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)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 3)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 3)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 10)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 67)
Advances in Nutrition     Hybrid Journal   (Followers: 60)
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: 17)
Agricultural and Food Science     Open Access   (Followers: 17)
Agriculture & Food Security     Open Access   (Followers: 24)
Agriculture and Food Sciences Research     Open Access   (Followers: 12)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 14)
Agrosearch     Open Access  
Alimentos Hoy     Open Access   (Followers: 2)
American Journal of Food and Nutrition     Open Access   (Followers: 54)
American Journal of Food Science and Technology     Open Access   (Followers: 4)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 2)
Amino Acids     Hybrid Journal   (Followers: 6)
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: 3)
Archaeology of Food and Foodways     Full-text available via subscription   (Followers: 6)
Archiva Zootehnica     Open Access  
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
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: 4)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 1)
Bioactive Compounds in Health and Disease     Open Access   (Followers: 1)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 7)
British Food Journal     Hybrid Journal   (Followers: 16)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 2)
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   (Followers: 1)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 29)
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: 24)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 3)
Current Research in Dairy Sciences     Open Access   (Followers: 4)
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: 7)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 2)
EFSA Supporting Publications     Open Access  
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
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: 4)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 3)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 37)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 8)
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: 5)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 16)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 4)
Food and Environment Safety     Open Access   (Followers: 3)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 25)
Food and Public Health     Open Access   (Followers: 11)
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: 16)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 6)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 11)
Food Digestion     Hybrid Journal   (Followers: 6)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 3)
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: 4)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 6)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 62)
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: 3)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 13)
Food Structure     Hybrid Journal   (Followers: 4)
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: 3)
Functional Foods in Health and Disease     Open Access   (Followers: 4)
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 21)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 3)
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   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access   (Followers: 1)
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: 5)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 17)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 21)
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: 13)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 7)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access   (Followers: 1)
International Journal of Poultry Science     Open Access   (Followers: 5)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access   (Followers: 1)
Investigación Pecuaria     Open Access   (Followers: 2)
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: 3)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Agriculture and Food Research     Open Access   (Followers: 4)
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
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: 3)
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: 3)
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: 4)
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   (Followers: 1)
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: 12)
Journal of Food Science     Hybrid Journal   (Followers: 8)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 2)
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: 4)
Journal of Food Security and Agriculture     Open Access   (Followers: 1)
Journal of Food Studies     Open Access   (Followers: 6)
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: 5)
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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Similar Journals
Journal Cover
Journal of Food Measurement and Characterization
Journal Prestige (SJR): 0.369
Citation Impact (citeScore): 1
Number of Followers: 0  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 2193-4126 - ISSN (Online) 2193-4134
Published by Springer-Verlag Homepage  [2468 journals]
  • Correction: Debittering of “Ayvalık” and “Gemlik” olives with
           caustic, brine, and NaOH solutions affects oil content and fatty acid
           profiles at the beginning and end of fermentation

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      PubDate: 2024-02-23
       
  • The relationship between optical properties and soluble solid contents of
           Gong pear for non-destructive internal quality inspection

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      Abstract: Abstract To investigate the relationship between optical properties and soluble solids content (SSC) in different regions of Gong pear. The optical properties of the upper, middle and lower parts of Gong pear were measured by the single integrating sphere system in the range of 500–1100 nm. The differences of absorption coefficient ( \({\mu }_{a}\) ) spectra and reduced scattering coefficient ( \({\mu }_{s}^{\prime}\) ) spectra in three regions of Gong pear were analyzed. The differences of \({\mu }_{a}\) and \({\mu }_{s}^{\prime}\) at 670,710, 750, 800 and 980 nm were analyzed. Gong Pear SSC was positively correlated with \({\mu }_{a}\) and \({\mu }_{s}^{\prime}\) in the range of 500–1050 nm.The local model of Gong pear SSC was established based on the \({\mu }_{a}\) spectra and \({\mu }_{s}^{\prime}\) spectra in the upper, middle and lower regions respectively. And the partial least square regression (PLSR) model and support vector regression (SVR) model were established based on the mean \({\mu }_{a}\) spectra, mean \({\mu }_{s}^{\prime}\) spectra and mean \({\mu }_{a}\) + \({\mu }_{s}^{\prime}\) spectra after standard normal variables (SNV) pretreatment. The results showed that the optical properties of the upper, middle and lower sections of Gong pear were less different. Among all established SSC prediction models, the model based on the mean \({\mu }_{a}\) spectra had the best prediction effect. Its correction coefficient of determination ( \({R}_{c}^{2}\) ) and prediction coefficient of determination ( \({R}_{P}^{2}\) ) were 0.894 and 0.837, and its correction root mean square error (RMSEC) and prediction root mean square error (RMSEP) were 0.305 and 0.429, respectively. The results showed that soluble solids content mainly affected the absorption characteristics of Gong pear, and the internal quality of Gong pear could be predicted better based on the absorption coefficient.
      PubDate: 2024-02-23
       
  • Physicochemical quality and sensory attributes of two grafted pine nuts
           (Pinus koraiensis) affected by different roasting conditions

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      Abstract: Abstract Two kinds of grafted Pinus koraiensis were cultivated in the northeasteran area of China as a viable effort to foster Korean pine nut production. The physical characteristic, color (L*, a*, b* value) and texture (instrumental hardness), along with the chemical and sensory properties were significantly influenced by species graft and roasting conditions. Both raw grafted pine nuts showed significant differences in all proximate analyses, except for ash content. Fatty acid profiles were similar, while linoleic acid was accounted to be the largest proportion. During roasting, malondialdehyde content reached the highest at 180 °C for 30 min (sixfold). Bioactive compounds (total phenolic, total flavonoid, and proanthocyanidin) and antioxidant properties were gradually increased during roasting, while some major individual phenolic acid and flavonoid was quantified by HPLC. Multivariate analysis and sensory evaluation showed that a favourable healthy nut composition and desired sensory quality for both pine nuts could be achieved at 150 °C for 20 min.
      PubDate: 2024-02-23
       
  • Screening of the compound inhibitor of blackening for damaged lotus
           rhizome epidermis and evaluation of its fresh-keeping effect on lotus
           rhizome

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      Abstract: Abstract The enzymatic browning of fresh-cut lotus rhizomes has been studied extensively at present, but few people pay attention to the quality deterioration of whole lotus rhizomes caused by non-enzymatic browning. In this study, we first screened the compound inhibitors for the blackening of lotus rhizome by color difference and sensory properties and then investigated the effects of blackening compound inhibitors on storage quality and shelf life of lotus rhizome. Results showed that the combination of 0.9% sodium alginate, 2% EDTA-2Na, 5% glycerol and 0.5% potassium sorbate (ENCI-4) had the best color difference and sensory properties of the lotus rhizome. Moreover, after 60 d of low-temperature storage, it was found that the sensory scores, SSC and total phenols contents of the lotus rhizomes treated with ENCI-4 were significantly higher than those in control groups (p < 0.05), while the color difference, total acid, MDA contents, total bacterial, mold and yeast count were significantly lower than those in control groups (p < 0.05). Besides, by comparing the storage quality of bruised lotus rhizomes (CK-1) and mud-treated lotus rhizomes (CK-2), it was found that the formation of epidermal blackening in CK-2 would accelerate the browning and aging rates of lotus rhizomes, thereby having a more negative impact on its storage quality, while the shelf life of lotus rhizome could be significantly extended after ENCI-4 treatment. Overall, the blackening compound inhibitor formula proposed in this study can effectively extend the shelf life of the whole lotus rhizome.
      PubDate: 2024-02-23
       
  • Antimicrobial and intelligent food packaging: enhanced properties of
           dual-functional guar gum-gum Arabic nanofiber mats containing spiderwort
           anthocyanins

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      Abstract: Abstract This experiment aimed to encapsulate spiderwort petal extract (SPE) into the guar gum-gum Arabic (GG-GA) nanofiber mats by electrospinning method. It also evaluates their application for freshness monitoring and the shelf-life extension of Pacific white shrimps during the 10-day storage period. The apparent color changes of GG-GA + SPE 3% nanofiber mats in different buffer solutions were as follows: dark violet (pH 7), green (pH 8–10), and brown (pH 11–12). The incorporation of SPE 3% into the GG-GA nanofiber mats reduced tensile strength (7.45 MPa → 3.84 MPa), water vapor permeability (27.34 × 10‾4 g mm/m2 h Pa → 6.12 × 10‾4 g mm/m2 h Pa), oxygen transmission rate (12.56 cm3/m2 h → 5.29 cm3/m2 h), water solubility (29.01% → 12.93%), and moisture content (9.45% → 2.99%), while elongation at break presented the opposite trend (11.70% → 14.43%). The GG-GA + SPE 3% nanofiber mats exhibited significant retardation of microbial spoilage and chemical changes of peeled shrimps compared to the untreated group (P < 0.05). The color change in GG-GA + SPE 3% nanofiber mats was evident in packaged shrimps from white to dark violet after 10 days of refrigerated storage conditions at which the total viable count, pH, and total volatile basic nitrogen were 7.45 log CFU/g, 7.72, and 26.12 mg N/100 g, respectively, indicating GG-GA + SPE 3% nanofiber mats can be utilized as a packaging material for monitoring spoilage and shelf-life extension of peeled shrimps.
      PubDate: 2024-02-22
       
  • Citrus Pu-erh tea extract intake before or after lipolysis in simulated
           digestion reduces the release of free fatty acids

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      Abstract: Citrus Pu-erh tea is a post-fermented tea that has both the flavor of citrus peel and the bioactive substances in tea, which may have many potential health activities. To investigate the effect of the intake citrus-Pu-erh tea before, with, and after meals on lipid digestion, the in vitro simulated digestion experiments in this study were conducted to elucidate the effects of citrus Pu-erh tea extracts (CPTE) intake timing on triglyceride (TG) lipolysis. The results showed that compared to simultaneous administration of CPTE and TG, CPTE intake before or after TG lipolysis decreased the released free fatty acids (FFA) by 8.87 ± 1.91% and 4.85 ± 1.13%. Further, the correlation analysis was carried on to search for the potential lipase inhibitors in CPTE, the result showed that there was a significant positive correlation between the content of total polyphenols (hesperidin and theabrownins) and the inhibition rate of released FFA. In vitro lipase inhibition assays indicated that the possible lipase inhibitors were hesperidin (IC50 = 29.67 ± 2.83 μg/mL) and theabrownins (IC50 = 22.16 ± 1.64 μg/mL). Moreover, CPTE intake before or after butter lipolysis increased the inhibition of released FFA by 7.70 ± 1.49% and 4.33 ± 1.18%. These results indicated that CPTE intake before or after meals may effectively reduce the digestion of fat in the small intestine, thereby alleviating the obesity problem that may be caused by excessive lipid absorption. These findings provide a healthier way of tea intake for individuals with obesity and those who are potentially obese. Graphical abstract
      PubDate: 2024-02-20
       
  • Effect of dehydration methods on pigment characteristics, bioactives
           profile and antioxidant potential of blue petals of Clitoria ternatea L.

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      Abstract: Abstract Dehydration or drying is one of the most commonly used post-harvest procedures for effectively using edible flowers in food industries. Clitoria ternatea L. (CT), belonging to the family Fabaceae, is a medicinal plant, and one of its varieties bears blue-coloured flowers and, hence, is used as a natural colourant in foods. In the present study, CT petals were subjected to different dehydration procedures – room/shade drying (RD), sun-drying (SD), hot air drying (HAD), microwave drying (MD) and freeze-drying (FD). Later their pigment characterization, bioactive profiling and determination of anti-oxidant potential were carried out. There was a substantial reduction in moisture content after drying; the moisture content ranged between 4.5 and 12.5% in different drying methods. The blue pigment delphinidin-3-glucoside (D3G) and delphinidin chloride (DC) content were recorded maximum in MD petals (95.49 ± 7.80 mg/100 g and 432.02 ± mg/100 g, respectively). Rutin and sinapic acid were the major bioactives detected via UHPLC, with maximum content retained in the HAD petals (188.0 ± 1.24 mg/ 100 g and 2.307 ± 0.82 mg/100 g), respectively. The ethanolic extracts of MD, HAD and FD petals showed better antioxidant activities than the RD and SD petals. All drying techniques significantly reduced the amount of moisture in the petals. HAD, MD, and FD outperformed SD and RD in the five drying techniques studied. Concerning total pigment content, MD extracts exhibited the highest TAC values; however, the extracts of HAD and FD petals showed better results for antioxidant potential. Additionally, ethanolic extracts outperformed other solvents in a majority of samples. These results corroborate potential applications of CT-dried blue petals as natural colourants in food industries.
      PubDate: 2024-02-20
       
  • Fabrication of a dual mimetic enzyme sensor based on gold nanoparticles
           modified with Cu(II)-coordinated methanobactin for gallic acid detection

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      Abstract: Gallic acid (GA) is a bioactive functional ingredient widely used in pharmacology and food. For GA detection, the accuracy and selectivity can be improved from the enzyme based electrochemical sensor. However, due to the defects of natural enzymes, we introduced a dual mimetic enzyme sensor to enhance the catalytic efficiency of the electrodes and mitigate the limitations associated with the high cost of natural enzymes. The construction principle is based on the fact that the methanobactin (Mb) structure has an active center for capturing Cu(II) and the coordinated Mb(CuII) was certificated to have mimetic peroxidase (POD) and polyphenol oxidase (PPO) activities. Gold nanoparticles (AuNPs) and Mb(CuII) were modified onto the surface of the bare gold electrodes (ACE) by stepwise drop-coating. Transmission electron microscopy (TEM), scanning electron microscopy (SEM), ultraviolet spectroscopy (UV), fourier infrared spectroscopy (FTIR), fluorescence spectrometer (FL) were employed to confirm the successful bonding of Mb(CuII)-AuNPs. Cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS) verified that the addition of Mb(CuII) increased the catalytic rate of the sensor. Electrochemical tests using DPV showed that the Mb(CuII)/AuNPs/ACE sensor exhibited a high oxidation peak when GA was added. The peak potential was 0.79 ± 0.05 V. The limit of detection (LOD) was 0.27 μM (S/N = 3) for GA concentrations ranging from 1 to 1000 μM. The recoveries were determined for real samples and ranged from 96.53 to 102.54%, and high selectivity of sensor to GA was verified by anti-interference experiments. These results suggest that this work provides a new way for detecting GA. Graphical abstract
      PubDate: 2024-02-16
       
  • Investigating the effect of nanoemulsion coatings of Froriepia subpinnata
           in konjac gum on the quality and shelf life of quail meat

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      Abstract: Abstract In this study, nanoemulsion coatings of Froriepia subpinnata essential oil (FEO) in konjac gum (KG) are used to moderate the spoilage of quail meat in refrigerated conditions. For this purpose, first FEO was extracted by water distillation method and nanoemulsion of FEO (NFEO) was produced in konjac gum by ultrasonic waves. Then six quail treatments (T) including: T1: control, T2: KG coating, T3: KG + FEO at 500 ppm, T4: KG + FEO at 1000 ppm, T5: KG + NFEO at 500 ppm, T6: KG + NFEO at 1000 ppm) were produced during days 0, 4, 8, 12 and 16. After that, they were subjected to chemical (PV, TBA, FFA, TVB-N, pH and tissue), microbial (TVC, PTC), and organoleptic evaluation. Based on the results, FEO has highly antimicrobial and antioxidant properties due to its bioactive compounds such as p-cymen-8-ol (46.49%), α-Terpinolene (11.58%), and limonene (8.95%). The particle size, microencapsulation efficiency, and zeta potential of NFEO were 119.25 ± 2.97 nm, 82.45 ± 2.15%, and − 15.35 ± 1.24%, respectively. The results related to the quality of quail meat showed that the edible coating of KG + NFEO effectively prevented the reduction of hardness and the increase of oxidation and microbial spoilage of quail (P < 0.05). In addition, during the storage period, KG + NFEO more effectively prevented microbial growth, oxidative spoilage, and organoleptic changes compared to other treatments (P < 0.05). The use of T6 increased the shelf life of the quail from 8 days (T1) to 16 days. Therefore, it is possible to use the NFEO in KG to maintain and improve the physicochemical, microbial, and sensory characteristics of quail meat during the storage period in the refrigerator.
      PubDate: 2024-02-16
       
  • Optimization of ultrasonic-assisted solvent extraction process for sea
           

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      Abstract: Abstract The ultrasound-assisted extraction technique is an innovative technology used for higher oil yield. Sea buckthorn oil is used for various purposes in many industries. However, the low yield and poor quality adversely affect the sea buckthorn oil industry. Therefore, the present study was undertaken to optimize the ultrasonic-assisted solvent extraction (UASE) method to extract oil from dried sea buckthorn berries using response surface methodology. The impact of three extraction variables (time, pulse interval, and solvent to sample ratio) was analyzed on the oil yield by the UASE method. The optimized conditions were a 3 s pulse interval at 15.09 min with a solvent-sample ratio of 5.22 mL/g, which provided a 17.43% oil yield. Moreover, the physicochemical and quality parameters of oil were also assessed. The Soxhlet extracted oil had a high acid value (7.13 ± 0.20 mg/KOH) and peroxide value (6.4 ± 0.10 meq/kg) than the UASE oil whereas, the iodine value (136 ± 2.00 g I2/100 g) and density (0.91 ± 0.01 g/cm3) was found more in UASE oil than Soxhlet extracted oil. It indicates that UASE oil had a better quality in comparison to Soxhlet extracted oil. Gas chromatography revealed that palmitic acid, oleic acid, palmitoleic acid, and linoleic acid were the predominant fatty acids in the extracted oil.
      PubDate: 2024-02-15
       
  • Characteristic information analysis of Raman spectrum of cucumber
           chlorophyll content and hardness and detection model construction

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      Abstract: Abstract The study of the rapid detection method of cucumber chlorophyll content and hardness can lay the foundation for the rapid detection of cucumber quality. A Raman Spectroscopy coupled with Competitive Adaptive Reweighted Sampling (CARS) and Support Vector Machines (SVM) method was reported to detect chlorophyll content and hardness of cucumber under different storage time. Mapping images of chlorophyll content and hardness were constructed based on Raman wavenumbers within the range of 1500–1550 cm− 1and1300-1350 cm− 1, respectively. Distribution and changes of the chlorophyll content and hardness were demonstrated by mapping images. 35 and 33 characteristic wavenumbers for chlorophyll content and hardness of cucumber were extracted by CARS, respectively. The full spectral wavenumbers, characteristic wavenumbers of mapping image and characteristic wavenumbers extracted by CARS were compared, and 4 kind of kernel functions were analyzed. For the chlorophyll and hardness, support vector machine (SVM) model constructed based on the CARS characteristic wavenumbers and RBF kernel function had achieved good prediction result, The R2 of training set and the testing set was both over 0.9. The results showed that Raman spectroscopy technology combined with the CARS-SVM algorithm can achieve a rapid detection of chlorophyll content and hardness in cucumber.
      PubDate: 2024-02-15
       
  • Development of clove extract-fortified functional yoghurt powder using
           spray: drying

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      Abstract: Abstract Spray-drying transforms functional yogurt into yogurt powder quickly and efficiently, maintaining product quality and enhancing storage stability. This process also adds value to the product. The study aimed to develop spray dried functional yoghurt powder encapsulating probiotics (Streptococcus thermophilus (S. thermophilus), Lactobacillus bulgaricus (L. bulgaricus), and Lactococcus lactis (L. lactis)) with longer shelf life. The production of functional yoghurt powder was optimized with Box–Behnken design using independent variables inlet air temperature (110–170 °C), feed temperature (10–20 °C), and pump speed (10–20%). The optimum functional yoghurt powder was obtained at 164.04 (164) °C inlet air temperature, 20 °C feed temperature, and 10.72 (11) % pump speed, respectively. The functional yoghurt powder with amorphous nature had storage viability (log CFU g−1) of 8.88 ± 0.03, 6.71 ± 0.12 and 8.16 ± 0.10 for S. thermophilus, L. bulgaricus, and L. lactis correspondingly on 49th day at 4 °C. The functional yoghurt powder demonstrated antibacterial activity, resulting in inhibition zones measuring approximately 18.33 ± 1.15 mm and 11.00 ± 0.00 mm against Klebsiella pneumoniae and Pseudomonas aeruginosa, respectively. Functional yoghurt powder had water activity 0.35–0.52, moisture content 7.27–16.22 (%), process yield 2.29–5.33 (%), hygroscopicity 10.09–16.87 (g/100 g) and degree of caking as 37.46–59.02 (%). The bulk densities, tapped densities, particle density and porosity of yoghurt powder ranged from 242 to 425 (kg m−3), 301.9–485.7 (kg m−3), 1050–2500 (kg m−3), and 58.67–87.85 (%) respectively. Furthermore, the solubility, dispersibility, and wettability of the powder ranged from 33 to 60%, 46.86–86.37%, and 2.13–4.28 min, respectively. The current study successfully achieved optimization at an inlet temperature of 164.04 °C (164 °C), a feed temperature of 20 °C, and a pump speed of 10.72% (11%), with desirability of 72.6%. This study makes a substantial advancement in the production of probiotic yoghurt powder infused with clove, achieving the recommended levels of viability, shelf life, powder characteristics, reconstitution capability, and antibacterial effects. Moreover, the spherical morphology of the functional yoghurt powder was revealed through scanning electron microscopy.
      PubDate: 2024-02-15
       
  • Nutritional value of peel and flesh of muscadine genotypes: a comparative
           study on bioactive compounds, total antioxidant activity, and chemical
           attributes

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      Abstract: Abstract Muscadines (Muscadinia rotundifolia Michx) have a thick peel that is often discarded by consumers. To better understand the potential nutritional loss due to this practice, total anthocyanin concentration (TAC), total phenolic content (TPC), total antioxidant activity (TAA), and chemical attributes in peel and flesh of eight purple muscadine genotypes were evaluated to determine the nutritional value of each part. Muscadine genotypes that were used in this study included two commercial cultivars (‘Supreme’ and ‘Paulk’) and six selections (‘Ga.10-1-222’, ‘Ga.10-1-294’, ‘Ga.10-1-329’, ‘Ga.12-5-46’, ‘Ga.12-3-22’, ‘Ga.13-4-79’). Bioactive compounds, antioxidant activity, and titratable acidity (TA) were higher in the peel of all muscadine genotypes, while the flesh had more sucrose, glucose, and fructose. In the peel, TAC (20.68–37.53 mg L− 1), TPC (382.84-577.31 mg GAE L− 1), ellagic acid (5.44–15.5 µg mL− 1), TAA (436.07-1258.26 µmoles TE L− 1), total soluble solids (TSS, 11.45–16.62%), TA (0.64–1.17%), TSS/TA ratio (10.92–24.46), pH (3.42–3.82), sucrose (13.73–69.49 mg mL− 1), glucose (58.42–77.69 mg mL− 1), and fructose (19.26–26.84 mg mL− 1) varied significantly among different cultivars. Similarly, in the flesh, the ranges of TAC (0.38–2.33 mg L− 1), TPC (11.48–26.52 mg GAE L− 1), ellagic acid (0.02–0.3 µg mL− 1), TAA (14.65–21.62 µmoles TE L− 1), TSS (12.25–17.3%), TA (0.43–0.73%), TSS/TA ratio (19.44–35.34), and pH (3.44–3.73), sucrose (39.33-124.02 mg mL− 1), glucose (71.75–92.86 mg mL− 1), and fructose (24.25–32.25 mg mL− 1) were significantly different among different cultivars. The ‘Supreme’ peel exhibited the highest TAC, TPC, and TAA, while the peel of ‘Ga.12-3-22’ had the lowest values. In ‘Supreme’ fruit, the TAC values ranged from 0.382 mg L− 1 in the flesh to 37.53 mg L− 1 in the peel. The TPC values showed variability between 17 and 577 mg GAE L− 1 in both flesh and peel. Furthermore, TAA values ranged from 1258 to 16 µmoles TE L− 1 in both peel and flesh. The peel contained over 90% of the ellagic acid in the fruit, with ‘Ga.12-5-46’ peel having the highest ellagic acid overall. The ellagic acid content in the peel of ‘Ga.12-5-46’ was 15.5 µg mL− 1, which was 144 times greater than that in its flesh. ‘Ga.13-4-79’ had the highest TA in both peel and flesh. The highest sucrose content in both peel and flesh occurred in ‘Ga.10-1-329’ and ‘Ga.12-3-22’, while ‘Ga.12-5-46’ and ‘Ga.13-4-79’ had comparatively lower sucrose in flesh. Given the substantial phytochemical content present in muscadine peel, discarding the peel constitutes a missed opportunity of considerable magnitude to obtain the full nutritional benefits of muscadines.
      PubDate: 2024-02-13
       
  • 1H NMR-based metabolic profiling of green beans of Coffea arabica var.
           sigararutang with different postharvest treatments

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      Abstract: Abstract Metabolite profiles of green beans of Coffea arabica var. sigararutang processed with three different treatments, including dry, semi-dry, and wet postharvest methods, were evaluated with 1H NMR spectroscopy analysis coupled with multivariate data analysis. Partial least square discriminant analysis (PLSDA) models successfully classified the green coffee beans based on the postharvest methods. S-plots of two-classes orthogonal projection to latent structure-discriminant analysis (OPLSDA) revealed that the dry-processed coffee was characterized with fructose and GABA, while the wet-processed coffee was represented by chlorogenic acids (caffeoyl quinic acids, CQAs), malic acid, and sucrose. Meanwhile, the green coffee beans processed with semi-dry postharvest method possessed the intermediary metabolite profile between the dry and the wet coffees. Generally, the semi-dry coffee exhibited the highest antioxidant activity compared to the other coffee samples. In this report, 1H NMR-based metabolic profiling successfully evaluated metabolite profiles of green coffee beans treated with three different postharvest methods and also revealed the characteristic compounds for each coffee samples.
      PubDate: 2024-02-13
       
  • Effect of extraction technology on physicochemical properties and
           biological activities of passion fruit peel polysaccharides

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      Abstract: Abstract This study compared the effects of the heat reflux extraction (HRE), microwave enzymatic extraction (MEE) and ultra-high pressure enzymatic extraction (UPE) on the physicochemical, functional properties, antioxidant, hypoglycemic and antibacterial activities of passion fruit peels polysaccharides (PFPPs). Compared with HRE polysaccharides (PFPPs-H), the yield, neutral sugars (CNS), uronic acid (CUA), total phenolics (CTP), total flavonoids (CTF), sulphate content (CS), water solubility (WS), water holding capacity (WHC) and oil holding capacity (OHC) of UPE polysaccharides (PFPPs-U) were increased, but the molecular weight (Mw), protein content (CP) and degree of esterification (DE) were reduced, respectively. Moreover, MEE has a better extraction yield than HRE, but it has not yet reached the level of UPE. Results revealed that PFPPs-U exhibited remarkable antioxidant, hypoglycemic and antibacterial activities, positively correlated with CNS, CUA, CTP, CTF and CS, while lower CP, Mw and DE increased the biological activity, indicating that the UPE is an effective technique for extracting and modifying PFPPs with high biological activity.
      PubDate: 2024-02-12
       
  • Functional and biological activities of Edible Bird’s Nest (EBN) protein
           by proteomic and bioinformatic analyses

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      Abstract: Edible Bird's Nest (EBN) is a traditional food in Southeast Asia that has been consumed for centuries. In addition to its high protein content, numerous researchers are now exploring the functional proteins of EBN, which have yet to be identified. The present study investigates the EBN proteome by integrating mass spectrometry with protein-based bioinformatics analysis. For protein recovery, three different precipitation techniques were employed; of these, the ammonium sulfate (AS) precipitation technique produced the highest protein yield (74.85%, p < 0.05). The AS precipitation technique was effective in preserving the integrity of EBN proteins as revealed by protein electrophoresis. A total of 35 proteins were identified in the EBN-AS proteins. The predominant function of EBN-AS proteins is immunomodulation, which was further confirmed by their antioxidant [DPPH· activity (23.86%) and ABTS·+ activity (41.97%)], anti-inflammatory [inhibition of nitric oxide production (22.84%), and inhibition of albumin denaturation (19.48%)] assay. Hence, EBN-AS proteins have the potential to regulate the immune system and could be used as natural ingredients for the development of functional foods. Graphical
      PubDate: 2024-02-12
       
  • Enhancing the specific surface area of gum arabic powder using instant
           controlled pressure drop technology

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      Abstract: Abstract In this study, a stage of structural modification using instant controlled pressure drop (DIC) technology was proposed for enhancing the specific surface area (SSA) of gum arabic powder. Response surface methodology (RSM), involving a central composite design, was used to examine the influence of steam pressure and processing time on the SSA. The SSA of all gum arabic samples was enhanced after DIC treatment, yielding an increase of 156.5% as the largest increase in surface area. Furthermore, applying the DIC treatment under appropriate operating conditions (including the pressure and treatment time) yielded ground powders with SSAs higher than that of commercial gum arabic powder obtained via spray-drying. The steam pressure in the DIC reactor had a greater effect on the SSAs of the ground powders than the processing time. Finally, the DIC operating conditions were optimized to maximize the SSA, with an optimal steam pressure and processing time of 4.74 bar and 85 s, respectively.
      PubDate: 2024-02-12
       
  • The utility of Fourier transform near-infrared spectroscopy to identify
           geographical origins of Chinese pears

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      Abstract: Abstract Consumer trust in fruit industry is partly depended on the labeling of its geographical origin. The accurate label is not only of great significance to consumers and retailers, but also for their brands shaping. This work evaluated the utility of Fourier transform near-infrared spectroscopy (FT-NIRS) in identifying the geographical origins of Chinese pears including Laiyang pear (Pyrus bretschneideri cv. Laiyang), Dangshan pear (Pyrus bretschneideri Rehd. cv. Dangshansuli), and Korla pear (Pyrus sinkiangensis T. T. Yu). FT-NIR spectra of 316 pears from three different geographical origins were obtained in the spectral range of 10,000–4000 cm−1. Preliminary investigation was first conducted based on principal component analysis (PCA) to confirm the similar spectral features of samples within one class, and the results showed that PC1 and PC2 were effective for the identification. Partial least square discriminant analysis (PLS-DA) models based on full spectra indicated that the optimal classification based on second-order derivative (Der2) preprocessed spectra achieved 100% correct classification rates (CCRs) in all datasets. After that, the multivariate selection strategies including two-dimensional correlation spectroscopy (2D-COS), competitive adaptive reweighted sampling (CARS) combined with successive projection algorithm (SPA), and uninformative variable elimination (UVE) combined with SPA were individually optimized for selecting the characteristic wavenumbers from full FT-NIR spectra. On the basis of simplified PLS-DA models establishment, the CCRs in calibration, cross-validation, and prediction sets of the selected CARS-SPA-PLS-DA model achieved 98.58%, 98.11%, and 98.08%, respectively. This research demonstrated that FT-NIRS combined with multivariate analysis can be successfully employed to identify the geographical origins of Chinese pears.
      PubDate: 2024-02-12
       
  • Wool keratin-based colorimetric detection of organophosphorus pesticides
           via a multi-enzyme cascade reaction

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      Abstract: Abstract A simple and sensitive colorimetric method for organophosphorus pesticides (Ops) detection was proposed via a multi-enzyme cascade reaction. The coordination compound of wool keratin and Cu (WK-Cu) was synthesized by self-assembly and used as a key catalyst in the cascade reaction. The enzymatic kinetics curve was established to explore the catalytic property, and the obtained Km and Vmax proved that WK-Cu has a good peroxidase-like activity. Ops could inhibit acetylcholinesterase activity and trigger the multienzyme cascades process, resulting in an amplified response signal. The key conditions were optimized, such as enzyme-linked reaction time and the concentration of each reactant in Ops detection. The detection range of phoxim was 10-1000 µg/L with a detection limit of 2.31 µg/L. Compared with other colorimetric detections, the proposed method exhibited a wider detection range and a relatively lower detection limit. In addition, this colorimetric method showed good universality and anti-interference ability for the analysis of phoxim in apple, cabbage and cauliflower samples. Owing to these merits, the proposed method has a good application prospect in Ops detection.
      PubDate: 2024-02-12
       
  • Correction: Intervention effect of freeze‑dried probiotic and unripe
           banana pulp combination on set‑type Bio‑yogurt production during
           storage

    • Free pre-print version: Loading...

      PubDate: 2024-02-10
       
 
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  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)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 3)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 3)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 10)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 67)
Advances in Nutrition     Hybrid Journal   (Followers: 60)
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: 17)
Agricultural and Food Science     Open Access   (Followers: 17)
Agriculture & Food Security     Open Access   (Followers: 24)
Agriculture and Food Sciences Research     Open Access   (Followers: 12)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 14)
Agrosearch     Open Access  
Alimentos Hoy     Open Access   (Followers: 2)
American Journal of Food and Nutrition     Open Access   (Followers: 54)
American Journal of Food Science and Technology     Open Access   (Followers: 4)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 2)
Amino Acids     Hybrid Journal   (Followers: 6)
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: 3)
Archaeology of Food and Foodways     Full-text available via subscription   (Followers: 6)
Archiva Zootehnica     Open Access  
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
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: 4)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 1)
Bioactive Compounds in Health and Disease     Open Access   (Followers: 1)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 7)
British Food Journal     Hybrid Journal   (Followers: 16)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 2)
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   (Followers: 1)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 29)
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: 24)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 3)
Current Research in Dairy Sciences     Open Access   (Followers: 4)
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: 7)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 2)
EFSA Supporting Publications     Open Access  
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
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: 4)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 3)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 37)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 8)
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: 5)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 16)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 4)
Food and Environment Safety     Open Access   (Followers: 3)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 25)
Food and Public Health     Open Access   (Followers: 11)
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: 16)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 6)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 11)
Food Digestion     Hybrid Journal   (Followers: 6)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 3)
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: 4)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 6)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 62)
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: 3)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 13)
Food Structure     Hybrid Journal   (Followers: 4)
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: 3)
Functional Foods in Health and Disease     Open Access   (Followers: 4)
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 21)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 3)
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   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access   (Followers: 1)
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: 5)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 17)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 21)
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: 13)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 7)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access   (Followers: 1)
International Journal of Poultry Science     Open Access   (Followers: 5)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access   (Followers: 1)
Investigación Pecuaria     Open Access   (Followers: 2)
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: 3)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Agriculture and Food Research     Open Access   (Followers: 4)
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
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: 3)
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: 3)
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: 4)
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   (Followers: 1)
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: 12)
Journal of Food Science     Hybrid Journal   (Followers: 8)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 2)
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: 4)
Journal of Food Security and Agriculture     Open Access   (Followers: 1)
Journal of Food Studies     Open Access   (Followers: 6)
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: 5)
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     

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