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CyTA - Journal of Food is a peer-reviewed journal published by Taylor & Francis, covering Meat and Animal Product Quality, Phytochemicals and Antioxidant Activities, Food composition and properties.
| Publisher | Taylor & Francis |
|---|---|
| Reference style | Author–year (Chicago, T&F) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." CyTA - Journal of Food 12 (3): 45–58.
Formats any DOI in CyTA - Journal of Food style. No sign-up. |
| Publishes research in | Meat and Animal Product Quality Phytochemicals and Antioxidant Activities Food composition and properties Protein Hydrolysis and Bioactive Peptides Proteins in Food Systems |
| ISSN | 1947-6337 |
| Citation impact (2-yr) | 3.53 |
| h-index | 59 |
| i10-index | 736 |
| Total citations | 23,536 |
| Article processing charge | $1,790 |
| Open access | Yes |
| Top institutions publishing here | Instituto Politécnico Nacional |
| Journal website | www.tandfonline.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Starch is composed of amylose and amylopectin and deposited as granules of different sizes and shapes with semi-crystalline and amorphous concentric layers that show the ‘maltese cross’. Starches from different sources show variable chemical composition as well as the structure of their components that are involved in thermal properties. Amylose, lipids, phosphorylated residues and long…
Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as: the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of liver, the immune system, and gastrointestinal functions. The beneficial effects of kombucha…
Bioactive compounds are extracted from natural sources and they have beneficial effects on human health. Fruits and vegetables are rich in carotenoids, phenolic compounds, Vitamin C, among others. Extraction processes for these compounds depend on several factors such as the technique that is used, the raw material, and the organic solvent. Conventional techniques generally require…
Kombucha is a healthy beverage which is a final result of tea fermentation by adding a starter culture of the acetic acid bacteria and yeasts. The effect of fermentation conditions on physicochemical, microbiological and sensory properties of Kombucha tea beverages was evaluated with emphasis placed on determining sugars and organic acids content, including pro-health glucuronic…
Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeasts to milk. The composition of kefir varies according to factors such as milk type and the microbiological composition of culture types (kefir grain and commercial starter culture). Kefir's distinctive flavour is a blend of lactic acid, ethanol, carbon…
