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  Subjects -> FOOD AND FOOD INDUSTRIES (Total: 381 journals)
    - BEVERAGES (15 journals)
    - FISH AND FISHERIES (98 journals)
    - FOOD AND FOOD INDUSTRIES (268 journals)

FOOD AND FOOD INDUSTRIES (268 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: 67)
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: 7)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 20)
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: 16)
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: 10)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 4)
Animal Production Science     Hybrid Journal   (Followers: 1)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 13)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access  
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 5)
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: 6)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 30)
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: 5)
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: 4)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 1)
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)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access  
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: 31)
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: 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: 3)
Food Processing     Full-text available via subscription   (Followers: 5)
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: 4)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access  
Food Science and Technology International     Hybrid Journal   (Followers: 5)
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: 12)
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: 14)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 12)
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  
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: 21)
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: 5)
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: 5)
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: 2)
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: 1)
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: 8)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 13)
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  
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  

        1 2     

Similar Journals
Journal Cover
Applied Food Biotechnology
Journal Prestige (SJR): 0.268
Citation Impact (citeScore): 1
Number of Followers: 4  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2345-5357 - ISSN (Online) 2423-4214
Published by Shahid Beheshti University of Medical Sciences Homepage  [21 journals]
  • Germination and Fermentation of Soybeans: Two Healthy Steps to Release
           Angiotensin Converting Enzyme Inhibitory Activity Compounds

    • Authors: Sima Maleki Varnosfaderani, Seyed Hadi Razavi, Anna Maria Fadda
      Pages: 201 - 215
      Abstract: Background and objective: Soybean is one of the most important grains with high proteins, good quality edible oils, appreciable amount of minerals and vitamins. Due to some disadvantages soybeans’ compounds affecting the flavor, odor and stability, different types and levels of processing are considered to make better products with healthy properties. Hypertension (high blood pressure) is one of the modern world diseases, which increases the risk of serious human health problems. There are several systems in humans’ body e.g. angiotensin converting enzyme regulator to blood pressure control. The aim of the present review is to report the effect of germination and fermentation on the concentration of bioactive compounds with angiotensin converting enzyme inhibitory properties.Results and conclusion: Many scientific research has demonstrated that germination (sprouting, also known as malting) and fermentation are two effective and inexpensive technologies improving soybean quality. During these two processes, anti-nutritional and bioactive compounds affecting human health e.g. anti-hypertension components have been removed and released, respectively. Furthermore, studies have shown effect of soybean isolated compounds to inhibit angiotensin converting enzyme. Therefore, soybean germination and fermentation could affect the concentration of bioactive compounds with angiotensin converting enzyme inhibitory properties.Conflict of interest: The authors declare no conflict of interest.  
      PubDate: 2019-09-24
      DOI: 10.22037/afb.v6i4.25475
      Issue No: Vol. 6, No. 4 (2019)
       
  • Peptide Identification and Expression Analysis of Genes Involved in Inulin
           Metabolism in Lactobacillus casei AP

    • Authors: Nur Kusmiyati, Sunarti Sunarti, Tutik Dwi Wahyuningsih, Widodo Widodo
      Pages: 217 - 224
      Abstract: Background and objective: Lactobacillus casei AP are probiotic bacteria found in the gastrointestinal tracts of Indonesian breast-fed infants. Lactobacillus casei AP can degrade inulin through metabolic pathways that involve certain proteins. However, detailed information on how inulin is metabolized by this strain is limited. The aim of this study was to identify intracellular proteins that play roles in metabolism of inulin.Material and methods: Bacteria were cultured on media containing commercial inulin or inulin extracted from dahlia tubers as the sole carbon source and protein identification was carried out using intracellular extraction. The bacterial intracellular proteins were isolated and separated using sodium dodecyl sulphate-polyacrylamide gel electrophoresis and then peptides were identified using electrospray ionization-liquid chromatography-mass spectrometry. Based on the identified proteins, corresponding genes involved in inulin metabolism were identified and their expression levels were quantified using quantitative real time-polymerase chain reactions.Results and conclusion: Comparisons of intracellular proteins from Lactobacillus casei AP cultured in inulin and MRS control media showed a different protein band at 70 kDa in bacterial cells cultured in inulin or inulin extract. This protein was identified as a glycoside hydrolase (α-2,1 glycosidic) with a gene expression value of 1.55 or a fructan hydrolase (β-2,1 fructo-furanosidic) with a gene expression value of 2.68, compared to controls.Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2019-09-24
      DOI: 10.22037/afb.v6i4.25222
      Issue No: Vol. 6, No. 4 (2019)
       
  • Comparison of the Chemical Compositions and Antibacterial Activities of
           Two Iranian Mustard Essential Oils and Use of these Oils in Turkey Meats
           as Preservatives

    • Authors: Morteza Adeli Milani, Maryam Ghobadi Dana, Babak Ghanbarzadeh, Ainaz Alizadeh, Peymaneh Ghasemi Afshar
      Pages: 225 - 236
      Abstract: Background and objective: Iranian mustard is cultivated in southern areas of Iran and used traditionally as natural preservative. Aims of the current study were identification and comparison of the chemical compositions and antibacterial activities of two Iranian mustard essential oils and assessment of these oils use for increasing the shelf life of turkey meats.Material and methods: Chemical compositions of two Iranian mustard essential oils were identified using gas chromatography-mass spectrometry and antibacterial activities of these oils were assessed against Salmonella typhimurium, Escherichia coli, Citrobacter freundii, Pseudomonas aeruginosa, Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus and Enterococcus faecalis using disc diffusion and broth macrodilution assays. Inhibitory effects of the essential oils were assessed on growth of mesophilic psychrotrophic bacteria, yeasts and molds and sensory evaluation was carried out for the turkey meats.Results and conclusion: Results of GC-MS showed presence of bioactive constituents, especially allyl isothiocyanate (75.87-80.07%). All the bacterial growth, especially for Escherichia coli, was inhibited with inhibition zones of greater than 20 mm and minimum inhibitory and bactericidal concentrations of 0.156 mg ml-1. Treatment of turkey meat samples with the mustard essential oils significantly decreased the count of mesophilic psychrotrophic bacteria, yeasts and molds during 20 days of storage at 4°C ±1, compared to controls (P≤0.05). Over the time, the sensory score of the treated samples increased, compared to controls. Based on these findings, the Iranian mustard essential oils can be used as natural preservatives in foods.Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2019-09-24
      DOI: 10.22037/afb.v6i4.25687
      Issue No: Vol. 6, No. 4 (2019)
       
  • Antimicrobial Activity and Physicochemical Characterization of Oregano,
           Thyme and Clove Leave Essential Oils, Nonencapsulated and
           Nanoencapsulated, Using Emulsification

    • Authors: Nancy Ruiz-Gonzalez, Aurelio Lopez-Malo, Enrique Palou, Nelly Ramirez-Corona, Maria Teresa Jimenez-Munguia
      Pages: 237 - 246
      Abstract: Background and objective: Functional properties of essential oils are attributed to their components, many of which exhibit antimicrobial activity against pathogenic and spoilage microorganisms in a wide variety of foods. However, essential oils are unstable compounds; therefore, they can be encapsulated for a better protection and increase of functionality. In this work, antimicrobial activities of oregano, thyme and clove leave essential oils (non-encapsulated and nanoencapsulated) were assessed against Escherichia coli ATCC 29922, Salmonella typhimurium ATCC 14028 and Staphylococcus aureus ATCC 25923 using emulsification.Material and methods: The essential oils were characterized based on their physicochemical properties. Nanoemulsions were prepared, using 5% (w w-1) of essential oils, and then characterized based on their physical properties, stability and encapsulation efficiency. The microdilution antimicrobial assay was carried out to assess minimum inhibitory concentration and minimum bactericidal concentration of the essential oils and their nanoemulsions. Data from physical properties of the essential oils and physical properties, stability and encapsulation efficiency of the nanoemulsions were statistically analyzed.Results and conclusion: Antimicrobial activity of the essential oils showed decreases in minimum inhibitory concentration by 27-60% for the nanoencapsulated oils, compared to nonencapsulated oils. Nanoencapsulated and nonencapsulated oregano essential oils exhibited the lowest minimum inhibitory concentration and minimum bactericidal concentration values. Based on the results, nanoencapslulated essential oils may further be used in various foods to avoid microbial contaminations.Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2019-09-25
      DOI: 10.22037/afb.v6i4.25541
      Issue No: Vol. 6, No. 4 (2019)
       
  • Decontamination of Red Pepper Using Cold Atmospheric Pressure Plasma as
           Alternative Technique

    • Authors: Soheila Abdi, Ashrafalsadat Hosseini, Maryam Moslehishad, Davoud Dorranian
      Pages: 247 - 254
      Abstract: Background and objective: Non-thermal methods are suggested for decontamination of spices to preserve safety and quality of the products. In this study, effects of atmospheric pressure floating-electrode dielectric-barrier discharge plasma were investigated on red pepper powder, compared to gamma irradiation.Material and methods: To achieve the optimum time of treatment for decontamination, Escherichia coli, Bacillus cereus and Aspergillus flavus as microorganisms in red pepper were exposed to atmospheric pressure floating-electrode dielectric-barrier discharge plasma for 10, 20 and 30 min and the structural changes in microorganisms were investigated using scanning electron microscopy and DNA measurement following exposure. The red pepper was exposed to plasma for 20 min (optimum time) and 10 KGy gamma irradiation. Microbial count, color measurement and sensory evaluation of the samples were assessed before and after treatments.Results and conclusion: Results indicated that the density of surviving bacterial strains decreased when time of exposure increased and this decrease was significant after 10 min (P≤0.05). The complete decontamination was carried out within 20 min. The deformation of cells and destruction of cell wall structures were seen in bacteria and mold following exposure. Data revealed that cold floating-electrode dielectric-barrier discharge plasma for 20 min inactivated red pepper microorganisms as well as gamma irradiation. As a conclusion, floating-electrode dielectric-barrier discharge plasma is an appropriate method to decontaminate the red pepper powder (regardless of color change) and can replace traditional methods without changes in the product quality and taste.Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2019-09-24
      DOI: 10.22037/afb.v6i4.26002
      Issue No: Vol. 6, No. 4 (2019)
       
  • Valorization of Pineapple Peels through Single Cell Protein Production
           Using Saccharomyces cerevisiae NCDC 364

    • Authors: Mridul Umesh, Basheer Thazeem, Kathirvel Preethi
      Pages: 255 - 263
      Abstract: Background and objective: Pineapple peels contain significant quantities of carbohydrates, which can be used as cheap raw materials for production of commercially important products through fermentation. The aim of this study was to use this feed stock for the cultivation of Saccharomyces cerevisiae NCDC 364 and its use as single cell protein.Material and methods: The single cell protein was produced using discarded pineapple peels and Saccharomyces cerevisiae NCDC 364. Optimization of bioprocess variables (temperature, pH, incubation period, carbon source and nitrogen source) affecting single cell protein production was carried out using classical "one factor at a time" approach. The harvested cells from optimized media were screened for amino acid content using high-performance thin-layer chromatography.Results and conclusion: The Saccharomyces cerevisiae NCDC 364 produced maximum single cell protein in pineapple peel based media, compared to non-optimized media. The "one factor at a time" approach showed that the maximum biomass production was achieved at optimized levels of temperature of 25ºC, pH of 5, incubation period of 120 h, carbon source of 1% sucrose and nitrogen source of 0.5% beef extract. The amino acid profiling of the harvested biomass using high-performance thin-layer chromatography analysis revealed that tryptophan included a comparatively higher concentration of 6.52%, followed by threonine (3.25%). Results of this study suggest that easily available raw materials such as fruit peels offer cost-effective substrates for production of commercially important microbial proteins for alarming global issues linked to protein malnutrition.Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2019-10-02
      DOI: 10.22037/afb.v6i4.25906
      Issue No: Vol. 6, No. 4 (2019)
       
 
 
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