Publisher: Science and Education Publishing   (Total: 75 journals)   [Sort by number of followers]

Showing 1 - 75 of 75 Journals sorted alphabetically
American J. of Applied Mathematics and Statistics     Open Access   (Followers: 15)
American J. of Applied Psychology     Open Access   (Followers: 59)
American J. of Biomedical Research     Open Access   (Followers: 4)
American J. of Cancer Prevention     Open Access   (Followers: 14)
American J. of Civil Engineering and Architecture     Open Access   (Followers: 52)
American J. of Clinical Medicine Research     Open Access   (Followers: 8)
American J. of Educational Research     Open Access   (Followers: 75)
American J. of Electrical and Electronic Engineering     Open Access   (Followers: 29)
American J. of Energy Research     Open Access   (Followers: 11)
American J. of Environmental Protection     Open Access   (Followers: 9)
American J. of Epidemiology and Infectious Disease     Open Access   (Followers: 22)
American J. of Food and Nutrition     Open Access   (Followers: 66)
American J. of Food Science and Technology     Open Access   (Followers: 13)
American J. of Infectious Diseases and Microbiology     Open Access   (Followers: 32)
American J. of Information Systems     Open Access   (Followers: 7)
American J. of Materials Engineering and Technology     Open Access   (Followers: 6)
American J. of Materials Science and Engineering     Open Access   (Followers: 8)
American J. of Mathematical Analysis     Open Access   (Followers: 2)
American J. of Mechanical Engineering     Open Access   (Followers: 61)
American J. of Medical and Biological Research     Open Access   (Followers: 11)
American J. of Medical Case Reports     Open Access   (Followers: 3)
American J. of Medical Sciences and Medicine     Open Access   (Followers: 6)
American J. of Medicine Studies     Open Access   (Followers: 3)
American J. of Microbiological Research     Open Access   (Followers: 3)
American J. of Modeling and Optimization     Open Access   (Followers: 3)
American J. of Nanomaterials     Open Access   (Followers: 7)
American J. of Numerical Analysis     Open Access   (Followers: 3)
American J. of Nursing Research     Open Access   (Followers: 13)
American J. of Pharmacological Sciences     Open Access   (Followers: 2)
American J. of Public Health Research     Open Access   (Followers: 30)
American J. of Rural Development     Open Access   (Followers: 9)
American J. of Sensor Technology     Open Access   (Followers: 4)
American J. of Sports Science and Medicine     Open Access   (Followers: 40)
American J. of Water Resources     Open Access   (Followers: 16)
American J. of Zoological Research     Open Access   (Followers: 3)
Applied Ecology and Environmental Sciences     Open Access   (Followers: 29)
Applied Mathematics and Physics     Open Access   (Followers: 3)
Automatic Control and Information Sciences     Open Access   (Followers: 3)
Biomedical Science and Engineering     Open Access   (Followers: 7)
Chemical Engineering and Science     Open Access   (Followers: 52)
Intl. J. of Celiac Disease     Open Access   (Followers: 3)
Intl. J. of Dental Sciences and Research     Open Access   (Followers: 1)
Intl. J. of Econometrics and Financial Management     Open Access   (Followers: 7)
Intl. J. of Physics     Open Access   (Followers: 12)
Intl. Transaction of Electrical and Computer Engineers System     Open Access   (Followers: 2)
J. of Automation and Control     Open Access   (Followers: 10)
J. of Biomedical Engineering and Technology     Open Access   (Followers: 1)
J. of Business and Management Sciences     Open Access   (Followers: 1)
J. of Cancer Research and Treatment     Open Access   (Followers: 4)
J. of Computer Networks     Open Access   (Followers: 8)
J. of Computer Sciences and Applications     Open Access  
J. of Environment Pollution and Human Health     Open Access   (Followers: 9)
J. of Finance and Accounting     Open Access   (Followers: 9)
J. of Finance and Economics     Open Access   (Followers: 13)
J. of Food and Nutrition Research     Open Access   (Followers: 12)
J. of Food Security     Open Access   (Followers: 10)
J. of Geosciences and Geomatics     Open Access   (Followers: 2)
J. of Materials Physics and Chemistry     Open Access   (Followers: 6)
J. of Mathematical Sciences and Applications     Open Access   (Followers: 3)
J. of Optoelectronics Engineering     Open Access   (Followers: 4)
J. of Physical Activity Research     Open Access   (Followers: 6)
J. of Polymer and Biopolymer Physics Chemistry     Open Access   (Followers: 10)
Materials Science and Metallurgy Engineering     Open Access   (Followers: 7)
Nanoscience and Nanotechnology Research     Open Access   (Followers: 20)
Physics and Materials Chemistry     Open Access   (Followers: 2)
Research in Plant Sciences     Open Access   (Followers: 2)
Research in Psychology and Behavioral Sciences     Open Access   (Followers: 4)
Sustainable Energy     Open Access   (Followers: 3)
Turkish J. of Analysis and Number Theory     Open Access   (Followers: 1)
Wireless and Mobile Technologies     Open Access   (Followers: 5)
World J. of Agricultural Research     Open Access   (Followers: 3)
World J. of Analytical Chemistry     Open Access   (Followers: 4)
World J. of Chemical Education     Open Access   (Followers: 6)
World J. of Environmental Engineering     Open Access   (Followers: 3)
World J. of Organic Chemistry     Open Access   (Followers: 8)
Similar Journals
Journal Cover
American Journal of Food Science and Technology
Number of Followers: 13  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2333-4827 - ISSN (Online) 2333-4835
Published by Science and Education Publishing Homepage  [75 journals]
  • Determination of Protein Quality of Oven Dried Clam (Mecerneria m.), Whelk
           (Thias c.), Oyster (Crossostrea g.) and Periwinkle (Tympanotonus f.) Meat
           Using Rat Bioassay

    • Authors: Ebasi Okoya Johnnie; Achinewhu, Simeon Chituru, Kiin Kabari David Barine, Eke-Ejiofor Joy
      Pages: 172 - 175
      Abstract: Meat samples of four species of shell fish; Clam (Mercenaria mercenaria), Whelk (Thias coronate), Oyster (Crassostrea gasar) and Periwinkle (Tympanotonus fuscatus) were processed using oven drying and their nutritional content determined by proximate analysis. The protein content was then subjected to quality analysis using rat’s bioassay to determine PER and in vivo APD values. Nutritionally the four shell fish meat samples considered in this study shows that whelk contains the highest levels of moisture with 13.96±0.01, Oyster 8.99±0.00, clam 8.98±0.01 and least is periwinkle with moisture content of 6.50±0.14. The fat content of the shell fish meat samples considered shows that oyster contains the highest fat content of 10.60±0.00, cam 10.07±0.03, whelk 9.20±0.00 and the least is periwinkle with 4.76±0.01. The ash content was highest in whelk with 5.62±0.00, clam 5.07±0.03, oyster 4.23±0.00 and the least is periwinkle with 3.38±0.01. The fibre content was highest in whelk with 10.45±0.01, clam 10.10±0.00, oyster5.33±0.04 and the least is periwinkle with 3.56±0.01. Periwinkle has the highest protein content of 70.42±0.03, oyster 64.70±0.00, whelk 47.30±0.03 and the least is clam with 46.90±0.00. Protein Efficiency Ratio (PER) and in vivo Apparent Protein Digestibility (APD) were used to determine the protein quality in the meat samples using casein as the reference protein. The PER results indicates that clam, whelk, oyster, periwinkle and casein have PER values of 1.76±0.02, 1.34±0.01, 1.83±0.00, 1.46±0.00, and 2.28±0.01 respectively. The PER values however significantly differ from each other at (P
      PubDate: 2020-09-11
      DOI: 10.12691/ajfst-8-5-1
      Issue No: Vol. 8, No. 5 (2020)
       
  • Influence of Morphological Variability on Nutritional and Technological
           Characteristics of Flours from Cowpea (Vigna unguiculata L., 1843) Grown
           in Côte d’Ivoire

    • Authors: Souleymane Traore; Ahou Leticia Loukou, Adouko Edith Agbo, Mampeu Carine Zah, Hadja Mawa Fatim Diabagate, Fatoumata Camara, Kouakou Brou
      Pages: 176 - 184
      Abstract: In Côte d'Ivoire, from leaves to seeds, cowpea were used in different forms for preparation of several dishes. For better valorization, this study aimed to evaluate the influence of morphological variability on the nutritional and technological characteristics of flours from cowpea seeds. The study was carried out on the red and white grains of cowpea collected at the market of Korhogo and Abidjan. After classification according to their size, shape and color, the grains were ground to obtain flour. The biochemical, nutritional and functional properties parameters were performed on the flours. The results showed high dry matter contents (> 85 %) in all flours whatever the color and size of grains. The red varieties flours, large and small size, were higher total carbohydrates contents (71.47% and 67.20%), and protein content (18.50 ± 0.23% and 13.33 ± 7.69%) than white varieties. In addition, the amino acid profile were dominated by methionine followed by threonine and lysine, which were showed the higher contents in flours of red varieties. The lipid contents of all the flours was less than 3%, on the other hand, the energy was higher than 340 kcal / 100g. The red and white varieties of large size were higher fiber with respective values of 25.45 ± 0.30% and 26.13 ± 0.30%. The results of functional properties showed that flour of the red varieties were higher water absorption capacity than white varieties. On the other hand, all flours were similar absorption capacity in Dinor oil whatever the color and size. The nutrient profile by the determination of scores SAIN> 5 and LIM
      PubDate: 2020-09-16
      DOI: 10.12691/ajfst-8-5-2
      Issue No: Vol. 8, No. 5 (2020)
       
  • Analysis of the Flavor and Active Compounds in Lonicera japonica Wine
           Produced by a New Extraction and Fermentation Method

    • Authors: Xiaolong Zhou; Orlando Borras-Hidalgo, Wenting Ruan, Xinli Liu, Guoxiang Lin
      Pages: 185 - 195
      Abstract: Lonicera japonica species have been used as an adjuvant therapy for physical fitness, due to their extensive biological activity and pharmaceutical properties. For example, this species demonstrates antimicrobial, anti-inflammatory and detoxifying effects. Therefore, the changes in the chlorogenic acid, amino acid, and total polyphenol contents and in the antioxidant activity were analyzed. The results showed that the content of chlorogenic acid was 2378.63 mg/L without residue fermentation, 2039.05 mg/L with residue fermentation and 1476.74 mg/L with liquor extraction, which were increases of 1.86, 1.53 and 0.87 times more, respectively, than the chlorogenic content in unfermented L. japonica broth. The total content of polyphenols during the fermentation time had a positive linear correlation and the following values were obtained; fermentation without residue was 0.73 mg/mL, fermentation with residue was 0.62 mg/mL, and liquor extraction was 0.45 mg/mL. The clearance rate of ABTS and DPPH reached approximately 95%. Moreover, flowers could be used to avoid the production of methanol and fusel oil. Therefore, the nutrients and active functional components in L. japonica and the flower flavor of L. japonica could be preserved. This suggested fermentation process is better than the liquor extraction process and is a safe and controllable metabolic process.
      PubDate: 2020-09-29
      DOI: 10.12691/ajfst-8-5-3
      Issue No: Vol. 8, No. 5 (2020)
       
 
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