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 Cover
Journal of Food Health and Bioenvironmental Science
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2629-9992
Published by Suan Dusit University Homepage  [2 journals]
  • Ethanol Production from Sago Palm Residue Pretreated with Two-Stage
           Chemical Process by Using Seed Sludge

    • Authors: Patcharee Intanoo, Nunticha Thammo
      Pages: 1 - 8
      Abstract: The objectives in this work are to study the pretreatment of sago palm residue via two-stage chemical pretreatment process and to investigate the optimum fermented temperature for ethanol production by using seed sludge from wastewater treatment plant. The two-stage chemical pretreatment process with 0.5 %w/v sodium hydroxide followed by 0.26 %w/v sulfuric acid of sago palm residue was correlated with the removal of lignin and the disruption of cellulose structure, respectively. The pretreated sago palm residue was hydrolyzed with cellulase enzyme (Cellusoft ® CR conc) in order to convert cellulose and hemicellulose of sago palm residue to reducing sugar. The reduction of sugar was further fermented to produce ethanol by seed sludge at different temperature. From the study, it was found that the optimum hydrolysis time for pretreating sago palm residue was 72 hours. The pretreated sago palm residue via two-stage chemical pretreatment process gave a 49.63 % decrease in lignin and 81.57 % decrease in crystalline cellulose. It is suggested that the pretreated sago palm residue was easier to digest in reducing sugar by cellulase enzyme (Cellusoft ® CR conc) resulting in a fermented ethanol that was enhanced 3.2 times. Under a fermented temperature of 45°C, the process performance was more efficient in terms of the maximum ethanol yield.
      PubDate: 2019-04-30
      Issue No: Vol. 12, No. 1 (2019)
       
  • Seasonal flight activity of Adult Amphipsyche meridiana Ulmer 1902
           (Trichoptera: Hydropsychidae) in an Irrigation Pond Outlet

    • Authors: Thanawan Panich-Pat, Solaya Suksa-Ard, Taeng On Prommi
      Pages: 9 - 13
      Abstract: Seasonal flight activity of adult Amphipsyche meridiana Ulmer 1902 (Trichoptera: Hydropsychidae) in an irrigation pond outlet at Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom Province were investigated, with the influence of air temperature, wind speed, precipitation and relative humidity on its population density being evaluated. Samples were collected monthly from January to December 2016 by light trapping. Monthly sample records for adults collected were 3054, 6396, 576, 6654, 9228, 3222, 3402, 7974, 1950, 3483, 5016 and 5178, respectively. An increase in the number of adults collected was observed from April to May with peaks of 9,228 (16.48%) in May. A remarkable decrease in the number of insects collected was observed in the month after September. There was an increase in the number of adults with an increase in wind speed. Changes in the temperature, relative humidity and precipitation had less influence on seasonal flight activity of adult A. meridiana. 
      PubDate: 2019-01-01
      Issue No: Vol. 12, No. 1 (2019)
       
  • The Development of Khanom-Pum with Sangyod Rice Replacement

    • Authors: Krittin Chumkaew, Orawan Phuenjcome, Chaiyasit Punfujinda
      Pages: 14 - 20
      Abstract: The objectives of this research were to develop a basic recipe of Khanom-Pum and investigate the proper amount of Sangyod rice suitable for cooking Khanom-Pum. In addition, physical quality, chemical analysis and customers’ acceptance of the Khanom-Pum were studied. The results indicated that the proper basic recipe consisted of rice flour, liquid Palmyra palm sugar, and water with the following proportion 24%, 40% and 36%, respectively. The best recipe of Khanom-Pum was 50% replacement with Sangyod rice. Hardness and lightness value (L*, a*, b*) decreaed with increasing the levels of Sangyod rice. The chemical analysis of the Khanom-Pum was 50% covered moisture, protein, fat, fibers, ash and carbohydrates in the following percentage of 1.47, 48.03, 0.12, 1.34, 0.76 and 48.28, respectively and vitamin B1 was 1.06 mg per 100 g. The Khanom-Pum with 50% Sangyod rice flour had more fibers and vitamin B1 than in the basic recipe. In terms of customer acceptance, there were 100 respondents. The results revealed the level of overall satisfaction was at the high level. Regarding future purchase, 94% would buy the product if the product was available in the market. Approximately 75% reasoned that the Khanom-Pum was healthy and 80% accepted the product at the highest level.
      PubDate: 2019-04-30
      Issue No: Vol. 12, No. 1 (2019)
       
  • Development of Fermented Banana Vinegar: Chemical Characterization and
           Antioxidant Activity

    • Authors: Wilawan Boonsupa, Witaya Pimda, Kanyarat Sreeninta, Chooreeporn Yodon, Nawarat Samorthong, Benjarut Bou-on, Phanumat Hemwiphat
      Pages: 21 - 27
      Abstract: This study was carried out to examine the chemical properties, antioxidant activities and sensory scores of banana vinegar produced from four banana cultivars, namely ‘ Khai Pra Tabong’, ‘Nak’, ‘Hin’, and ‘Phama Heak Kuk’. The initial soluble solid contents in the banana juice were adjusted to 25 ºBrix before taking to fermentation. Alcoholic fermentation was conducted using Saccharomyces cerevisiae as the inoculant while Acetobacter pasteurianus was used for acetous fermentation. As observed, all samples during the alcoholic fermentation the levels of soluble solids decreased continuously and the level of alcohol were found to increase at the end of fermentation process. Notably, the wine produced from ‘Phama Heak Kuk’ cultivar exhibited the highest level of alcohol (9.54 %) and exhibited the highest levels of antioxidant activity (87.04 %). Similar results were observed for all samples during the acetous fermentation, in which the level of alcohol dropped continuously and the levels of acetic acid were noted to elevate at the end of the fermentation process. The highest levels of acetic acid (3.49 %) was detected in the vinegars produced from ‘Phama Heak Kuk’ cultivar while those produced form ‘Khai Pra Tabong’ cultivar exhibited the highest levels of antioxidant activity (80.59 %). Sensory evaluation based on the 9-point hedonic scales showed that the vinegars produced from ‘Khai Pra Tabong’ cultivar showed the highest overall acceptability with an average score of 8.13, equivalent to the hedonic scale of 9, which indicated a high pleasant level of the vinegar preference of the consumers.
      PubDate: 2019-04-30
      Issue No: Vol. 12, No. 1 (2019)
       
  • Development of Local Halal Food Product: Budu Tumih Noni Leaf Rice Crisp

    • Authors: Nutchanet Tayeh
      Pages: 28 - 35
      Abstract: This research was conducted to figure out the proper concentration of noni leaf juice to produce noni rice crisp and the appropriate budu-tumih content for topping the crisp in order to be one of local halal food products. The study focuses on the product's chemical composition,     physical properties, sensory properties, consumers' acceptance and shelf life. The results reveal that the proportion of noni leaf and water at 120:500 g/ml used in the extraction process and 5 g/piece of budu-tumih content by weight are appropriate in budu-tumih noni leaf rice crisp production. The L*, a* and b* values of the product were 14.27, 4.04 and 2.36, respectively. The aw was 0.34. For chemical composition, it found that 10.17, 25.97, 61.20, 3.62, 1.90 and 4.14% of protein, fat, carbohydrate, fiber, ash, and moisture, respectively, with a pH of 4.25. The texture property in terms of hardness and crispness was 5.61 and 4.52. The consumer acceptance test shows that the mean of “overall preference” score for the product was at the like to mostly like level (4.99 ± 0.53). It also found that 89% of consumers accept the product and 90% of consumers would purchase the product if it is available in the market. The microbiological quality of the product found the total plate count of <1x106 cfu/g whereas yeast and mold were <100 cfu/g.   The results indicate that the shelf life of the product was at least 10 weeks.
      PubDate: 2019-04-30
      Issue No: Vol. 12, No. 1 (2019)
       
  • Lactic acid bacteria isolates from Pla-som, their antimicrobial activities
           and fermentation properties in Pla-som

    • Authors: Sirilak Sanpa, Sirikarn Sanpa, Maitree Suttajit
      Pages: 36 - 43
      Abstract: Pla-som is a traditional fermented fish product widely consumed in Thailand. However, its hygienic quality and test consistency are often uncontrollable. To minimize the risk of fermentation failure, the use of selected starter culture could result in quality control of the end product. In this study, lactic acid bacteria (LAB) were isolated from eight samples collected from different Pla-som producers in Phayao City using De Man Rogosa Sharpe (MRS) agar. The cell-free supernatant of isolated strains was determined for the antibacterial activity against food borne pathogens (Escherichia coli, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Shigella sp., and Vibrio sp.). In order to exhibit the presence of proteinacious bacteriocin produced by LAB, the crude supernatant of isolated strains were inactivated with proteolytic enzymes, pepsin and trypsin. The results showed that the antibacterial activity of the 14 from 55 bacterial isolates was diminished by the enzymes. Strain ST2 and TT3 were selected based on the highest antimicrobial activity on tested pathogenic bacteria and identified by 16S rRNA sequence analysis as Lactobacillus paraplantarum and Pediococcus pentosaceus, respectively. Therefore, they were used as starters in Pla-som fermentation.  Lower pH value and higher acidity were also observed during the fermentation period. The addition of selected starter cultures significantly decrease fermentation time due to a combination of pH reduction and acid production. The sensory evaluation of the fish product with the mixed starter had the highest overall satisfaction score as tested in 30 volunteers.
      PubDate: 2019-04-30
      Issue No: Vol. 12, No. 1 (2019)
       
  • Inhibition of Staphylococcus aureus by the cotton fabrics treated with the
           crude finish produced from Streptomyces sp. strain AC4

    • Authors: Grissana Pook-In, Khwanla Seansupa, Sorawit Upakut
      Pages: 44 - 53
      Abstract: Streptomyces sp. isolated strain, AC4, showed the characteristic including significant growth for 3-7 days, the ability to produce the purple-like pigment in SCB and the substance to inhibit S. aureus growth. The crude samples of AC4 growth presented the purple suspension in SCB. The AC4 cultured suspension including the supernatants and the cell pellets were separated and pasteurized for test the thermal stability of the vegetative cells and spores of AC4, and the ability of the crude extract to inhibit the S. aureus. The results showed that the Streptomyces sp. AC4 crude samples could inactive its cells and spore by the temperature for pasteurization at 73 °C. Furthermore, the ability to inhibit the S. aureus had remained with the S. aureus inhibited zone. Then the coating steps of the cotton fabrics were performed by the simply heat dyeing at 70 °C with the crude finish (the cracked-cell pellets mixed with the supernatants 1:10 W/v). The results indicated that the antibacterial agents could immobilize with the treated fabrics by the clear zone of ability to against S. aureus by AATCC 147-2004 test was measured as 4.5 mm. In addition, AATCC 100-2004 test, the results of % reduction showed that the treated fabrics could reduce S. aureus growth as 100% for contact time 12 and 24 h. Streptomyces sp. AC4 crude finish as the natural finish by its self has the characteristic which could pasteurize and be environment friendly that might be useful to improve the improperly effluents.
      PubDate: 2019-04-30
      Issue No: Vol. 12, No. 1 (2019)
       
  • Anti-aging and Health Benefits from Thai Food: Protective Effects of
           Bioactive Compounds on the Free Radical Theory of Aging

    • Authors: Patipanee Khanthapok, Suchada Sukrong
      Pages: 54 - 67
      Abstract: Traditional food is an important representative for each country. Thai dishes are appreciated not only by people in Thailand but also worldwide. The unique flavor, meticulous preparation, and dish decorations of Thai food certainly reflects the background, culture, tradition, and characteristics of Thailand. In addition to its deliciousness, Thai food is also recognized as a healthy and functional diet. Various healthy ingredients, such as local vegetables, home-grown culinary herbs, and spices are usually contained in Thai dishes. The biological activities of ingredients in Thai foods, including antioxidant, anti-inflammatory, and antimicrobial effects suggest that the appropriate consumption of such a diet can influence the anti-aging process. Hence, the recipes of selected famous Thai dishes are described regarding their ingredients, phytochemicals, phytonutrients, and biological activities associated with anti-aging effects. Furthermore, the free radical theory related to aging and the possible role of Thai food in health benefits are also discussed for a more comprehensive explanation of the anti-aging effects of Thai diets.
      PubDate: 2019-04-30
      Issue No: Vol. 12, No. 1 (2019)
       
  • Methods for Developing New Food Products, Expanded (Second Edition)

    • Authors: Varaporn Vittayaporn
      Pages: 68 - 69
      Abstract: Methods for Developing New Food Products Second Edition is a comprehensive overview of the foundation components in new food products’ lifecycle from conceptualisation to commercialisation. The text is an outstanding tool for teachers and educators, a helpful reference for industry professionals and an exceptional resource for students to go through the basics of the food industry and new product development. The text provides a solid foundation upon which to build specialized interests and on-the-job experience. The book frequently responds to a typical question by students, “But when will this information be useful in real life'” The topics progress in a logical, simply comprehensible arrangement — starting with an overview of product development and discussing consumer preference and market trends, chemical and physical properties of food components, sensory analysis of a product and methods of evaluation, experimental design in product development, basic units of operation (how a product is manufactured), shelf life testing, on-pack labelling, quality control, and more. The text is filled with practical information and examples.   There are several key features contained in the book, including but not limited to: - Consistency in formatting - Essential vocabulary and analytical questions, making the text an intuitive learning tool - Practical case studies, enabling the applicability to the readers, and giving readers a hint of expected difficulties that could potentially be encountered during the initializing of a new food product. In studying Methods for Developing New Food Products, Second Edition, students will go through the fundamentals of new product design and development. More importantly, learners will acquire an understanding for the many interrelationships with different facets of the commercialization cycle (e.g. ideation, economic and production feasibility, marketing and interfacing with the consumer, regulatory compliance and quality control). Learners are prepared for a successful career in the food industry by the efficacy of addressing these vital topics.  
      PubDate: 2019-04-30
      Issue No: Vol. 12, No. 1 (2019)
       
 
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