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

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

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

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Similar Journals
Journal Cover
American Journal of Food and Nutrition
Number of Followers: 46  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2374-1155 - ISSN (Online) 2374-1163
Published by Science and Education Publishing Homepage  [75 journals]
  • Over Time Evolution of Nutritional Parameters and Sanitary Quality of
           Infant Formula Produced in Burkina Faso

    • Authors: Waré Larissa Yacine; Compaoré Hamidou, Dao Aboubacar Sidiki, Durand Noël, Hagrétou Sawadogo-Lingani, Montet Didier
      Pages: 16 - 23
      Abstract: The infant formula produced aim to cover the nutritional needs of children under 5 years old. Thus, these flours are rich in macronutrients and micronutrients, mainly in carbohydrates, proteins, lipids, iron-zinc and vitamin A. Over the months, contaminants can degrade the macronutrients and micronutrients contained in infant formula. These contaminants can lead to a change in taste, odor and also alter the quality of these foods by the presence of insects and toxins. The aim of this study was to determine the microbiological, physicochemical and nutritional parameters of infant formula at an initial time T1 and at a time T2 6 months later. Then, to make a comparison of the data. Thus, 24 samples of infant formula were collected throughout the city of Ouagadougou. In order to follow the evolution of the parameters over time, 12 samples of infant formula were analyzed at time T1. The other 12 samples were stored at room temperature (35°C-40°C) for 6 months before being analyzed. ISO methods were used for the enumeration of total mesophilic flora, faecal coliforms, yeasts and moulds. The official AOAC methods were used for the determination of energy values of each sample. The determination of Beta-carotene and mycotoxins [(aflatoxins, ochratoxin A and fumonisins (B1+B2)] in infant formula was performed by high performance liquid chromatography (HPLC). In terms of results, the microbiological analysis showed that the bacterial load of the samples remains satisfactory for the germs searched. After 6 months of storage, an increase in the bacterial load of the samples for the desired germs was observed but remains acceptable. The determination of the energy value of the analysed infant formula varied between 390.4±22.8 and 437.2±1.0. After 6 months of storage, the caloric value of the infant formula varied from 328.2±7.6 to 417.4±3.3 which is lower than the Fasonorm recommendation which must be> 420 kcal. Similarly, the Beta-carotene content of infant formula varied between 0 to 596.9±6.1 at time T1. After storage, the contents decrease and are lower than the Fasonorm recommendation which must be> 420 µg. However, mycotoxin levels increase after storage especially for aflatoxin B1 (EU regulation for infant formula: 0.1µg/kg for aflatoxin B1). In conclusion, this study showed statistically there is no significant difference between the studied parameters and the storage time. However, significant differences were observed according to the origin of production of the infant formula (artisanal or semi-industrial). Also, in a global way, we can say that the sanitary quality of the infant formula was unfit for consumption due to the presence of aflatoxin B1 contents.
      PubDate: 2022-03-29
      DOI: 10.12691/ajfn-10-1-2
      Issue No: Vol. 10, No. 1 (2022)
       
  • Comparative Study on Proximate, Phytochemical and Sensory Evaluation of
           Asystasia gangetica and Market Herbal Tea

    • Authors: Eunice Ngozi Odoh, Maduabuchi Onyinye Lauretta; Theophilus Maduabuchukwu Ikegwu, Chioke Amaefuna Okolo, Joy Chinenye Mba, Clement Chinedum Ezegbe, Kolawole Oladimeji Olubusayo, James Ejikeme Obiegbuna
      Pages: 24 - 27
      Abstract: Comparative studies on proximate, phytochemical and sensory evaluation of Asystasia gangetica and market herbal tea were investigated. Fresh leaf, herbal tea powder and hot water tea extract samples were subjected to proximate and phytochemical composition while hot water tea extract samples were subjected to sensory evaluation using conventional standard methods. Result obtained from the investigation ranged as follows: 10.94 to 91.96, 2.09 to 18.72, 4.94 to 7.95, 0.55 to 2.38, 1.31 to 2.99 and 3.22 to 63.38 %; 1.08 to 2.47, 0.45 to 3.89, 1.69 to 8.28, 1.01 to 6.84, 0.86 to 4.29%; 0.52 to 2.43 mg/100g for moisture, crude protein, crude fiber, fat, ash, carbohydrate, flavonoids, alkaloids, saponins, tannins, steroids and hydrogen cyanide, respectively. Sensory evaluation results for A. gangetica and market herbal tea hot water extract were 4.88 and 5.12; 5.6 and 5.68; 4.96 and 5.92; 5.72 and 5.88; 5.92 and 5.72; and 5.76 and 5.72 for colour, taste, astringency, aftertaste, flavour and overall acceptability, respectively. The result findings revealed that herbal tea from A. gangetica favourably competed (nutritionally) with the market herbal tea and was also liked slightly in overall acceptability (on a 7 point Hedonic scale). This implies that this indigenous herbal plant could be commercially used for herbal tea production since it is packed with viable bioactive ingredients.
      PubDate: 2022-04-27
      DOI: 10.12691/ajfn-10-1-3
      Issue No: Vol. 10, No. 1 (2022)
       
  • Acrylamide in Bread; Exposures and Public Health Concerns

    • Authors: Asamoa-Agyare D. O; Quartey N.K-A, Ofosu I. W.
      Pages: 28 - 33
      Abstract: The drive for this study stemmed from the need to continue to monitor acrylamide ingestion from foods known to contain high loads, such as bread. Three main types of bread were sampled in a survey as part of consumption data using a food frequency questionnaire administered to a cross-section of consumer groups (males, females, adults, and children) in and around a mall. Acrylamide was extracted from the samples using the QuEChERS method, cleaned up, and quantified using HPLC. Palisade @Risk software was used to fit distributions of the acrylamide content and the other elements of exposure (body weight and mass of bread consumed per day). The exposure was subsequently integrated with the US EPA guidelines to determine the hazard quotient (HQ), the margin of exposure (MoE), and cancer risk (R) of the consumer groups. Subsequently, these indices were simulated at 105 iterations. The results showed that acrylamide was detected in 100% of the samples analyzed, ranging from 7.0×10-5 mg/g to 1.59×10-3 mg/g, and that “Wheat bran bread” showed the highest levels. These risk indices of the presence of acrylamide indicated that the frequent consumption of bread could be of public health concern for genotoxicity during consumers' life stages. Though there were isolated cases of low public health concerns (MoE>104), a worrying trend of children consumers showing a frequently occurring (modal) higher life-stage cancer risk (5×10-4), that increases to even more serious risk (4×10-3) at the 95th percentile cannot be overlooked.
      PubDate: 2022-05-13
      DOI: 10.12691/ajfn-10-1-4
      Issue No: Vol. 10, No. 1 (2022)
       
  • Adaptation of Latex Harvesting Technologies to the Three Metabolic
           Activity Classes of Rubber Clones According to Socio-economic Conditions
           in Côte d'Ivoire

    • Authors: Diarrassouba Moussa; Tuo Seydou, Camara Brahima, Obouayeba Samuel
      Pages: 1 - 15
      Abstract: Two concerns of rubber farmers are the development of latex harvesting technologies to improve the production potential of the trees and the availability and cost of labour for tapping. To achieve this, some rubber farmers opt for over-harvesting the trees. This way of doing things disturbs the physiological balance of the rubber trees, which leads to the increase of tapping Panel dryness (TPD) and rather to the fall of the production. To solve this problem, the present study proposes to define one or more latex harvesting technologies by metabolic class allowing the improvement of plantation yield and the increase of the economic life of the trees. To achieve this, the clones IRCA 111, IRCA 130 and PB 260 from the active metabolic class, GT 1, RRIC 100 and BPM 24 from the moderate metabolic class; PB 217 and PR 107 from the slow metabolic class were used as plant material. Results showed that clones in the slow metabolism class were less susceptible to TPD and performed better in intense latex harvest than those in the active and moderate metabolism classes. Regardless of metabolic class, the reduction in tapping frequency had no negative effect on the vegetative state of the trees. Instead, the reduction in tapping frequency was compensated by a large number of annual stimulations, which resulted in high dry rubber production. Analysis of dry rubber production, rubber tree radial growth and TPD rate indicates that the metabolically active class clones performed better with the S/2 d3 6d/7 ET2 latex harvesting technologies. 5% Pa1(1) 4/y; S/2 d4 6d/7 ET2.5% Pa1(1) 4/y; S/2 d5 6d/7 ET2.5% Pa1(1) 8/y and S/2 d6 6d/7 ET2.5% Pa1(1) 10/y. Those of the moderate metabolism class are with the motifs S/2 d3 6d/7 ET2.5% Pa1(1) 6/y; S/2 d4 6d/7 ET2.5% Pa1(1) 6/y and S/2 d5 6d/7 ET2.5% Pa1(1) 10/y. For the slow metabolism class clones, the following latex harvesting technologies were recommended: S/2 d3 6d/7 ET2.5% Pa1(1) 8/y; S/2 d4 6d/7 ET2.5% Pa1(1) 12/y and S/2 d6 6d/7 ET2.5% Pa1(1) 18/y.
      PubDate: 2021-12-07
      DOI: 10.12691/ajfn-10-1-1
      Issue No: Vol. 10, No. 1 (2021)
       
 
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