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
Food and Applied Bioscience Journal
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2286-8615
Published by Chiang Mai University Homepage  [10 journals]
  • The Production, quality assessment and microbial evaluation of
           hypoallergenic rice-milk fortified with peanuts

    • Authors: Blessing Adelabu, Michael Taiwo, Temitope Oyedemi, Abiodun Shofunde, Anjolaoluwa Aiyegoro
      Abstract: Rice milk is a plant-based milk made from rice (Oryza sativa). Of all non-dairy alternatives, it is the most hypoallergenic, thus making it the most suitable for people with multiple dairy related allergies. Rice milk was produced by soaking the washed rice for 5 hours and wet milling, before sieving and cooking. The rice milk was fortified with peanuts which were processed (washed, blended and sieved). The final product was pasteurized at 74oC for 15 seconds. Microbiological analysis which involved isolation, morphological identification and biochemical testing, was carried out on all the raw materials used for the production process, and the final product. No pathogenic microorganisms were found and 8 microorganisms of the Bacillus spp. were isolated.  Fortification of the rice milk with peanuts proved to be efficient, because results from the proximate composition analysis shows an appreciable improvement in the values of the protein composition and the overall nutrient composition. Sensory evaluation results shows that the aroma of the rice-peanut milk was the most acceptable with an average point of 8.25 out of 9 and with an overall acceptability average point of 7.7 out of 9. The addition of dates gave the final product extra sweetness, and the peanuts not only improved the nutrient content, but also the aroma and taste making it more acceptable. The final product contained no microorganisms, which is as a result of strict adherence to HACCP principles and the effectiveness of pasteurization.Therefore, rice-peanut milk is an acceptable alternative to cow milk in the regular human diet.  
      PubDate: 2022-04-25
      Issue No: Vol. 10, No. 1 (2022)
       
  • Listeria monocytogenes: Prevalence and contamination profile in different
           categories of ready-to-eat foods within Ibadan metropolis, Oyo State,
           Nigeria

    • Authors: Kubrat Oyinlola, Augustina Balogun
      Pages: 1 - 12
      Abstract: The present investigation encompasses the incidence of Listeria monocytogenes in some ready-to-eat food samples, a human pathogen in the outbreak of listeriosis worldwide. A total of 104 food samples, comprising of chicken-pie, apple, shrimps, dried fish, fura, kilishi, salad and yoghurt were analyzed. Samples were tested using standard bacteriological methods to detect the presence of Listeria monocytogenes. Twenty-five suspected Listeria species were isolated from the samples except chicken pie, dried fish, yoghurt, and their percentage occurrence were 8% (kilishi), 28% (shrimps), 24% (fura), 32% (salad) and 8% (apple). Nineteen of these isolates showed α and β haemolysis, however, only 16 were positive to CAMP test, and as such, identified as L. monocytogenes. Shrimp had the highest number (6) of L. monocytogenes, followed by salad, with 5, fura had 4 and 1 from apple. The results indicated that some of the food samples analysed were contaminated with Listeria monocytogenes and posed a threat to consumers.
      PubDate: 2022-04-25
      Issue No: Vol. 10, No. 1 (2022)
       
  • Chemical Antioxidant Activity of Thunbergia Lauriforia Linn. (Rang Chuet)
           Leaves and its Combined Extracts

    • Authors: ฉัตรทิพย์ สุนทรารักษ์, Ratchadaporn Oonsivilai
      Pages: 13 - 29
      Abstract: Plant extracts and various natural products may exhibit a synergistic interaction. Thunbergia laurifolia Lindl., also known as "Rang Chuet" in Thailand, is a plant with antioxidant properties widely used in traditional medicine. Zingiber officinale (ginger), a flavoring ingredient in foods, is well known for its numerous health benefits. There have been no studies on the interaction of antioxidant activity of Rang Chuet with other plant extracts up until now. Thus, this study aimed to investigate the interaction of Rang Chuet water extract (RWE) and ginger ethanol extract (GEE). First, the total phenolic content (TPC) and total flavonoid content (TFC) of RWE and GEE were determined. High-performance liquid chromatography spectrometry (HPLC) was used to examine the phytochemical profile of RWE. The RWE represented coumaric, caffeic, protocatechuic, rosmarinic, and gallic acid as phenolic compounds and apigenin as flavonoids. Chemical antioxidant assays were performed on single and combined extracts using the ABTS·+ radical cation scavenging capacity assay (ABTS), DPPH free radical scavenging capacity assay (DPPH), ferric reducing antioxidant power assay (FRAP), and ferric chelating assay (FIC). A substantial body of research demonstrated that the combined extracts of RWE and GEE had an additive interaction in various antioxidant assays. Furthermore, a 5:1 v/v ratio of RWE and GEE demonstrated a synergistic effect in DPPH and FRAP assays. The synergistic ratio could be used to create nutraceutical formulations or various food products with antioxidant activity to prevent oxidative diseases.
      PubDate: 2022-04-25
      Issue No: Vol. 10, No. 1 (2022)
       
  • Formulation of Reduced-Sugar, Fiber-Enriched Thai Traditional Sweet Egg
           Yolk Cake ‘Thong Ake’

    • Authors: Chitraporn Ngampeerapong, Nitjaree Maneerat, Phimphida Sitkongden, Radchaneekorn Saiyart, Nattapol Tangsuphoom
      Pages: 30 - 42
      Abstract: An excessive consumption of Thong Ake, a Thai traditional auspicious dessert made of sugar, flour, coconut milk, and egg yolk, could be a potential risk factor for non-communicable diseases. This study, thus, aimed to formulate reduced-sugar and fiber-enriched Thong Ake containing stevioside-sorbitol mixture and resistant starch type 2 (RS). A mixture of stevioside and sorbitol (1 : 500) was used to replace 50, 75, and 100% of sugar in the control recipe to maintain the sweetness intensity. Fiber enrichment was performed by substituting RS for 25, 50, 75, and 100% of rice flour. The findings revealed that Thong Ake with 50% sugar and 50% flour substitutions received the highest sensory acceptability scores, rated by 50 untrained panelists on a 9-point hedonic scale, among other modified formulas, but not different from the control formula. Therefore, such formula was selected to evaluate its chemical and physical properties. The results indicated that the modified product contained 13 g of sugar and 7 g of dietary fiber in an 80-g serving, which is 50% less and 92% more than the control recipe, respectively. All color values (L*, a*, b*) were higher than the control sample. Texture profile analysis indicated that its hardness value was lower than the control formula, while the springiness and cohesiveness values were higher. Therefore, sugar reduction and fiber enrichment in Thong Ake could be achieved by partial substitution of sugar and flour with stevioside-sorbitol mixture and RS, respectively. The developed Thong Ake could be an alternative to Thai dessert for people who want to limit their carbohydrate intake.
      PubDate: 2022-04-25
      Issue No: Vol. 10, No. 1 (2022)
       
  • CFD Simulation of Heat Conduction in Curry Paste during Sterilization

    • Authors: CHUMPHON NUMUANG
      Pages: 43 - 59
      Abstract: Curry paste is the favorite of Thai-food product made from finely ground of many fresh and dry spice, solid-like and homogeneously blended. Four types of curry paste as KangSom (KS), GreenCurry (GC), PadPed (PP) and MasMan (MM) weighted of 100 g contained in glass bottle was used for a sample. The water-spray with pressure-balance retort type was worked at temperature 116°C as thermal sterilization to eliminate pathogenic microorganisms and extend the shelf-life of curry paste. Temperature profile at slowest heating zone (SHZ) of product is the important data for estimated the sterilization value (F0). The high quality of mesh structure was use as a sample for simulation. This study used the CFD simulation of heat conduction in curry paste during sterilize to get the simulation result as the SHZ (sim) and was compared with the SHZ (exp) from experiment. Thermal diffusivity(α) of each curry paste is considered as the adjustable parameter. It was applied in CFD simulation for the SHZ (sim) fit to the SHZ (exp). The R-square value was used as decision the value of adjustable parameter for each curry paste. The result was KS
      (α = 1.55 × 10-7 m2/s, R2 = 0.9990), GC (α = 1.55 × 10-7 m2/s, R2 = 0.9989), PP
      (α = 1.65 × 10-7 m2/s, R2 = 0.9996) and MM (α = 1.45 × 10-7 m2/s, R2=0.9993), as well as the sterilization value F0 (sim) from simulation and F0(exp) from experiment are approximately the same as well the process time. Summary, CFD simulation of heat conduction can be used to describe the heat transfer of actual food product which solid-like and homogeneously properties. Utilization of this study can be used as a guideline for thermal process design.
      PubDate: 2022-04-25
      Issue No: Vol. 10, No. 1 (2022)
       
 
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