Subjects -> FOOD AND FOOD INDUSTRIES (Total: 410 journals)
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    - FOOD AND FOOD INDUSTRIES (289 journals)

FOOD AND FOOD INDUSTRIES (289 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 71)
Advances in Nutrition     Hybrid Journal   (Followers: 61)
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: 58)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 11)
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: 16)
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   (Followers: 1)
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: 17)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 9)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 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: 35)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 4)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 22)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 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: 59)
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: 13)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal   (Followers: 1)
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  
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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Italian Journal of Food Science
Journal Prestige (SJR): 0.268
Citation Impact (citeScore): 1
Number of Followers: 3  

  This is an Open Access Journal Open Access journal
ISSN (Print) 1120-1770
Published by Chiriotti Editori Homepage  [1 journal]
  • AN ANCIENT CROP REVISITED: CHEMICAL COMPOSITION OF MEDITERRANEAN PINE NUTS
           GROWN IN SIX COUNTRIES

    • Authors: A. ZULETA, A. WEISSTAUB, S. GIACOMINO, L. DYNER, V. LOEWE, R. DEL RÍO, M. LUTZ
      Abstract: The aim of the study was to analyze the proximate composition of pine nuts harvested from 15 growing areas in Chile, Argentina, Italy, Spain, Turkey, and Israel. The main component was fat, followed by protein. Pine nuts from Chile and Argentina were similar, zones with the highest thermal oscillation and rainfall. Italian pine nuts had the highest fiber content, while Spanish nuts had the highest fat content. Israel presented the highest number of dry months, where pine nuts contained more protein and minerals, while nuts from Turkey showed an intermediate position. Minimum and maximum average temperatures, amount of dry months, and thermal oscillation affected the chemical composition.
      PubDate: 2017-12-14
      Issue No: Vol. 30, No. 1 (2017)
       
  • PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF WILD GRAPE (VITIS
           TILIIFOLIA)

    • Authors: M. JIMÉNEZ, N. JUÁREZ, V.M. JIMÉNEZ-FERNÁNDEZ, J.L. MONRIBOT-VILLANUEVA, J.A. GUERRERO-ANALCO
      Abstract: Vitis tiliifolia is a tropical grape with a deep purple colour and a high content of pigments. Total polyphenols content in the skin and pulp was 400.35 and 171.26 mg GAE/g extract of Vitis tiliifolia, respectively, which coincides with DPPH radical scavenging for skin (91.39 %) and in the pulp (19.57%). The predominant individual phenolic compounds found in the skin were quercetin-3-glucoside (39.86 µg/g), rutin (37.01 µg/g) and trans-resveratrol (32.88 µg/g). The DPPH radical scavenging and reducing power revealed a high antioxidant activity. This study demonstrates that wild grape can thus be utilised as a novel functional resource.
      PubDate: 2017-11-21
      Issue No: Vol. 30, No. 1 (2017)
       
  • UBIQUINONE IN ITALIAN HIGH-QUALITY RAW COW MILK

    • Authors: M. MANDRIOLI, C.A. SEMENIUC, E. BOSELLI, M.T. RODRIGUEZ ESTRADA
      Abstract: The content of ubiquinone (UBN) was evaluated in Italian high-quality (HQ) raw cow milk. Samples were collected from four cowsheds in two different days during summer and winter. The fat content in HQ raw cow milk ranged between 2.86 and 3.46%, while UBN content varied between 0.15 and 0.45 µg/g milk. The fat content was significantly influenced by the cowshed only, whereas the UBN content was significantly more affected by both season and sampling days. Although UBN is a lipophilic antioxidant, no statistically significant correlation was found between UBN and fat content in HQ raw cow milk.
      PubDate: 2017-11-21
      Issue No: Vol. 30, No. 1 (2017)
       
  • ENOLOGICAL ELIGIBILITY OF GRAPE CLONES BASED ON THE SIMCA METHOD: THE CASE
           OF THE SANGIOVESE CULTIVAR FROM TUSCANY

    • Authors: V. CANUTI, S. PUCCIONI, P. STORCHI, B. ZANONI, M. PICCHI, M. BERTUCCIOLI
      Abstract: Sangiovese is the most widespread Italian red grape cultivar and it constitutes the basis of internationally known wines. It has a large diversity of clones whose performances vary with environmental conditions due to weather and soil interactions. In this study, the performance of grape from seven Sangiovese clones was evaluated by analysing grapes from four vineyards in the Chianti Classico Region in Tuscany over the ripening period. In order to assess the oenological eligibility of grape clones, a grape reference model was developed using chemical parameters from commercially available Sangiovese wines, performing a soft independent modelling of class analogy (SIMCA).
      PubDate: 2017-11-21
      Issue No: Vol. 30, No. 1 (2017)
       
  • HUMAN HEALTH RISK ASSESSMENT OF ORGANOCHLORINE COMPOUNDS ASSOCIATED WITH
           RAW MILK CONSUMPTION IN A ROMANIAN INDUSTRIAL AREA

    • Authors: M. MICLEAN, O. CADAR, E.A. LEVEI, D.A. TODEA
      Abstract: Dietary exposure to organochlorine pesticides (OCPs) and polychlorinated biphenyls (PCBs), generically named organochlorine compounds (OCCs) represents nowadays an important health risk for humans, due to their endocrine-disrupting and carcinogenic effects. In order to assess the potential health risk associated with raw milk consumption 10 milk samples were collected from a local market in Baia-Mare industrial area, Romania. The concentrations of OCPs and PCB congeners in these samples were determined by capillary gas chromatography with electron-capture detection, after liquid-liquid extraction. In all samples, the OCCs were below the maximum admitted concentrations set by European legislation. The most predominant compounds were 4,4’-DDE (11.5 ng/g lipid wt.), β-HCH (10.1 ng/g lipid wt.) and PCB180 (5.08 ng/g lipid wt.). Exposure assessment through milk consumption was performed for male, female and children, by calculating the estimated daily intakes (EDIs) and the hazard indices (HIs) for non-carcinogenic effects. The obtained EDIs were lower than the acceptable daily intake values and HIs were far below 1, indicating no potential health risk for the investigated population.
      PubDate: 2017-11-09
      Issue No: Vol. 30, No. 1 (2017)
       
  • THE EFFECT OF BLANCHING PRETREATMENT ON THE DRYING KINETICS, THERMAL
           DEGRADATION OF PHENOLIC COMPOUNDS AND HYDROXYMETHYL FURFURAL FORMATION IN
           POMEGRANATE ARILS

    • Authors: H. VARDIN, F.M. YILMAZ
      Abstract: This study examined the effect of blanching pretreatment on the drying kinetics, thermal degradation of phytonutrients and hydroxymethylfurfural (HMF) formation in pomegranate arils. Pretreated and untreated arils were dried in a cabinet dryer operated at temperatures of 55, 65 and 75 °C. The efficiency of the drying process was assessed according to the effective moisture diffusivity and activation energy values. Effective moisture diffusivities ranged from 0.59 × 10−9 to 5.62 × 10−9 m2 s−1 and activation energies for drying were 31.82 and 76.11 kJ/mol for pretreated and untreated arils, respectively. Six thin-layer drying models were tested, and Page and Modified Page models were found to be the most suitable. The final quality of pomegranate arils was evaluated according to their total phenolic and total anthocyanin contents, their antioxidant capacities and the rate of HMF formation. The blanching pretreatment prior to drying produced higher retention of antioxidant compounds with less HMF content and superior sensory properties. Sensory analysis results revealed that pretreated arils were preferred to untreated arils.
      PubDate: 2017-10-25
      Issue No: Vol. 30, No. 1 (2017)
       
  • OPTIMISATION OF THE EXTRACTION OF FLAVONOIDS FROM APPLES USING RESPONSE
           SURFACE METHODOLOGY

    • Authors: M. LIAUDANSKAS, K. ZYMONĖ, J. VIŠKELIS, V. JANULIS
      Abstract: The ultrasound-assisted extraction of flavonoids from apple samples was modelled using response surface methodology. A three-level-three-factor central composite design using the response surface methodology (RSM) was employed to optimise three extraction variables, including temperature, extraction time and ultrasonic power, for the achievement of the highest extraction yield of the flavonoids from lyophilised apple samples. The optimised extraction conditions were 44.61ºC, an extraction time of 26.90 min, and ultrasonic power 480 W. The experimental yield of flavonoids was 6.58 mg g-1 expressed as rutin equivalent, which was close to the predicted yield (6.69 mg g-1). Optimised extraction conditions were applied for the analysis of apple samples of six cultivars.
      PubDate: 2017-10-24
      Issue No: Vol. 30, No. 1 (2017)
       
  • EFFECTS OF ARCHAIC OLIVE AND OIL STORAGE METHODS STILL USED IN SOUTHERN
           TUNISIA ON OLIVE OIL QUALITY

    • Authors: S. EL-GHARBI, M. TEKAYA, A. BENDINI, E. VALLI, R. PALAGANO, T. GALLINA TOSCHI, M. HAMMAMI, B. MECHRI
      Abstract: The present paper investigated how virgin olive oil quality is influenced by two different storage conditions that residents of Gabes (Southern Tunisia) usually apply to fruits of the Zarazi cultivar: long conservation as oil in glass bottles or traditional storage of olives as sun-dried fruits before processing for oil production. Even if both storage conditions are associated with strong losses in the qualitative characteristics of olive oil, the changes observed were more accentuated for oil stored for two years after its production compared to the oil obtained from olives stored by traditional methods.
      PubDate: 2017-10-24
      Issue No: Vol. 30, No. 1 (2017)
       
  • INFLUENCE OF WATER ACTIVITY ON LISTERIA MONOCYTOGENES GROWTH IN
           “SALSICCIA SARDA” FERMENTED SAUSAGE

    • Authors: A. RUGGERI, V. CARRARO, S. SUCCA, B. MELONI, A. SANNA, C. SANNA, A. ESPA, A. PINNA, G. CARRUCCIU, M. GROSSO, V. CORONEO
      Abstract: “Salsiccia Sarda” is catalogued as a ready-to-eat food (RTE) for which actual European Legislation proposed  microbiological criteria for L. monocytogenes. This study evaluates  the influence of water activity (aw) on L. monocytogenes growth in 180 fermented Salsiccia Sarda samples.. A chellenge test was performed to determine the L. monocytogenes growth potential (δ). Our results (δ <0,5 log10 CFU/g) indicates that this product does not support L. monocytogenes growth. However, the highest values of δ were detected on samples with limited values of aw, showing that these products are frequently around the limits for the growth of this pathogen. 
      PubDate: 2017-10-10
      Issue No: Vol. 30, No. 1 (2017)
       
  • EFFECT OF GELATIN-BASED EDIBLE COATINGS INCORPORATED WITH ALOE VERA AND
           GREEN TEA EXTRACTS ON THE SHELF-LIFE OF FRESH-CUT APPLE

    • Authors: S. AMIRI, H. AKHAVAN, N. ZARE, M. RADI
      Abstract: The objective of present study was to evaluate the combined effect of edible coatings (gelatin, citric acid, ascorbic acid and calcium chloride) incorporated with aloe vera (50, 100, and 150%) and green tea (5, 10, and 15%) extracts on physicochemical, microbial, and sensorial properties of fresh-cut apples at 4 ºC for 16 days. Significant differences in terms of quality parameters were observed between the control and coated apple slices. The highest variation of quality parameters was observed in control, while the least variations were observed in coated slices with 150% aloe vera. Also, the softening trend was slowed down by edible coatings. Furthermore, in basic coatings, the microbial growth inhibition was a function of the aloe vera and green tea extracts concentrations. Generally, the higher concentrations of aloe vera and green tea extracts were found to maintain the quality parameters of apple slices for a longer time during the storage period.
      PubDate: 2017-09-27
      Issue No: Vol. 30, No. 1 (2017)
       
  • HOMEMADE TOMATO SAUCE IN THE MEDITERRANEAN DIET: A RICH SOURCE OF
           ANTIOXIDANTS

    • Authors: A. RICCI, E. ANTONINI, P. NINFALI
      Abstract: The basic ingredients used to make the Italian soffritto were studied in order to define the polyphenol, antioxidant capacity and lycopene content of homemade or commercial tomato sauces, as well as their contribute in whole wheat or refined wheat pasta. The addition of aromatic herbs to sauces increased polyphenols and antioxidant capacity, with basil providing the biggest boost, whereas ready-made commercial tomato sauces showed the lowest antioxidant values. Cooked whole wheat pasta with homemade tomato sauce provided 22,275 µmol TE per dish, thus suggesting that it can offer an enormous amount of antioxidants for protection against post-prandial oxidative stress.
      PubDate: 2017-09-20
      Issue No: Vol. 30, No. 1 (2017)
       
  • EFFECT OF DEGREE OF RICE MILLING ON ANTIOXIDANT COMPONENTS AND CAPACITIES

    • Authors: H.-Y. Park, J. SUNG, B-S. KIM, S.K. HA, Y. KIM
      Abstract: Changes in antioxidant compounds and capacities of rice fractions caused by de-husking and milling were investigated. Six fractions, rice husk, brown rice, and milled rice (MR) after different degrees of milling (MR-3.5, MR-5.3, MR-7.1, and MR-9.9), were extracted in 70% aqueous ethanol and water, respectively. Total phenolic and flavonoid contents decreased significantly (p < 0.05) as the degree of milling increased. Rice husk and brown rice fractions showed higher DPPH and ABTS radical scavenging activity values compared to those of the MRs. The results corresponded to the solvent (70% ethanol > water) and the antioxidant components (total phenolics and total flavonoids). MR-3.5 fraction had the highest vitamin E content. Phytochemicals such as phenolic compounds and vitamin E are mainly concentrated in a region closer to the external layer than to the endosperm. These findings suggested that consumption of rice milled to lesser degrees may exert beneficial effects on health.
      PubDate: 2017-09-20
      Issue No: Vol. 30, No. 1 (2017)
       
  • EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY
           PROPERTIES OF COOKIES

    • Authors: S. ONACIK-GÜR, A. ŻBIKOWSKA, B. MAJEWSKA
      Abstract: Nowadays scientists are looking for new food ingredients, which are not seasonal and rich in bioactive compounds, such as microalgae. The aim of this research was to enrich wholegrain cookies with microalgae (Spirulina platensis) powder. 1%, 2% and 3% of spirulina was used to fortify the cookies. Physical, textural and sensorial properties of cookies were analyzed. The addition of microalgae even in small amounts (1%) changed color of cookies significantly to intensive green color. Decrease of moisture content and hardness of cookies was correlated with addition of microalgae powder. It was observed that hardness measured by sensory analysis increased with the spirulina content. Microalgae had a negative impact on the overall quality.
      PubDate: 2017-09-15
      Issue No: Vol. 30, No. 1 (2017)
       
  • EFFECT OF HYDROGENATED FAT REPLACEMENT WITH WHITE SESAME SEED OIL ON
           PHYSICAL,CHEMICAL AND NUTRITIONAL PROPERTIES OF COOKIES

    • Authors: F. ASLAM, S. IQBAL, M. NASIR, A.A. ANJUM, P. SWAN, K. SWEAZEA
      Abstract: White Sesame seed oil (WSSO) and vegetable fat (VF) cookies were developed to examine their nutritional value, physicochemical properties, antioxidant potential, and effects of storage and treatments on palatability. Results showed that energy and fat% were higher (P < 0.05) in WSSO than VF cookies. At 60th day, mean moisture, peroxide value, and acidity were higher (P < 0.05) in VF cookies. Over time, protein and fiber% decreased significantly (p < 0.05) in both cookies but remained higher (P < 0.05) in WSSO at 60 days. WSSO cookies had longer shelf life, greater palatability, improved physical properties and greater antioxidant potential. 
      PubDate: 2017-09-15
      Issue No: Vol. 30, No. 1 (2017)
       
  • EFFECTS OF DIFFERENT EMULSIFIERS AND REFINING TIME ON RHEOLOGICAL AND
           TEXTURAL CHARACTERISTICS OF COMPOUND CHOCOLATE

    • Authors: M.R. ASHKEZARY, S. YEGANEHZAD, H. VATANKHAH, A. TODARO, Y. MAGHSOUDLOU
      Abstract: The purpose of this study was to investigate the possibility of producing reduced fat dark chocolate models in the ball mill refiner and using some selected emulsifiers. The effects of selected emulsifiers including lecithin, polyglycerol polyricinoleate and citrem in two levels and two refining times on the characteristics such as moisture, particle size, hardness and rheological properties of the samples was examined. The results showed that citrem is the most effective emulsifier to reduce hardness and rheological parameters and using citrem as a part of formulation in the production of reduced fat dark chocolate models can solve many technological problems.
      PubDate: 2017-09-15
      Issue No: Vol. 30, No. 1 (2017)
       
 
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