Subjects -> FOOD AND FOOD INDUSTRIES (Total: 400 journals)
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    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 2)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 1)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 2)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 7)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 59)
Advances in Nutrition     Hybrid Journal   (Followers: 55)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 5)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 15)
Agricultural and Food Science     Open Access   (Followers: 14)
Agriculture & Food Security     Open Access   (Followers: 19)
Agriculture and Food Sciences Research     Open Access   (Followers: 9)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 12)
Agrosearch     Open Access  
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 46)
American Journal of Food Science and Technology     Open Access   (Followers: 3)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 1)
Amino Acids     Hybrid Journal   (Followers: 8)
Animal Production     Open Access   (Followers: 3)
Animal Production Science     Hybrid Journal   (Followers: 7)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 2)
Archaeology of Food and Foodways     Full-text available via subscription  
Archiva Zootehnica     Open Access  
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access  
Bioactive Compounds in Health and Disease     Open Access  
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 9)
British Food Journal     Hybrid Journal   (Followers: 14)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access  
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 27)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 21)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 2)
Current Research in Dairy Sciences     Open Access   (Followers: 3)
Current Research in Food Science     Open Access  
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 6)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 3)
EFSA Supporting Publications     Open Access  
Emirates Journal of Food and Agriculture     Open Access   (Followers: 1)
Enzyme Research     Open Access   (Followers: 4)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 34)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 9)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 18)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 3)
Food and Environment Safety     Open Access   (Followers: 3)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 24)
Food and Public Health     Open Access   (Followers: 10)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 18)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 1)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 9)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 16)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 3)
Food Quality and Preference     Hybrid Journal   (Followers: 5)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 7)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 59)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology     Open Access   (Followers: 2)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology and Biotechnology     Open Access  
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 11)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 2)
Functional Foods in Health and Disease     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 19)
Gastroia : Journal of Gastronomy And Travel Research     Open Access  
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Himalayan Journal of Science and Technology     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 3)
International Journal of Agricultural Science and Food Technology     Open Access  
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 4)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 16)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 20)
International Journal of Food Science     Open Access   (Followers: 3)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 3)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 6)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 4)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JDS Communications     Open Access   (Followers: 1)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal   (Followers: 1)
Journal of Agriculture and Food Research     Open Access  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 1)
Journal of Agriculture and Natural Resources     Open Access  
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 4)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 4)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 5)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 7)
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access  
Journal of Food Processing & Technology     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 5)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 11)
Journal of Food Science     Hybrid Journal   (Followers: 10)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 2)
Journal of Food Security and Agriculture     Open Access   (Followers: 1)
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 2)
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)

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Journal of Food Research
Number of Followers: 3  

  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. 11 No. 2

    • 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 11, Number 2Alexandre Navarro Silva, Universidade Federal de Vicosa, BrazilCorina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, RomaniaDiego A. Moreno-Fernández, CEBAS-CSIC, SpainHatice Reyhan Oziyi, Antalya Bilim University, TurkeyJ. Basilio Heredia, Research Center for Food and Development, MexicoJintana Wiboonsirikul, Phetchaburi Rajabhat University, ThailandJose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, SpainMaria Margareth Veloso Naves, Federal University of Goias, BrazilMeena Somanchi, United States Department of Agriculture, United StatesOlutosin Otekunrin, Federal University of Agriculture, NigeriaZahra Saleh Ahmed, National Research Centre, Egypt
      PubDate: Fri, 29 Apr 2022 00:21:41 +000
       
  • Influence of Refining and Conching Systems on Rheological and Sensory
           Properties of Chocolate

    • Abstract: There are different refining systems on the market and knowing the differences between these systems can help choose equipment according to the needs of each chocolate manufacturer. This work aimed to evaluate different technologies for the chocolate refining stage and evaluate the impacts on the physical, chemical and sensory characteristics of the chocolates produced. We evaluated the following refining systems: System 1: Double refining; System 2: Refining in ball mill; System 3: Refining in ball mill and BLC conching; System 4: Refining and conching in refining conche; System 5: Refining and conching in stone mill – melanger; System 6: Simple refining. All of these refining systems were evaluated for pH, total titratable acidity, moisture, maximum particle size, particle size distribution, rheology, and sensory characteristics. The refining and conching system resulted in considerable changes in the evaluation of features such as total titratable acidity, moisture, maximum particle size, particle size distribution, and rheological properties. In the sensory evaluation, attributes such as aroma, hardness, melting, and color did not show significant differences. On the other hand, we observed significant differences in attributes such as overall impression, flavor, grittiness, and acidity. It was possible to conclude that the combination of refining systems with homogenizing conche can be favorable for obtaining chocolates due to greater fluidity and better results in sensory evaluation.
      PubDate: Fri, 29 Apr 2022 00:00:41 +000
       
  • The Anti-neoplastic Effects of Probiotics and Prebiotics against
           Colorectal Cancer: A Systematic Review

    • Abstract: With the world’s incidence of non-communicable diseases (NCDs) increasing, colon and rectal cancers now form the 3rd most common form of cancer globally, the need to find new solutions to colorectal cancer (CRC) is paramount, as current treatment is limited and comes with many unfavourable side effects. Studies on probiotic bacteria and prebiotic compounds spanning the last ten years reveal promising results describing their ability to act against colorectal cancer development. After screening papers with a specific inclusion criterion, 23 papers were selected for this review. The primary endpoints, biomarkers, and other data were analysed. The results show that overall, the prebiotics and probiotic bacteria included in this study (predominantly the genera Lactobacillus and Bifidobacterium) have promising anti-neoplastic effects against colorectal cancer, although in varying amounts. Other prebiotics such as fructooligosaccharides, branched fructans, and other plant extracts, were shown to have equally positive effects. The concept of using probiotics/prebiotics in addition to established cancer treatment seems more feasible with the various benefits highlighted in this review. At the very least, probiotics/prebiotics may be useful adjuvants, to be used alongside pre-existing colorectal cancer treatment. Probiotics/prebiotics may help alleviate some undesirable side effects of pre-existing treatment (i.e., fluorouracil) such as dysbiosis. Thus, this review aims to build upon the foundations established in microbiome research and encourage the course of future prebiotic and probiotic testing, to further our understanding related to the effect of probiotics/prebiotics on gut health and help treat the growing burden of colorectal cancer.
      PubDate: Wed, 20 Apr 2022 15:55:14 +000
       
  • The Wasted Fractions of Pequi Fruit are Rich Sources of Dietary Fibers and
           Phenolic Compounds

    • Abstract: Considering the scarcity of studies on the nutrients and phenolic compounds in the wasted fractions of the pequi (Caryocar brasiliense Camb.) fruit processing, this study investigated the proximate composition, identified the phenolic compounds, and quantified the gallic and ellagic acids in the shell (peel and external mesocarp), and in the external mesocarp of pequi. The shell and the external mesocarp of the pequi fruit presented high concentrations of total dietary fibers, soluble fibers and phenolic compounds, mostly the freeze-dried pequi shell, which showed approximately 50% total dietary fibers, 20% soluble dietary fibers and 10% polyphenols, with remarkable antioxidant capacity. The phenolics identified in the pequi shell and external mesocarp were gallic acid, ellagic acid, and quercetin. In addition, protocatechuic acid, catechin, p-coumaric acid, and luteolin were identified for the first time in the pequi by-products. The freeze-dried pequi shell showed twice the gallic and ellagic acids concentrations compared to those of the external mesocarp. The wasted by-products of pequi, especially the pequi shell, are rich in healthy phytochemicals with the potential to be used by the food and pharmaceutical industries as ingredients in functional plant-based products or nutraceuticals.
      PubDate: Sat, 26 Feb 2022 02:35:10 +000
       
  • Effect of Grain Moisture Content and Roller Mill Gap Size on Various
           Physical Properties of Yellow Dent Corn Flour

    • Abstract: Corn has six main varieties grown globally for animal feed, human consumption, and commercial/industrial purposes. Flour is an end-product of corn dry-milling. Products that are derived from corn flour often show differences in physical, chemical, and pasting properties due to corn varietal differences, milling methods, differences in flour particle sizes, and drying temperatures. The study aimed to determine the effect of different moisture contents of yellow dent corn and roller gap sizes, on the physical properties of the resulting corn flour. The possibility to use the flour in the manufacturing of animal feed and ethanol production was also considered. Yellow dent corn grain with moisture contents (MC) of 8%, 14.0%, and 18%, and roller gap sizes (GAP) of 0.1016 mm, 0.2032 mm, and 0.3048 mm were used. The Witt corrugated roller mill equipment with rollers of 1/32 inches corrugations was used to produce fine grits and flours. The particle sizes obtained were between 0.54 mm and 0.75 mm which increased with an increase in MC and GAP. Grain with 8% MC and GAP of 0.1016 mm and 0.2032 mm, and grain with 14.0% MC and GAP of 0.1016 mm can produce flour of particle sizes good for swine feed. Grain with 8% MC and GAP of 0.3048 mm and grain with 14.0.0% MC and GAP of 0.1016 mm and 0.2032 mm can produce flour of particle sizes good for ruminant feed. Grain with 18% MC and GAP of 0.1016 mm, and grain with 14.0% MC and GAP of 0.2032 mm can produce flour of particle sizes good for poultry feed. GAP of 0.1016 mm and 8% MC can produce flour of particle sizes suitable for the ethanol production industry. Flour preparation should purposely be done based on grain MC and GAP. The geometric mean diameter of particle sizes ranged from 0.54 mm-0.75 mm, and the geometric mean diameter of particle sizes increased with increasing MC and GAP. Also, grains with 8% MC had the highest loss in flour, and the higher moisture of 18% significantly affected the red color of flour.
      PubDate: Sun, 20 Feb 2022 03:04:18 +000
       
  • Lyophilized Powder of Hibiscus sabdariffa (Roselle) Extracts using Gum
           Arabic and Maltodextrin as Carrier Agents

    • Abstract: Freeze-drying is a process for drying foods without heat application. The physical, chemical and sensory properties of the food remain without significant changes. In this work, maltodextrin (MD), gum arabic (GA), and a blend of MD:GA (60:40) were used as encapsulating agents of Roselle (Hibiscus sabdariffa) calyces extracts. Lyophilized powders were obtained at different concentrations of encapsulating agent (0, 3, 5, and 10%, w/w). Powders were analyzed in yield and physicochemical (average size diameter (d50), moisture content, water activity (aw), bulk and compacted densities, and color), and antioxidants (anthocyanins content, total phenolic compounds, antioxidant capacity) characteristics. The yields of freeze-drying powders from different encapsulating agents ranged 82 to 95%. The average diameter (d50) was higher for powders without gum (139.5±25.6 μm) than for powders with encapsulating agents (35 to 89 μm). The moisture content and aw of the powders were in the ranges 5.3-11.2% and 0.20-0.29, respectively. The value of the red (a*) color parameter of all powders was 37.0±2.8, decreasing as increasing the gums concentration. Powders with 3% GA and MD showed the highest amount of anthocyanins: 560.93±10.13 and 543.46±15.68 mg/100 g of powder, respectively. The highest total phenolic compounds content was observed in the powder with the 3% MD:GA blend (4,705.70±140.54 mg/100 g of powder). Powder with 3% MD showed the highest antioxidant capacity (1,766.30±31.15 mg of Trolox equivalents/100 g powder).
      PubDate: Thu, 10 Feb 2022 02:07:18 +000
       
 
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