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: 66)
Advances in Nutrition     Hybrid Journal   (Followers: 59)
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: 15)
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: 53)
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: 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: 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: 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: 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: 8)
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: 30)
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: 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: 3)
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: 36)
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: 5)
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: 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: 18)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 2)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 10)
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: 17)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Quality and Preference     Hybrid Journal   (Followers: 4)
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: 61)
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: 13)
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: 3)
Functional Foods in Health and Disease     Open Access  
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: 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: 11)
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: 2)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Agriculture and Food Research     Open Access   (Followers: 3)
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: 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   (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: 11)
Journal of Food Science     Hybrid Journal   (Followers: 10)
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: 3)
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)

        1 2     

Similar Journals
Journal Cover
Food and Environment Safety
Number of Followers: 3  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2068-6609 - ISSN (Online) 2559-6381
Published by Stefan cel Mare University of Suceava Homepage  [5 journals]
  • FIRST PAGES

    • Authors: FENS 1 2023
      Abstract: 31 MARCH 2023
      PubDate: 2023-04-11
      Issue No: Vol. 22, No. 1 (2023)
       
  • INFLUENCE OF RICE FLOUR ON CONFORMATIONAL CHANGES IN THE STRUCTURE OF
           WHEAT BREAD AND ITS NUTRITIONAL VALUE

    • Authors: Anastasiia SHEVCHENKO, Svitlana LITVYNCHUK
      Abstract: The purpose of this paper is determination of the effect of rice flour on the conformational transformations in the structure of wheat bread, which contains lecithin, and its quality indicators. In the last decade, inflammatory bowel diseases, which became a global problem in the world, are a serious threat to human health. In the diet therapy of these diseases, it is recommended not to use a large quantity of dietary fiber. Rice flour is a perspective raw material for production of bakery products for people with this disease, as it contains 8.5 times less dietary fiber than premium wheat flour. Analysis of the chemical composition of bread without rice flour and with its addition showed a slight decrease in protein content by 4.4-10.5%, depending on the dosage (10-40% of wheat flour replacement), and fiber content – by 8.7-35.5%. It was confirmed that conformational changes occur in the structure of proteins and other nutrients of the product in bread making process. The changes of structural groups and their redistribution in the dough after kneading at once and after 3.5 hours of its fermentation and in bread when part of the wheat flour is replaced with rice flour were analyzed. The utilitarian coefficient, redundancy coefficient, DKAS and the indicator of biological value indicated that it is rational to make a replacement of wheat flour with 10% or 20% of rice flour.
      PubDate: 2023-04-11
      Issue No: Vol. 22, No. 1 (2023)
       
  • WASTE VALORISATION OF CHICKEN EGG SHELLS AND DEVELOPMENT OF FORMULATED
           BISCUITS WITH EGG SHELL WASTE AS A SOURCE OF DIETARY CALCIUM

    • Authors: Raghul M
      Abstract: The increased consumption of chicken eggs results in a tremendous volume of egg shell waste, which has an environmental impact. In the node of waste valorisation, egg shells can be utilized as a source of calcium supplementation in various food products. The purpose of this work was to make wheat biscuits supplemented with (1) egg shell powder and (2) calcium chloride extracted from egg shell. The supplemented biscuits were analysed for sensory and proximate analysis. The calcium content in both sources tends to increase, but much higher in calcium chloride formulated biscuits. From sensory scores, biscuits with egg shell powder in 15% and 20% concentrations have more sandy texture and taste, up to 10% concentration is more acceptable. Whereas biscuits with calcium chloride in all concentrations (0.5, 1, 1.5, 2) does not marks any undesirable sensory properties. Conclusively, fortifying biscuits with either egg shell powder or extracted calcium chloride might be an excellent source of calcium without any significant impact on the quality of biscuits.
      PubDate: 2023-04-11
      Issue No: Vol. 22, No. 1 (2023)
       
  • CONTRIBUTION TO GEOSPATIAL CLASSIFICATION BY USING QUALITY INDICES FOR
           IRRIGATION WATER IN ARID ZONES, CASE OF OUARGLA REGION, SOUTH EAST ALGERIA
           

    • Authors: Med Hicham BOUTELLI, Aziez ZEDDOURI, Tayeb BOULMAIZ
      Abstract: The purpose of this study is to evaluate the quality of groundwater used for irrigating agricultural areas in the region of Ouargla by using several quality indices and to map the spatial distribution of these indices. This spatial mapping will help create a model for the classification of these resources according to their suitability for irrigation. For this purpose, physicochemical analyses were carried out on samples from 38 wells distributed over the entire territory of the studied region. These include 27 wells that capture Mio-Pliocene groundwater (Terminal Complex) and 11 wells in the Albian groundwater (Intercalary Continental). The thematic maps were developed using a geographic information system (GIS). In this study, we used the following eight indices: potential salinity (PS); residual sodium carbonate (RSC); electrical conductivity (EC); magnesium percent (%Mg2+); sodium percent (%Na+); permeability index (PI); Kelley’s ratio (KR); sodium adsorption ratio (SAR). The global qualitative study of the water used for irrigation shows that these resources fall into three categories (good, permissible, and poor for irrigation). Water quality analysis shows that, based on the magnesium percent (%Mg2+), 18% of the wells can be considered to be of good quality, 74% of the wells are of medium quality (permissible for irrigation), and 8% are of poor quality (unsuitable for irrigation). According to the Wilcox diagram, the waters used in the Ouargla region are of very poor quality. Very excessive mineralization, expressed by the electrical conductivity, was observed for the Mio-Pliocene and Albian waters, where it varies with values in the range of 2340 µS/m to 6520 µS/m and 2330 µS/m to 3840 µS/m, respectively. This conductivity presents a high risk of alkalinization.
      PubDate: 2023-04-11
      Issue No: Vol. 22, No. 1 (2023)
       
  • PHYSICOCHEMICAL AND SENSORY CHARACTERIZATION OF FIVE PROMISING AROMATIC
           RICE ACCESSIONS IN BENIN

    • Authors: Valère DANSOU, Paul Ayihadji Ferdinand HOUSSOU, Yannick Sourou Rosanoff KOUKE, Abel Bodéhoussè HOTEGNI, Warou Arnold Cospe SAGUI, Kowiou ABOUDOU, Hugue ZANNOU
      Abstract: Rice Research program of the National Institute of Agricultural Research of Benin (INRAB) has selected five romising aromatic rice accessions in terms of yield performance, resistance to diseases and climate change but their quality is not yet known for a better utilization, hence the objective of this present study. Thus, five promising aromatic rice accessions ARA-1, ARA-2, ARA-5, ARA-18 and ARA-23 and two released aromatic rice varieties used as check (IR 841 and BRIZ 10B) were collected in three localities (Covê, Glazoué and Malanville). Physico-chemical and nutritional characteristics of the rice samples were evaluated using standard methods. The sensory quality was evaluated by a panel of rice farmers. Results showed that the ash contents of white rice varied significantly (P<0.05) whatever accessions and highest values was obtained for accessions ARA-18 (0.70%) and ARA-23 (0.76%) and the lowest for ARA-1 (0.51%) and IR 841 (0.51%). For parboiled rice, ARA-18 (0.82%) and ARA-23 (0.85%) presented the highest ash contents while (0.55%) and ARA-5 (0 .66%) the lowest one. Protein contents varied from 7.50% to 8.76% for white rice and from 9.5% to 10.9% for parboiled rice. Parboiled type of accessions ARA-1 (3), ARA-2 (3), ARA-5 (4) and ARA-23 (2) are characterized by high gelatinization temperature (75oC -79oC) like that of parboiled type of BRIZ 10B (2). Aromatic rice accessions and checks were characterized by high level of homogeneity rate (>85%) and low (0.1 to 10%) uniformity presence of starch as well as white and parboiled rice. No significant difference (P>0.05) was observed between the swelling rates of the white and parboiled rice samples. Parboiled cooked rice (ARA-2 and ARA-5) and white cooked rice (ARA-2, ARA-18 and ARA-5) were respectively most appreciated by 70% and 65% of the panelist compared to the parboiled and white cooked check varieties, above all because of their high roma, attractive colour, non-sticky appearance and very pleasant taste.
      PubDate: 2023-03-31
      Issue No: Vol. 22, No. 1 (2023)
       
  • FISH PROCESSING AND NUTRIENT AVAILABILITY: A STUDY ON THE EFFECT OF DRYING
           METHODS ON THE NUTRITIONAL CONTENT OF SELECTED FISH SPECIES

    • Authors: Nkonyeasua Kingsley EGUN, Ovbokhan Osavibie IMADONMWINIYI, Vivian Ezighodeomo IYOHA, Ijeoma Patience OBOH
      Abstract: Fish spoilage is one of the greatest challenges confronting the fishing industry globally, and efforts aimed at its reduction through various food processing methods have impacted on the nutritional composition of fishes. This study investigates the effects of oven-drying and smoke drying methods on the nutritional composition of fish species and their nutrient availability to meeting the required nutritional intake (RNI) for consumers. Results showed a significant variation in the nutritional composition of Clarias gariepinus and Tilapia zillii processed by oven drying and smoke drying. The increase in protein content of C. gariepinus (from 15.79% to 16.62%) and T. zillii (from 16.68% to 17.29%); and mineral contents in oven-dried samples as compared to the reduced protein content in C. gariepinus (from 15.79% to 14.62%) and T. zillii (from 16.68% to 13.76%) of smoked dried samples, makes oven-dried samples good sources of dietary protein and mineral elements for human consumption. Potential contribution to RNI showed that oven-dried and smoke dried C. gariepinus meet ≥ 25% of RNIs for iron and zinc in children. Oven-dried and smoke dried T. zillii meet ≥ 25% of the RNI of iron in pregnant and lactating women (PLW) and children; and meet ≥ 25% of the RNI of zinc in children only. This indicate the need for increased per capital consumption of fish in Nigeria. It is therefore recommended that the traditional method of smoke drying should be discouraged in lieu of its diminutive effect on nutritional composition of fishes, environmental pollution and health risk.
      PubDate: 2023-03-31
      Issue No: Vol. 22, No. 1 (2023)
       
  • CHARCOAL-BASED CONSERVATION METHODS’ IMPACT ON SOME FUNCTIONAL
           PROPERTIES OF FLOURS OF THREE PLANTAIN VARIETIES (Musa sp.)

    • Authors: Loh Tinndé Charles SABLI, Wohi MANIGA, Souleymane COULIBALY, Eugène Jean Parfait KOUADIO
      Abstract: The plantain contributes significantly to food security in sub-Saharan Africa. However, the sector is faced with several difficulties, in particular the lack of inexpensive conservation techniques accessible to all. In response, a conservation method combining charcoal and polyethylene bags was tested on the SACI, Big-Ebanga, and Orishélé varieties, harvested at the mature stage. The water and oil absorption capacity and the solubility index were determined according to standard methods. The results indicated a significant increase in these properties during storage. The water and oil absorption capacity and solubility index of fruit flour preserved in a control environment without polythene and charcoal are between 197.35% and 242.21%, 30.56% and 59.80%, and between 29.19% and 43.7 2%, respectively. Plantain bananas stored in a control environment consisting of charcoal-free polyethylene packaging recorded water and oil absorption capacities and solubility index of between 214.12% and 241.19%, 35.86% and 59.21% then between 35.29% and 44.27%, respectively. Fruit flours packed in polythene bags containing dry or moistened solid charcoal or dry or moistened charcoal powder have recorded water and oil absorption capacities and solubility between 215.11% and 241.14%, 35.90% and 59.51% and between 35.32% and 43.72%, respectively. Charcoal preservation can be a solution approach to the problem of post-harvest loss.
      PubDate: 2023-03-31
      Issue No: Vol. 22, No. 1 (2023)
       
  • EFFECTS OF SMOKING PROCESSES ON THE NUTRITIONAL VALUE OF CULTURED CATFISH
           (Clarias Gariepinus)

    • Authors: Olaniyi Alaba OLOPADE, Henry Eyina DIENYE, Glory Chimburuoma DENSON, Vivian Chiemela ONYEKWERE
      Abstract: This study was designed to determine and compare the effects of smoking processes on the proximal composition, fatty acids profile, minerals, vitamins, total polycyclic aromatric hydrocarbons, and sensory characteristics of culured Clarias gariepinus. Nine fatty acids were identified from the muscule of fish samples, with all nine fatty acids recorded for both smoked samples (hot and cold), while the raw sample had only eight. Furthermore, the most abundant fatty acids in the smoked samples were palmitic acid, oleic acid, stearic acid, and palmitoleic acid.  Vitamins A, D, E, and K were higher in smoked samples than in raw samples, while vitamins B1, B2, and B3 were higher in raw samples than insmokesamples. Raw, cold, and hot smoked samples had significantly different mineral profiles (p<0.05), with cold smoked samples having higher mineral values than hot and raw smoked samples. Iron, magnesium, and zinc were found in higher concentrations in the smoked samples examined. Coldsmoking had the highest value in terms of total polycyclic aromatic hydrocarbons, followed by hot smoking. The hot sample performed better in terms of color, flavor, tenderness, juiciness, texture, and overall acceptability, according to sensory evaluation results. Based on the results of the study, hot-smoked C. Gariepinus was nutritionally acceptable. 
      PubDate: 2023-03-31
      Issue No: Vol. 22, No. 1 (2023)
       
  • LAST PAGES

    • Authors: FENS 1 2023
      Abstract: 31 MARCH 2023
      PubDate: 2023-03-31
      Issue No: Vol. 22, No. 1 (2023)
       
 
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