DIGIVU focusses on curating the mass of online food processing and alternate enegy information for users of the site. There are, however, sources of information that the user should be following themselves rather than waiting for them to appear on the site.
I will be covering these in the next while and hope you will be able to link to them via free subscription or RSS, so that they become part of you reading.
The first is a journal edited by Ruth Oniang’o that focuses on nutrition, food processing and conumers in Africa.
click on the image to visit the website
The next is the review journal of the Institute of Food Technologists (IFT) published by Wiley Publications.
click on the image to visit the website
This journal is very different from AJFAND focussing on depth reviews of food science and food safety with a global rather than African Focus.
The third journal for this post is the Journal of Food Science and Technology, which is Wileys open acces journal in the food processing industry. Open access journals are free to access for all and normally require the author to cover the costs of publication.
Click on the image to visit the website
Both the Wiley journals offer RSS feed or email notifications to alert the reader to neweditions. The AFJAND journal unfortunately has no built in system for alerting readers to new journals. The reader therefore needs to subscribe to a service such as ChangeDetection.com (which is the only one I have tried) to be notified of changes to the website. Two articles shown below review a number of these services.
5 ways to be notified of website changes
10 ways to track website changes
I have posted previously about the “New” Food Chain, which is the successor to the original food chain magazine which was originally published and widely distributed for free by ITDG, (later Practical Action). The original magazine is replaced by a new International Peer Reviewed Journal as explained here by Practical action.
click the image to visit the website
Food Chain is now about to publish its 4th issue and is disseminating interesting smaller scale food enterprise information within its Food Value Chain focus.
To allow you to get an idea of what the journal offers, the first edition is now free for download. The first edition published the following articles, which can be accessed by clicking on the image above.
If you are interested you can subscribe, buy individual articles online or use the free online abstracts.
This Journal is worth signing up to and watching. While it does not appear to be large and also covers a wide range of topics it is already a source of useful information.
click image to visit the site
ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to “improve the dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders.” Core topics range from raw materials, through food processing, including its effect on the environment, to food safety, nutrition and consumer acceptance. To enrich this forum the journal is also open to other food-related topics such as food policy and food anthropology.
This journal started in 2009 has already published four editions in 2010. Although editorial staff is international there does appear to be an operation focus on Indian accademics.
from: Maxwell (click image for full story online)
The first five editions appear to have quite a strong focus on West African studies, mainly in the analytical area (chemical and microbial) and often focussed on local produce.
Here is another free source of Food Science literature.
This seems to be a source of papers of high standards on Africa specific topics. The topics covered in this the latest edition are:
- Quality of fufu processed from cassava mosaic disease (CMD) resistant varieties
- Trials towards reduction of fungal growth and aflatoxin G1 production in Arabic coffee using different additives
- Antibacterial effects of extracts of Ocimum gratissimum and piper guineense on Escherichia coli and Staphylococcus aureus
- Stability studies and mineral concentration of some Nigerian packed fruit juices, concentrate and local beverages