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

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

Showing 201 - 62 of 62 Journals sorted alphabetically
Journal of Medical Nutrition and Nutraceuticals     Open Access   (Followers: 4)
Journal of Medicinal Food     Hybrid Journal   (Followers: 1)
Journal of Medicinal Herbs and Ethnomedicine     Open Access  
Journal of Muscle Foods     Hybrid Journal  
Journal of Nutritional Ecology and Food Research     Full-text available via subscription  
Journal of Nuts     Open Access   (Followers: 2)
Journal of Plant Stress Physiology     Open Access  
Journal of Sensory Studies     Hybrid Journal  
Journal of Spices and Aromatic Crops     Open Access   (Followers: 2)
Journal of Texture Studies     Hybrid Journal   (Followers: 1)
Journal of the Science of Food and Agriculture     Hybrid Journal   (Followers: 15)
JSFA reports     Full-text available via subscription  
Jurnal Pengabdi     Open Access  
Jurnal Teknologi & Industri Hasil Pertanian     Open Access  
Jurnal Teknologi Dan Industri Pangan     Open Access  
Latin American Perspectives     Hybrid Journal   (Followers: 15)
Lebensmittelchemie     Hybrid Journal   (Followers: 1)
Legume Science     Open Access  
LWT - Food Science and Technology     Open Access   (Followers: 6)
Malaysian Journal of Halal Research Journal     Open Access  
Measurement : Food     Open Access   (Followers: 1)
Meat and Muscle Biology     Open Access  
Meat Science     Hybrid Journal   (Followers: 2)
Meat Technology     Open Access  
Meyve Bilimi     Open Access  
Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi     Open Access  
NFS Journal     Open Access  
Nigerian Food Journal     Full-text available via subscription   (Followers: 2)
NJAS : Wageningen Journal of Life Sciences     Hybrid Journal  
npj Science of Food     Open Access  
Nutrition and Dietary Supplements     Open Access   (Followers: 15)
Nutrition Bulletin     Hybrid Journal   (Followers: 11)
Obesity Facts     Open Access   (Followers: 9)
Oilseeds and fats, Crops and Lipids     Open Access  
Open Bioactive Compounds Journal     Open Access  
Open Food Science Journal     Open Access  
Pakistan Journal of Nutrition     Open Access   (Followers: 2)
Perspectivas en Nutrición Humana     Open Access   (Followers: 2)
PHAGE     Full-text available via subscription   (Followers: 8)
Quality Assurance and Safety of Crops & Food     Full-text available via subscription   (Followers: 1)
Quality of Life     Open Access   (Followers: 4)
Renewable Agriculture and Food Systems     Hybrid Journal   (Followers: 15)
Research & Reviews : Journal of Food Science and Technology     Open Access  
Research Journal of Seed Science     Open Access   (Followers: 1)
Review of Agricultural, Food and Environmental Studies     Hybrid Journal  
Reviews in Aquaculture     Hybrid Journal   (Followers: 10)
Revista Complutense de Ciencias Veterinarias     Open Access  
Revista Verde de Agroecologia e Desenvolvimento Sustentável     Open Access   (Followers: 3)
Savannah Journal of Research and Development     Open Access  
Segurança Alimentar e Nutricional     Open Access  
Selçuk Tarım ve Gıda Bilimleri Dergisi     Open Access  
Sri Lanka Journal of Food and Agriculture     Open Access   (Followers: 1)
Starch / Staerke     Hybrid Journal   (Followers: 3)
Sustainable Food Production     Open Access  
TECA : Tecnologia i Ciència dels Aliments     Open Access  
Theory and Practice of Meat Processing     Open Access   (Followers: 1)
Translational Animal Science     Open Access  
Trends in Food Science & Technology     Hybrid Journal   (Followers: 15)
UNICIÊNCIAS     Open Access  
Universal Journal of Food and Nutrition Science     Open Access   (Followers: 4)
University of Sindh Journal of Animal Sciences     Open Access  
Urban Agricultural & Regional Food Systems     Open Access   (Followers: 1)
Vitae     Open Access  
World Food Policy     Hybrid Journal   (Followers: 3)

  First | 1 2     

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Journal Cover
Research & Reviews : Journal of Food Science and Technology
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2321-6468 - ISSN (Online) 2278-2249
Published by STM Journals Homepage  [67 journals]
  • Analysis of the Intrinsic Viscosity Behavior in Polymer Mixtures of Stud
           Plant Mucilage (Dicerocaryum zanguebarium) with Carboxymethyl Cellulose
           and Guar Gum: Synergism at Infinite Dilution

    • Authors: Shadreck Muyambo
      Pages: 1 - 13
      Abstract: Compatibility studies of the stud plant mucilage (SpM) with guar gum (GG) and carboxymethyl cellulose (CMC) were elucidated using the following parameters: viscous synergy ( ), interaction index ( ) and enhancement index ( . These parameters were derived from the intrinsic viscosity ( ) obtained from the binary system of SpM–CMC and SpM–GG, measured at 0.05 g/dl. The effects of salt (NaCl) on the binary systems were also investigated at 0.0 mM, 20.0 Mm and 40.0 mM.  and showed that synergism occurs at ratios of 50:50 and 25:75 for SpM:GG and 25:75 for SpM:CMC. Salts reduces  and , though the effects were more pronounced in the SpM–CMC binary system. The SpM–GG binary system showed both enhanced viscosity and salt buffering properties which might be beneficial to various manufacturing industries, including food.
      PubDate: 2022-01-03
      Issue No: Vol. 10, No. 3 (2022)
  • Immunomodulatory and Prebiotic Activities of White Oat β-glucans (Avena
           sativa L.) and the Potential for a Food-base Ecofriendly Therapy

    • Authors: Douglas Luís Vieira, Juliana Bello Baron Maurer, Andréia Buzatti, Marcelo Beltrão Molento
      Pages: 14 - 20
      Abstract: Intestinal health is an important sanitary factor for animals and humans and is closely related to the microbiota population of the gastrointestinal tract. Correlated to this fact is the diet that is consumed, which is fundamental for the development and proliferation of ‘beneficial’ bacteria. Modulation of the intestinal microbiota can be achieved by the prebiotic activity of some polysaccharides, which are fermented by these bacteria after being able to pass the digestive enzymes. Among these polysaccharides, β-glucans present glucose blocks bound by glycosidic (β1→β3) and (β1→β6), that are originated from yeasts and algae. β-glucans are also present in the cell wall of cereals and have immunomodulatory properties and prebiotic capabilities. These products have already been reported to have prebiotic action, working as immune response modulators, being strong candidates for food-base therapy. The biochemical composition of white oat (Avena sativa L.) indicates their high nutritional value, both for humans and animals. The present review described the use of polysaccharides derived from cereals, focusing mainly on oat as a potential food prebiotic to develop effective ecofriendly therapies.
      PubDate: 2022-01-03
      Issue No: Vol. 10, No. 3 (2022)
  • Analysis of Proximate Composition, Nutritional Contents and Enzymatic
           Activities of a Local Variety of Betel Leaf from Bangladesh

    • Authors: Md. Murad Hossain, Dhirendra Nath Barman, Nururshopa Eskander Shazada, Mohammed Mafizul Islam
      Pages: 21 - 30
      Abstract: AbstractBetel leaf is a medicinal herb that is commonly used as chewing food item to almost all classes of people in Bangladesh. In the present study, a local variety of betel leaf, Dudhswar, was investigated for analyzing the levels of proximate compositions, vitamins, minerals and carbohydrate metabolizing enzymatic activities. At mature stage, moisture, ash and fiber contents of the betel leaf were 85.40%, 3.15% and 2.11%, respectively. Moisture content decreased gradually with the advances in maturity while ash, fiber, protein and lipid contents increased steadily from premature to overmature stage. At mature stage, the leaf contained 3.86% protein and 0.71% lipid. The leaf also contained 3.22% total soluble sugar, 0.497% reducing sugar, 2.587% sucrose and 6.48% starch at mature stage. The sugar contents gradually increased from premature to overmature stage except for starch. The betel leaf was observed to contain vitamin A (5.32 mg%), vitamin B1 (35.27 µg%), vitamin B2 (0.75 µg%) and vitamin C (322 mg%). The mature leaf also contained 845.34 mg, 18.86 mg, 3154.44 mg, 55.43 mg, 4.77 mg and 9.48 mg per 100 g of fresh leaf, respectively for calcium, sodium, potassium, phosphorus, zinc and iron. The betel leaf showed amylase, invertase, cellulase and β-galactosidase activities in all maturity stages. Betel leaf was therefore found to be a rich source of nutrients. Regular consumption of betel leaf would be advantageous to combat malnutrition as well as carbohydrate metabolism and other health-related disorders. 
      PubDate: 2022-01-03
      Issue No: Vol. 10, No. 3 (2022)
  • Nutritional Analysis and Antioxidant Activity of Locally Consumed Selected
           Fruits and Vegetables in Bangladesh

    • Authors: Md. Jahangir Jahangir Alam, Shamsia Romana, Tahera Siddiqua, Raihan Mostafiz, Md. Abdul Alim
      Pages: 31 - 36
      Abstract: Fruits and vegetables are rich source of antioxidants; they play an essential role in the prevention of different chronic diseases. The present study compared nutritional content, antioxidant activity, and beta carotene content of nine locally consumed fruits and vegetables cultivated in the different local regions of Bangladesh. These fruits and vegetables were locally consumed and usually underutilized instead of their significant nutritional component. On proximate analysis, the present study found that ash content in bilimbi and velvet apple was 2.51% and 2.46%, respectively which signify the rich sources of mineral content. The highest amount of crude fiber was found in wood apple 4.31% and second highest in edible fern 3.86%; also a significant amount was found in the other sample. The antioxidant activities were evaluated using 2, 2-diphenyl-1-picrylhydrazyl and the results indicated that the studied fruits and vegetables were good sources of antioxidants. The highest amount of antioxidant activity was observed in sugar apple and it was 94.11%. Other fruits and vegetables also contained a significant amount of antioxidants such as velvet apple 63.27%, rose apple 56.43%, wood apple 63.02%, bilimbi 68.65%, sapodilla 39.15%, purple yam 70.57%, edible fern 47.21%, and bathua 47.21%. Beta-carotene content was found highest in bathua 4.33 mg/100 g, and the lowest amount was found in purple yam 0.17 mg/100 g. Other samples were also rich in beta-carotene content such as edible fern 2.08 mg/100 g, bilimbi 1.76 mg/100 g, and rose apple 1.71 mg/100 g. In conclusion, the result indicated a promising approach for the development of functional food with considerable levels of antioxidant and beta-carotene content from local fruits and vegetables. 
      PubDate: 2022-01-03
      Issue No: Vol. 10, No. 3 (2022)
  • The Probiomagic

    • Authors: Epsita Mukherjee
      Pages: 37 - 40
      Abstract: The exact location or composition of gut is not yet known to the human It has a vague usage in the colloquial language and scientifically contains the system of microbial flora that is ultimately responsible for increasing the potential of our immune system. It is the study of more “good bacteria” as it is called commonly and higher the composition of our gut microbiome, better is our capability of fighting the various ranges of infection. Alleviation of the disease progression calls for higher probiotic enrichment in our gut, which is ideally possible by the intake of various milk-based products. Starting from pediatrics to odontology, probiotics play a very important role. Newer researches are being conducted for the same every day. To infer the crucial roles of therapeutics and their prophylactic roles in children, documentation efficiencies are being checked on the treatment of infectious gastroenteritis, diarrhea and others. Mostly probiotics are known to be good bacteria but in rare cases they are also known to cause several bacteria–host interactions or unwanted side effects too. Out of the many probiotics being talked and read about every day, few commonly advisable ones include Lactobacillus, Saccharomyces, Bifidobacterium and others. These probiotics are especially advisable in cases of extreme indigestion, low metabolism, skin issues and other digestive disorders. However, it has been found that people with low or compromised immune systems are ideally supposed to avoid the intake of probiotics to prevent further bacterial infection. One of the most common consumables includes yoghurt, which is a milk-based product, including fermentation of many friendly bacteria like Lactobacillus. The present article presents an overall comprehensive review about few unknown tales of the action of probiotics.
      PubDate: 2022-01-03
      Issue No: Vol. 10, No. 3 (2022)
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
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