Publisher: CCSE   (Total: 43 journals)   [Sort by number of followers]

Showing 1 - 43 of 43 Journals sorted alphabetically
Applied Physics Research     Open Access   (Followers: 7)
Asian Culture and History     Open Access   (Followers: 17)
Asian Social Science     Open Access   (Followers: 7)
Cancer and Clinical Oncology     Open Access   (Followers: 9)
Computer and Information Science     Open Access   (Followers: 17)
Earth Science Research     Open Access   (Followers: 12)
Energy and Environment Research     Open Access   (Followers: 14)
Engineering Management Research     Open Access   (Followers: 7)
English Language and Literature Studies     Open Access   (Followers: 26)
English Language Teaching     Open Access   (Followers: 33)
Environment and Natural Resources Research     Open Access   (Followers: 9)
Environment and Pollution     Open Access   (Followers: 13)
Global J. of Health Science     Open Access   (Followers: 12, SJR: 0.416, CiteScore: 1)
Higher Education Studies     Open Access   (Followers: 72)
Intl. Business Research     Open Access   (Followers: 8)
Intl. Education Studies     Open Access   (Followers: 11)
Intl. J. of Biology     Open Access   (Followers: 2)
Intl. J. of Business and Management     Open Access   (Followers: 22)
Intl. J. of Chemistry     Open Access   (Followers: 12)
Intl. J. of Economics and Finance     Open Access   (Followers: 18)
Intl. J. of English Linguistics     Open Access   (Followers: 12)
Intl. J. of Marketing Studies     Open Access   (Followers: 23)
Intl. J. of Psychological Studies     Open Access   (Followers: 6)
Intl. J. of Statistics and Probability     Open Access   (Followers: 5)
Intl. Law Research     Open Access   (Followers: 2)
J. of Agricultural Science     Open Access   (Followers: 14)
J. of Education and Learning     Open Access   (Followers: 4)
J. of Educational and Developmental Psychology     Open Access   (Followers: 19)
J. of Food Research     Open Access   (Followers: 5)
J. of Geography and Geology     Open Access   (Followers: 15)
J. of Management and Sustainability     Open Access   (Followers: 10)
J. of Materials Science Research     Open Access   (Followers: 8)
J. of Mathematics Research     Open Access   (Followers: 6)
J. of Molecular Biology Research     Open Access   (Followers: 3)
J. of Plant Studies     Open Access   (Followers: 1)
J. of Politics and Law     Open Access   (Followers: 13)
J. of Sustainable Development     Open Access   (Followers: 33)
Mechanical Engineering Research     Open Access   (Followers: 19)
Modern Applied Science     Open Access   (Followers: 2)
Network and Communication Technologies     Open Access   (Followers: 5)
Public Administration Research     Open Access   (Followers: 2)
Review of European Studies     Open Access   (Followers: 12)
Sustainable Agriculture Research     Open Access   (Followers: 6)
Similar Journals
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Journal of Food Research
Number of Followers: 5  

  This is an Open Access Journal Open Access journal
ISSN (Print) 1927-0887 - ISSN (Online) 1927-0895
Published by CCSE Homepage  [43 journals]
  • Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 5

    • Abstract: Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated.Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.orgReviewers for Volume 10, Number 5Ammar Eltayeb Ali Hassan, University of Tromsø, NorwayBojana Filipcev, University of Novi Sad, SerbiaBruno Alejandro Irigaray, Facultad de Química, UruguayClaudia Alejandra Narvaez, University of Manitoba, CanadaCorina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, RomaniaDiego A. Moreno-Fernández, CEBAS-CSIC, SpainElke Rauscher-Gabernig, Austrian Agency for Health and Food Safety, AustriaElsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), PortugalEmma Chiavaro, University of Parma, ItalyEng-Tong Phuah, Universiti Teknologi Brunei, BruneiJ. Basilio Heredia, Research Center for Food and Development, MexicoJose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, SpainLeonardo Martín Pérez, Pontifical Catholic University of Argentina, ArgentinaLiana Claudia Salanta, University of Agricultural Sciences and Veterinary Medicine, RomaniaMeena Somanchi, United States Department of Agriculture, United StatesMohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, MalaysiaPhilippa Chinyere Ojimelukwe, Michael Okpara University of Agriculture Umudike, NigeriaRania I. M. Almoselhy, Agricultural Research Center, EgyptVezirka Jankuloska, University "St. Kliment Ohridski" - Bitola, Republic of MacedoniaXingjun Li, Academy of the National Food and Strategic Reserves Administration, ChinaY. Riswahyuli, Gadah Mada University, IndonesiaZahra Saleh Ahmed, National Research Centre, Egypt
      PubDate: Fri, 29 Oct 2021 02:53:15 +000
       
  • Wine Oligosaccharides: Underutilized or Irrelevant' A Study into the
           Effects of Oligosaccharides on Wine Taste and Mouthfeel

    • Abstract: The taste and mouthfeel of a wine are two of the most important aspects of wine tasting. However, while much is known about phenolic compounds and other macromolecules direct effects on wine taste and mouthfeel, little is known about other wine compounds such as oligosaccharides. This experiment uses Fructo-oligosaccharide (FOS) and Galacto-oligosaccharide (GOS) at two different concentrations, 450 mg/L and 900 mg/L within a simple model wine matrix. A model matrix was used to control for any unknown interactions between oligosaccharides and the multitude of wine components. Oligosaccharides were added individually to the model wine matrix at each concentration to create four treatments. Triangle tests were performed on all treatments against the control base model wine and between the high and low concentrations of each oligosaccharide treatment. Following the triangle tests, each treatment and the control underwent descriptive analysis (DA) using line intensity scales for sweetness, bitterness, astringency, acidity, and viscosity. Triangle test results revealed a significant difference only between the FOS450 and FOS900 samples. The wine matrix was made more complicated by adding polyphenols and still, none of the four oligosaccharide treatment groups were found to be significantly different. DA found no significant differences for the five attributes but did show clear trends in increased sweetness and acidity, decreased bitterness, as well as changes to astringency and viscosity. This suggests there may be more complex interactions happening within the mouth. However, given the lack of significant results in the simple wine model and the more complex wine model wine, any complex interactions between oligosaccharides and other wine compounds are likely to be minimal.
      PubDate: Mon, 25 Oct 2021 02:07:43 +000
       
  • Whey Protein Isolate, Tween 20 and Casein Hydrolysate Stabilized O/W
           Nano-Vesicular Emulsion Systems with Curcumin Cargo

    • Abstract: Stable oil-in-water nanoemulsions were generated by ultra-high-pressure homogenization (UHPH) at 140 and 210 MPa for use as nano-vesicular vehicles (NVV) to carry hydrophobic generally recognized as safe (GRAS) curcumin (CU) by whey protein isolate (WPI) in aqueous nutraceutical systems. Curcumin was used for its antioxidant activity and participation in the Michael reaction with nucleophiles at pHs above 8.0. Two variables, (1) addition of casein hydrolysate (CH) (2%, w/w of WPI) and, (2) use of UHPH (140 and 210 MPa), were studied for their effect on the stabilization of monodispersed NVV and antioxidant capacity of the CU as cargo in the NVV throughout storage. CH and Tween 20 both were added to increase dispersibility and stability of the NVV. Addition of CH reduced nano-particle size (dvs) by 17% at 210 MPa when compared to140 MPa (P
      PubDate: Mon, 25 Oct 2021 02:01:22 +000
       
  • Nutritional Value and Sensory Acceptability of M. oleifera Fortified
           Finger Millet Porridge for Children with Cerebral Palsy in Nairobi County,
           Kenya

    • Abstract: Nutritional deficiencies and other nutritional comorbidities commonly affect children with cerebral palsy. Interventions through fortification to enhance nutrient densities of foods for these groups may improve their intakes and consequently their nutritional and health status. This study was undertaken to determine the nutritional value and sensory acceptability of a finger millet porridge fortified with Moringa oleifera leaf powder. Standard methods approved by the Association of Official Analytical Chemists were adopted for determination of nutrient and anti-nutrient content of samples. Sensory evaluation was conducted according to the method of Larmond (1977). Statistical analysis was conducted with the aid of Statistical Package for Social Sciences software version 20. One-way analysis of variance with a post-hoc test of Least Significant Difference to separate the means was used to compare the nutrient and anti-nutrient content of samples. Independent t-test was used to test difference in mean sensory scores between fortified and control porridge. The results showed that M. oleifera leaf powder had significantly higher contents of protein and β-carotene, which were the target nutrients for fortification of the fermented finger millet flour. Fermentation reduced the levels of anti-nutrients in finger millet flour. Fortification of the fermented finger millet flour with M. oleifera leaf powder at the ratio of 9:1 significantly improved the protein and β-carotene content of the fortified flour and did not significantly affect the sensory acceptability of the fortified porridge. This study confirmed the potential for M. oleifera as suitable fortificant in finger millet porridge formulations to improve both protein and β-carotene intake in target populations
      PubDate: Thu, 07 Oct 2021 01:43:24 +000
       
  • Rheological, Baking and Sensory Characteristics of Bread from
           Wheat-Cassava Composite Dough

    • Abstract: Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava flour in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 and the composite dough used to prepare bread. The doughs were subjected to rheological analysis using mixolab, consistograph and alveograph. Bread physical properties were measured and sensory qualities evaluated to correlate rheological characteristics of flour/dough with bread quality. Inclusion of cassava flour in the composite dough negatively affected the quality of the composite bread compared to the control. Bread volume (631.0 to 516.7 cm3) decreased, specific volume (2.065 to 1.574 cm3/g) decreased, bread density (0.49 to 0.63 g/cm3) increased. Mean scores for sensory quality parameters reduced: crust colour (6.88 to 4.63), taste (7.13 to 4.25), crumb texture (6.5 to 4.63) and overall acceptability (8.13 to 4.5). Bread quality was positively correlated with mixolab parameters protein weakening (C2), dough stability and dough development time (DDT); alveograph parameters tenacity (P) and deformation energy (W); and consistograph parameter maximum pressure (PrMax). Results showed that bread of acceptable quality can be processed using wheat composite containing 20 % cassava flour. Rheological properties can be used to assess suitability of flour for bread making.
      PubDate: Thu, 16 Sep 2021 01:12:04 +000
       
  • Inhibition of Digestive Enzymes, Antioxidant and Free Radical Scavenging
           Capacities of Stem Bark Extracts of Coula edulis Baill (Olacaceae)

    • Abstract: Prolonged hyperglycemia enhances oxidative stress. Bioactive compounds extracted possess antioxidant, anti-free radical potentials or the ability to reduce blood sugar levels. The objective of this study was to evaluate the antioxidant properties of extracts of stem bark of Coula edulis Baill., their abilities to trap free radicals and glucose, as well as their ability to inhibit α-amylase and invertase activities. In vitro assays were used to test the trapping capacity of extracts on DPPH, ABTS, NO, and OH radicals; to evaluate the antioxidant capacity, the activity of glycosylation and the capacity of inhibition of the activities of α-amylase and invertase were conducted. Also, phenolic, flavonoid and alkaloid contents of extracts were determined. Results showed that extracts of the stem bark of C. edulis have anti-radical properties. The extracts chelate DPPH, hydroxyl (OH), nitrite oxide (NO), ABTS radicals, and even glucose. The IC50 values varied depending on the nature of the extraction solvent. Ethanolic extract has the highest polyphenolic content (289.12 ± 30.31 µg catechin equivalent/g), flavonoids (1.12 ± 0.09 µg quercetin equivalent/g) and alkaloids (5.54 ± 0.59 µg quinin equivalent/g). The extracts also reduce invertase and α-amylase activities. C. edulis extracts present strong antioxidant potentials and can be used as a source of natural antioxidants for the prevention of oxidative stress and hyperglycemia.
      PubDate: Fri, 10 Sep 2021 01:19:26 +000
       
 
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