Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
    - BEVERAGES (15 journals)
    - FISH AND FISHERIES (99 journals)
    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access  
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 32)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

        1 2     

Similar Journals
Journal of Food Security and Agriculture
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2549-6964
Published by Universitas Udayana Homepage  [70 journals]
  • Capacity of Antioxidants and Flavonoids Simplicia Pegagan Leaves Powder
           (Centella asiatica (l.) Urban)

    • Authors: I Desak Putu Kartika Pratiwi, A.A. Istri Sri Wiadnyani
      Pages: 26 - 28
      Abstract: Pegagan (Centella asiatica (L) Urban) is a herbal plant which is based on preclinical testing showed has an
      activity to increase intelligence through an antioxidant mechanism. The purpose of this research were to determine the
      effect of treatment blanching and drying methods on antioxidant activity, total phenolic content, total flavonoid content
      of Pegagan leaves. Pegagan leaf treatment consist of 2 factors, pretreatment (blanching, non blanching) and drying
      (oven, sunlight). The results of the study simplicia pegagan leaf powder has a value of total phenolic content from
      124.98 to 219.45 mg GAE / 100g, total flavonoids content from 131.67 to 196.74 mgEK / 100g, and the antioxidant
      activity from 138.72 to 310.72 mgGAEAC / 100g. Blanching treatment at a temperature of 80°C for 60 seconds and
      drying in an oven at 50°C for 3 hours provides the highest antioxidant capacity value 310.72 mgGAEAC / 100g, total
      phenolic content 219.45 mg GAE / 100g, total flavonoid content 196.74 mgQE / 100g.
      PubDate: 2017-08-01
      Issue No: Vol. 1, No. 2 (2017)
       
  • The Influence of Solvent Concentration and Long Soaking to Quality Gelatin
           Fish Scales Red Snapper (Lutjanus camphecanus Sp.)

    • Authors: Warlinda Eka Triastuti, Elly Agustiani, Agus Surono, Rensi Dwi Cahyasani, Avidata .
      Pages: 29 - 34
      Abstract: Gelatin have been successfully isolated from skin of brownstripe red snapper (Lutjanus campechanus sp.) by
      citric acid immersion and hydrolysis process. Variation of citric acid are 1%, 3%, and 5% (%v/v) for 1,2,3,4 and 5 days.
      Gelatin was analyzed Fourier transform infrared spectroscopy (FTIR); proximate analysis which includes yield and
      moisture content; analysis of physical properties - chemical include viscosity and acidity (pH); Organoleptic test (Color,
      smell, and taste). FTIR spectroscopy was conducted on gelatin from skin of brown stripe red snapper with citric acid
      immersion. FTIR analysis of gelatin shows O-H, C-H, C=O, N-H dan C-C aromatic groups which are exactly same with
      that the comercial gelatin. The best results obtained in the immersion gelatin with 1% citric acid with gelatin viscosity
      from 1.82 to 2.22 cp, gelatin moisture content of 13.6 -33.7%, and pH of gelatin about 6.32 to 6.82.
      PubDate: 2017-08-01
      Issue No: Vol. 1, No. 2 (2017)
       
  • Characteristics of Phytochemical Compounds and Anthocyanin of Extract from
           Purple Sweet Potato

    • Authors: Putu Timur Ina, G.A. Kadek Diah Puspawati, G.A Ekawati, G.P. Ganda Putra
      Pages: 35 - 38
      Abstract: Purple sweet potato is a tuber, that has a purple tuber flesh. This purple color can be used as a source of natural
      dyes in extract form. Purple sweet potato extract is a crude extract so apart extractable of dye component can also be
      extracted bioactive components such as other phytochemical compounds. The aim of this research was to determine the
      characteristics of phytochemical compounds and anthocyanins of purple sweet potato extract. The method of research
      used descriptive analysis to determine the type of phytochemical compounds and anthocyanins types. Purple sweet potato
      anthocyanin type done by ultra high performance liquid chromatography. The results showed the type of phytochemical
      compounds in the extract of purple sweet potato were saponins, alkaloids and flavonoids with quantity content such as:
      7.99 ppm; 35.16 ppm and 182.28 ppm respectively. The types of anthocyanins were cyanidin 3-glucoside and peonidin
      3- glucoside with quantity content such as: 24.43 'g /ml and 13.26 'g/ ml respectively
      PubDate: 2017-08-01
      Issue No: Vol. 1, No. 2 (2017)
       
  • Optimization Social Capital for Community Development in Peatland Use

    • Authors: Erna Rositah, Sofyan Bulkis
      Pages: 39 - 43
      Abstract: The research objective is to formulate a model of community empowerment in the utilization of peat-based
      social capital. For this purpose, in the first year analyzing the socioeconomic and cultural conditions of society; patterns
      of use of peatlands and the community's social capital. Research using in-depth interviews, focus group discussions,
      observation and documentation. Data were analyzed descriptively qualitative. Socio-economic life of society Muara Siran
      and Kupang Baru very closely with fisheries and agriculture businesses. In accordance with the typology spans the
      majority of land in the form of peat swamp wetlands, fisheries sector is an important sector of society that is the source of
      livelihood. Agricultural land use is highly dependent on the changing seasons. Agriculture is growing paddy and upland
      farming. In the region of the village of Muara Siran there are three allocation function of the area, namely Zone Nature
      Reserve Sedulang Muara Kaman, Production Forest and Non Forest Cultivation Areas. While the village of Kupang
      Baru, only two, namely the Nature Reserve Sedulang Muara Kaman and Non Cultivation Region Forestry. Social capital
      of trust, cooperation and participation of the people tend to change and disorientation as greater authority in managing the
      Village Fund Allocation (ADD) by the Village Government. Social capital can be an important asset in the business
      community empowerment
      PubDate: 2017-08-01
      Issue No: Vol. 1, No. 2 (2017)
       
  • The Effect of Modified Tape’s starter on Characteristics of Tape Injin
           (Oryza sativa glutinosa)

    • Authors: Desak Made Oktaviana Dewi, I.N. Kencana Putra, I.P. Suparthana
      Pages: 44 - 47
      Abstract: Tape injin is a Balinese traditional fermented product made from black sticky rice (injin). It’s production by
      using common starter which's usually sold in public market resulting in unstable quality and even fail of tape injin. This
      study aimed to determine the effect of modified tape’s starter utilization on characteristic of tape injin. The experiment
      was designed as a randomized block design by using five treatments which were the utilization of 0.6%, 0.9%, 1.2%,
      1.5% of modified tape’s starter including 0.3% of control. The treatment was repeated 3 times. The parameters observed
      namely pH, total molds and yeasts, total alcohol, total acid and sensory evaluation (taste, color, aroma, texture and overall
      acceptance). Data were analyzed by variance, and if found any effect on the treatment, the analysis continued by
      Duncan's test. The results showed that the utilization of modified tape’s starter significantly affect the pH, total alcohol,
      total acid, flavor, color, aroma, texture and overall acceptance. The utilization of 1.5% modified tape’s starter produces
      the best characteristics of tape injin with pH 4.04, total alcohol: 2.77%; total acid: 1.12%, and 6.3 value (be liked) of
      overall acceptance by sensory evaluation.
      PubDate: 2017-08-01
      Issue No: Vol. 1, No. 2 (2017)
       
  • Viability of Lactobacillus from Breast Milk Isolate in Upper Digestive
           Tract by In Vitro

    • Authors: Ni Made Indri Hapsari Arihantana, Ni Nyoman Puspawati
      Pages: 48 - 52
      Abstract: Transformation in lifestyle and eating habits can change the stability of flora ecosystems in the gut. This
      condition can be altered by increasing the number of good bacteria to reduce the number of pathogenic bacteria. This can
      be achieved by consuming functional foods containing probiotic bacteria.
      Probiotics are living bacteria found in food products and supplements. These bacteria have many benefits for the health
      of the body, especially for the digestive tract and can help balance the intestinal microbiota. Probiotics from lactic acid
      bacteria (LAB) classification, especially Lactobacillus genus is part of the normal flora of the human digestive tract. One
      of the conditions for bacteria to be a probiotic culture is to be able to survive in high stomach acid in the digestive tract.
      This study used 5 species of LAB breast milk isolates: L. plantarum 1 A1, L. plantarum 1 A8, L. plantarum 1 B8, L.
      rhamnosus A6, and L. rhamnosus B10b which were tested it’s ability to survive high acid conditions in the upper
      digestive tract by in vitro. This is done to determine whether the five isolates have the ability as probiotic bacterias. From
      the results of the study it was found that at pH 2 there was a decrease between 2 - 5 log cycles where the highest
      resistance of LAB breast milk isolate was L. rhamnosus A6. At pH 3 there was a decrease between 1 - 7 log cycles,
      where L. plantarum 1 A1, L. plantarum 1 A8, and L. rhamnosus B10b has the highest resistance. At pH 4 there was a
      decrease between 1 -3 log cycles with the five isolates of LAB that were able to survive at pH 4.
      PubDate: 2017-08-01
      Issue No: Vol. 1, No. 2 (2017)
       
 
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