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: 8)
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)

        1 2     

Similar Journals
Journal Cover
Alimentos Hoy
Number of Followers: 1  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2027-291X
Published by Asociación Colombiana de Ciencia y Tecnología de Alimentos Homepage  [1 journal]
  • LISTADO DE EVALUADORES

    • Authors: Comite Editorial
      Abstract: Listado de evaluadores
      PubDate: 2021-12-15
      Issue No: Vol. 29 (2021)
       
  • Editorial

    • Authors: Comite Editorial
      Abstract: Uno de los propósitos fundamentales de ACTA desde sus inicios ha sido el de promover, desde su modesta capacidad, la investigación en las áreas de la ciencia y tecnología de alimentos, en inocuidad de alimentos y en alimentación y nutrición, tanto a nivel nacional como internacional.Una constante que ACTA ha mantenido en todos los congresos, seminarios, simposios y conferencias tanto nacionales como internacionales que ha llevado a cabo, ha sido el de ser el sitio de encuentro de la academia, la industria y las entidades gubernamentales, donde se puedan analizar e investigar las diferentes hipótesis desde distintos puntos de vista del conocimiento científico existente en el mundo en un momento dado.
      PubDate: 2021-12-14
      Issue No: Vol. 29 (2021)
       
  • Use of modified starch from breadfruit (Artocarpus altilis) cultivated in
           Ecuador in the development of edible films

    • Authors: Antonio Calero-Jiménez, Ana Yunga-Guamán, Omar Martínez-Mora, Verónica Bravo-Bravo, Fabián Patricio Cuenca-Mayorga
      Abstract: Starch extracted from breadfruit cultivated in Ecuador was proposed as the main input to develop edible films. Starch was first extracted by the humid technique and then was modified by such techniques as pre-gelatinization (physical) and cross-linking (chemical). Starch yield was 44.44 %, on dry basis. 4 treatments (T1, T2, T3, and T4) were established according to concentrations of modified starch and glycerin. Edible coatings were obtained by casting. Physical and mechanical properties assessed were moisture (%), solubility (%), opacity (mm-1), thickness (mm), and tensile strength (MPa). T2 presented the best physical and mechanical properties with the exception of the opacity, which presented any detectable values. The modified starch extracted from this vegetable may be suitable for the development of edible coating as far as the concentrations of starch and glycerin may be controlled during the manufacturing process
      PubDate: 2021-12-14
      Issue No: Vol. 29 (2021)
       
  • EVALUACIÓN DE UNA EMULSIÓN ALIMENTARIA TIPO ACEITE EN AGUA ESTABILIZADA
           CON PROTEÍNA VEGETAL DEL GRANO DE AMARANTO (AMARANTHUS LIVIDUS).

    • Authors: Marly Castaño Gonzalez, Yeison Riveros Hurtado, Luis Gilberto López Muñoz
      Abstract: En los últimos años, la industria alimentaria ha incrementado su interés hacia el uso de nuevas fuentes de materias primas, que además de ser saludables, confieran o cumplan ciertas funciones en los alimentos, como es el uso de aditivos alimentarios artificiales o sintéticos, debido a la inocuidad y toxicidad que presentan estas sustancias. Actualmente se promueve el uso racional de aditivos, de preferencia natural. Algunos emulsionantes que se añaden a los alimentos para mejorar su textura y extender su vida útil, están relacionados con la enfermedad de Crohn y la colitis ulcerosa, como son el polisorbato 80 (E433) y la carboximetilcelulosa (E466) normalmente utilizados en la industria.  Por consiguiente, las proteínas son una de las más usadas y evaluadas por su funcionalidad, ya que debido a su actividad como surfactantes son las preferidas para formular emulsiones alimentarias (aceite-agua), debido a que su superficie es activa y favorece la resistencia a la coalescencia. Es así, como las proteínas de amaranto tienen interés nutricional por su particular balance de aminoácidos esenciales y alto contenido proteico, resultando especialmente útiles en la industria alimentaria. Este proyecto tuvo como objetivo evaluar una emulsión alimentaria tipo aceite - agua (O/W) estabilizada con concentrado de proteína vegetal del amaranto, la cual se logró aumentar a 32,4 % su contenido proteico utilizando el método extracción a pH alcalino con la posterior precipitación isoeléctrica.  Bajo un diseño factorial 32, generando 9 tratamientos, los cuales fueron realizados por triplicado, teniendo en cuenta dos factores: cantidad de concentrado proteico de amaranto y aceite, de los cuales se mantuvieron estables 4 tratamientos: C,F,H,I con relación en % de proteína: aceite, 1,5:60; 2,5:60; 3,5:40 y 3,5:60, observando que el concentrado de proteína no presentó mayor relevancia en la viscosidad como la cantidad de aceite (40 y 60%), presentando mayor dispersión entre grupos; en medidas como el pH  y la densidad las dispersiones no fueron significativas.
      PubDate: 2021-12-14
      Issue No: Vol. 29 (2021)
       
  • Evaluación nano-estructural de cristales de azúcar como mecanismo de
           cualificación de calidad

    • Authors: Danilo Andres Revelo Vargas, Antony Alexis Luna Ortega
      Abstract: La sacarosa es el carbohidrato edulcorante cristalino de mayor comercialización a nivel mundial. Sin embargo, para determinar su calidad a nivel industrial solo se emplean métodos subjetivos o métodos químicos destructivos y costosos, razón por la cual se planteó la medición mediante microscopía de fuerza atómica (AFM) en cristales de azúcar como un mecanismo para identificar y emplear las variaciones estructurales de los cristales como parámetros del proceso y la calidad del producto final. Inicialmente se analizaron muestras de azúcar cristalizada en el laboratorio bajo diferentes condiciones y velocidades de cristalización, junto con la presencia de diferentes niveles de adición de minerales de caña. Posteriormente, se evaluaron cristales de azúcar de tres marcas comerciales disponibles en el mercado en diferentes tipos y presentaciones existentes; para finalmente comparar los resultados obtenidos por análisis AFM mediante pruebas químicas de cuantificación de DNS y Antrona como un mecanismo de corroboración.
      PubDate: 2021-12-14
      Issue No: Vol. 29 (2021)
       
  • El uso de Nitratos y Nitritos en la Industria cárnica, lo bueno, lo malo
           y el modelado matemático para optimizar su uso. Una revisión

    • Authors: Esteban Villamil-Galindo Villamil-Galindo, Andrea Marcela Piagentini
      Abstract: La producción mundial de carne en 2020, alcanzó los 337,2 millones de toneladas, reportando un ligero aumento con respecto a 2019, adicional a esto, las exportaciones mundiales de carne en 2020 fueron 5,7% mayores que en 2019 (EC 2021). Sin embargo, el mercado de los productos cárnicos procesados viene en un estado de letargo y con algunos sectores en caída. En los últimos años, las tendencias de consumo han puesto en aprietos el sector de la industria cárnica, debido a la creciente demanda de productos frescos, prácticos y saludables, generando así, nuevos nichos de mercado, especialmente en la formulación de alimentos con aportes benéficos a la salud.
      PubDate: 2021-12-14
      Issue No: Vol. 29 (2021)
       
  • La Uchuva, llama la atención de los investigadores por sus propiedades en
           la salud metabólica-Nota Técnica

    • Authors: Dr. Alberto Ángel-Martín
      Abstract: La uchuva es también conocida en varios países como physalis o goldenberry, es una fruta exótica originaria de América del Sur, particularmente de los Andes colombianos y Perú.  Su composición nutricional reporta propiedades altamente antioxidantes, ya que una porción de 85 gramos aporta 35% de vitamina A, 25% de vitamina C y 25% de fibra dietética en términos del porcentaje de valor diario (% VD) de referencia de las cantidades de nutrientes a consumir.  Cabe recordad la importancia de la vitamina A en el mantenimiento de los tejidos, la vitamina C mejora la función del sistema inmunológico y la fibra dietética ayuda a regular el sistema digestivo.
      PubDate: 2021-12-14
      Issue No: Vol. 29 (2021)
       
 
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