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
Grain & Oil Science and Technology
Number of Followers: 1  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2096-4501 - ISSN (Online) 2590-2598
Published by Ke Ai Homepage  [68 journals]
  • Using dynamic dewpoint isotherms to determine the optimal storage
           conditions of inert dust-treated hard red winter wheat

    • Abstract: Publication date: Available online 24 June 2020Source: Grain & Oil Science and TechnologyAuthor(s): Kouame Yao, Jennifer Anthony, Ronaldo Maghirang, David Hagstrum, Kun Yan Zhu, Subramanyam Bhadriraju
       
  • Effects of milling methods on rheological properties of fermented and
           non-fermented dough

    • Abstract: Publication date: Available online 22 June 2020Source: Grain & Oil Science and TechnologyAuthor(s): Xiaoling Tian, Binghua Sun, Xiaoxi Wang, Sen Ma, Li Li, Xiaojie Qian
       
  • A reliable method for predicting bioethanol yield of different varieties
           of sweet potato by dry matter content

    • Abstract: Publication date: Available online 21 June 2020Source: Grain & Oil Science and TechnologyAuthor(s): Xinwei Wang, Shuangqi Tian, Haiwei Lou, Renyong Zhao
       
  • Review on microbial degradation of zearalenone and aflatoxins

    • Abstract: Publication date: Available online 14 June 2020Source: Grain & Oil Science and TechnologyAuthor(s): Jiaxing Wang, Yanli Xie
       
  • Computer vision-based method for monitoring grain quantity change in
           warehouses

    • Abstract: Publication date: Available online 10 June 2020Source: Grain & Oil Science and TechnologyAuthor(s): Lei Li, Xuan Fei, Zhuoli Dong, Tiejun Yang
       
  • Interaction of monopalmitate and carnauba wax on the properties and
           crystallization behavior of soybean oleogel

    • Abstract: Publication date: Available online 18 May 2020Source: Grain & Oil Science and TechnologyAuthor(s): Shuaishuai Yang, Guolong Yang, Xiaowei Chen, Jingnan Chen, Wei Liu
       
  • Front Matter 2 - Flyer

    • Abstract: Publication date: March 2020Source: Grain & Oil Science and Technology, Volume 3, Issue 1Author(s):
       
  • Consumer acceptability and sensory profiling of sesame oils obtained from
           different processes

    • Abstract: Publication date: Available online 9 April 2020Source: Grain & Oil Science and TechnologyAuthor(s): Wenting Yin, Maradza Washington, Xi Yang, Aliu Lu, Xueting Ma, Shi Rui, Xuede Wang, Renyong Zhao
       
  • The influence of different heating rates on mortality of Tribolium
           castaneum (Herbst) (Coleoptera: Tenebrionidae)

    • Abstract: Publication date: Available online 19 March 2020Source: Grain & Oil Science and TechnologyAuthor(s): Yulong Kang, Jianhua Lyu, Pengjie Wang
       
  • Effect of black and white sesame on lowering blood lipids of rats with
           hyperlipidemia induced by high-fat diet

    • Abstract: Publication date: Available online 5 March 2020Source: Grain & Oil Science and TechnologyAuthor(s): Chenxi Li, Yahui Li, Yuxiang Ma, Dongying Wang, Yongzhan Zheng, Xuede Wang
       
  • Degradation of glucosinolates in rapeseed meal by Lactobacillus
           delbrueckii and Bacillus subtilis

    • Abstract: Publication date: Available online 26 February 2020Source: Grain & Oil Science and TechnologyAuthor(s): Zhenyu Zhang, Min Wen, Yaqi Chang
       
  • Establishment of two-dimensional gel electrophoresis for soybean protein
           and its application

    • Abstract: Publication date: Available online 21 February 2020Source: Grain & Oil Science and TechnologyAuthor(s): Xinkai Lu, YaoMing Cui, Junjun Guan, Xue Li, HaoZhu, Xuyang Ji, JianZhang Zheng, Yunlong Cheng, Xiaofei FuAbstractTo optimize the conditions for establishing two-dimensional gel electrophoresis (2-DE) of soybean protein, acrylamide concentrations in the second-dimension gel, Ampholines, anodic and cathodic electrolytes, loading capacity, pH gradient and gel staining were investigated respectively. Results of mixed-level design experiments showed that Ampholines, loading capacity and gel staining had a significant effect (P 
       
  • Influence of low temperature on lethal time extension to different life
           stages of Cryptolestes ferrugineus (Stephens) with strong resistance in
           phosphine fumigation

    • Abstract: Publication date: Available online 7 February 2020Source: Grain & Oil Science and TechnologyAuthor(s): Dianxuan Wang, Judong Hou, Yilin Huang, Jianhua LyuAbstractKnowing the time extension degree on full mortality in phosphine fumigation at low temperature significantly contributes to successful insect pest control, especially for reducing fumigation failure and resistance development. The comparison of mortality and lethal time on eggs, larvae, pupae and adults of Cryptolestes ferrugineus (Stephens) was conducted, and the strain with 1043 times of resistance factor to phosphine was assayed in fumigation with 300 mL/m3 of phosphine concentration at 18, 23 and 28 °C. The LT50 values to eggs, larvae, pupae and adults of C. ferrugineus at 18 °C were postponed by 2, 2, 1 and 5 d compared with that at 23 °C, and 5, 4, 5 and 7 d compared with that at 28 °C, respectively. The LT99 values to eggs, larvae, pupae and adults at 18 °C were 5, 1, 2 and 7 d longer than that at 23 °C, and 6, 5, 5 and 10 d longer than that at 28 °C, respectively. The lethal time of different life stages of the C. ferrugineus strain significantly increased with temperature decreasing. The exposure time of full mortality on pupae at 300 mL/m3 of phosphine at 18 °C reached 38 d, which was 12 d longer than that of larvae. The order of tolerance exposed to 300 mL/m3 phosphine of different life stages of C. ferrugineus from high to low was pupae, eggs, adults, larvae at tested temperatures.
       
  • Quality deterioration and improvement of wheat gluten protein in frozen
           dough

    • Abstract: Publication date: Available online 6 February 2020Source: Grain & Oil Science and TechnologyAuthor(s): Wenjuan Feng, Sen Ma, Xiaoxi WangAbstractFrozen dough technology can potentially effectively recover poor sensory quality attributed to frozen finished flour products. This technique has gradually drawn research interest in the industrialization of staple food. However, the quality of the final products remains inferior to that of fresh products. This study reviewed the deterioration of gluten protein in dough caused by ice recrystallization and various additives. This study also investigated the optimization of the freezing process and other empirical enhancement techniques. Suggestions for future research were also provided.
       
  • Physicochemical and structural characteristics of the Venn components of
           wheat gliadin

    • Abstract: Publication date: Available online 6 February 2020Source: Grain & Oil Science and TechnologyAuthor(s): Feng Jia, Changfu Zhang, Qi Wang, Jinhe Li, Yu Chen, Jinshui WangAbstractThe aim of this study was to analyze the physicochemical and structural characteristics of the Venn components of wheat gliadin to provide theoretical basis of gliadin for processing in dough and Chinese steamed bread. Eight Venn components, Gli-8, Gli-9, Gli-10, Gli-11, Gli-12, Gli-13, Gli-14, and Gli-15, were extracted from wheat gliadin based on their solubility. The results of physicochemical characteristics showed that the differences in the contents, TDS and electrical conductivity, particle size and zeta potential of Venn components were significant, respectively. The content of the Gli-15 in gliadin was the highest, and the content of the Gli-9 was the lowest. The TDS value of Gli-9 was the highest (336.0), and the TDS value of Gli-15 was the lowest (52.0). The electrical conductivity of Gli-9 was the highest, which was 7.54 times the lowest value of Gli-11. The zeta potential of Gli-9 was −25.2 mV, and the zeta potential of the Gli-15 was −7.64 mV. However, the difference in the pH values was not significant. The results of UV spectrum and FTIR analysis showed that the secondary structures of the Venn components had significant differences. The results of the XRD patterns indicated that the Venn components might not be a single substance. The results of CLSM images implied that the molecular interactions between the components were varied. Hence, the results could provide research materials and basic data for the deep processing and utilization of gliadin.
       
  • Anti-fungal activities of Puroindoline A against Aspergillus
           glaucus

    • Abstract: Publication date: Available online 31 January 2020Source: Grain & Oil Science and TechnologyAuthor(s): Wenjing Yuan, Pingping Tian, Ang Lyu, Yangyong Lyu, Wei Zhang, Shan Wei, Yuansen HuAbstractAspergillus glaucus can grow in low moisture grain, and is one of the main fungi responsible for agricultural product losses. Puroindoline A (PINA) is a tryptophan-rich alkaline adiponectin that can effectively inhibit numerous plant bacteria and fungi. However, the mechanism of PINA against A. glaucus remains unclear. Herein, we found that recombinant PINA (rPINA) could inhibit A. glaucus mycelia growth on salt Czapek dox agar (SCDA) medium and spore germination on Czapek dox (CD) medium. Scanning electron microscopy revealed that incomplete morphological characteristics of both A. glaucus spores and mycelia occurred following rPINA treatment. Laser scanning confocal microscopy (LSCM) showed that rPINA could enter the interior of spores. Flow cytometry and propidium iodide (PI) staining illustrated membranes of spores were severely damaged, especially after 0.9 mg/mL-rPINA treatment for 12 h, and spores with intact membranes were reduced by 30.7%. Additionally, rPINA reduced the mitochondrial membrane potential (MMP) by 5,5′, 6,6′-tetrachlorr-1,1′,3,3′-tetraethyl-imidacarbocyanine iodide (JC-1) staining, and caused DNA damage by 4′,6-Diamidino-2-phenylindole staining. These results indicated that rPINA may damage cell membranes and DNA structure, and reduce MMP, thereby inhibiting the growth of A. glaucus, and the antifungal mechanism has been demonstrated in this study, so that rPINA has application potential in preventing postharvest loss in the agricultural industry.
       
  • GC–MS, GC-O and OVA analyses of key aroma compounds in Jiaozi
           Steamed Bread

    • Abstract: Publication date: Available online 4 December 2019Source: Grain & Oil Science and TechnologyAuthor(s): Yuanhui Wang, Jingwen Zhao, Fei Xu, Xiaoyun Wu, Wenxuan Hu, Yongfeng Chang, Lanlan Zhang, Jie Chen, Changhong LiuAbstractJiaozi Steamed Bread (JSB) has a unique aroma as a traditional staple food in China. The volatile compounds in JSB were extracted by simultaneous distillation and extraction (SDE) and headspace solid-phase microextraction (HS-SPME). These volatile substances were analyzed by gas chromatography–mass spectrometry (GC–MS) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results demonstrated that 61 volatile compounds were identified totally in samples, of which 15 were confirmed as potent aroma with odor active values (OAVs)>1 among them. There were 15 potent aroma compounds: ethanol, 1-butanol, 1-pentanol, 1-hexanol, heptanol, 1-octen-3-ol, 3-methyl-1-butanol, hexanal, heptanal, nonanal, (E)-2-heptenal, benzaldehyde, (E, E)-2,4-decadienal, 2-pentylfuran and naphthalene. The SDE method had better linearity with coefficients of determination (R2) equal to or higher than 0.9991. Furthermore, the SDE method also achieved lower sensitivity and better repeatability and recovery than HS-SPME. This work provides reference method parameters for future research on the flavor of JSB for commercial products.
       
  • Antimicrobial and cytotoxic potential of seeds and flowers crude extracts
           of sunflower

    • Abstract: Publication date: Available online 26 November 2019Source: Grain & Oil Science and TechnologyAuthor(s): Nuzha Bint Mahdi Bin Ali Al-Shukaili, Mohammad Amzad HossainAbstractOil-producing crops, including Helianthus annuus L (H. annuus, Sunflower) have been used for the treatment of different human diseases since ancient times. This study aims to determine the antimicrobial and cytotoxic potential of different polarities of seeds and flower extracts of locally grown H. annuus by well-established bioassays. To achieve the objects, the plant extracts were prepared from both flowers and seeds powder samples individually with methanol solvent by using a Soxhlet extraction method. The antimicrobial and cytotoxic potential of the flowers and seed extracts were determined by the in vitro diffusion and brine shrimp method (BSL). The results of the antimicrobial potential of both prepared flower and seed extracts of various polarities at different concentrations showed promising potential against the gram-positive and gram-negative bacterial strains, within the range of inhibition zone 0–20 mm. Among the flower extracts, the highest potential was obtained in water extract and the lowest potential was in butanol extract followed by water> ethyl acetate> hexane> methanol> chloroform> butanol extracts. However, from the seed extracts, the highest potential was obtained in water extract and the lowest potential was in the methanol extract followed by water> hexane> butanol> ethyl acetate> chloroform> methanol extract. On the other hand, the results of cytotoxicity among the flowers extracts against the brine shrimp method where the highest LC50 against brine shrimp nauplii were found to be 31.25 μg/mL in water extract and the lowest LC50 was 1345.86 μg/mL in chloroform extract followed by water> ethyl acetate> hexane> butanol> methanol> chloroform extract. Similarly, different polarities of seed extracts, the highest LC50 against brine shrimp nauplii was shown to be 109.56 μg/mL in butanol extract and the lowest LC50 was 1513.56 μg/mL in ethyl acetate extract followed by butanol> hexane> water> methanol> chloroform> ethyl acetate extract. In conclusion, the results showed that both flowers and seeds extracts at various concentrations have promising potential against the positive and negative bacterial strains and the highest potential water extract could be used as natural broad-spectrum antibiotics as herbal medicine to treat different human infectious diseases.
       
  • Prevalence of Wolbachia in 10 Tenebrionidae stored-product insects and
           spatiotemporal infection dynamics in Tribolium confusum (Jaquelin Du Val)
           (Coleoptera: Tenebrionidae)

    • Abstract: Publication date: Available online 18 November 2019Source: Grain & Oil Science and TechnologyAuthor(s): Yujie Lu, Shiyuan Miao, Zhengyan Wang, Sibao WangAbstractInsect symbionts Wolbachia used for pest population control has focused on vector pest species and agricultural insects while rare reports in Chinese stored-product insect samples. In this paper, we surveyed the prevalence of Wolbachia using a PCR detection method in ten Tenebrionidae stored-product insects. Subsequently, the spatiotemporal Wolbachia infection dynamics in Tribolium confusum and Wolbachia elimination patterns using tetracycline treatment were investigated in detail by TaqMan® probe real-time quantitative PCR, and host reproductive fitness parameters were compared. T. confusum was the only Wolbachia infected species in all the surveyed species. Wolbachia infection density consistently increased with the development of T. confusum and plateaued at 3.7 × 107 wsp copies per individual insect at the young adult stage. Wolbachia densities in females were higher than that in males with a significant difference at the pupae stage and varied among different tissues and organs. Uninfected female beetles were completely incapable of producing mature progenies when crossed with Wolbachia infected males. Embryogenesis and egg hatch rate were specifically inhibited after Wolbachia elimination, while other traits, including the number of eggs, pupation rate and sex ratio, remained unaffected by tetracycline treatment. Our results show that the density of Wolbachia quantified by TaqMan® probe qPCR is a reliable detection method for diagnosis as compared to qualitative detection of wsp gene by PCR and relatively quantified by real-time qPCR. The fitness results indicated that Wolbachia infection was not an obligate symbiont and benefited the host confused flour beetle.
       
  • Effect of wheat bran insoluble dietary fiber with different particle size
           on the texture properties, protein secondary structure, and microstructure
           of noodles

    • Abstract: Publication date: Available online 31 October 2019Source: Grain & Oil Science and TechnologyAuthor(s): Jian Zhang, Mengqin Li, Chaoran Li, Yanqi LiuAbstractThis study was conducted to explore how the insoluble dietary fiber (IDF) of wheat bran with different particle size affects the texture properties, water distribution, protein secondary structure and microstructure of noodles. The results suggested that IDF addition increased the cooking loss and decreased the sensory evaluation because of the damage on dough structure, while as the IDF particle size decreased, the sensory score increased from 78.8 to 82.3 and cooking loss decreased from 8.65% to 7.65%, which could be attributed to that small particle-sized IDF limited the damage on protein network structure, decreased the T22 and t-structure, and increased the β1-structure. Moreover, IDF particle size had a significant correlation with protein secondary structures, texture properties and evaluation score of noodles. In conclusion, adding appropriate particle size would be an effective way of enhancing the nutritional and textural properties of noodles.
       
  • Production of biscuits by substitution with different ratios of yellow pea
           flour

    • Abstract: Publication date: Available online 19 October 2019Source: Grain & Oil Science and TechnologyAuthor(s): Jikai Zhao, Xin Liu, Xiang Bai, Fengcheng WangAbstractTo promote the commercialization of yellow pea flour (YPF) due to its nutritional benefits. Four biscuits with different YPF ratio (10%–50%) were conducted to explore the optimal addition percentage. The effects of YPF on the rheological and baking performance of biscuits were performed. The results showed that the substitution ratio of YPF and milling methods had a critical impact on the rheological properties of dough. The dough stability decreased gradually while a softening degree increased with YPF ratio increased. In a term of biscuits, the dimensions of length (L), width (W), thickness (T) and color L* of biscuits reduced as YPF addition ratio increased, while colors (a* and b*) and hardness apparently increased. In addition, milling methods had a great influence on the texture and sensory evaluation of four biscuits. The dimensions and color parameters of biscuits from fine flours were larger than that from coarse flours, whereas hardness from fine flours was relatively softer, indicating flour with fine particle size could accelerate the extension and expansion of dough network, and improve Maillard reaction during baking. The highest sensory score for short and tough biscuits was obtained given at YPF ratio of 30% without compromising the qualities of biscuits.
       
  • Health benefits of black rice – A review

    • Abstract: Publication date: Available online 18 October 2019Source: Grain & Oil Science and TechnologyAuthor(s): Balasubramaniam Jaya Prasad, Pazhaniyandi Subramania Sharavanan, Rengaraj SivarajAbstractRice has been a staple food across the globe since time immemorial. Generally, different types of rice, such as white, purple, red, brown, and black rice, are named following the physical appearance of the rice bran. The color of the rice bran differs due to the presence of pigments in the rice varieties. Apart from general uses like cooking and fodder for cattle, rice has also been extensively involved in the field of medicine, some of which have been scientifically addressed. Although pigmented rice varieties have a history of heritage and is admired all over the world, awareness concerning the benefits of consuming these types of rice is limited. The main theme of this research article is to define the scientifically proven medicinal properties of black rice. The health properties of black rice are experimentally renowned, and gathered empirical data regarding the physiological and pharmacological activity of black rice remarkably supports the use of black rice in nutritional therapy.
       
 
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