Subjects -> FOOD AND FOOD INDUSTRIES (Total: 395 journals)
    - BEVERAGES (18 journals)
    - FISH AND FISHERIES (100 journals)
    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)            First | 1 2     

Showing 201 - 62 of 62 Journals sorted alphabetically
Journal of Medical Nutrition and Nutraceuticals     Open Access   (Followers: 4)
Journal of Medicinal Food     Hybrid Journal   (Followers: 1)
Journal of Medicinal Herbs and Ethnomedicine     Open Access  
Journal of Muscle Foods     Hybrid Journal  
Journal of Nutritional Ecology and Food Research     Full-text available via subscription  
Journal of Nuts     Open Access   (Followers: 2)
Journal of Plant Stress Physiology     Open Access   (Followers: 1)
Journal of Sensory Studies     Hybrid Journal  
Journal of Spices and Aromatic Crops     Open Access   (Followers: 2)
Journal of Texture Studies     Hybrid Journal   (Followers: 1)
Journal of the Science of Food and Agriculture     Hybrid Journal   (Followers: 15)
JSFA reports     Full-text available via subscription  
Jurnal Pengabdi     Open Access  
Jurnal Teknologi & Industri Hasil Pertanian     Open Access  
Jurnal Teknologi Dan Industri Pangan     Open Access  
Latin American Perspectives     Hybrid Journal   (Followers: 15)
Lebensmittelchemie     Hybrid Journal   (Followers: 1)
Legume Science     Open Access  
LWT - Food Science and Technology     Open Access   (Followers: 6)
Malaysian Journal of Halal Research Journal     Open Access  
Measurement : Food     Open Access   (Followers: 1)
Meat and Muscle Biology     Open Access  
Meat Science     Hybrid Journal   (Followers: 2)
Meat Technology     Open Access  
Meyve Bilimi     Open Access  
Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi     Open Access  
NFS Journal     Open Access  
Nigerian Food Journal     Full-text available via subscription   (Followers: 2)
NJAS : Wageningen Journal of Life Sciences     Hybrid Journal  
npj Science of Food     Open Access  
Nutrition and Dietary Supplements     Open Access   (Followers: 16)
Nutrition Bulletin     Hybrid Journal   (Followers: 11)
Obesity Facts     Open Access   (Followers: 10)
Oilseeds and fats, Crops and Lipids     Open Access  
Open Bioactive Compounds Journal     Open Access  
Open Food Science Journal     Open Access   (Followers: 1)
Pakistan Journal of Nutrition     Open Access   (Followers: 3)
Perspectivas en Nutrición Humana     Open Access   (Followers: 2)
PHAGE     Full-text available via subscription   (Followers: 7)
Quality Assurance and Safety of Crops & Food     Full-text available via subscription   (Followers: 1)
Quality of Life     Open Access   (Followers: 4)
Renewable Agriculture and Food Systems     Hybrid Journal   (Followers: 15)
Research & Reviews : Journal of Food Science and Technology     Open Access  
Research Journal of Seed Science     Open Access   (Followers: 1)
Review of Agricultural, Food and Environmental Studies     Hybrid Journal  
Reviews in Aquaculture     Hybrid Journal   (Followers: 10)
Revista Complutense de Ciencias Veterinarias     Open Access  
Revista Verde de Agroecologia e Desenvolvimento Sustentável     Open Access   (Followers: 3)
Savannah Journal of Research and Development     Open Access  
Segurança Alimentar e Nutricional     Open Access  
Selçuk Tarım ve Gıda Bilimleri Dergisi     Open Access  
Sri Lanka Journal of Food and Agriculture     Open Access   (Followers: 1)
Starch / Staerke     Hybrid Journal   (Followers: 3)
Sustainable Food Production     Open Access  
TECA : Tecnologia i Ciència dels Aliments     Open Access  
Theory and Practice of Meat Processing     Open Access   (Followers: 1)
Translational Animal Science     Open Access  
Trends in Food Science & Technology     Hybrid Journal   (Followers: 15)
UNICIÊNCIAS     Open Access  
Universal Journal of Food and Nutrition Science     Open Access   (Followers: 5)
University of Sindh Journal of Animal Sciences     Open Access  
Urban Agricultural & Regional Food Systems     Open Access   (Followers: 1)
Vitae     Open Access  
World Food Policy     Hybrid Journal   (Followers: 3)

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Pakistan Journal of Nutrition
Journal Prestige (SJR): 0.216
Number of Followers: 3  

  This is an Open Access Journal Open Access journal
ISSN (Print) 1680-5194 - ISSN (Online) 1994-7984
Published by ANSInet Homepage  [33 journals]
  • Use of Cereals and Egg Products in Extruded Foods: A Review

    • Abstract: The aim of this paper was to review the use of cereal flours and egg in the production of extruded foods. This review paper focused on literature that has to do with extruded products containing raw materials of animal origin especially egg. Some researchers have attributed some benefits to egg such as being a perfect food, having some antioxidant properties, most globally accepted and cheapest animal protein. This puts egg in a good stead to be used as protein source and researchers have used them as ingredients in product formulation. Extrusion cooking has been extensively used in the production of snacks, pet treats, breakfast cereals and sometimes beverages and instant powders. Most extruded foods are cereal based, containing either wheat, maize, rice or other cereals, legumes, tubers and even by products from fruits and vegetable processing such as apple pomace. Over the years extruded products have been known to be starch based. This could be as a result of the viscoelasticity of starch which results in expansion of the extrudate. Extrusion is basically a low moisture cooking process. As the moisture content increases, the tendency of product expansion decreases. There is a conscious demand by consumers for a lightweight and more nutritious product preferably containing protein sources which can also be used to combat malnutrition especially among school age children. Few researchers have harnessed these benefits, therefore, it is recommended that the use of egg as protein source in extrusion cooking needs to be further exploited.
      PubDate: 13 January, 2023
  • Amelioration of Lead-Induced Neurotoxicity by Cucurbita pepo (Pumpkin)
           Fruit Extract in Wister Rats

    • Abstract: Background and Objective: Lead toxicity is one of the most significant heavy metal toxicities ravaging biotic life especially human and animals. This study aimed to investigate the ameliorative potential of Cucurbita pepo fruit against lead acetate-induced neurotoxicity in rats. Materials and Methods: Rats were orally administered lead acetate (100 mg kg–1 body weight) with or without the fruit extract (200 mg kg–1 body weight) or resveratrol (3.57mg kg–1 body weight) co-administration for 2 weeks. The activity of brain acetylcholinesterase (AchE) was significantly increased among lead acetate-induced animals but decreased significantly in animals administered with pumpkin extract and resveratrol. Similarly, a decreased in glutathione level (GSH) and increased level of hippocampal nitric oxide (NO) was observed in group 2. This was reversed in groups 3 and 4 administered pumpkin fruit extract and resveratrol respectively. Results: Molecular docking studies revealed mild inhibition of AchE and neuronal nitric oxide synthase (nNOS) by 2 compounds of the fruit and resveratrol through weak interaction. Para aminobenzoic and γ-aminobutyric acid have the highest binding affinity to AchE with docking score of -7.1 and -4.1 kcal mol–1, respectively, while γ-aminobutyric acid exhibit higher binding affinity to nNOS than para aminobenzoic acid with docking scores of -3.5 and -2.8 kcal mol–1, respectively. The levels of liver biomarkers increased significantly in group 2 but decreased in group 1, 3 and 4. Similarly, significant increase in urea, creatinine and Na+ with a concomitant reduction in potassium and bicarbonate ions in group 2 compared to other groups were observed. Conclusion: The study revealed that administration of C. pepo fruit extracts has the potential to ameliorate lead acetate-induced neurotoxicity and better liver and kidneys functions.
      PubDate: 13 January, 2023
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Tel: +00 44 (0)131 4513762

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