Subjects -> FOOD AND FOOD INDUSTRIES (Total: 411 journals)
    - BEVERAGES (18 journals)
    - FISH AND FISHERIES (104 journals)
    - FOOD AND FOOD INDUSTRIES (289 journals)

FOOD AND FOOD INDUSTRIES (289 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 3)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 70)
Advances in Nutrition     Hybrid Journal   (Followers: 61)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 10)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 26)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 18)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 2)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 58)
American Journal of Food Science and Technology     Open Access   (Followers: 12)
American Journal of Food Technology     Open Access   (Followers: 11)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Cerâmica     Open Access   (Followers: 6)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
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: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 18)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 9)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 6)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 3)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 2)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 35)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 4)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 22)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 18)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 25)
Food Chemistry : X     Open Access   (Followers: 2)
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 22)
Food Modelling Journal     Partially Free   (Followers: 2)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 5)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 11)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 60)
Food Science and Biotechnology     Hybrid Journal   (Followers: 9)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 7)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 16)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 13)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal   (Followers: 1)
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grain & Oil Science and Technology     Open Access   (Followers: 1)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Himalayan Journal of Science and Technology     Open Access   (Followers: 1)
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  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agricultural Science and Food Technology     Open Access   (Followers: 2)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 2)
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JKI Datenblätter : Obstsorten     Open Access   (Followers: 2)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 1)
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 5)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 3)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Industry     Open Access   (Followers: 1)
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Beverages     Open Access  
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 4)

        1 2     

Similar Journals
Journal Cover
Journal of Food Technology, Siam University
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Print) 1686-3070 - ISSN (Online) 2651-1169
Published by Siam University Homepage  [1 journal]
  • Leading Article

    • Authors: Kanjana Mahattanatawee
      Abstract: จากความรู้ทางด้านวิทยาศาสตร์พื้นฐานนำไปสู่การประยุกต์ใช้เพื่อการพัฒนาผลิตภัณฑ์อาหาร โดยเฉพาะอาหารเพื่อสุขภาพ และการเพิ่มมูลค่าให้แก่อาหาร ดังจะเห็นได้จากงานวิจัยในวารสารเทคโนโลยีการอาหาร ปีที่ 14 ฉบับที่ 1 นี้ ที่นำเสนอการผลิตไอศกรีมไขมันต่ำ การยับยั้งลิพิดออกซิเดชันในกุนเชียงโดยสารจากธรรมชาติ  การผลิตทาร์ตปราศจากกลูเตน ผลการทำพรีทรีตต่อคุณภาพแป้งข้าวฟ่าง การผลิตทอฟฟี่ลูกจาก และสมบัติกายภาพของฟิลม์บริโภคได้ นอกจากนี้ในวารสารฉบับนี้ยังนำเสนอบทความวิชาการที่เกี่ยวข้องกับสมบัติเชิงหน้าที่และการประยุกต์ใช้โปรตีนไข่ขาวไฮโดรไลเสตในผลิตภัณฑ์อาหาร   วารสารเทคโนโลยีการอาหาร มหาวิทยาลัยสยามได้จัดพิมพ์ขึ้นโดยมีวัตถุประสงค์เพื่อเผยแพร่ผลงานวิจัยและบริการสู่สังคม ซึ่งบทความทุกเรื่องได้ผ่านการพิจารณาจากผู้ทรงคุณวุฒิในสาขาวิชาที่เกี่ยวข้องจากหลายสถาบันการศึกษา กองบรรณาธิการหวังเป็นอย่างยิ่งว่าผู้อ่านจะได้รับความรู้ที่เป็นประโยชน์ในเชิงวิชาการ รวมถึงสามารถใช้เป็นเอกสารอ้างอิงต่อไป
      PubDate: 2019-06-06
      Issue No: Vol. 14, No. 1 (2019)
       
  • Production of Low Fat Ice Cream from Black Glutinous Rice Milk

    • Authors: Narin Charoenphun
      Pages: 1 - 11
      Abstract: Ice cream is a frozen dairy product. It is popular in the widespread consumption. However, there are some consumers lacking lactase enzyme in the intestine or they are allergic to milk protein. As a result, they are not able to consume dairy products. This research aims to develop healthy ice cream products that are suitable for consumers, who are allergic to cow milk. The optimum formula for producing ice cream from milk rice consisting of rice berry, black glutinous rice and rice berry mixed with black glutinous rice (50:50) as compared with milk ice cream (control) were studied. Physical properties and sensory evaluation by 9-point hedonic scales of ice cream were investigated. The result showed that the control formula had the highest percentage of overrun as followed by rice berry formula. Interestingly, black glutinous rice formula had higher overall liking score (7.73±0.88) than rice berry and mixed formula. Therefore, black glutinous rice formula was selected for studying in the replacement of dairy whipping cream by using cavendish banana, sunchoke, soy milk and glucose syrup. The result indicated that cavendish banana replacement in dairy whipping cream formula had the highest overall liking score (7.50±0.90). Apparently, the overrun, viscosity and melting rate were 26.40±0.15%, 655.00±3.33 cP and 0.08±0.01 g/min, respectively. Fat content of cavendish banana formula was 1.06%, which was lower than that of dairy whipping cream formula (5.87%). Therefore, rice milk ice cream reducing fat content are good as healthy food products and suitable for milk allergy consumers.
      PubDate: 2019-01-30
      Issue No: Vol. 14, No. 1 (2019)
       
  • Chemical Composition of Guava Leaf Extract and Lipid Oxidation Inhibition
           in Chinese Sausage During Storage

    • Authors: Siriwan Jumnaksan
      Pages: 12 - 25
      Abstract: This research aims to study the chemical composition, antioxidative properties of the guava leaf extract powder and its antioxidant activities in Chinese sausage during storage at room temperature (30±3°C) for 28 days varying the guava leaf extract powder at 5 levels (0.05, 0.10, 0.15, 0.20 and 0.25 percent by pork meat weight) comparing with 0.01 percent synthetic antioxidants (BHT). The results showed that the value of lightness (L*), redness (a*) and yellowness (a*) of the extract of guava leaf powder with moisture content of 9.94 percent by wet basis were 46.64, 2.10 and 17.24 respectively. The amount of protein, fat, ash, fiber and carbohydrate were 6.89, 0.57, 11.16, 0.02 and 71.41 percent (dry basis), respectively. Total phenolic compounds were 273.98 mg Gallic Acid Equivalent /g extract. The radical scavenging activity by DPPH assay was 0.08 g DPPH/mg of sample which was statistically not significant difference (p>0.05) comparing with the radical scavenging activity of BHT (0.09 g DPPH/mg). When tracking the change of PV, TBA value and sensory evaluation of Chinese sausage, the results showed that Chinese sausage with 0.05 to 0.25 percent guava leaf extract powder had antioxidative properties comparing with control. However, it was lower than Chinese sausage with 0.01 percent BHT. In addition, Chinese sausage with 0.25 percent guava leaf extract and storage at 21 day was unacceptable from the consumers because of the reduction of sensory quality in the color attribute.
      PubDate: 2019-01-30
      Issue No: Vol. 14, No. 1 (2019)
       
  • A Study of Suitable Formula for Gluten-free Tart Cups Production

    • Authors: Narin Charoenphun, Kanokporn Pakeechai
      Pages: 26 - 36
      Abstract: This research aimed to optimize the ingredients to produce gluten-free tart cups. The thirteen formulations of tart cups consisting of mixed flour (non-glutinous rice flour, potato flour and cassava flour), salted butter and icing sugar were studied by using Mixture Design. Physical properties and sensory evaluation by untrained panelists were investigated. Obviously, the mixture response surface contour plots showed that the percentage baking loss of the tart cup varied proportionately with the mixed flour and salted butter content. The specific volume increased with increasing butter content. Moreover, hardness increased with increasing mixed flour content. Interestingly, a suitable formulation of gluten-free tart cup was 50% mixed flour, 30% salted butter and 20% icing sugar, respectively. This formulation had the highest score of appearance, flavor, taste, texture and overall liking. Furthermore, adding riceberry germ, black sesame seed and dried seaweed in tart cups were studied.  The results showed that the formula with black sesame seed had the highest average overall liking score (8.13+0.78) with the level of like moderately. In conclusion, gluten-free tart cups are an alternative for consumers who want to avoid gluten containing foods.
      PubDate: 2019-01-30
      Issue No: Vol. 14, No. 1 (2019)
       
  • Effects of Pretreatment and Drying Methods on the Quality of Sorghum Flour
           and Its Application in Pancake Production

    • Authors: Rungtip Wongtom
      Pages: 37 - 47
      Abstract: The objective of this research was to investigate pretreatment and drying methods and their effects on sorghum flour qualities and application in pancake. The experiment was laid out using a 3x2 factorial completely randomized design with 3 preparation methods (sorghum soaking in water for 15 minutes, steaming for 15 minutes and boiling for 4 minutes) and 2 drying methods (tray drying and freeze drying). The results show that the preparation methods of sorghum affected sorghum flour on moisture, water activity, peak viscosity, breakdown, peak time, pasting temperature and color value (L*, a*, b*). The preparation methods affected on structure of sorghum flour were analyzed using Scanning Electron Microscope (SEM) at 3000X magnification. The morphology of sorghum flour pretreated with moisture heat was bigger than that of the control. Pancakes made from all pretreated sorghum flours followed by freeze drying demonstrated a higher sensory acceptance score in terms of texture than that of the others (p<0.05).
      PubDate: 2019-05-03
      Issue No: Vol. 14, No. 1 (2019)
       
  • Development of Nipa Palm Fruit Toffee Product

    • Authors: Janwipa Supaking
      Pages: 48 - 57
      Abstract: Nipa (Nypa fruticans) is one of mangrove species plant found growing in Phra Samut Chedi district, Samut Prakarn province. An unripe nipa endosperm is popularly consumed as fruit or food. However, an unripe nipa endosperm has a very high moisture content, thus potentially having a short shelf life of 2-3 hours at ambient temperature. The information on the uses of ripe nipa endosperm is also limited. This research aimed to study the five different appropriate ratios of unripe and ripe nipa palm at 100:0, 75:25, 50:50, 25:75 and 0:100 (w/w) on nipa palm fruit toffee product and analysis of product quality. The result indicated that an addition of ripe nipa endosperm affecting on increasing of L*, a*, b*, hardness, cohesiveness, and chewiness, while no significant difference of springiness (p>0.05). Sensory evaluation results showed a decreasing trend in texture scores (p≤0.05), while no significant difference in appearance and flavor score (p>0.05). The 3rd-formula nipa palm fruit toffee was obtained similar sensory scores to the 1st-formula (control). Therefore, the optimum formula of nipa palm fruit toffee consisted of 500 grams of unripe nipa palm, 500 grams of ripe nipa palm, 297.50 grams of sugar, 352.50 grams of glucose syrup, 150 grams of skim milk powder and 80 grams of salted butter. It had 85 ºBrix and 0.585 aw, respectively. Moisture content, carbohydrate, crude protein, total fat, ash and dietary fiber were 3.50%, 85.72%, 7.43%, 2.86%, 0.49%, and 4.45%, respectively. Moreover, the microbiological quality was complied with the Thai Community Product Standard (TCPS 265/2559; Toffee).
      PubDate: 2019-05-03
      Issue No: Vol. 14, No. 1 (2019)
       
  • Study on Physical and Thermal Properties of Edible Films from Modified
           Cassava Starch Incorporated with Zein Protein

    • Authors: Chanakorn Yokesahachart, Benjawan Chardchopowpong, Sarocha Niramitmahapanja, Supaporn Pajareon, Phasuchoke Yokesahachart
      Pages: 58 - 68
      Abstract: Edible films are direct food contact materials i.e. thin films for food wrapping and film coating. Cassava starch is abundant in Thailand, cheap, it is often used as a raw material in food industry and film formability. However, edible films from cassava starch have some drawbacks such as poor mechanical properties and water sensitivity. Therefore, the properties of edible films from cassava starch have to be improved with different methods such as chemical modification of starch, and blending with hydrophobic polymers, etc. The present research studied preparation and properties of edible films from modified cassava starch with added zein protein by film casting using glycerol as a plasticizer. An unmodified cassava starch film with added zein protein was used as a control film. The results showed that modified cassava starch films with added zein protein were transparent, pale yellow and possess thickness in the range of 0.19–0.21 mm. The oxidized cassava starch film with added zein protein was homogenous, soft and flexible, whereas control film was stiff and strong. The cross-linked cassava starch film with added zein protein exhibited poor homogeneity of starch phase and protein phase, so its tensile properties and water absorption were inferior. Modification of cassava starch with oxidation gave good compatibility between cassava starch and zein protein.
      PubDate: 2019-05-27
      Issue No: Vol. 14, No. 1 (2019)
       
  • Functional Properties and Applications of Egg White Protein Hydrolysates

    • Authors: Tipwalee Julmanlik, Sasithorn Kongruang
      Pages: 69 - 87
      Abstract: Protein hydrolysates are products derived from the hydrolysis of protein to gain different sizes of peptide and free amino acid. The production of protein hydrolysates involves either chemical hydrolysis using acid, alkaline or enzymatic hydrolysis through protease under the specific condition. The production of protein hydrolysate can be produced from many sources of protein. One of the most important source is the egg white protein which play a vital role in the food industry and popularly used as neutraceuticals. Moreover, it also contains many functional properties as emulsifier, foam stability and antioxidant. This source of hydrolysate is suitable for people who have a food restriction, need high protein content. It also can be used as bioactive substances for human health. This review article presents research and information related to egg white protein hydrolysate, the production process of egg white protein hydrolysate and the applications of egg white protein hydrolysates in the food and pharmaceutical industry.
      PubDate: 2019-05-27
      Issue No: Vol. 14, No. 1 (2019)
       
  • Guidelines for Authors - Journal of Food Technology, Siam University

    • Authors: Somruedee Thaiphanit
      Pages: 88 - 94
      Abstract: Journal of Food Technology, Siam University covers the research of food science and technology such as food chemistry, food processing, food engineering, food microbiology and food quality assurance including nutrition, postharvest technology, packing technology and product development. Journal of Food Technology, Siam University is a double-blind peer reviewed journal which is published 2 issues per year in January and July. Articles submitted to the journal must be a work that has never been published before and not in the process of publishing in any other journals. The articles published in the journal must be peer-reviewed by a minimum of two expert reviewers per article and operated by a double-blind assessment. Two types of peer-reviewed papers will be published: 1) Research articles which are written according to article structure stating the problem(s), objectives of the work, research methodology, discussion and conclusions which contributes new knowledge to its field or further applications. 2) Review articles which are written to present new aspects on the topic of current interest that include major findings and compile literatures form several sources or address in-depth interpretive and concise reviews on the academic aspects.
      PubDate: 2019-02-15
      Issue No: Vol. 14, No. 1 (2019)
       
 
JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
 


Your IP address: 34.200.218.187
 
Home (Search)
API
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-