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: 70)
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: 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: 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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Similar Journals
Journal Cover
Himalayan Journal of Science and Technology
Number of Followers: 1  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2565-5132 - ISSN (Online) 2616-0234
Published by Nepal Journals Online Homepage  [129 journals]
  • Freshwater Algae (Excluding Diatoms and Red Algae) from Hasina Wetland,
           Sundar Haraicha, Morang, Nepal

    • Authors: Dilli Ram Rai, Shiva Kumar Rai
      Pages: 1 - 12
      Abstract: This paper described 44 freshwater algae (except diatoms and red algae) belonging to classes' cyanophyceae, chlorophyceae, charophyceae and euglenophyceae from Hasina wetland and its surrounding area, Sundar- Haraicha, Morang, Nepal. Samples were collected from Budhi Khola, Khayer Khola and ponds and marshy land in Hasina wetland. In total, the largest family was chlorophyceae represented by 30 taxa and the largest genus was Cosmarium represented by 6 taxa. The study showed that this area is rich in algal diversity.
      PubDate: 2018-12-01
      DOI: 10.3126/hijost.v2i0.25834
      Issue No: Vol. 2 (2018)
       
  • Toxoplasma, Rubella, Cytomegalo and Herpes Viral Antibody Level in
           Patients at National Public Health Laboratory (NPHL), Kathmandu

    • Authors: Binod Dhungel, Nabaraj Adhikari, Upendra Thapa Shrestha, Bishnu Prasad Updhayaya, Komal Raj Rijal, Prakash Ghimire
      Pages: 13 - 19
      Abstract: The primary infection of Toxoplasma gondii, Rubella virus, Cytomegalovirus (CMV) and Herpes simplex virus (HSV) abbreviated as TORCH has remained a major problem in the women of childbearing age in Nepal. The main objective of this study was to determine the seroprevalence of TORCH infections among the women of childbearing age visiting the National Public Health laboratory (NPHL), Teku, Kathmandu. A total of 314 blood samples were collected and tested for TORCH infections by Chemiluminescent Immunoassay (CLIA). Of the total 314 patients, different patterns were observed in the requested test series. Highest number of patients (243) requested for CMV IgM test while only 195 requested for the same for Rubella. The IgM seroprevalence rates were 4.20% (9/214) for Toxoplasma gondii, 5.12% (10/195) for Rubella, 4.91% (12/244) for Cytomegalovirus and 5.56% (13/234) for Herpes Simplex virus. Significant portion of the test exhibited the equivocal result making this latest technology further complicated. Equivocal results were 2.33 % (5/214) for Toxoplasma gondii, 3.58% (7/195) for Rubella, 3.27% (8/244) for Cytomegalovirus and 4.27% (10/234) for Herpes Simplex Virus. The seropositivity rate in pregnant women was 11.97 % (17/142), in which the seropositivity in pregnant women with Bad Obstetric History (BOH) was found to be 12.5% (13/104) and women without BOH was found to be 10.52% (4/38). The statistical association of any one of the TORCH infections with previous obstetric history was significant (p<0.05). The seropositivity rate was the highest for HSV infection followed by Rubella, CMV and T. gondii.
      PubDate: 2018-12-01
      DOI: 10.3126/hijost.v2i0.25835
      Issue No: Vol. 2 (2018)
       
  • Intestinal Parasitosis among Human Immunodeficiency Virus Infected
           Patients Visiting Different Care Centers of Eastern Nepal

    • Authors: Hemanta Khanal, Sanjita Bhujel
      Pages: 20 - 25
      Abstract: Gastrointestinal parasitic infections are the major sources of diarrheal disease in developing countries and Human Immunodeficiency virus (HIV) infected patients are at the most risk. The objective of this study was to determine the prevalence of intestinal parasitic infections (IPIs) in the HIV-infected individuals visiting different care centers of Morang and Sunsari districts. The present cross-sectional study was conducted from two different HIV rehabilitation centers and one antiretroviral therapy center from eastern Nepal. A semi structured questionnaires was provided to HIV patients and 149 stool specimens were collected to analyze macroscopically and microscopically for the presence of enteric parasites. Data were analyzed by SPSS version 16. A total of 149 HIV seropositive patients with and without diarrhea were included in the study. Overall prevalence rate of enteroparasites was 19.46%. The prevalence rate of enteric parasites in HIV patients showed higher rate of protozoan infections (58.6%) than helminths (41.4%). High prevalence of parasitic infection was seen in male and also among male in the age groups of 31-40 years. The polyparasitism was not detected. A significant difference (p<0.05) was observed in the level of infection of intestinal parasites between the HIV seropositive with gastrointestinal tract (GIT) symptoms and HIV seropositive without GIT symptoms. The enteric parasitic infections were detected in 19.46% among HIV seropositive patients. Early detection of enteric parasitic infections could help in the management and improvement of the quality of life for HIV-infected individuals.
      PubDate: 2018-12-01
      DOI: 10.3126/hijost.v2i0.25836
      Issue No: Vol. 2 (2018)
       
  • Risk Factors Associated with Overweight and Obesity among Women of
           Reproductive Age Residing in Dharan Sub-Metropolitan City, Nepal

    • Authors: Prabina Bhattarai, Richa Bhattarai, Dambar Bahadur Khadka
      Pages: 26 - 33
      Abstract: Overweight and obesity is an emerging public health issue in developed world and is also rapidly increasing in developing world. This study was carried out to determine the prevalence and associated risk factors of overweight and obesity among women of child bearing age. A cross sectional study was conducted among 206 women residing in Dharan Sub-Metropolitan city of eastern Nepal. BMI, waist circumference and waist to hip ratio were used as indicators for overweight and obesity based on WHO classification and IDF Classification criteria. Association between socioeconomic factors, dietary factors, physical activity, behavioral factors and health related factors with overweight and obesity among women were assessed by using chi square test. Results showed that 50.48% women were overweight and obese (BMI > 25), while 89% based on WHR and, 75.2% based on waist circumference were abdominally obese. The study also showed that age, marital status, size of family, parity, drinking habit and protein intake were major risk factors for overweight and obesity based on BMI. Abdominal obesity based on waist circumference measurement was associated with age, marital status, parity, TV watching while eating habit, contraceptives use, eating outside and protein intake. The high prevalence of overweight and obesity, and diverse natures of associated risk factors among child bearing age women in Dharan showed that more research in this aspect need to be carried out and concerned agencies should focus on identified risk factors for interventions to reduce existing problems of overweight and obesity among women of reproductive age.
      PubDate: 2018-12-01
      DOI: 10.3126/hijost.v2i0.25837
      Issue No: Vol. 2 (2018)
       
  • Bacteriological Profile of Urinary Tract Infections among Postmenopausal
           Women Visiting Alka Hospital, Lalitpur, Nepal

    • Authors: Surendra Prasad Yadav, Puspa Raj Dahal, Shiv Nandan Sah, Vijay Kumar Sharma
      Pages: 34 - 40
      Abstract: Urinary tract infection (UTI) is one of the most common diseases encountered worldwide and is a major public health problem in terms of morbidity and financial costs. A cross-sectional study was conducted in Alka Hospital, Lalitpur, Nepal from February to July, 2014. A total of 353 midstream urine samples were collected from postmenopausal women visiting Alka Hospital, Lalitpur, Nepal. The samples were examined by microscopically and culture methods. The isolated organisms were identified by conventional microbiological methods. Antibiotic susceptibility test was performed by modified Kirby-Bauer disc diffusion method according to CLSI (2011) guidelines. Among 353 urine samples processed, 32 % (113) showed significant bacteriuria. Out of 113 bacterial isolates, the prevalence of gram negative bacteria was 97.3% (110) while that of gram positive was 2.7% (3). The most predominating organisms causing UTI were Escherichia coli (84.9%) followed by Klebsiella pneumoniae (5.3%), Enterococcus faecalis (1.7%), Providencia spp. (1.7%), Klebsiella oxytoca (1.7%), Proteus mirabilis (1.7%), Proteus vulgaris (0.9%), Citrobacter freundii (0.9%) and Staphylococcus aureus (0.9%). Antibiotic susceptibility tests of the isolates showed that, most of the gram negative bacterial isolates were sensitive to Piperacillin+Tazobactam followed by Amikacin, Imipenem and Nitrofurantoin, while they were resistant to Amoxicillin. All gram positive isolates were sensitive to Amoxicillin and resistant to Gentamycin. This study showed that higher aged postmenopausal women (>80 years) were at higher risk for UTI than those of lower aged ones (<80 years).
      PubDate: 2018-12-01
      DOI: 10.3126/hijost.v2i0.25841
      Issue No: Vol. 2 (2018)
       
  • Effects of Soymilk and Milk Solid not Fat on Soy Ice Cream Quality

    • Authors: Megha Shrestha, Bunty Maskey
      Pages: 41 - 47
      Abstract: Soy ice cream is a vegan friendly frozen dessert prepared using soymilk as the major ingredient. Nine formulations of soy ice cream were prepared with varying levels of soymilk (0-100%) and milk solid not fat (MSNF) (10-12%). From sensory evaluation, 50% soymilk and 12% MSNF resulted the best ice cream of all the formulations. From response study, it was found that the overrun was positively affected but melting rate was negatively affected by soymilk whereas both the overrun and melting rate were negatively affected by MSNF and the formulation of 100% soymilk and 10% MSNF was found to be the best optimized. Chemical analysis of the best product (50% soymilk and 12% MSNF) showed 64% moisture, 10% fat, 5.6% protein, 18.9% total sugar and 0.4% ash. Hence, soy ice cream can be prepared by using milk (50%), soymilk (50%) and MSNF (12%) with physical, chemical and sensory qualities similar to that of plain ice cream.
      PubDate: 2018-12-01
      DOI: 10.3126/hijost.v2i0.25842
      Issue No: Vol. 2 (2018)
       
  • Interaction of Cetylpyridinium Chloride and Methylene Blue in
           Methanol-Water Solvent Media

    • Authors: Lalita Shrestha, Debendra Rai, Prince Subba, Ajaya Bhattarai
      Pages: 48 - 52
      Abstract: The interaction of Methylene blue with Cetylpyridinium chloride (CPC) in a series of solvents containing 0.1, 0.2 and 0.3 volume fractions of methanol in water were studied at room temp (300±2 K) by UV-Vis spectrophotometer. The CPC concentrations were varied from 0.2 x 10-3 to 2 x 10-3 mol dm-3. A fixed dye concentration of 2.5 x 10-5 mol dm-3 was used for this purpose. The spectrum analysis was performed for both the dye solution and mixtures containing dye and surfactant of different concentrations. The dye solution showed the absorbance maximum at 664 nm and a shoulder at 610 nm. In 0.3 volume fraction of methanol as solvent, the dye and surfactant mixed solution showed a shift in peak values towards shorter wavelength (blue shift) from peak of the dye solution. The shift in peak increased with increase in surfactant concentration up to 0.6 x10-3 mol dm-3, beyond which no further shift increment occurred. In the case of 0.1 and 0.2 volume fractions of methanol in water, no shift in peak was found at all concentrations of dye and surfactant. The absorbance of dye and surfactant mixed solution decreased gradually in 0.2 volume fraction of methanol with increase in surfactant concentration, whereas no significant change in absorbance was seen in 0.1 volume fraction of methanol. The shift decreased gradually with decrease in methanol concentration in the solvent.
      PubDate: 2018-12-01
      DOI: 10.3126/hijost.v2i0.25843
      Issue No: Vol. 2 (2018)
       
  • Thin Layer Drying Kinetics Modelling of Curry Leaves (Murraya koenigii L.)
           in Cabinet Dryer

    • Authors: Arjun Ghimire, Nirajan Magar
      Pages: 53 - 58
      Abstract: Curry leaves (Murraya koenigii L.) are the sweet smelling leaves of small tree of Rutaceae family native to Southwest Asia. In this study, the effect of temperatures (50, 55 and 60°C) on the drying of curry leaves was investigated. The experimental data were fitted to six thin layer mathematical models (Newton, Page, Handerson and Pabis, logarithmic, two-term exponential and Midilli et al). The models were evaluated in terms of coefficient of determination (R2), chi square (χ2) and root mean square error (RMSE). The Midilli et al model was best fitted to the experimental data of all the models evaluated. The effective diffusivity was calculated using Fick's diffusion equation, and the value varied from 2.07×10-12 m2/s to 2.643×10-12 m2/s. The activation energy and the diffusivity constant were found to be 21.808 kJ/mol and 4.667×10-8 m2/s respectively.
      PubDate: 2018-12-01
      DOI: 10.3126/hijost.v2i0.25844
      Issue No: Vol. 2 (2018)
       
  • Effect of Adding Mashed Potato on Physiochemical and Sensorial Properties
           of Masyaura

    • Authors: Geeta Bhattarai, Sanjay Bhandari, Dambar Bahadur Khadka
      Pages: 59 - 65
      Abstract: Masyaura, an ethnic, fermented and dried, cone shaped, black or green gram product, is prepared by Nepalese people living in the Himalayas. Masyaura is especially prepared from split black gram (Phaseolus mungo) and Colocasia (Colocasia esculenta) or radish and ash gourd depending upon the availability of raw materials. The taste and texture are the fundamental characteristics of Masyaura. Breakage or loss of integrity after drying, during handling, packing and cooking are observed as a common problems of Masyaura. In this study, effect of addition of mashed potato on physiochemical and sensory quality of Masyaura was studied. Masyaura prepared by using black gram and colocasia tuber in the ratio 2:1 with fermentation time of 2 h was taken as control. Black gram was partially replaced by different proportion of mashed potato (6.25, 12.5, 18.75 and 25 parts by weight) to study the effect on physiochemical and sensory quality of Masyaura. Rehydration ratio, bulk density and disintegration time of Masyaura varied from 2.60:1 to 3.45:1, 510 to 654 kg/m3 and 35.75 to 45.91 min respectively. Masyaura prepared by incorporating mashed potato had higher bulk density, longer disintegration time and lower rehydration ratio compared to control. Sensory evaluation showed that 18.75 parts mashed potato incorporated Masyaura had the best sensory quality of all the proportions studied. Incorporation of mashed potato in partial replacement of black gram could significantly improve the textural property of Masyaura.
      PubDate: 2018-12-01
      DOI: 10.3126/hijost.v2i0.25845
      Issue No: Vol. 2 (2018)
       
  • Physico-chemical features of water in Betana wetland, Belbari, Morang,
           Nepal

    • Authors: Ganesh Bahadur Thapa, Joydeb Pal
      Pages: 66 - 75
      Abstract: Different physico-chemical parameters in Betana wetland pond water was studied for two years. Air temperature showed positive and significant correlation with water temperature (r =0.947, P<0.01) but it had inverse and significant correlation with free CO2 (r = -0.685, P<0.05), pH (r = -0 .653, P<0.05) and DO (r = -0.582, P<0.05). The water temperature showed positive and significant correlation with phosphate (r =0.635, P<0.05) but it showed inverse and significant correlation with pH (r = -0.692, P<0.05), DO (r = -0.576, P<0.05) and free CO2 (r = -0.798, 2 P<0.01). Free CO2 showed inverse and significant correlation with chloride (r = -0.596, P<0.05). BOD showed no significant positive correlation but it had inverse and significant correlation with pH (r = -0.613, P< 0.05). Total acidity (TA) showed positive and significant correlation with total hardness (TH) (r = 0.580, P<0.05) but inverse and significant correlation with water temperature (r = -0.623, P<0.05) and phosphate (r = -0.608, P<0.05). All physico-chemical parameters of Betana pond water were within permissible range for wild fish and fish culture. Outbreak of any fish diseases did not occur during Nov. 2008-Oct. 2010. Being ecotourism area, maintenance of water quality should be done by periodic evaluation of physico-chemical parameters of the pond water.
      PubDate: 2018-12-01
      DOI: 10.3126/hijost.v2i0.25846
      Issue No: Vol. 2 (2018)
       
  • Effect of Processing Variables on Anthocyanin and Total Polyphenol
           Extraction from Water Caltrop (Trapa bispinosa) Hull

    • Authors: Babita Adhikari, Ojeswi Krishna Shrestha
      Pages: 76 - 83
      Abstract: Anthocyanins are water soluble pigments responsible for the brilliant orange red through deep purple colors in flower and fruits. The effects of different extraction variables (pH, particle size, temperature and time, extraction method) on anthocynin, total polyphenol content and antioxidant of the extracts were studied. The anthocyanin content of fresh and dried (55 °C for 2 h) water caltrop hull were 68.68 and 44.38 μg/100 g d.b. respectively. Temperature, particle size and pH played a significant role (p<0.05) in aqueous extraction of anthonycinin. The optimum aqueous extraction condition were pH of 4.49, particle size of 300 μm, temperature of 67.2 °C and time of 25.38 min which gave 70.3% anthocynin extraction. There was a significant effect of extraction method (acidified ethanol, acidified ethanol and pH differential methods) and particles size on anthocynin extraction (p<0.05). The total polyphenol content in the aqueous extracts from water caltrop hull powder of 300, 690 and 1080 μm were in the range of 55.02-60.31 mg GAE/g dm. The extraction of total polyphenol from 300 μm was significantly different from 690 and 1080 μm particle sizes, while there was no significant difference between from 690 and 1080 μm respectively (p>0.05). The particle size had a significant effect (p<0.05) on the antioxidant activity of the extract and the values ranged from 173.36 μg/mL to 193.69 μg/mL.
      PubDate: 2018-12-01
      DOI: 10.3126/hijost.v2i0.25847
      Issue No: Vol. 2 (2018)
       
  • Evaluation of fermentation potential of wild and UV-mutated yeasts
           screened from traditional murcha

    • Authors: Jeny Subba, Basanta Kumar Rai, Dil Kumar Limbu, Sangen Ruma Rai
      Pages: 84 - 89
      Abstract: Murcha (an amylolytic starter) from different parts of Eastern Nepal were screened for fermentative yeasts. The most potential one was UV-mutated (8W lamp at λ = 254 nm and an intensity of 44.21 Wm-2 for 5-50 s) to study the effect of mutation on growth and fermentation properties. Respiratory-deficient mutants (RDMs) that resulted from the mutation were identified by triphenyl tetrazolium chloride (TTC) overlay technique and replica-plated for further isolation. Cell growth, substrate utilization, and ethanol yield of the mutants were compared with normal cells by carrying out fermentation in high-test cane molasses broth of 30 °Bx. An exhaustive screening of the samples resulted in only two murcha viz., from Laxmimarga (LM) and Udayapur (UD), having the desirable fermentation properties. UV-mutation study of UD and LM yeasts (both identified as strains of Saccharomyces cerevisiae) showed 8-12% survival and ~ 22% RDMs yield of the survived cells. Out of the 8 randomly selected RDMs, only UDm4 (colony No. 4 from UD) showed fermentation properties worth further investigation. Comparison of UD, LM and UDm4 by fermenting molasses (high test) broth of 30°Bx showed the least growth of UDm4 but the highest alcohol yield (9% and 16% more compared to UD and LM, respectively). The present finding indicates that it is possible to improve fermentation properties of feral yeasts from murcha by relatively simple UV-mutation approach. Finding the right mutant (the selective screening part), however, may involve considerable time and effort.
      PubDate: 2018-12-01
      DOI: 10.3126/hijost.v2i0.25848
      Issue No: Vol. 2 (2018)
       
  • Effects of surface coordination of atoms on the surface properties of Cd-X
           (X= Ga, Zn) liquid alloys

    • Authors: Ishwar Koirala
      Pages: 90 - 95
      Abstract: We have investigated the effect of surface coordination of atoms on the surface properties of Cd-Ga and Cd-Zn liquid alloys by varying their surface coordination fractions using statistical mechanics model. Surface tension and surface concentration did not have significant effect on the calculation of both surface tension and surface concentration of two alloys. The computation of the concentration fluctuations at the surface revealed that it was sensitive to the surface coordination fractions of both segregating systems. In those alloys we found that the computation of the Warren-Cowley short rang order parameter was influenced by the surface coordination fractions.
      PubDate: 2018-12-01
      DOI: 10.3126/hijost.v2i0.25851
      Issue No: Vol. 2 (2018)
       
  • Ratio of soil microbial biomass carbon to soil organic carbon in Himalayan
           rangeland

    • Authors: Dil Kumar Limbu, Madan Koirala
      Pages: 96 - 101
      Abstract: The soil microbial biomass carbon to soil organic carbon ratio is a useful measure to monitor soil organic matter and serves as a sensitive index than soil organic carbon alone. Thus, the objective of this study is to identify and quantify the present status of ratio of soil microbial biomass carbon to soil organic carbon in Himalayan rangeland and to make recommendations for enhancing balance between microbial carbon and organic carbon of the soil. To meet the aforementioned objective, a field study was conducted from 2011 to 2013 following the Walkley-Black, Chromic acid wet oxidation method, and chloroform fumigation method for analysis of microbial carbon and organic carbon respectively. The study showed that the heavily grazed plot had significantly less value of ratio than occasionally grazed and ungrazed plots. The ratio was significantly high on legume seeding plot compared to nonlegume plot, but the ratio was independent of soil depth. Soil microbial biomass appeared to be more responsive than soil organic matter.
      PubDate: 2018-12-01
      DOI: 10.3126/hijost.v2i0.25852
      Issue No: Vol. 2 (2018)
       
  • Preparation and Quality Evaluation of Soy Corn Yoghurt

    • Authors: Suman Lal Shrestha, Ram Shovit Yadav
      Pages: 102 - 107
      Abstract: Soy corn yoghurt is a vegan friendly product prepared by using soymilk as the major ingredient. The aim of this study was to assess the effect of corn milk addition (0, 10, 20, 25 & 30%) on the quality of soy yoghurt. The samples were subjected to sensory evaluation for consumer acceptability and data were subjected to statistical analysis. From sensory evaluation and statistical analysis 10% corn milk inclusion was selected as the best product (p<0.05). The yoghurt thus prepared using 10% corn milk had total solids 22.04%, moisture content 78.62%, protein 4.84%, fat 3.29%, carbohydrate 12.57%, ash 0.81%, acidity 0.68% and pH 4.58. Both control and 10% corn milk incorporated yoghurts were stored under refrigeration 6±1° C and analyzed at 2 days interval till 10 days. Yoghurts with corn milk and control were organoleptically acceptable up to 10 and 6 days respectively. Acidity and syneresis increased but pH decreased with storage time in both samples.
      PubDate: 2018-12-01
      DOI: 10.3126/hijost.v2i0.25853
      Issue No: Vol. 2 (2018)
       
  • Amaranth: A Golden Crop for Future

    • Authors: Geeta Bhattarai
      Pages: 108 - 116
      Abstract: Amaranth (Amaranthus), a member of amaranthaceous group of plants, is classified as a pseudo cereal and grown either as a grain crop or as a leafy vegetable. It is one of the few multi-purpose crops which can supply grains and tasty leafy vegetables. The grain has ability to grow in the dry and semi-dry lands due to its drought tolerant characteristics. It is rich in protein, lysine, carotenoids, dietary fiber, iron, vitamin C, vitamin A, riboflavin, thiamin, folic acid, calcium etc. Amaranth contain substantial amount of bioactive components such as tocopherol (α, β and γ), DPPH (2, 2-diphenyl-1-picrylhydrazyl), anthocyanins, lutein and other phenolic compounds. The fat in amaranth seed is low but composed of essential fatty acids (linoleic and linolenic). Grain amaranth can be used as a flour ingredient for pancakes, bread, muffins, dumplings, crackers, cookies, puddings, porridge, cakes and as a roasted puffed snack. Vegetable types amaranth (also leaves of grain amaranth) are used to make curry, vegetable salads, steamed salad, boiled soups, stir fried, or baked to taste. The seeds and leaves of amaranth are used as herbal remedies and have nutraceutical value. Because of no gluten content, grain amaranth is valuable carbohydrate source for person having glutin intolerance problem. Seed or leaf of amaranths contains some antinutritional factors, such as saponins, tannins, phytic acid, oxalates, protease inhibitors, nitrates and phytohemagglutinins. Thermal processing in moist environment, prior to food use inactivates the antinutritional factors. The present paper briefly describes crop introduction, botany, chemical and nutritive composition, functional and bioactive components, antinutritional factors and food uses including new findings on functional properties of grain amaranth.
      PubDate: 2018-12-01
      DOI: 10.3126/hijost.v2i0.25854
      Issue No: Vol. 2 (2018)
       
 
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