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Journal of Plant Foods is a peer-reviewed journal published by Taylor & Francis, covering Food composition and properties, GABA and Rice Research, Probiotics and Fermented Foods.
| 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." Journal of Plant Foods 12 (3): 45–58.
Formats any DOI in Journal of Plant Foods style. No sign-up. |
| Publishes research in | Food composition and properties GABA and Rice Research Probiotics and Fermented Foods Protein Hydrolysis and Bioactive Peptides Phytase and its Applications |
| ISSN | 0142-968X |
| h-index | 15 |
| i10-index | 31 |
| Total citations | 1,081 |
| Top institutions publishing here | Queen Elizabeth’s Academy |
| 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.
Microorganisms associated with the fermentation of Iru were isolated from samples prepared in the traditional way. The predominant organisms were Bacillus subtilis and Staphy lococcus spp. The morphological and biochemical properties of the isolates are described. The temperature and the pH increased sharply during the fem1entation process.
AbstractThe saponin fractions of defatted lupinseed meals can be extracted by means of 20 per cent aqueous ethanol. Acid hydrolysis of the extract affords, from each species, a characteristic range of sapogenins, which have been studied by thin layer chromatography and infra-red spectrophotometry. The sapogenins, at levels of from 1.1 per cent (L. albus) to…
For most adults it takes between 1 and 3 days for material to pass through the gut. When transit is carefully measured considerable variation from day to day, and week to week, is seen. Several factors can be shown to affect transit, including bowel habit, stress, exercise, colonic anatomy and diet, of which dietary fibre…
The protein of certain legumes is known to be poorly digested. In this paper the effect of polyphenolic compounds present in the scedcoat of coloured varieties of common bean (Phaseolus vulgaris) is discussed. From human studies it was estimated that polyphcnols accounted for only 7 per cent of true protein digestibility, while other factors such…
SummaryThe traditional method for preparing ugba from African oil bean is described.Microorganisms associated with the various stages of fermentation were mainlybacteria. The bacteria isolated were various species of Bacillus and Staphylococcus. The morphological and biochemical properties of the isolateswere studied in pure cultures. During the fermentation the temperature increasedup to 38.5 °C in 24 hours,…
