Subjects -> FOOD AND FOOD INDUSTRIES (Total: 395 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: 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: 67)
Advances in Nutrition     Hybrid Journal   (Followers: 60)
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: 6)
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: 8)
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: 7)
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: 29)
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: 2)
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: 8)
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: 16)
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: 16)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 8)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 11)
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: 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: 4)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 6)
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: 3)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 13)
Food Structure     Hybrid Journal   (Followers: 4)
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: 21)
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: 13)
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: 1)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Agriculture and Food Research     Open Access   (Followers: 4)
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: 3)
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: 3)
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: 4)
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: 12)
Journal of Food Science     Hybrid Journal   (Followers: 8)
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: 4)
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
Indonesian Food Science & Technology Journal
Number of Followers: 1  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2615-367X
Published by Universitas Jambi Homepage  [24 journals]
  • The Application of Purple Yam Flour for Stick Crackers

    • Authors: Yunta Gombang Armando, ulyarti ulyarti, Melati Rulaini, Mursyid, Fitry Tafzi, Surhaini, Nazarudin
      Pages: 40 - 44
      Abstract: This study was conducted to determine the effect of substitution of wheat flour with purple yam flour on the physicochemical and organoleptic characteristics of sticks cracker and to obtain the appropriate concentration of purple yam flour for the best physicochemical and organoleptic characteristics of stick crackers. This study used a completely randomized design (CRD) with 6 levels of purple yam flour (0, 12.5%, 25%, 37.5%, 50%, and 62.5%) and 4 replications. The purple yam flour substitution gave a significant effect on physical parameters, namely hardness and color (L*, a*, b* and hue), anthocyanin content of stick crackers, and on the color and texture of sticks cracker, but gave no significant effect on its taste and aroma. The purple yam flour substitution increased the water, ash, fat, and crude fiber content, but decreased the value of carbohydrate and protein content when compared to the control.  It is suggested that stick crackers be made with substitution of 50% purple yam flour. This level of substitution produced stick crackers with hardness value 1.55 gF, L* 14.58, a* 4.60, b* 0.19, 54.87% carbohydrate, 4.35% water, 28.87% fat, 9.34% protein, 2.57% ash, 0.67% crude fiber and anthocyanin 62.48 mg cyanidin3-glucoside equivalent/g.
      PubDate: 2023-07-30
      DOI: 10.22437/ifstj.v6i2.21133
      Issue No: Vol. 6, No. 2 (2023)
       
  • The Technological Research Outcomes of Boiled Sausages Fortified with Sea
           Buckthorn Peels

    • Authors: Erkigul Bukyei, Buyanchimeg Baasanjargal, Enkhbat atar Tumurba, Altanzul Ragchaa, Solongo Ganbold
      Pages: 45 - 49
      Abstract: The article presents the evaluation of dried peels from sea-buckthorn fruit pomace obtained after juice production in Tes Sum, Uvs province, and its use in producing boiled-sausages. The boiled-sausages were enriched with four different sea buckthorn peel amounts: 0.2%, 0.3%, 0.4%, and 0.5%. According to the experimental research, compared to the reference, the amount of oil increased by 1.9%, fiber by 0.4%, flavonoids by 0.2mg%, calcium and magnesium by 2mg%, and iron by 0.2% in boiled sausages that were enriched with 0.4% sea buckthorn peels. Moreover, the moisture and nitrite content decreased by 3.3% and 2.2mg%, respectively.
      PubDate: 2023-07-30
      DOI: 10.22437/ifstj.v6i2.20870
      Issue No: Vol. 6, No. 2 (2023)
       
  • Analysis of Shelf Life and Antibacterial Actvity of Sumbawa Wild Horse
           Milk against Escherecia Coli and Staphylococcus Aureus Bacteria

    • Authors: Novriyanti Lubis, Baiq Inges Setyaningsih, Doni Anshar Nuari
      Pages: 50 - 54
      Abstract: Sumbawa wild horse mik is pure milk produced by a mare which is bred in sumbawa and is a healthy drink that has antibacterial activity and longer shelf life duration without using preservatives. This study aims to analyze the shelf life and antibacterial activity of Sumbawa wild horse milk (SWHM) against Escherecia coli and Staphylococcus aureus  bacteria, with test parameters including water content, fat content, protein content, pH, and testing was carried out on the 15th day and 30th day after milking and storage at room temperature. The results showed that SWHM did not decay or changes in levels that were far different during the storage period of 15-30 days at room temperature, with the results of fat content of 86.182% and 1.6650%, protein content of 2.1624% and 2.2961%, 86.1821% water content and pH 5.21 and 4.00. Antibacterial activity plays more role in inhibiting Escherichia coli bacteria compared to Staphylococcus aureus with a concentration of 50%, 75%, and 100% with a maximum inhibition of 12.77 mm.
      PubDate: 2023-07-30
      DOI: 10.22437/ifstj.v6i2.24191
      Issue No: Vol. 6, No. 2 (2023)
       
  • Production Process Technology of Lecithin from Crude Palm Oil on The
           Physico Chemical Properties of Halal Dark Chocolate produced

    • Authors: Madyawati Latief, Addion Nizori, Silvi Leila Rahmi, Annisa Candra Nabila, Indra Lasmana Tarigan, Nurul Huda, Yus Aniza Yusof
      Pages: 55 - 64
      Abstract: This research was conducted to determine the effect of the addition of CPO (Crude Palm Oil) lecithin as an Emulsifier on the physicochemical and sensory characteristics of dark chocolate, and to determine the amount of lecithin addition as an appropriate Emulsifier to produce chocolate with the best physico-chemical and sensory characteristics. This study used a completely randomized design (CRD) method with a treatment level of 0%. 0.1%, 0.2%, 0.3%, 0.4% with 4 repetitions to obtain 20 experimental units. Parameters observed included color degee, antioxidant activity, fat blooming, stability level, color sensory test, taste, aroma, texture and overall acceptability. The data obtained were analyzed using ANOVA levels of 1% and 5%. If there is a significant effect on the treatment, it will be continued with the Duncan's Multiple Range Test (DNMRT) at the 5% level. The best concentration of adding lecithin to dark chocolate is 0.3% which contains 66.76% antioxidant activity, color degee L*28.58, a* 13.67, b* 22.67, hue 58.75, good stability (melting properties), able to prevent fat blooming, has good color very chocolatey (4.20), very distinctive aroma of chocolate (4.44), bitter taste (2.68), smooth texture (3.36) and the overall acceptance of the panelists really liked it (8.16).
      PubDate: 2023-07-30
      DOI: 10.22437/ifstj.v6i2.29184
      Issue No: Vol. 6, No. 2 (2023)
       
  • A Exploring the Influence of Locations on Cyanide, Moisture and Microbial
           Loads of Gari Produced from five Major Processing Areas in Abia State,
           Nigeria

    • Authors: Onyinyechi Sunday, Joel Ndife, Felicia Okwunodulu, Innocent Okwunodulu
      Pages: 65 - 71
      Abstract:   This study investigated the cyanide, moisture and microbial content of white and yellow gari sampled from the five market locations using standard analytical methods. Cyanide levels of white gari samples from Ndoki market location was least (0.122mgHCN) and highest (0.429mgHCN) in Isialangwa market location. Yellow gari samples had the least cyanide content (0.121mgHCN) in Ndoki market location and highest (0.373mgHCN) in Isialangwa market location. Moisture content of white gari samples was least (6.32%) in Ndoki market location and highest (10.16%) in Ndoro market location while yellow gari was least (5.82%) in Uzuakili market location and highest (11.26%) in Ariara market location. Total bacterial count of white gari was least (2.15cfu/g) in Ndoki market location and highest (3.10cfu/g) in Ariara market location. Yellow gari sample was least (2.40cfu/g) in Ndoki market location and highest (3.20cfu/g) in Ariara market location. Total fungi count of white gari was least (1.16cfu/g) in Ndoki market location and highest (2.70cfu/g) in Ariara market location while the yellow gari cyanide was least (1.07cfu/g) in Ndoki market location and highest (2.90cfu/g) in Ariara market location. All the quality indexes evaluated varied significantly (p<005) with market locations and lower than recommended safe limits.
      PubDate: 2023-07-30
      DOI: 10.22437/ifstj.v6i2.18864
      Issue No: Vol. 6, No. 2 (2023)
       
 
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