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
International Journal of Food Science
Journal Prestige (SJR): 0.44
Citation Impact (citeScore): 2
Number of Followers: 3  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2314-5765
Published by Hindawi Homepage  [340 journals]
  • Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid
           Profile in a Modified Atmosphere

    • Abstract: After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters (,, and ). However, muscles stored in the MAP1 had the highest tenderness. The results indicated that as the storage time increased (up to 21 days), the share of C14:0 () and C16:0 () acids in the fat of the LTL muscles decreased. Only the share of C18:0 () and C20:1 () acids was significantly influenced by the packaging method. The highest iodine level was found in MAP1 21 days after packaging (85.68). The ratio of n-6/n-3, PUFA/SFA, AI, and TI indexes, which indicate a higher nutritional quality of fat, varied only with storage time without being affected by the gas mixture (). The H/H level differed significantly with the storage time (), with no effect of the gas mixture (). After the 21-day storage period, the controlled atmosphere led to an increase in the concentration of MUFA and PUFA and a decrease in SFA, according to the study of the fatty acid profile.
      PubDate: Tue, 13 Feb 2024 10:20:01 +000
       
  • Influence of Postharvest Natural Softening Conditions on the Nutritional
           Quality of Safou (Dacryodes edulis H.J.Lam) Flour: Rheological Properties
           of the Optimized Safou Flour

    • Abstract: Safou (Dacryodes edulis H.J.Lam) is a seasonal fruit of great importance in the diet and economy of the populations of safou-producing countries. However, the valorization of this fruit is limited due to postharvest losses linked to the softening of the fruit, though this fruit is an essential source of macro- and micronutrients. Thus, this study is aimed at contributing to the valorization of softened safou by determining the optimum softening time, drying time, and temperature for good nutritional and rheological flour. The effects of the softening time, drying time, and drying temperature on the fat, protein, carbohydrate, dietary fibre, water, calcium, phosphorus, and potassium content were studied using the central composite design. The results showed that all the responses were affected by the factors. Also, the softening time of 4.75 days, drying time of 40.55 hours, and drying temperature of 41.83°C were the optimum conditions for producing safou flour with high nutritional value and good rheological properties. These optimum conditions resulted in safou flour with 58.95%, 12.40%, 22.40%, 4.38%, 4.91%, 2207.90 mg/1000 mg, 1898.30 mg/1000 mg, and 478.540 mg/1000 mg as lipid, protein, carbohydrates, fibre, moisture calcium, phosphorus, and potassium content, respectively. In addition, the pasting temperature, peak viscosity, breakdown, holding viscosity, final viscosity, setback, setback ratio, and stability ratio of the aforementioned flour were 50.42°C, 58 cp, 0.5 cp, 57.5 cp, 61.5 cp, 4 cp, 1.07, and 1, respectively. Based on its nutritional value and rheological properties, softened safou flour can be used in food formulation, thus contributing to the valorization of safou fruits.
      PubDate: Tue, 23 Jan 2024 10:50:00 +000
       
  • Simultaneous Content Determination of Mono-, Di-, and
           Fructo-oligosaccharides in Citrus Fruit Juices Using an FTIR-PLS Method
           Based on Selected Absorption Bands

    • Abstract: A quantification method was developed to determine the sugar components, either following addition or enzymatic treatment, in citrus fruit juices containing additional fructo-oligosaccharides using midinfrared spectroscopy. For the quantification, we compared the results obtained by applying the simultaneous equation method, which uses very little wavenumber information, and the partial least squares (PLS) regression method, which requires a lot of wavenumber information. In order to prevent overfitting in the PLS method, we concentrated on reducing the amount of spectral data used in the analysis. The corresponding FTIR-PLS method led to an accurate quantification of the sugar contents, even in enzymatically treated orange juices with complicated compositions. The spectral data used for model calibration were significantly reduced by focusing on the absorption and assignment information of the sugar components. The RMSEs of Glc, Fru, Suc, GF2, and GF3 in enzyme-treated orange juice before and after spectral data reduction were 0.50, 0.46, 0.61, 0.74, and 0.61 g/L and 0.51, 0.49, 0.73, 0.86, and 0.61 g/L, respectively. The developed method could be easily implemented for practical applications, using a simple measuring instrument since only absorption information at the limited absorption bands is required.
      PubDate: Wed, 10 Jan 2024 08:50:01 +000
       
  • Analysis of Fatty Acids and Amino Acids of Three Local Freshwater Bagridae
           Fish Species in the Kampar Kanan River, Indonesia, for Food Security

    • Abstract: Fish have become an irreplaceable dietary source of animal protein, especially among households with low socioeconomic status in rural and urban areas of Indonesia. This study is aimed at analysing the proximate composition, minerals, fatty acids, and amino acids of three local Bagridae fish species in the Kampar Kanan river, Indonesia. The standard AOAC method was employed to examine the proximate composition of the carcass, and the analysis of amino acids and fatty acids was conducted through HPLC and GC-MS, respectively. The mineral content was determined using AAS. The nutrient composition results of Hemibagrus nemurus, Hemibagrus wyckii, and Mystus nigriceps revealed that the protein content was 24.26%, 22.57%, and 21.39% (% dry weight), whereas the total lipid content was 6.64%, 7.47%, and 7.75%, respectively. Regarding mineral contents, the calcium levels ranged from 1.49 to 1.66 mg/g, iron levels from 28.35 to 40.36 μg/g, and zinc levels from 24.03 to 54.46 μg/g. Among the fatty acids, palmitic acid was the most abundant in all three species, accounting for 25.59–30.70% of the total fatty acids. Additionally, significant amounts of C18:1 (oleic acid), C18:0 (stearic acid), and C20:4 (arachidonic acid) were also detected as primary fatty acids. The calculated atherogenic index values in the three species of Bagridae fish ranged from 0.73 to 0.99, while the thrombogenic index values varied between 0.54 and 0.75. The predominant amino acids found in the three species of Bagridae fish were glutamic acid with their concentrations ranging from 9.10 to 24.34%. These results indicate that consuming the meat of these three freshwater Bagridae fish species caught in the wild does not pose any health risks to consumers. They can be considered a safe and suitable food source with good nutritional quality.
      PubDate: Thu, 04 Jan 2024 11:35:01 +000
       
  • Beta-Carotene Retention and Consumer Acceptability of Selected Products
           Made from Two Provitamin-A Maize Varieties

    • Abstract: A study was carried out to determine beta-carotene retention and acceptability of selected products made from two provitamin-A maize varieties grown in Malawi, namely, MH43A and MH44A. Beta-carotene retention in the provitamin-A maize products was determined by using a “completely randomised block design” (CRBD) whereby the maize varieties (replicates) were treated as fixed blocks, and similar treatments (analytical tests) were applied in each block. Acceptability of the provitamin-A maize products was determined in 6 to 23-month-old children and their caregivers using a cross-sectional design. Results showed that in three maize products, namely, porridge, maize meal, and fermented maize beverage, there was an increase in beta-carotene, with apparent retentions of 111.13%, 170.27%, and 138.22% for MH43A and 156.50%, 207.13%, and 126.17% for MH44A varieties, respectively. Results on pregerminated maize flour produced from MH43A and MH44A maize varieties showed lower beta-carotene apparent retention values of 63.3% and 84.7%, respectively. Results on acceptability showed that most of the caregivers (47.1%) preferred porridge prepared from MH43A flour compared to porridge prepared from MH44A (30.6%) and the control variety (MH26-white maize) (22.4%). For roasted maize, roasted white maize grains (49.6%) were more preferred compared to the two provitamin-A varieties. Results on acceptability with respect to children showed that most children (63.5% and 53.7%) who tested MH43A and MH44A porridge, respectively, consumed all the porridge. Results from this study have shown that there is a high acceptability of provitamin-A maize porridges amongst children prepared from MH43A (55.5%) and MH44A (51.9%) maize varieties. The study therefore recommends that provitamin-A maize varieties should be promoted through appropriate preparation methods that ensure high beta-carotene retention to address vitamin-A deficiency.
      PubDate: Sun, 31 Dec 2023 05:35:01 +000
       
  • Nutritional and Sensory Evaluation of Yoghurt Incorporated with Unripe
           False Horn Plantain (Musa paradisiaca var. “apentu”)

    • Abstract: Unripe plantain (Musa paradisiaca L.) is rich in nutrients including minerals, vitamin C, and carbohydrates particularly resistant starches with prebiotic properties. However, the fruit is challenged with limited utilisation, and this contributes to its high postharvest losses along the production and supply chain. Information is lacking on incorporating plantain (UPF) in functional dairy food product development. In a completely randomized design, the study evaluated the effect of unripe false horn plantain (var. “apentu”) flour (UPF) incorporation (), at 0% (control), 2%, 4%, and 6%, on the composition and sensory quality of yoghurt. The results showed that higher UPF percent incorporation resulted in yoghurts having lower moisture and higher total solid values as well as enhanced nutritional values, in terms of protein, zinc, potassium, calcium, and vitamin C (). Mean pH and total titratable acidity values of the yoghurt products were in the ranges of 3.40-3.65 and 1.00-130%, respectively. Conversely, an increase in UPF incorporation generally reduced consumer likeness scores for yoghurt sensory characteristics including appearance, texture, flavour, taste, aftertaste, and overall acceptability. The control AZ product received the highest ratings in all sensory attributes evaluated. Compared with the control AZ, the BX (2% UPF) yoghurt showed better nutritional quality as well as had comparable ratings for the sensory attributes, particularly in terms of appearance, texture, and flavour. Thus, the formulation containing 2% UPF has the best potential for the production of value-added functional yoghurt, which will be acceptable. However, for high acceptability, further research is needed to improve the impact of UPF incorporation on the overall sensory quality of yoghurt. The study suggests that UPF can serve as a potential supplement for improving the value of yoghurt, and this also contributes to reducing postharvest losses of plantain as a key food security resource. Also, the study findings contribute baseline information to guide future research on functional dairy product development with unripe plantain.
      PubDate: Thu, 14 Dec 2023 08:50:01 +000
       
  • Recording Postprandial Glucose Reactions with Potato Starch Structural
           Improvements

    • Abstract: The current study is aimed at modifying the structural makeup of potato starch through the application of heat and moisture to better control the postprandial glycemic response. Heat-moisture treatment (HMT) was used to prepare potato starch using different moisture levels and temperatures. The samples were digested with pancreatin to determine the % of easily digestible, slowly digestible, and resistant starch. Subjects were given pudding made with HMT potato starch, and their postprandial glycemic response was tracked by measuring their blood glucose levels. In addition, incremental and total incremental areas under the curve (IAUC, TIAUC) were also assessed. The current findings of in vitro enzymatic digestibility of potato starch showed inconsistent results as measured at different time intervals. Adding moisture and heating the mixture to 30 and 70°C both increased the amount of rapidly digestible starch in all of the treatments from 20 to 40%. The maximum value of slowly digestible starch was 43.63% when the sample was heated to 30°C with a moisture content of 30%. The highest value (68.46%) for resistant starch was achieved at 20% moisture level and 30°C. After eating pudding, blood sugar spiked for the first 60 and 90 min before gradually dropping off over the next 240 min. As a whole, the highest IAUC and TIAUC values, as well as the glycemic index and load, were observed in potato starch heated to 70°C, which contained 40% moisture. Most parameters achieved their highest values when 40% moisture was added and the heat was applied at 70°C.
      PubDate: Wed, 13 Dec 2023 12:05:01 +000
       
  • Investigation on Pomegranate (Punica granatum) Skin as a Potentially
           Effective Natural Food Preservative

    • Abstract: The study is aimed at estimating the possibility of using pomegranate peel extracts as a natural food preservative which was investigated in fish samples. All the extracts (cold water, hot water, and 70% methanol) have been tested against five bacteria (Escherichia coli, Staphylococcus aureus, Salmonella Typhi, Bacillus megaterium, and Bacillus subtilis) using the agar disc diffusion method. Hot water extract showed the best result against B. megaterium. The zone of inhibition (ZOI) for hot water extract as crude was taken 20 μl/disc was 25 mm. Total antioxidant activity and total phenolic content (TPC) were determined for different extracts. The results of a test for TPC showed that 70% methanolic extract (MeOH) and cold water extract, respectively, comprised 263.59 mg gallic acid equivalent (GAE)/g and 197.99 mg GAE/g of total phenolics. In addition, MeOH had a total antioxidant activity of  mg ascorbic acid equivalent (AAE)/g while hot water extract had a total antioxidant activity of  mg AAE/g. The extracts were applied to Ompok pabda fish, and the fish were preserved in prepared extracts for 24 hours in the open air. Total volatile nitrogen (TVN) and sensory parameters were evaluated at regular intervals of 0, 4, 12, 18, and 24 hours. The TVN value of the prepared extracts was found in order of hot water> MeOH> cold water. Fish preserved in hot water extract was in the acceptable range even after 24 hours. Methanol extract and hot water yielded superior outcomes in preserving the fish.
      PubDate: Mon, 04 Dec 2023 12:05:01 +000
       
  • Effect of Ultrasonic-Assisted Enzymatic Hydrolysis on Functional
           Properties and Antioxidant Activity of Eri Silkworm Pupa Protein Isolate

    • Abstract: Philosamia ricini (Eri silkworm) pupa protein isolate (EPI) was utilized to prepare pupa protein hydrolysate (EPIH) through enzymatic hydrolysis. Additionally, the isolate underwent ultrasonic treatment at 20 kHz to become ultrasound pretreated EPI (EPIU), which was then enzymatically hydrolyzed to obtain ultrasound pretreated protein hydrolysate (EPIUH). The physicochemical properties of these samples were investigated, including molecular weight, solubility, foaming and emulsion properties, water- and oil-holding capacity, antioxidant activity, and color. When compared to EPI (used as the control), EPIU exhibited a high degree of hydrolysis at 20 minutes (). At a total process time of 20 minutes, the degree of hydrolysis for EPIH, EPIU, and EPIUH was found to be 13%, 29%, and 41%, respectively. SDS-PAGE analysis indicated no difference in molecular weight between EPI and EPIU (11–75 kDa). However, the molecular weight profiles of EPIH and EPIUH were reduced (8–45 kDa), resulting in changes in protein functionalities. The high DH value contributed to the enhancement of antioxidant activity, solubility, emulsion capacity, emulsion stability, and foam capacity of the protein isolate at pH 7. Furthermore, the ultrasonic pretreatment of the protein hydrolysate increased the lightness of the protein powder by reducing the enzyme activity of the polyphenol oxidase (PPO). These results suggest that ultrasonic pretreatment of the protein hydrolysate could be applied to improve the properties of Eri silkworm pupa protein for use in the food and beverage industry, such as protein-rich beverages or salad dressings.
      PubDate: Sat, 02 Dec 2023 05:05:01 +000
       
  • New Information of the Anatomy and Phytochemical Screening of Pentaclethra
           macroloba (Willd.) Kuntze (Caesalpinioideae-Leguminosae) Seeds

    • Abstract: Pentaclethra macroloba (Willd.), whose common name is “pracaxi,” is naturally found in the Amazon region. The present study is aimed at analyzing the anatomy, seed histochemistry, and chemical composition in fatty acid profile of P. macroloba seed oils. Seeds were collected in the cities of Belém, Marituba, and São Domingos do Capim-PA. For the study in light microscopy, scanning electron microscopy, and histochemistry, seeds were sectioned in cross and longitudinal sections of the embryonic axis and fixed in formaldehyde, acetic acid, and 50% ethyl alcohol; neutral-buffered formalin; and formaldehyde and ferrous sulfate and stored in 70% ethyl alcohol. For the anatomical study, the seeds were subjected to the usual techniques of plant anatomy. Histochemical tests were performed on plant material, freehand sectioned, and embedded in histological paraffin with DMSO. The fatty acid profile was determined for gas chromatography (GC-FID). Integument is divided into three strata, monoseriate exotesta, mesotesta formed by several layers of parenchyma cells, and monoseriate endotesta, formed by compressed cells. Cotyledons are composed of thin-walled parenchyma cells with several secretory cavities and secretory idioblasts. The main metabolic classes are lipids, phenolic compounds, carbohydrates, proteins, and alkaloids. The main fatty acids found in P. macroloba oil are oleic, behenic, lignoceric, and linoleic. P. macroloba seeds have important anatomical characteristics for their circumscription in Leguminosae and also in Caesalpinioideae, and their oil is rich in fatty acids essential to the human diet, providing many benefits to the human health, such as fatty acids belonging to the omega family (linoleic, oleic).
      PubDate: Wed, 29 Nov 2023 09:50:01 +000
       
  • Gastrointestinal Effects on the Antioxidant and Immunomodulatory
           Properties of South African Fynbos Honey

    • Abstract: The Fynbos biome, Western Cape Province, South Africa, produces a unique honey from Apis mellifera capensis. The bioactivity of Fynbos (FB1-FB6) honeys and Manuka, unique manuka factor 15+ (MAN UMF15+) honey subjected to simulated in vitro digestion, was compared. The effect of each phase of digestion on the antioxidant properties and nitric oxide- (NO-) associated immunomodulatory effects was determined. The total phenolic content of MAN (UMF15+) was higher than that of FB honeys, and following digestion, the percentage bioaccessibility (BA) was 68.6% and , respectively. With the Trolox equivalent antioxidant capacity assay, the activity of FB1 and FB6 was similar to MAN (UMF15+) but reduced for FB2, FB3, FB4, and FB5 with a %BA of 77.9% for MAN (UMF15+) and for FB. The oxygen radical absorbance capacity of MAN (UMF15+) and FB honeys was similar and unaltered with digestion. In a cellular environment, using colon adenocarcinoma (Caco-2) cells, both undigested and the gastric digested honey reduced 2,2-azobis-(2-amidinopropane) dihydrochloride- (AAPH-) mediated peroxyl radical formation. In contrast, following gastroduodenal digestion, the formation of reactive oxygen species (ROS) was increased. In murine macrophage (RAW 264.7) cells, all honeys induced different levels of NO which was significantly increased with digestion for MAN (UMF15+) and FB1. In LPS/IFN-γ stimulated RAW 264.7 macrophages, only undigested MAN (UMF15+) effectively reduced NO levels, and with digestion, NO scavenging activity of MAN (UMF15+) was reduced but increased for FB5 and FB6. In a noncellular environment, MAN (UMF15+), FB1, FB2, and FB6 scavenged NO, and with digestion, this activity was maintained. This study has identified that undigested and gastric-digested FB honey has antioxidant properties with strong potential anticancer effects following gastroduodenal digestion, related to ROS formation. MAN (UMF15+) had anti-inflammatory effects which were lost postdigestion, and in contrast, FB5 and FB6 had anti-inflammatory effects postdigestion.
      PubDate: Fri, 24 Nov 2023 06:20:01 +000
       
  • Home-Drying Operation Effect on Moisture Content, Electric Energy
           Consumption, Ascorbic Acid, Total Polyphenol Content, and Color of Sliced
           “Fuji” Apples

    • Abstract: A home dehydrator allows obtaining dried apples that are beneficial to human health, but its operations will affect the chemical and organoleptic quality of this fruit. In this study, the effect of the drying temperature and mass load of sliced fresh “Fuji” apples in a home dehydrator was evaluated with regard to moisture content, electric energy consumption, ascorbic acid, total polyphenol content, and color of the dried fruit. Fresh “Fuji” apples were cut to obtain a uniform slice with a thickness of 4 mm and diameter from 60 to 75 mm. A home dehydrator was operated at 50 and 70°C (nominal temperatures), with a total sliced apple load of 250 and 500 g, uniformly distributed in five trays. Drying was carried out for 7 hours, and every hour, the trays were rotated, changing their position from the top to the bottom. Only the middle tray was always kept in the same position. As result, the level of nominal temperature (50/70°C) was not reached for any of the trays, regardless of the mass load (250/500 g) in the home dehydrator. The temperature average for fruits dried in trays of the home dehydrator that were rotated (top and bottom) and kept in the same position (middle) did not differ () among them. At the end of drying, the apple treatment at 50°C/250 g, 50°C/500 g, 70°C/250 g, and 70°C/500 g reached 23.1, 26.2, 4.3, and 4.5% (w.b.), respectively. The drying conditions at nominal 50°C favored the quality of the dried sliced apples with regard to ascorbic acid and total polyphenol content; however, the treatment at nominal 70°C produced less variation in color with respect to the fresh fruit. The home dehydrator allowed obtaining sliced dried “Fuji” apples that adequately preserve the ascorbic acid, total polyphenol, and color with respect to the fresh fruit.
      PubDate: Thu, 23 Nov 2023 07:35:01 +000
       
  • Evaluation of Minimum Inhibitory Concentration of Heavy Metals Contained
           in Packaging Material Digest on Prominent Gut Microbiota

    • Abstract: Several scientific investigations have revealed that the leaching of metals from packaging material into the packed food is an unavoidable process. Hence, this study is aimed at investigating the effect of leached heavy metals from food packing materials on normal human gut flora. We analysed the effect of vanadium, arsenic, cadmium, and mercury present in digested packaging materials (DPM) on standard strains of Escherichia coli ATCC 25923, Pseudomonas aeruginosa ATCC 27853, Klebsiella pneumoniae ATCC 70063, and Enterococcus faecalis ATCC 29212. The minimum inhibitory concentration (MIC) of laboratory-grade heavy metal salts and heavy metals present in DPM was determined by the agar dilution method. For all four bacteria, the MIC of cadmium and arsenic in the DPM was 7 μg/ml and 1.6 μg/ml, respectively. The MIC of mercury in DPM was 1.6 μg/ml for E. coli, K. pneumoniae, and E. faecalis and 1.4 μg/ml for P. aeruginosa. MIC of vanadium for E. coli, P. aeruginosa, and E. faecalis was 2.2 μg/ml, and for K. pneumoniae was 2.0 μg/ml. The difference in MICs of heavy metals in DPMs and heavy metal salts was not statistically significant. MICs were within CODEX-specified permissible levels. Though heavy metals in packaging material have not shown a deleterious effect on representative human gut flora, there is scope to study their effect on the gut microbiome. Thus, understanding the risk of heavy metal ingestion through unknown sources and avoiding any possible ingestion is crucial to preventing chronic diseases.
      PubDate: Tue, 21 Nov 2023 09:50:01 +000
       
  • Modelling the Survival of Acid-Adapted and Nonadapted Escherichia coli
           O157:H7 in Burkina: A Western African Traditional Fermented Milk Product

    • Abstract: Burkina, a traditional fermented dairy product, is consumed in most parts of West Africa, including Ghana. Studies on the microflora of Burkina have indicated the presence of Escherichia coli and other pathogenic organisms. Thus, predicting the survival of E. coli in the product will inform the best manufacturing and handling practices. This study investigated the combined effect of storage temperature and time on the survival of acid-adapted and acid-non-adapted E. coli O157:H7 in Burkina. Samples were pasteurised and inoculated with acid-adapted or acid-non-adapted E. coli O157:H7. They were stored at 5, 15, and 30°C for 0, 2, 4, 6, 8, 10, 12, 14, 18, and 48 h, and the bacteria colonies were enumerated. Growth rate (survival versus time) models were developed using MATLAB software. Observed data were fitted to the Baranyi model using the DMFit curve fitting software. The E. coli O157:H7 strain appeared inherently tolerant to acid, with storage time having the most significant effect on the response parameter, survival (log CFU/mL). A negative correlation was observed for the primary models (survival versus time), which accounted for 79-97% of the relationship (). Although E. coli survived, its growth was inhibited over time regardless of acid adaptation.
      PubDate: Mon, 20 Nov 2023 09:20:01 +000
       
  • Prevalence and Risk Assessment of Aflatoxin in Iowa Corn during a Drought
           Year

    • Abstract: Warm temperatures and drought conditions in the United States (US) Corn Belt in 2012 raised concern for widespread aflatoxin (AFL) contamination in Iowa corn. To identify the prevalence of AFL in the 2012 corn crop, the Iowa Department of Agriculture and Land Stewardship (IDALS) conducted a sample of Iowa corn to assess the incidence and severity of AFL contamination. Samples were obtained from grain elevators in all of Iowa’s 99 counties, representing nine crop reporting districts (CRD), and 396 samples were analyzed by IDALS using rapid test methods. The statewide mean for AFL in parts per billion (ppb) was 5.57 ppb. Regions of Iowa differed in their incidence levels, with AFL levels significantly higher in the Southwest (SW; mean 15.13 ppb) and South Central (SC; mean 10.86 ppb) CRD () regions of Iowa. This sampling demonstrated high variability among samples collected within CRD and across the entire state of Iowa in an extreme weather event year. In years when Iowa has AFL contamination in corn, there is a need for a proactive and preventive strategy to minimize hazards in domestic and export markets.
      PubDate: Mon, 20 Nov 2023 09:05:00 +000
       
  • Food Application of Orange Seed Powder through Incorporation in Wheat
           Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits

    • Abstract: The significance of conducting research for its application has been noted as a result of the rising global food production and waste generation. As a result, there is increasing interest in fruits and vegetable seeds that contain bioactive chemicals, such as those that are obtained from orange seeds. In the current work, orange seed powder replaced wheat flour at 0, 2.5, 5, 7.5, and 10% levels, to observe changes in physicochemical features of developed biscuits. Proximate analysis of orange seed powder and wheat flour revealed that orange seed powder has high fat, fiber, protein, and ash contents as compared to wheat flour, whereas moisture contents in wheat flour were high. In developed biscuits, the highest values (percentage) of ash (), fiber (), protein (), and fat () were found in biscuits developed with 10% orange seed powder. Orange seed powder was a comparatively good source of both macro and micro minerals, as compared to wheat flour. High contents of selenium (), iron (), zinc (), and manganese () mg/100 g, present in orange seed powder, were the prominent findings of this research work, as wheat flours were observed to be deficient in these trace minerals. Contents of calcium, magnesium, potassium, zinc, manganese, zinc, and selenium in control biscuits were found ,,,,,, and  mg/100 g, respectively, and replacement of wheat flour with 10% orange seed powder increased values of these minerals to ,,,,,, and  mg/100 g, respectively. Vitamins E and K, which were not detected in wheat flour, were present in orange powder in high amount, whereas B group vitamins, which were also present in wheat flour, were observed in significantly high quantities in orange seed powder. Increment in vitamin A, D, E, K, and B complexes was significant as a result of orange seed powder supplementation, except for vitamins B1 and B2, which were slightly decreased. Sensory evaluation revealed that a 5% replacement of orange seed powder provided good quality biscuits with acceptable colour, flavor, taste, texture, and overall acceptability. Orange seed powder could prove an important ingredient in the baking industry with the potential of promoting the nutritional value of foods.
      PubDate: Thu, 16 Nov 2023 09:50:01 +000
       
  • Ultrasound-Assisted Extraction of Antioxidant Compounds from “Cẩm”
           Purple Rice Bran for Modulation of Starch Digestion

    • Abstract: Purple rice, locally known as “Cẩm” rice, is cultivated in the southern region of Vietnam. The bran of “Cẩm” rice is often disregarded and underutilized; nevertheless, it harbours substantial nutritive value, particularly in terms of antioxidant compounds. Additionally, sonication, an emerging and “green” technological approach, has been employed to augment the extraction efficiency of these antioxidants. This research is aimed at optimizing and maximizing the antioxidant recovery capacity including phenolic and total flavonoid compounds, along with their antioxidant activities, through the assistance of ultrasound waves. The effect of the extract on the starch digestion process was also investigated. The study employed the Box-Behnken experimental design, encompassing three variables: extraction time (20-40 minutes), temperature (60-80°C), and solvent-to-material ratio (8 : 1 to 12 : 1). Analysis was conducted on total phenolic compounds, total flavonoid content, and antioxidant activities. Results demonstrated that the peak yield of antioxidant compounds and their corresponding activities were attained at an extraction duration of 29.38 minutes, a temperature of 69°C, and a solvent-to-material ratio of 9.92. Under these optimal conditions, the yields were as follows: total phenolic compounds at 60.821 mg GAE/g, total flavonoid compounds at 3.2696 mg QE/g, percentage inhibition of DPPH at 74.778%, and FRAP value at 54.112 μmol Fe (II)/g. The established models were validated and exhibited a strong alignment between predicted and actual values, with disparities of less than 3% under optimal conditions. Furthermore, the extract was codigested with cooked corn starch, revealing a dose-dependent effect on starch digestibility. The sluggishness of digestion rate was observed when 20 mg of the extract was supplemented to 200 mg of cooked corn starch. This suggests that rice bran extract holds promise as an effective ingredient for mitigating starch digestion, particularly beneficial for individuals dealing with diabetes.
      PubDate: Thu, 16 Nov 2023 09:20:01 +000
       
  • Impact of Pretreatment and Drying Factors on Chemical and Biochemical
           Attributes of Moroccan Thompson Seedless Grapes

    • Abstract: Drying is a common technique in the agrifood industry, but insufficient control in the drying process can result in changes to the fruit’s appearance due to physiological damage during processing. The aim of this study was to investigate the impact of pretreatment and drying process parameters on Moroccan raisins’ quality and safety. The experimental levels of pretreatment factors (blanching, browning agents) and drying temperature were defined at the beginning. Subsequently, a 24-factorial design was employed to provide a simple and reliable model capable of relating directly the response factor (drying time, color intensity change (), chromaticity (), and browning rate) to the variables (NaOH concentration, antibrowning agent concentration, temperature, and relative humidity). All four parameters had a statistically considerable effect on studied responses. Blanching for 5 minutes at 1% of NaOH solution, using an appropriate concentration of antibrowning agent (5% Na2S2O5), and drying at 70°C with 30% of relative moisture can lead to better preservation of grapes’ appearance and quality (chromaticity () and color change ()). Also, in these conditions, a lower browning rate (14.48%), a lower 5-hydroxymethylfurfural content (12.40 mg/100 g DW), and a higher level of polyphenols ( mg GAE/100 g DW) and flavonoid content ( mg Qeq/100 g DW) have been recorded while meeting international standards for SO2 content and microbial quality.
      PubDate: Wed, 15 Nov 2023 04:35:01 +000
       
  • Impact of Different Oil Extraction Techniques on the Physicochemical
           Properties of Adansonia digitata Seed

    • Abstract: The seeds of baobab were found to have both industrial and domestic uses due to their essential oil qualities for topical medication. However, the seeds found in this study area in Ghana are underutilised and sometimes thrown away after being taken off the pulp. The present study is aimed at examining the impact of the two predominant techniques used for oil extraction from nonoily seeds, namely, mechanical extraction and Soxhlet (n-hexane) extraction, on both the oil yield and physicochemical properties of crude oil derived from baobab seeds. The study looked at the iodine value, peroxide value, acid value, colour, density, and other variables. Refractometers, chroma meters, and titration techniques were used for the determination of specific properties using standard methods. The Soxhlet method of oil extraction was superior in terms of maximum oil recovery, recording a value of 27.75%, in contrast to the mechanical method, which yielded a significantly lower recovery rate of 5.422%. The peroxide and iodine values were found to be 15.09 and 11.89 mEq/g and 85.89 and 88.45 g/100 g for the mechanical and Soxhlet extraction methods, respectively. Statistically significant differences () were observed between the two oil extraction methods in some of the properties measured. The study discussed the impact of these oil properties on the application of both food and nonfood products. Finally, the study has provided an essential set of data and information to enable product initiators in the cosmetic, food, and other industries to make informed decisions regarding the utilisation of baobab oil as a constituent in the formulation of products.
      PubDate: Wed, 25 Oct 2023 10:35:00 +000
       
  • The Effect of a Turkey Berry (Solanum torvum)-Fortified Biscuit on the
           Hemoglobin Level and Cognitive Performance of Adolescent Females in the
           Ahafo Region of Ghana: A Pilot Study

    • Abstract: Anemia is a public health problem that affects about 50% of adolescent females in sub-Saharan Africa. Anemia can negatively affect the overall growth, cognitive performance, and productivity of school-going adolescents. This pilot study assessed the impact of Solanum torvum-fortified biscuits on hemoglobin levels and cognitive performance of school-going adolescent females. A cluster randomized controlled, open labeled trial was undertaken among four basic schools in the Ahafo Region of Ghana. Out of the 169 participants, 151 (,) adolescent females completed the trial. The intervention and control groups were made up of two schools each. The participants in the intervention and control groups received a total of 30 turkey berry-fortified biscuit supplementation or 30 placebos for a period of six weeks, respectively. The hemoglobin levels and cognitive test scores were obtained before and after the intervention. The number of anemic cases and low cognitive performance among the female adolescents in the intervention group reduced by 23.8% and 8.7%, respectively. There was a positive impact on the hemoglobin levels and cognitive performance of the intervention group. For every unit of turkey berry-fortified biscuit consumed by the intervention group, there was a 0.945 unit increase in hemoglobin level () and a 2.796 unit increase in cognitive performance (). The turkey berry-fortified biscuit significantly reduced anemia prevalence and improved cognitive performance among the adolescent girls. Therefore, its potential in the management of anemia and improvement of cognition could be explored.
      PubDate: Fri, 20 Oct 2023 09:05:01 +000
       
  • Optimization Conditions of Ultrasound-Assisted Extraction for Phenolic
           Compounds and Antioxidant Activity from Rubus alceifolius Poir Leaves

    • Abstract: Rubus alceifolius Poir (R.A. Poir) leaves are rich in phenolic compounds, offering many health benefits due to their incredible antioxidant potential. In this study, conditions for the ultrasound-assisted extraction (UAE) of phenolic compounds and antioxidant activity from R.A. Poir leaves were optimized using response surface methodology (RSM). This methodology assessed the effects of ultrasound power (: 100-500 W), extraction temperature (: 30-60°C), and extraction time (: 5-55 min). The optimized UAE conditions were then compared with conventional extraction methods (Soxhlet extraction: SE and maceration extraction: ME) for extracting total phenolics. A phenolic profile using GC-MS and antioxidant activity (ABTS) was also compared. According to the RSM, the best conditions for UAE to extract the highest total polyphenol content and ABTS radical scavenging activity were 320 W ultrasound power, 40°C extraction temperature, and 35.5 min sonication duration. Under these optimal conditions, the TPC and antioxidant activity reached 16.68 mg GAE/g dm and 21.9 mg TE/g, respectively, closely aligning with the predicted values. The UAE extraction technique proved to be more efficient in extracting phenolics and antioxidant capacity (ABTS (2,2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid)) radical scavenging activity, and enzyme inhibition) compared to the conventional extraction methods (SE and ME). A GC-MS analysis identified 12 components, including 5 phenolics and 3 flavonoids, which likely contribute to the antioxidant activity. Consequently, the UAE method improved extraction efficiency within a shorter time frame, suggesting that UAE is a promising, efficient, and ecofriendly technology for extracting bioactive compounds from R.A. Poir leaves.
      PubDate: Tue, 10 Oct 2023 06:35:02 +000
       
  • Physicochemical Properties of Wild Yam (Dioscorea villosa) Starch

    • Abstract: Native starch extracted from wild yam (Dioscorea villosa) was evaluated for its intrinsic physicochemical properties. From the results, essential metals such as K, Ca, P, and Fe were detected along with some nonessential heavy metals below the WHO permissible limits. Bulk density was 0.13–0.63 g/mL. The water absorption capacity, oil absorption capacity, swelling power, and solubility of the starch were pH-responsive. Thermal profiles showed onset temperature, (59.21 °C), peak temperature, (60.22 °C), endset temperature, (63.12 °C), gelatinization enthalpy, (0.54 J/g), temperature range of gelatinization, (3.91 °C), and peak height index, PHI (1.87 J/g °C). Exhibiting a crystallite size of 0.03 nm, absorption peaks of 15.3119°, 24.4120°, and 18.4170°, corresponding to interplanar d-spacings of 3.7500 Ǻ, 5.14000 Ǻ, and 4.954610 Ǻ, were obtained. Evidence of C–H at 1338.1 cm-1, C–O at 640.0 cm-1, C–H stretch at 2829.7 cm-1, and a strong and broad O–H group at 3291.2 cm-1 were obtained. The starch granules had low particle sizes, were homogeneous, and were aggregates of irregular shapes. At a lower pH (2-4), the wild yam starch studied could be a potential absorbent material in the production of disposable diapers and female napkins and as biodegradable films due to its high hydrophobicity at a high pH (8-12).
      PubDate: Fri, 29 Sep 2023 10:35:00 +000
       
  • Bioactivity of the Ethanol Extract of Clove (Syzygium aromaticum) as
           Antitoxin

    • Abstract: Toxic compounds can induce the formation of free radicals (reactive oxygen species (ROS)) which can trigger damage and decrease cell viability. Clove (Syzygium aromaticum) contains phenolic compounds that are useful as antioxidants which can reduce ROS toxicity. However, little is known about the antitoxin activity of clove extract. Therefore, this study is aimed at determining the effect of ethanolic clove extract as an antitoxin agent against malachite green (MG) mutagen using the yeast Saccharomyces cerevisiae as a model. The methods used to analyze the ability of ethanolic clove extract as antitoxin were decolorization assay and cell viability test towards MG. The phenol contents of leaf and bud extract were 441.28 and 394.73 mg GAE g-1 extract, respectively. Clove leaf extract has strong antioxidant activity in vitro (IC50 9.29 ppm for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 29.57 for 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)). Liquid chromatography quadrupole-mass spectrometry (LC-MS/MS) analysis showed the presence of 4-O-caffeoylquinic acid and several other bioactive compounds, in which these compounds had bioactivity against toxic compound. The addition of extract reduced the ability of S. cerevisiae to decolorize malachite green but increased cell viability. Based on the data, clove leaf extract shows the potential antitoxin activity. This research should facilitate a preliminary study to investigate the antitoxin agent derived from cloves leaf extract. Further research to analyze the antitoxin mechanism of this extract in yeast model is interesting to do to provide a comprehensive insight into the potential antitoxin agents of clove leaf extract.
      PubDate: Thu, 21 Sep 2023 06:35:01 +000
       
  • Modification of Konjac Biodegradable Material Using Deacetylation and
           Reinforcement Process for Its Applications in Food Packaging

    • Abstract: Common konjac flour, especially of low grade, is a waste material produced in large quantities during purification of konjac glucomannan (KGM). It contains impurities, particularly oxalate salts, which irritate and may cause kidney stones. Konjac flour has glucomannan as a main component. Glucomannan is characterized by low crystallinity, high thermostability, and the ability to form a strong gel. Subsequently, glucomannan has good potential for the production of biodegradable material. However, its high-water affinity limits its use in packaging. The deacetylated by thermal forming process and reinforced konjac flour with 15% and 20% of microcrystalline cellulose showed improved water absorption and thermal properties of the specimen. Moreover, the thermal forming process resulted in the reduction of soluble oxalate. Therefore, due to the conditions used in this experiment, the material will be stronger, more waterproof properties, and more highly resistant to temperatures, so it is suitable to be used as a packaging that is environmentally friendly.
      PubDate: Tue, 19 Sep 2023 11:20:01 +000
       
  • Use of Micronization and Complex Coacervation to Preserve Antioxidant
           Properties of Flavonoids

    • Abstract: The plant flavonoids taxifolin and rutin are among the best known and best studied antioxidants. In addition to their antioxidant properties, other pharmacobiological properties have been established for these substances. At the same time, taxifolin and rutin are chemically labile. They are prone to oxidative degradation and have poor water solubility. Under conditions of their real consumption, all this can lead to a significant reduction or complete loss of bioactivity of these flavonoids. Flavonoid modification and encapsulation techniques can be used to overcome these barrier factors. The use of micronization process for taxifolin and rutin allows changing the lipophilicity values of antioxidants. For micronized taxifolin, the value is 1.3 (1.12 for the control forms), and for rutin, it was 0.15 (-0.64 for the control forms). The antioxidant activity of micronized flavonoids has increased about 1.16 times compared to control forms. The present study evaluates the possibility of using encapsulation of premyconized flavonoids by complex coacervation, in order to preserve their antioxidant properties. The results of an in vitro digestion study show that the encapsulated forms of antioxidants retain their bioactivity and bioavailability better than their original forms. The bioavailability indices for the encapsulated forms of flavonoids are more than 1.6 times higher than for their original forms. The digested fractions of the encapsulated properties reveal better antioxidant properties than their original forms in in vitro tests evaluating the antioxidant properties on cultures of the protozoan Paramecium caudatum and human neuroblastoma SH-SY5Y cells. Encapsulated rutin indicates the highest activity, 0.64 relative to PMA. Thus, the studies represent the feasibility of using encapsulation to protect flavonoids during digestion and ensure the preservation of their antioxidant properties.
      PubDate: Fri, 15 Sep 2023 11:35:01 +000
       
  • Harmonizing Drying Time, Layer Thickness, and Drier Zones for Drying
           Kinetics: Quality and Safety of Solar Tunnel-Dried Wet-Processed Parchment
           Coffee (Coffea arabica L.)

    • Abstract: Tunnel solar dryer is the recently used drying method for better quality and safety of parchment coffee. However, the higher variation of drying temperature and RH along the long tunnel solar dryer results in a heterogeneous environment in the tunnel, which could make parchment coffee dried at different times or with different moisture contents. This study is aimed at investigating the effect of solar tunnel dryer zones at different zones of the dryer, divided into three zones from the inlet to the exit side of the drier and drying layer thicknesses on the drying time, drying kinetics, physicochemical, sensory, and fungal growth loads of parchment coffee. Furthermore, seven mathematical models were evaluated to select the best-fitting model for a specific zone to predict drying time. Results showed that dryer zones significantly () interacted with layer thickness for most of the measured parameters except titratable acidity and sensory properties. The dryer zone, coupled with the reduction in drying layer thickness, caused an increase in effective diffusivity and moisture removal rate and reduced drying time. The drying time to reach constant moisture content varied from 14 to 17 hours. Overall raw bean, cup, and total quality varied from 36.3 to 37, 48 to 51, and 84.3 to 87.3%, respectively. Values for physicochemical parameters ranged from 5.3 to 6.9 (pH), 2.1 to 2.6% (titratable acidity), 2.3 to 4.3°Brix TSS, 10.9 to 15.2% (ether extract), 39.2 to 53.5GAE/g (total phenolic content), and 38.5 to 59.2 (DPPH scavenging capacity). The fungal infection percentage at the end of drying varied from 4 to 93.3%, which could be associated with potential mycotoxin formation if recommended conditions were not maintained. In general, for better quality, similar drying times, and a lesser fungal load, it is recommended to use 4, 5, and 6 cm layer thickness in zones one, two, and three, respectively. The drying kinetics of parchment coffee in different dryer zones with different drying layer thicknesses showed variation. Zone one at 2 and 4 cm layer thicknesses is best described by the Verma model. Four- and six-centimetre layer thicknesses in zones 2 and 3 are best described by the modified Midilli model.
      PubDate: Thu, 14 Sep 2023 07:20:01 +000
       
  • Microbiological and Physicochemical Variations during Spontaneous
           Fermentation of Plantain Must

    • Abstract: Major losses are recorded every year in the plantain production sector in Côte d’Ivoire. These losses are mainly due to poor harvesting, transport, and storage conditions. Local processing of this food crop into other products could help limit postharvest losses. The aim of this study was to evaluate some microbiological and physicochemical parameters during the fermentation of plantain must for the production of an alcoholic beverage. Physicochemical parameters such as pH, titratable acidity, and reducing sugars were measured using a pH meter by titration and the Bernfeld method, respectively. Refractometric dry extract and alcohol content were measured using a refractometer. Loads of mesophilic aerobic germs, total coliforms, streptococci, and yeasts were determined by standard microbiological methods. Values for refractometric dry extract (10°B-4.5°B), reducing sugars (8.25-0 mg/mL), and pH (4.37-3.36) decrease during fermentation. The highest alcohol content (11%) is obtained after four days of fermentation of plantain must. In contrast to total coliforms (5.27-3.61 log10 cfu/mL), loads of mesophilic aerobic germs (4.84-9.8 log10 cfu/mL) increase during fermentation. Yeast and streptococci loads reach their peaks at 7.81 log10 cfu/mL and 8.15 log10 cfu/mL, respectively, after six (6) days of fermentation before dropping off. Plantain must could be used to produce distilled alcoholic beverages.
      PubDate: Wed, 13 Sep 2023 06:35:00 +000
       
  • Prevention and Control of Human Salmonella enterica Infections: An
           Implication in Food Safety

    • Abstract: Salmonella is a foodborne zoonotic pathogen causing diarrhoeal disease to humans after consuming contaminated water, animal, and plant products. The bacterium is the third leading cause of human death among diarrhoeal diseases worldwide. Therefore, human salmonellosis is of public health concern demanding integrated interventions against the causative agent, Salmonella enterica. The prevention of salmonellosis in humans is intricate due to several factors, including an immune-stable individual infected with S. enterica continuing to shed live bacteria without showing any clinical signs. Similarly, the asymptomatic Salmonella animals are the source of salmonellosis in humans after consuming contaminated food products. Furthermore, the contaminated products of plant and animal origin are a menace in food industries due to Salmonella biofilms, which enhance colonization, persistence, and survival of bacteria on equipment. The contaminated food products resulting from bacteria on equipment offset the economic competition of food industries and partner institutions in international business. The most worldwide prevalent broad-range Salmonella serovars affecting humans are Salmonella Typhimurium and Salmonella Enteritidis, and poultry products, among others, are the primary source of infection. The broader range of Salmonella serovars creates concern over multiple strategies for preventing and controlling Salmonella contamination in foods to enhance food safety for humans. Among the strategies for preventing and controlling Salmonella spread in animal and plant products include biosecurity measures, isolation and quarantine, epidemiological surveillance, farming systems, herbs and spices, and vaccination. Other measures are the application of phages, probiotics, prebiotics, and nanoparticles reduced and capped with antimicrobial agents. Therefore, Salmonella-free products, such as beef, pork, poultry meat, eggs, milk, and plant foods, such as vegetables and fruits, will prevent humans from Salmonella infection. This review explains Salmonella infection in humans caused by consuming contaminated foods and the interventions against Salmonella contamination in foods to enhance food safety and quality for humans.
      PubDate: Mon, 11 Sep 2023 11:05:00 +000
       
  • Edible Coating Formulated by Optimization from Aloe vera, Starch, and
           Arabic Gum Improved the Conservation of Banana (Musa acuminata) Fruits

    • Abstract: Banana is a very perishable climacteric fruit with consequence of large postharvest losses. The objective of the present study was to improve the postharvest shelf life of bananas. Fruits from the Melong locality were treated with coating solutions formulated with a mixture of Aloe vera, starch, and Arabic gum at different concentrations. These concentrations were obtained using the response surface methodology in order to establish the relationship between independent variables (ripening parameters) and dependent variable (Aloe vera, starch and Arabic gum), which led to the generation of experimental design as well as the prediction of result model. The effects of the coating solutions were evaluated on firmness, percentage of ripening, weight loss, chlorophyll a, chlorophyll b, and total soluble solid contents. The results showed that the combination of Aloe vera, starch, and Arabic gum extended the shelf life of banana by slowing down the chlorophyll degradation, the loss of firmness, the weight loss, and the synthesis of total soluble solids. The coefficients of determination (R2) of the responses were all above 80% indicating that the experimental data fit well with the predicted responses. The interactions that influenced most of the responses were those between Aloe vera-starch and Aloe vera-Arabic gum. The optimum concentrations obtained for the mixture of the final solution were 286.799 ml.l-1 (), 102.589 g.l-1 (), and 1.0888% () for Aloe vera, starch, and Arabic gum, respectively.
      PubDate: Fri, 08 Sep 2023 05:20:01 +000
       
  • Sucrose, Lactose, Thermogravimetry, and Differential Thermal Analysis: The
           Estimation of the Moisture Bond Types in Lactose-Containing Ingredients
           for Confectionery Products with Reduced Glycemic Index

    • Abstract: This research is aimed at conducting a comparative analysis of the dehydration process of lactose-containing ingredients and sucrose. Differential scanning calorimetry (DSC) and thermogravimetry (TG) methods were used to investigate the moisture bond types and the process of thermal degradation in native whey, dried skimmed milk, dried whole milk, dried milk whey demineralized, purified lactose, and sucrose. There were several peaks on the DSC and TG curves for lactose-containing ingredients. They determine the loss of the physically absorbed water on surfaces, physically occluded water and hydrate-forming water (up to 180°C), anomerization of lactose (160–220°C), and melting followed by decomposition (above 230°C). The multiple peaks on the dDSC curves from 135 to 170°C indicate the course of the Maillard reaction in the mix with proteins. For the native whey, the amount of chemically bound water was %; for the dried whole milk, it was %; for the milk whey demineralized, it was %; and for the dried skimmed milk, it was%. The results are presented as () and were considered statistically significant when . The similar to some extent form of the DSC and TG curves to lactose-containing ingredients and granulated sugar confirms the possibility of using them as the component of bakery and confectionery product formulas to reduce the glycemic index and improve organoleptic properties of products as well as correct their mineral compositions. Considering the constant changing of technologies for obtaining various dairy ingredients as well as the occurrence of their new kinds, such studies contribute to the expansion of existing knowledge and reference data.
      PubDate: Tue, 05 Sep 2023 05:05:00 +000
       
 
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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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JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
 


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