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: 7)
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)

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Jurnal Teknologi & Industri Hasil Pertanian
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Print) 1410-3044 - ISSN (Online) 2302-4399
Published by Universitas Lampung Homepage  [7 journals]
  • Aktivitas antimikroba, karakteristik fisikokimia, dan hedonik gel
           biosanitizer ekstrak daun kelor (Moringa oleifera) [Antimicrobial
           activity, physicochemical and sensory characteristic of Moringa oleifera
           leaf extract biosanitizer gel]

    • Authors: Titi Rohmayanti, Rosy Hutami, Maryam Jamila
      Pages: 1 - 8
      Abstract: Moringa leaves have bioactive compounds of flavonoids and tannins, which can be used as antimicrobials to substitute triclosan and glycerol compounds in commercial sanitizer gels. This study aims to determine the antimicrobial activity, physicochemical characteristics, and sensory properties of the moringa leaf extract of the bio-sanitizer gel. The research consisted of two stages: the extraction of Moringa leaves and the stages of making bio-sanitizer gel. The study used a factorial completely randomized design (CRD) with two factors: the type of solvent and the ratio of sample to solvent. Data were analyzed using variance (ANOVA) and Duncan's Range Test (DMRT). The results showed that all samples added to Moringa leaf extract had an antibacterial activity with inhibition zone values that did not differ between treatments within a range of 2.5-3.0 mm. All samples of Moringa leaf extract bio-sanitizer gel have the potential to inhibit E.coli and S.aureus bacteria. The treatment selected for this study was a bio-sanitizer gel of Moringa leaf extract with ethanol solvent and concentration of 1:6 with a pH value (3.90), viscosity (5.57), homogeneous, and having the preferred sensory value (aromatic = 6.47, color = 5.89, viscosity = 5.54, tackiness = 5.48, overall = 5.95). 
      PubDate: 2023-01-18
      DOI: 10.23960/jtihp.v28i1.1-8
      Issue No: Vol. 28, No. 1 (2023)
  • Vegetable leather pada berbagai perbandingan rumput laut (Eucheuma
           cottonii) dan daun beluntas (Pluchea indica L.) : evaluasi sifat sensori
           dan fisik

    • Authors: Chintia Agrefina Brilian, Sussi Astuti, Sri Hidayati, Fibra Nurainy
      Pages: 9 - 17
      Abstract: Vegetable leather can be made from beluntas leaves which have a high crude fiber content and require hydrocolloid compounds such as seaweed (Eucheuma cottonii) as a binder. The purpose of the study was to obtain a comparison of beluntas leaves and seaweed (Eucheuma cottonii) which produced the best sensory and physical properties of vegetable leather. The study was arranged in a Completely Randomized Block Design (RAKL) with 6 levels of treatment with a comparison of beluntas leaves and seaweed (Eucheuma cottonii) i.e. 30%:70%; 40%:60%; 50%:50%; 60%:40%; 70%:30% and 80%:20% and 4 repetitions. The data were tested by Bartlett and Tuckey's test, then analyzed for variance and further test of Least Significant Difference (BNT) at 5% level. The results showed a comparison of 30% beluntas leaves : 70% seaweed as the best treatment, which resulted in a texture score of 4.55 (compact), aroma score of 4.30 (not scented with beluntas leaves), taste score of 4.83 (like), color score 4.55 (blackish green) and overall acceptance score 4.42 (like), physical test tensile strength of 9.43 MPa, percent elongation of 1.34% and thickness of 0.13 mm. The water content of vegetable leather in the best treatment was 13.34%, ash content was 19.74%, fat content was 1.29%, protein content was 13.14%, and antioxidant activity was 1576.14 ppm.
      PubDate: 2023-01-18
      DOI: 10.23960/jtihp.v28i1.9-17
      Issue No: Vol. 28, No. 1 (2023)
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
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