeokni, grapes, seogwa, nectarines, johong, susi, deastringent persimmons, dried persimmons, citron, pomegranates, wild apples, apples, hawthorn berries, longan, lychee, oaegamja, saengnyul, dried shelled chestnuts, fresh daejo, and fruits in various colors (a total of 21). The authors believe that exploring royal cuisine culture from the Joseon Dynasty can serve to provide basic reference materials for further research on royal cuisine, ultimately spreading knowledge about Korean royal cuisine around the world and contributing to the globalization of Korean cuisine.
       
  • Kahwa daun: traditional knowledge of a coffee leaf herbal tea
           from West Sumatera, Indonesia

    • Abstract: Publication date: December 2018Source: Journal of Ethnic Foods, Volume 5, Issue 4Author(s): Rilma Novita, Anwar Kasim, Tuty Anggraini, Deddi P. PutraAbstractBackgroundKahwa daun is a herbal tea made from coffee leaves produced by people in West Sumatera, Indonesia. It has an aroma, flavor, and appearance similar to coffee. There is no existing literature describing the traditional production method of kahwa daun. In this article, production techniques, moisture content, and the yield of the product are explored.MethodDescriptive qualitative research method was used to explore production techniques. Discussion, observation, in-depth interviews, and documentation were conducted in three districts in West Sumatera to collect primary data. Gravimetric method is used to determine the moisture content.ResultProcessing of fresh coffee leaves into kahwa daun includes collection of raw materials, drying, packaging, and storage. Kahwa daun usually was made from robusta coffee leaves. The result showed that there were three main production techniques for kahwa daun in the province which include pendiangan (traditional drying above the cooking fire), smoking, and toasting in a handheld frame over a low heat. All techniques were different from the techniques usually used to produce herbal teas. The moisture content of kahwa daun was 3.6–7.6% (wb), and the yield of the product was 10–20%.ConclusionKahwa daun processing differs from both usual herbal tea production methods and commercial coffee leaf tea production. The efficacy and potential of kahwa daun as a health drink still require further research.
       
  • Urban street vending practices: an investigation of ethnic food safety
           knowledge, attitudes, and risks among untrained Chinese vendors in
           chinatown, Kolkata

    • Abstract: Publication date: December 2018Source: Journal of Ethnic Foods, Volume 5, Issue 4Author(s): Ishani Ghatak, Soumendu ChatterjeeAbstractBackgroundThe main objective of this study is to inspect the food safety and hygiene practices of Chinese street vendors of Kolkata where the food is prepared at home following authentic Chinese recipes and served with congenial affability. This study also suggests that the right to earn livelihood should be protected for Chinese street vendors.MethodsIn the present study, we apply the scales developed by Sekar [54], Chukuezi [22], Privitera and Nesci [51], Ismail et al [30], and Cortese et al [25]. The research was carried out using a 4 section questionnaire adapted from previous scholar’s works. The final questionnaire comprises questions about demographic characteristics, socio-economic factors, and food safety and hygiene practices and customers experiences. Data collection was performed in three different ways: 1) direct participant observation, 2) in depth interview, and 3) checklist items to observe and evaluate food safety and hygiene.ResultsIndian Chinese pavement hawkers contribute to a substantial proportion of the informal economy which creates an authoritative profitable role in the city as an important wellspring of income. They provided some vague information about ethnic food safety like contamination, cooking methods, food contact applicators, handling procedures, washing instruments and hygiene practices.ConclusionThis research provides data necessary for the improvement of policies/regulations and safety standards that will sustain the quality of Chinese street foods which provide more fruitful implications for nurture gastro tourism in Chinatown.References
       
  • Meat-based ethnic delicacies of Meghalaya state in Eastern Himalaya:
           preparation methods and significance

    • Abstract: Publication date: December 2018Source: Journal of Ethnic Foods, Volume 5, Issue 4Author(s): Kadirvel Govindasamy, Bandita Bagchi Banerjee, Arockiasamy Arun Prince Milton, Rahul Katiyar, Suranjit MeiteiAbstractMeghalaya, a northeastern state of India, has several authentic ethnic meat delicacies that have not been documented adequately. A survey was conducted among cooks, food stall owners, and consumers representing all three tribes of Meghalaya, namely, Khasi, Jaintia, and Garo. Detailed information was collected on a variety of traditional meat preparations, the method of preparation, and the general pattern for the consumption of such products. The socioeconomic values and traditions attached to the products were also explored. We have enlisted 15 such meat-based traditional products of Meghalaya. The method of preparation and significance have been recorded for doh jem, dohkhlieh, acharDohSniang, tungrymbai, dohSnam, and jadoh. Loss of these ethnic meat delicacies can be prevented only by increasing its availability and market value. An intervention of food science in optimizing the preparation methods, improving hygiene parameters, and packaging can promise a lucrative business in this sector for local people and may attract consumers from other parts of the country.
       
  • Jipjang: Following the tradition of preparing a fermented Korean household
           (jongka) staple food

    • Abstract: Publication date: December 2018Source: Journal of Ethnic Foods, Volume 5, Issue 4Author(s): Chang Hyeon Lee, Young Kim, Yangsuk Kim, Young YunAbstractBackgroundSouth Korea, home of the soybean, features diverse traditional fermented soy products. Jipjang (汁醬) is made by mixing autumn vegetables in meju powder prepared by boiling and fermenting soybeans and wheat with saccharified water. Jipjang has been documented since the early Joseon period, but its traditional path has been severed, becoming a local specialty in some southern regions and altered into other forms of jang. However, some jongka (宗家, traditional Korean family) continue to pass down jipjang recipes via the jongbu (the head daughter-in-law).MethodWe conducted in-depth interviews with the jongbu of six jongkas in the Kyeongsang and Chonla provinces to investigate their jipjang recipes.ResultsThe Kalam, Hakbong, and Dongkye Jongka made their own meju powder by hand before mixing with hard-steamed glutinous rice or glutinous rice glue and pickled vegetables. The Nosongjeong Jongka used commercial meju mixed with glutinous rice glue, wheat yeast, eggplant, chives, and gourd. The Chunwujae Jongka mixed hard-steamed glutinous rice in meju with thin jocheong made by boiling yeotkireum water and 10 other ingredients. The Cheongjaekongpa Jongka mixed commercial meju with vegetables but used a modernized recipe.ConclusionAlthough kanjang, doenjang, and gochujang require months to ferment and ripen, thereby taking longer from production to sale; using an electric rice cooker can enable jipjang to be made within a week. Hence, with the development of improved pickling technology, jipjang is predicted to become more economically feasible than other jang products. We will continue to identify Korean traditional fermented foods made in jongka and systematize their recipes.
       
  • Food taboos and suggestions among Madurese pregnant women: a qualitative
           study

    • Abstract: Publication date: December 2018Source: Journal of Ethnic Foods, Volume 5, Issue 4Author(s): Rian Diana, Riris D. Rachmayanti, Faisal Anwar, Ali Khomsan, Dyan F. Christianti, Rendra KusumaAbstractBackgroundCultural factors influence food consumption, particularly among pregnant women. Beliefs in certain food-associated myths and taboos still exist in Madura Island. Therefore, this study aims to explore the food taboos and food suggestions among Madurese pregnant women.MethodsThis qualitative study was carried out in Sumenep Regency, Madura Island, Indonesia. Data were collected from pregnant women, traditional birth attendants, and community leaders through in-depth interviews and focus group discussion.ResultsFoods that were mostly considered taboos for pregnant women were squid, shrimp, pineapple, kedondong, cabbage, cold water, and instant noodles. Food suggestions for pregnant women were rice, corn rice, skipjack tuna, tilapia fish, milkfish, egg, moringa leaves, apples, and coconut water.ConclusionMany food taboos and food suggestions were applied for the pregnant women in Madura. Indigenous knowledge about the food suggestions can be good information in supporting nutrition education for the Madurese pregnant women.
       
  • Cuisine culture of the pearl of Mesopotamia: Mardin, Turkey

    • Abstract: Publication date: December 2018Source: Journal of Ethnic Foods, Volume 5, Issue 4Author(s): Jiyan Aslan Ceylan, Ayse O. OzcelikAbstractBackgroundMardin, which is located in Southeast Anatolia and hosts the generosity of Mesopotamia, has a significant contribution to Turkey's cuisine culture. This study was conducted to investigate the cuisine cultures of the indigenous families living in the central district of Mardin.MethodsThe sampling of the study consisted of 300 families living in Artuklu and described as native. The study was conducted with married women aged between 20 and 65 years who were responsible for family feeding. The data were collected through face-to-face interviews using a questionnaire form. Data analysis of the study was conducted using Statistical Package for the Social Sciences package program. Statistical significance was evaluated at p 
       
  • Does Korean diet based on brown rice really have the effect on treating
           chronic diseases and on suspending drug use'

    • Abstract: Publication date: December 2018Source: Journal of Ethnic Foods, Volume 5, Issue 4Author(s): Su Jin Jung, Baik Hwan Cho, Soo Wan ChaeAbstractBackground and objectiveAccording to several interventional studies, intake of vegetarian diets reduced blood pressure (BP) and has association with glycemic control. However, there were no studies verifying the improvement of diseases through diet alone under the supervision of medical staff after dietary prescriptions for patients who are hospitalized for a certain period of time. Therefore, the objective of this study is to evaluate the effect of a thorough Korean diet intervention based on brown rice on BP and glycemic control for Korean patients with hypertension and type 2 diabetes through hospitalizing patients.MethodsChanges in BP, blood glucose, and drug usage were investigated, and the dietary prescriptions were also analyzed by investigating the medical records of 160 patients diagnosed with hypertension and type 2 diabetes.ResultsAn average of about 3.5 treatments per day for hypertension and diabetes was given to a total of 160 patients when they were hospitalized, and the percentage of patients who were able to stop treatments for hypertension and diabetes after hospitalization was 86.2% (n = 138). It took an average of 12.9 ± 15.6 days to stop taking medications. BP in these patients was significantly reduced (p 
       
  • New journal of ethnic foods with Springer Nature

    • Abstract: Publication date: December 2018Source: Journal of Ethnic Foods, Volume 5, Issue 4Author(s): Dae Young Kwon
       
  • The associations between dietary practices and dietary quality, biological
           health indicators, perceived stress, religiosity, culture, and gender in
           multicultural Singapore

    • Abstract: Publication date: September 2018Source: Journal of Ethnic Foods, Volume 5, Issue 3Author(s): Rachel Yi-Xin Ng, Yi-Sheng Wong, Joshua-Yi Yeo, Crystal Ling-Zhen Koh, Cynthia Wilson, Samuel Ken-En GanAbstractBackgroundDietary quality, biological health, culture, religiosity, and perceived stress are co-related. However, there is a dearth of research conducted on Asian populations in secularized and harmonious multicultural societies.MethodsThis study addresses these gaps by conducting an investigation in the multicultural and multireligious Singapore to examine the parameters of culture and gender and the associations with (1) dietary quality, (2) biological health indicators, (3) religiosity, and (4) perceived stress. One hundred fifty participants (18–60 years old) were recruited, and their blood pressure (BP), body mass index (BMI), and body fat percentage (BF%) were also measured along with a 5-part questionnaire on demographics, dietary practice, food frequency, religiosity, and perceived stress.Results and conclusionResults showed that cultural differences are associated with certain dietary practices, where the three ethnic groups of Chinese, Malays, and Indians significantly differed in their choices of meal locations such as Western fast food restaurants (H = 12.369, p = .002061*). Our analysis revealed that perceived stress significantly correlated with fat intake (rs = .169, N = 150, p = .03865) and sugar intake (rs = .172, N = 150, p = .03575). On the other hand, biological parameters such as diastolic BP (rs = −.0473, N = 150, p = .565), systolic BP (rs = −.00972, N = 150, p = .906), BMI (rs = −.0403, N = 150, p = .6246), and BF% (rs = −.110, N = 150, p = .1811) did not have significant correlations with perceived stress. Similarly, religiosity did not significantly correlate with perceived stress (rs = −.025, N = 150, p = .7616). In conclusion, our findings provide insights into the changing intersection of food practices mitigated by ethnicity, religiosity, stress, and gender in the harmonious multiracial and multicultural Singapore.
       
  • Couscous: Ethnic making and consumption patterns in the Northeast of
           Algeria

    • Abstract: Publication date: September 2018Source: Journal of Ethnic Foods, Volume 5, Issue 3Author(s): Loucif Chemache, Farida Kehal, Hacène Namoune, Makhlouf Chaalal, Mohammed GagaouaAbstractCouscous is an ancient dish that is nearly ubiquitous throughout the North African countries. It is well known as a staple dish in Algeria as many differences can be found concerning its ethnic preparation and making. The present work, based on a survey, aimed to identify the traditional making diagram of couscous and to describe how couscous-based dishes are prepared. The consumption patterns were also identified in the Northeastern localities of Algeria. This study was undertaken through direct interviews with 517 persons who prepared Couscous using the traditional practices in the regions of Bejaia, Jijel, Constantine, Guelma, Oum El bouaghi, Khenchela, and Batna. From the survey, it seems that the first step of couscous making is a size classification of durum wheat semolina into coarse semolina (> 500 μm) and fine semolina (
       
  • Ssam food recipe: A case study on jongka ancestral
           ritual food

    • Abstract: Publication date: September 2018Source: Journal of Ethnic Foods, Volume 5, Issue 3Author(s): Chang Hyeon Lee, Young Kim, Yangsuk Kim, Young YunAbstractBackgroundJongka (宗家, a traditional Korean family) is a traditional Korean familial system that has existed since the mid-Chosun period (1392–1910). The present study explores the etymology and historical value of a representative ancestral ritual food of jongka, “ssam (쌈).” Over many years, ssam has been gradually modified from its original form. This study seeks to identify the history of ssam's transformation and to determine its original form.MethodsThree related dishes were considered, and finally, the “mitssam (밑쌈)” of Bangchon jongka was selected for a field study in which the author visited a jongka to prepare “mitssam” and participated in bulcheonwi (不遷位, unmovable ancestral tablet) ancestral rites.ResultsIt was found that the name “mitssam” is a misnomer of the proper name “mwissam (뮈쌈)” with the “mwi (뮈)” in “mwissam” being a pure Korean word referring to a sea cucumber (海蔘). Haesamjeon (海蔘煎, a pancake made with sea cucumber) probably first appeared in records in the later 17th century and early 18th century. The pure Korean word “mwi” used in the 19th century fell out of use in the 20th century as the modern term “missam (미쌈)” took over. “Mwi” was eventually replaced with “mi (미);” members of the jongka pronounced “mwissam” as “mitssam” when speaking the term, and eventually “mitssam” became the name of the dish.ConclusionApart from “mwissam,” other lost jongka ancestral ritual foods and related recipes should be recovered. They should be maintained along with modern recipes and Korea's traditional food culture values.
       
  • Konya (Turkey) gastronomy culture extending to Seljuk Empire

    • Abstract: Publication date: September 2018Source: Journal of Ethnic Foods, Volume 5, Issue 3Author(s): Ali BatuAbstractThis manuscript describes the historical background of gastronomy and culinary culture from ancient time to the present day of Konya, which is a world city. Konya is an important historical center that has witnessed various civilizations since ancient times to the present day. Anatolia's doors opened to the Turks after the Battle of Manzikert in 1071, and Konya then became their capital of Seljuks. Konya was annexed into the borders of the Ottoman Empire in 1465. The city has become one of the most developed cities in modern Turkey. Turkish cuisine culture is one of the most ancient ones and today and has one of the world's richest cuisines. From the historical point of view, Konya is evaluated as Prehistoric, Seljuk, Ottoman Empire and today's Turkish Republic periods. Konya's cuisine has been very famous in the past and is even now today. The combined effects of Seljuk, Persian, and Mevlevi cuisines reaching from Central Asia to Konya form one of the roots of today's Turkish food culture. After the Turks settled in Anatolia, combined with the materials they brought from Central Asia and the geographical regions they passed through, the cuisine has reached a high status, which continues even today. Mevlevi cuisine was also influenced by Seljuk palace kitchen. Some of the foods that Mevlana mentioned in his books named “Mesnevi” still exist in Konya's cuisine today. Nutritional needs of people visiting the city have also influenced the development of Konya's cuisine. In this article, the most famous dishes of Konya's culinary culture are introduced.
       
  • Changes in the social and food practices of indigenous people in the New
           Kingdom of Granada (Colombia): through artifacts

    • Abstract: Publication date: September 2018Source: Journal of Ethnic Foods, Volume 5, Issue 3Author(s): Diana VernotAbstractChanges in social organization and food systems in a community could be understood through the modifications that occurred to cookware in a specific period of time as these artifacts are not only thought for a final purpose but also represent the values, beliefs, and meanings of the culture that has created them. To understand this correlation, this text explores how the arrival and subsequent settlement of Spanish conquerors in South America, specifically in the New Kingdom of Granada (Spanish colonial province located in modern-day Colombia—from the 16th to 18th century), modified indigenous cookware and, therefore, some part of their social life. This analysis was carried out by reviewing documents that describe the cookware used by indigenous peoples before the Spanish settlement, the social shifts that occurred through the alterations of those utensils, and the views that Spaniards had of the “new” lands and its peoples. It was possible to appreciate how the variations in cookware signified a reorganization of indigenous cultural and social life, as well as an imaginary construct of what it meant to be indigenous (synonym to savages, barbarians, and uncivilized people).
       
  • Customer perceptions of Japanese foods in Italy

    • Abstract: Publication date: September 2018Source: Journal of Ethnic Foods, Volume 5, Issue 3Author(s): Rosa M. Fanelli, Angela Di NoceraAbstractAs we all know, online consumer reviews have come to substitute more traditional forms of restaurant criticism. In this article, we examine the significance of TheFork for the reputation of Japanese restaurants in Italy. Data were extracted from the websites of restaurants associated with TheFork. A total of 675 online reviews were analyzed. The study focused on statistical inquiry using principal component analysis and analysis of variance to answer the following research question: Does a statistically significant relationship exist between the attributes of Japanese restaurants and reviewer profiles' The results highlighted two elements, which were successfully constructed: the reviewer's profile and the attributes of Japanese restaurants.
       
  • Healthy and safe Korean traditional fermented foods: kimchi and
           chongkukjang

    • Abstract: Publication date: September 2018Source: Journal of Ethnic Foods, Volume 5, Issue 3Author(s): Hae Choon ChangAbstractThere are many types of fermented foods worldwide. Generally, traditional fermented foods have nutritive and functional properties. Moreover, they are considered safe foods because they have a long history of being consumed in their local communities. Most traditional fermented foods are fermented by spontaneous fermenting processes conducted by various microorganisms; however, spontaneous fermentation results in inconsistent quality from batch to batch. Although traditional fermented foods were originally made at the household level, they are now produced in massive amounts by the food industry; accordingly, much stricter demands for food security and standardization with high sensory qualities are needed. Traditional fermented foods are good resources for isolation of useful microorganisms harboring antimicrobial activities to be used as starter cultures. Adapting proper regulations and starter system safeguards during the manufacture of kimchi and chongkukjang, which are popularly consumed Korean traditional fermented foods, is helping to ensure that these foods are acceptably safe as well as healthy.
       
  • Nutritional features of indigenous people of Siberia and North
           America: Are we relatives'

    • Abstract: Publication date: September 2018Source: Journal of Ethnic Foods, Volume 5, Issue 3Author(s): Alexander Y. Prosekov, Svetlana A. IvanovaAbstractPeople who inhabited North America came through the Bering Isthmus from Northeast Asia. They adapted to the new conditions of life and new food but perhaps preserved some of the traditions from their previous life. We studied the nutritional habits of the indigenous people of Siberia and North America. For a long time, hunting and gathering helped the aborigines to survive in the harsh conditions of the studied territories. Climate change after the glacial period allowed the Indians to provide themselves with products of plant origin, mastering agriculture. The harsh climate of Siberia practically did not change the traditions of the existence of indigenous people. Civilization equally adversely affected the people living in both the western and the eastern hemisphere. Nevertheless, there is more in common between us than differences.
       
  • Scientific knowledge in traditional fermented foods

    • Abstract: Publication date: September 2018Source: Journal of Ethnic Foods, Volume 5, Issue 3Author(s): Dae Young Kwon
       
 
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