Publisher: Macrothink Institute   (Total: 47 journals)   [Sort by number of followers]

Showing 1 - 47 of 47 Journals sorted alphabetically
Aquatic Science and Technology     Open Access   (Followers: 3)
Asian J. of Finance & Accounting     Open Access   (Followers: 8)
Business and Economic Research     Open Access   (Followers: 9)
Business and Management Horizons     Open Access   (Followers: 9)
Business Management and Strategy     Open Access   (Followers: 37)
Case Studies in Business and Management     Open Access   (Followers: 12)
Education and Linguistics Research     Open Access   (Followers: 6)
Environmental Management and Sustainable Development     Open Access   (Followers: 10)
Global J. of Educational Studies     Open Access  
Human Resource Research     Open Access  
Intl. Finance and Banking     Open Access   (Followers: 4)
Intl. J. of Accounting and Financial Reporting     Open Access   (Followers: 10)
Intl. J. of Culture and History     Open Access   (Followers: 14)
Intl. J. of Education     Open Access   (Followers: 16)
Intl. J. of English Language Education     Open Access   (Followers: 14)
Intl. J. of Global Sustainability     Open Access   (Followers: 2)
Intl. J. of Human Resource Studies     Open Access   (Followers: 13)
Intl. J. of Industrial Marketing     Open Access   (Followers: 7)
Intl. J. of Learning and Development     Open Access   (Followers: 3)
Intl. J. of Linguistics     Open Access   (Followers: 12)
Intl. J. of Management Innovation Systems     Open Access  
Intl. J. of Regional Development     Open Access   (Followers: 1)
Intl. J. of Social Science Research     Open Access   (Followers: 11)
Intl. J. of Social Work     Open Access   (Followers: 20)
Intl. Research in Education     Open Access   (Followers: 7)
Issues in Economics and Business     Open Access  
Issues in Social Science     Open Access   (Followers: 4)
J. for the Study of English Linguistics     Open Access   (Followers: 5)
J. of Agricultural Studies     Open Access   (Followers: 1)
J. of Applied Biotechnology     Open Access   (Followers: 2)
J. of Asian Development     Open Access   (Followers: 2)
J. of Biology and Life Science     Open Access   (Followers: 1)
J. of Corporate Governance Research     Open Access   (Followers: 1)
J. of Education and Training     Open Access   (Followers: 5)
J. of Educational Issues     Open Access   (Followers: 1)
J. of Entrepreneurship and Business Innovation     Open Access   (Followers: 9)
J. of Environment and Ecology     Open Access   (Followers: 10)
J. of Food Industry     Open Access  
J. of Food Studies     Open Access   (Followers: 6)
J. of Management Research     Open Access   (Followers: 3)
J. of Public Administration and Governance     Open Access   (Followers: 24)
J. of Safety Studies     Open Access  
J. of Social Science Studies     Open Access   (Followers: 11)
J. of Studies in Education     Open Access   (Followers: 3)
Research in Applied Economics     Open Access   (Followers: 2)
Research in Business and Management     Open Access   (Followers: 1)
World J. of Business and Management     Open Access   (Followers: 1)
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Journal of Food Studies
Number of Followers: 6  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2166-1073
Published by Macrothink Institute Homepage  [47 journals]
  • Inventory of Local Practices of Use and Conservation of Baobab Products in
           Two Regions of Mali

    • Authors: Fanta Guindo; Mamadou Abdoulaye Konaré, Cheickna Daou, Fatimata Cissé
      Abstract: The baobab (Adansonia digitata) occupies an important place in the diet of local populations in Mali. This work aimed to conduct an ethnobotanical survey in two regions of Mali: Ségou (municipality of Cinzana) and Mopti (municipalities of Bankass and Kopropin) in order to determine the forms of use of baobab organs. The survey was conducted using a semi-structured questionnaire and direct interviews. The results showed that all parts of the baobab were used, with the leaves (100%) and the fruit pulp (98.30%) as the most consumed. In addition, the barks (68.30%), the branches, and the trunks (60%) were also widely used for socio-economic and therapeutic needs. All the edible organs were consumed in the sauce. The pulp was mainly consumed in the form of cream (96.70%), porridge (43.30%), and juice and syrup (10%). Despite their nutritional values, the seeds were little used (8.30%) and transformed into soap, oil "soumbala" and "datou" (forms of local spices). The taste (30-66.70%) and the color (1.70-38.30%) were the main criteria used to assess the quality of edible organs. The sun drying (100%) was the main method of preservation. Due to the bad storage conditions, the populations are facing problems of termite and worm infestation (20%). These results indicate the need to develop improved technologies to better preserve the nutritional quality of baobab products.
      PubDate: Mon, 14 Nov 2022 00:00:00 -080
       
  • Bleeding Influencing Color, Physical-Chemical Quality, and Texture Profile
           of Pirarucu (Arapaima Gigas) from Amazon, Brazil

    • Authors: Pamela Esteves Bassil; Mayara Xavier Martins, Paula Hernandes Sandes, Ana Paula Amaral de Alcântara Salim, Eliane Teixeira Mársico, Sérgio Borges Mano, Camila Valente Alva, Bruno Vianna Barradas, João Vitor Campos-Silva, Ana Paula Campos Barros, Antônio Adevaldo Dias da Costa, Micheli da Silva Ferreira
      Abstract: Pirarucu (Arapaima gigas) fishing and meat contribute socio-economically to the Amazon population, with recovering stocks resulting from the pirarucu management in the Middle Juruá region. The ventral portion of arapaima (belly) is widely consumed due to the high lipid content, which can predispose lipid and protein oxidative reactions. Differences among fishing practices, including the bleeding, may influence the quality and acceptance of the meat. In this context, we evaluated the effect of bleeding on the physical-chemical quality, color, and texture of bellies of arapaima obtained from sustainable community-based management. The bellies were obtained from ten (n=10) pirarucu carcasses. Five (n = 5) animals were slaughtered with bleeding by the gills (BLE) and five (n = 5) animals without bleeding (NON-BLE). Pirarucu bellies were sliced and assigned randomly for 0, 3, 6, and 9 days at 4oC to analyze pH, water holding capacity, instrumental color, and texture profile. NON-BLE exhibited greater (P < 0.05) redness and yellowness than BLE samples, whereas BLE exhibited greater (P < 0.05) color stability than their correlative BLE samples. BLE bellies exhibited greater (P < 0.05) hardness and chewiness than in NON-BLE counterparts. During storage, both BLE and NON-BLE exhibited an increase (P < 0.05) in pH. BLE bellies demonstrated a decrease (P < 0.05) in yellowness and color stability, whereas an increase (P < 0.05) in hardness and chewiness were observed in the same samples. These findings indicated that bleeding could improve the pirarucu meat quality.
      PubDate: Thu, 23 Jun 2022 00:00:00 -070
       
 
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