Subjects -> AGRICULTURE (Total: 981 journals)
    - AGRICULTURAL ECONOMICS (93 journals)
    - AGRICULTURE (680 journals)
    - CROP PRODUCTION AND SOIL (120 journals)
    - POULTRY AND LIVESTOCK (58 journals)

AGRICULTURE (680 journals)            First | 1 2 3 4     

Showing 601 - 263 of 263 Journals sorted by number of followers
Sustainability and Climate Change     Full-text available via subscription   (Followers: 18)
International Journal of Food Science and Agriculture     Open Access   (Followers: 14)
Journal of Sugarcane Research     Open Access   (Followers: 12)
The Journal of Research, PJTSAU     Open Access   (Followers: 12)
Annals of Arid Zone     Open Access   (Followers: 12)
Peer Community Journal     Open Access   (Followers: 12)
Future Foods     Open Access   (Followers: 11)
Animal - Open Space     Open Access   (Followers: 11)
Indian Journal of Extension Education     Open Access   (Followers: 11)
Potato Journal     Open Access   (Followers: 10)
Journal of Cereal Research     Open Access   (Followers: 10)
Magazín Ruralidades y Territorialidades     Full-text available via subscription   (Followers: 10)
Indian Journal of Animal Nutrition     Open Access   (Followers: 10)
Journal of the Indian Society of Soil Science     Open Access   (Followers: 9)
Indian Journal of Horticulture     Open Access   (Followers: 9)
Journal of the Indian Society of Coastal Agricultural Research     Open Access   (Followers: 8)
Revista Investigaciones Agropecuarias     Open Access   (Followers: 7)
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan / Journal of Agricultural Sciences and Veteriner)     Open Access   (Followers: 5)
Sustainability Agri Food and Environmental Research     Open Access   (Followers: 4)
Asia-Pacific Journal of Rural Development     Hybrid Journal   (Followers: 3)
CABI Agriculture and Bioscience     Open Access   (Followers: 2)
Animal Microbiome     Open Access   (Followers: 1)
Animal Diseases     Open Access   (Followers: 1)
Acta Scientiarum Polonorum Technica Agraria     Open Access   (Followers: 1)
Journal of Applied Communications     Open Access   (Followers: 1)
VITIS : Journal of Grapevine Research     Open Access   (Followers: 1)
Plant Phenomics     Open Access   (Followers: 1)
Journal of Animal Science and Products     Open Access   (Followers: 1)
Journal of Rural and Community Development     Open Access   (Followers: 1)
Measurement : Food     Open Access   (Followers: 1)
Molecular Horticulture     Open Access   (Followers: 1)
Analytical Science Advances     Open Access   (Followers: 1)
CSA News     Hybrid Journal   (Followers: 1)
Agriscience     Open Access   (Followers: 1)
Journal of Environmental and Agricultural Studies     Open Access   (Followers: 1)
Energy Nexus     Open Access  
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access  
Horticultural Studies     Full-text available via subscription  
Reproduction and Breeding     Open Access  
Archiva Zootehnica     Open Access  
Journal of Agriculture and Food Research     Open Access  
Phytopathology Research     Open Access  
Rekayasa     Open Access  
International Journal of Agricultural and Life Sciences     Open Access  
Turkish Journal of Agricultural Engineering Research     Open Access  
Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi     Open Access  
Viticulture Data Journal     Open Access  
Proceedings of the Vertebrate Pest Conference     Open Access  
Ethiopian Journal of Sciences and Sustainable Development     Open Access  
Nexo Agropecuario     Open Access  
Dissertationen aus dem Julius Kühn-Institut     Open Access  
Berichte aus dem Julius Kühn-Institut     Open Access  
Journal für Kulturpflanzen     Open Access  
Food and Ecological Systems Modelling Journal     Open Access  
Journal of Animal Science, Biology and Bioeconomy     Open Access  
Agrosains : Jurnal Penelitian Agronomi     Open Access  
Agrotechnology Research Journal     Open Access  
PRIMA : Journal of Community Empowering and Services     Open Access  
Dinamika Pertanian     Open Access  

  First | 1 2 3 4     

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International Journal on Food, Agriculture and Natural Resources : IJ-FANRES
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2722-4066
Published by Food, Agriculture, and Natural Resources (FANRes) Homepage  [1 journal]
  • Physicochemical Properties of Flavor Enhancer from Several Types of Snail
           Protein Hydrolysates

    • Authors: Dwi Ernawati, Dedin Finatsiyatull Rosida
      Abstract: Golden apple snails, apple snails, and freshwater snails are molluscs that live in shallow waters based on mud such as rice fields, swamps, and river banks. Snail is a source of animal protein that has a high protein content of 14-19% but its utilization is still limited. In addition, types of snails such as golden apple snails and apple snails are pests of rice plants, so they have not been used optimally. One alternative use is as a flavor enhancer. Flavor enhancers can be made by enzymatic hydrolysis using bromelain enzymes. This study aimed to determine the effect of snail type and hydrolysis time on the physicochemical properties of the flavor enhancer from snail protein hydrolysate. The experimental design used was a completely randomized design with two factors. Factor I was the type of snail (golden apple snail, apple snail and freshwater snail), and factor II was the hydrolysis time (3 hours, 6 hours, 9 hours). Data were analyzed using ANOVA level of 5%. If there are data that are significantly different, then proceed with the DMRT test at 95% significance level. The result showed that a flavor enhancer from snail protein hydrolysate was influenced by different snail types and hydrolysis time. The optimal result in this study was the apple snail treatment with a hydrolysis time of 9 hours which produced a flavor enhancer with the characteristics as follows: water content 3.96%, yield 14.73%, water solubility 92.29%, oil absorption 1.15 ml/g, glutamic acid content 107.23 ppm, and the color was brownish yellow.
      PubDate: 2022-04-30
      DOI: 10.46676/ij-fanres.v3i1.54
      Issue No: Vol. 3, No. 1 (2022)

    • Authors: Jumoke Georgina ILO
      Abstract: Iron deficiency is the most common micronutrient deficiency in the world, causes anemia. School age children are at high risk of micronutrient deficiency due to increased energy expenditure, combined with decreased meal frequency and reduced maternal attention and parasitic infections. This study assessed the dietary pattern and hemoglobin status of school age children, in Odeda Local Government area, Ogun State, Nigeria. Two hundred and twenty-seven (227) children from two schools were recruited for the study. Data were obtained on the socio-demographic characteristics of the respondents and consumption pattern through a semi-structured questionnaire. Anthropometric measurements (height and weight) of the children were determine using standard anthropometric procedures while anthropometric indices were evaluated from the measurements using WHO growth standard. Blood samples of the subjects were collected and analysed for haematological variables (haemoglobin, serum transferrin and serum ferritin). Data were analyzed using frequency count, percentage, mean. Result revealed that regular consumption of fruits was generally low (6.8%) among respondents. Most (61.0%) of the respondents consumed green leafy vegetables on a regular basis while 54.3% and 46.3% consumed meat and fish more than 4 times per week respectively. The anthropometric measurement of the subjected at baseline shows that 17.2% were severely stunted (HAZ-3SD), 19.5 were moderately stunted (-3SD<HAZ<-1SD) while 39.4 were mildly stunted (‐2 SD < HAZ <‐1 SD). The BAZ status recorded that 14.1 were underweight (BAZ<-2SD), 1.4 % were overweight (2 SD > BAZ >1 SD) and 0.8% obese (BAZ >2 SD). Biochemical status at baseline showed that 54.9% were anemic, while all (100.0%) the children had adequate ferritin and transferrin status. This study has established school age children in Odeda local government, Ogun State as an area with high prevalence of anemia whose causes may be due to other causes other than access to iron rich food sources.
      PubDate: 2022-04-30
      DOI: 10.46676/ij-fanres.v3i1.55
      Issue No: Vol. 3, No. 1 (2022)
  • The Characteristics Of Liquid Soap With Variation In The Addition Of
           Moringa Leaf Extract (Moringa Oleifera L.)

    • Authors: Andrew Setiawan Rusdianto, Fillyvio Nizhomia, Giyarto Giyarto, Andi Eko Wiyono
      Abstract: Liquid soap is a cleaning product, which works by reacting to oil or fat and alkaline potassium hydroxide. This principle is also known as a saponification reaction. Soap works for cleaning and acts as an antibacterial component. Moringa leaves contain phytochemical compounds that can inhibit the growth of bacteria so it enhances soap production. The inhibitory power of Moringa leaf extract is determined by its concentration in liquid soap. The variations of Moringa leaf extract in liquid soap can affect the characteristics of resultant liquid soap. The purpose of this study was to determine the effect of varied additions of Moringa leaf extract on the characteristics of liquid soap and to determine the addition of Moringa leaf extract, which produces liquid soap that meets SNI requirements and has good antibacterial power.This research involved laboratory experiment using quantitative descriptive analysis. The study was conducted using a factorial completely randomized design, with one factor, namely varied additions of Moringa leaf extract consisting of 3%, 5%, and 7% extract relative to the weight of the base soap. The results has showed that different concentrations of Moringa leaf extract has a significant effect on antibacterial activity, free alkali levels, specific gravity, viscosity, and foaming power of liquid soap. The resultant liquid soap has satisfied SNI 06-4085-2017. The results of organoleptic test by assessing consumer preferences demonstrate the highest score in sample A1 (soap with 3% Moringa leaf extract). The best liquid soap formulation treatment is A3 (liquid soap formulation 7% Moringa leaf extract) with antibacterial power (zone of inhibition) of 17 mm, pH 10.23, free alkali content 0.026%, specific gravity 1.040 g/ml, viscosity 2.06 Cps, and 4.8 cm foam power.
      PubDate: 2022-04-30
      DOI: 10.46676/ij-fanres.v3i1.38
      Issue No: Vol. 3, No. 1 (2022)
  • Future Role of Bio-Microorganism Pesticide in Pakistan

    • Authors: sumia urainab
      Abstract: Microbial pathogens are disease-causing organisms that are spread in vast quantities in the pest population, similar to how chemical pesticides are applied. Through introduction or inundative applications, these microorganisms are utilized for organic control of bug bothers. Insects are vulnerable to a variety of illnesses brought about by infections, microscopic organisms, the parasite, protozoa, and nematodes, among different microorganisms. Insect microbial pathogens are being studied in depth in order to develop environmentally acceptable pest management solutions for agriculture. These days plant protection environment and insect pest control are hampered by the development of chemical resistance and residue in higher trophic levels. To protect non-target creatures from the harmful effects of chemicals, bio-pesticides have been replacing chemical pesticides in recent years. The insecticidal characteristics of microorganisms are discussed in this research; just as their potential utility in bothering the board.
      PubDate: 2022-04-17
      DOI: 10.46676/ij-fanres.v3i1.87
      Issue No: Vol. 3, No. 1 (2022)
  • Preparation of Biscuit Using Composite Flour by Mixing Wheat Flour,
           Chickpea Flour and Peanut Flour and Its Quality Evaluation

    • Authors: Sangam Dahal, Anish Dangal, Mahalaxmi Pradhananga, Diksha Timsina, Prekshya Timsina
      Abstract: The main aim was to optimize the best formulation of biscuit using roasted gram flour and roasted peanut flour with wheat flour. Bengal gram flour, peanut flour and wheat flour was blended in the following ratios: sample A; 2.5:2.5:95, sample B; 5:5:90, sample C; 7.5:7.5:85, sample D; 10:10:80.     The sensory result showed that 7.5% roasted gram flour, 7.5% roasted peanut flour and 85% wheat flour can be blended to prepare acceptable quality biscuit. The protein content of biscuits ranged from 6.78% in wheat flour biscuit to 13.67% in composite flour biscuit. The fat (16.63%), crude fiber (1.96%), protein (13.67%) and ash (2.805%) content of composite flour biscuit was higher than that of wheat flour biscuit. The shelf life of the composite flour biscuit was studied for 90 days at 15 days interval. The initial and final values of acid value, peroxide value and moisture content were found to be 0.13 mg KOH/gm, 0.265 mg KOH/gm, 0.86 meq peroxide/kg fat, 1.904 meq peroxide/kg fat and 4%, 5.1% respectively. The cost of biscuit was found to be Rs.12.625 excluding the cost of manpower, packaging cost and processing cost.
      PubDate: 2022-04-17
      DOI: 10.46676/ij-fanres.v3i1.58
      Issue No: Vol. 3, No. 1 (2022)
  • Effect of proportion of sorbitol and sucrose with pectin concentration to
           physicochemical and sensoric characteristics of pedada jam gelato
           (Sonneratia caseolaris)

    • Authors: Salsabila Ayu Sukma, Jariyah Jariyah
      Abstract: Gelato is a frozen dessert that has lower fat and overrun content and higher sugar content than ice cream. Sorbitol can affect the texture of gelato and has lower glycemic index and calories than sucrose. Sucrose provides sweetness without cooling effect so it can balance the sweetness of gelato. Pectin can affect the melting speed and produce better stability of product. The addition of pedada fruit jam was to improve aroma, taste and it has good nutrition. This study aimed to determine the effect of the proportion of sorbitol and sucrose with the concentration of pectin on the physicochemical and sensoric properties of pedada jam gelato. The experimental design used was a completely randomized design with two factors. Factor I was the proportion of sorbitol and sucrose (13:2, 12:3, 11:4%) and factor II was the addition of pectin (0.3, 0.5, 0.7%). The analysis parameter were fat content, overrun, melting time, viscosity, total solids, total sugar, soluble fiber, reducing sugar and organoleptic scale scoring test (taste, color, aroma, texture). The best treatment was the proportion of sorbitol and sucrose 11:4% with pectin 0.5% which had fat content 1.77%, overrun 26.97%, melting time 18.07 minutes, total solids 43.19%, viscosity 1577 cP, total sugar 16.68%, soluble fiber 2.16% and reducing sugar 3.63%. The result of organoleptic scale scoring test showed a taste of 4.32 (sweet), color 3.56 (moderate dark brown), texture 4 (soft), and aroma 3 (moderate pedada fruit aroma).Keywords — gelato, sorbitol, sucrose, pectin, pedada jam
      PubDate: 2022-04-17
      DOI: 10.46676/ij-fanres.v3i1.63
      Issue No: Vol. 3, No. 1 (2022)
  • Physicochemical Properties of Apple Snail Protein Hydrolysate (Pila
           ampullacea) and its Potential as Flavor Enhancer

    • Authors: Erika Puspitasari, Dedin Finatsiyatull Rosida, Andre Yusuf Trisna Putra, Anugerah Dany Priyanto
      Abstract: Apple snail is a source of animal protein that has a high enough protein. Protein can be hydrolyzed by natural proteases, which one is bromelain. Enzymatic hydrolysis can produce hydrolysates containing peptides and amino acids that contribute to umami taste. The purpose of this study was to determine the effect of hydrolysis time and bromelain concentration on the physicochemical properties of apple snail hydrolysate. The optimal result in this study were used as natural flavor enhancer. This study used a completely randomized design with two factors. Factor I was the hydrolysis time (6 hours, 12 hours, and 18 hours) and factor II was the concentration of the bromelain (5%, 10%, and 15%). Based on the results showed that apple snail hydrolysate was influenced by hydrolysis time and bromelain concentration. The optimal result in this study was 18 hour hydrolysis treatment with 15% bromelain enzyme concentration had a yield 68.16%, degree of hydrolysis 72.09%, soluble protein 9.03%, total peptide 10.84 mg/mL, and glutamic acid 107.47 ppm. The application of apple snail protein hydrolysate  give characteristics of flavor enhancers as follows: soluble protein 7.76%, glutamic acid  99.42 ppm, solubility 94.79%, water absorption 5.80 mL/g, hedonic test color 4.10 (neutral), aroma 5.05 (like slightly), and taste 5.10 (like slightly).
      PubDate: 2022-04-17
      DOI: 10.46676/ij-fanres.v3i1.74
      Issue No: Vol. 3, No. 1 (2022)
  • Compost enriched with effective microorganism and Bordeaux mixture on
           ginger bacterial wilt (Ralstonia solanaceurum) Epidemics in southwestern,

    • Authors: Merga Jibat Guji
      Abstract: Ginger is one of the most widely distributed spice grown in various cropping systems and locations throughout the southwestern Ethiopia. Bacterial wilt, caused by Ralstonia solanacearum, is one of the serious diseases of ginger in Ethiopia. Field experiments were conducted during 2019 and 2020 to assess effects of soil amendments on bacterial wilt development and epidemics at Tepi, Ethiopia. Three soil amendments practices: compost, effective microorganisms and Bordeaux mixture alone and in integration were evaluated. Treatments were arranged in a randomized complete block design with three replications. Compost at the rate of 7 ton/ha enriched with effective and Bordeaux mixture treatment significantly reduced ginger bacterial wilt severity, AUDPC and disease progress rate. This treatment reduced bacterial wilt mean severity by up to 21.08 % as compared to untreated control plot. Compost at the rate of 7 ton/ha application also slowed down epidemic progression of bacterial wilt and significantly reduced the disease parameters when integrated effective microorganisms and Bordeaux mixture. The overall results indicated that integrated compost enriched with effective microorganisms and Bordeaux mixture was effective to slow down the epidemics of bacterial wilt and to sustain ginger production and productivity. Hence, integrated compost enriched with effective microorganisms and Bordeaux mixture along with other crop management systems are recommended for improved ginger production and productivity.
      PubDate: 2022-04-17
      DOI: 10.46676/ij-fanres.v3i1.60
      Issue No: Vol. 3, No. 1 (2022)
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
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