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American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: http://www.sciepub.com/journal/ajfn Editor-in-chief: Mihalis Panagiotidis
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Content: Volume 8, Issue 3

Open AccessArticle
Evaluation of Calorie Content of an All-natural Cane Sugar and Botanical Extract Sweetener: Studies in Wistar Rats
by Sajan P.G., Rohith T., Martin Tower and Prathap H.D.
American Journal of Food and Nutrition. 2020, 8(3), 54-60. DOI: 10.12691/ajfn-8-3-1
Pub. Date: August 30, 2020Views: 1757Downloads: 1801
diabetes calorie Glycemic index liver ATP Wistar rats
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Open AccessArticle
Antimicrobial Effect of Non-polar Compounds Extracted from Medicinal Plants
by Sana Ghazanfar, Muhammad Shahid, Huadong Liu and Muhammad Shafa
American Journal of Food and Nutrition. 2020, 8(3), 61-68. DOI: 10.12691/ajfn-8-3-2
Pub. Date: September 26, 2020Views: 2569Downloads: 3416
thyme (Thymus vulgaris L.)) nutmeg (Myristicafragrans Houtt) black pepper (Piper nigrum L.) Cinnamon (Cinnamomum verum L.) green tea (Camellia sinensis L.) n-Hexane
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Open AccessArticle
Effects of Date Pit Powder Inclusion on Chemical Composition, Microstructure, Rheological Properties, and Sensory Evaluation of Processed Cheese Block
by Abdullah M. Alqattan, Nashi K. Alqahtani, Salah M. Aleid and Tareq M. Alnemr
American Journal of Food and Nutrition. 2020, 8(3), 69-77. DOI: 10.12691/ajfn-8-3-3
Pub. Date: October 12, 2020Views: 1454Downloads: 1813
dietary fiber enrichment date pit powder processed cheese block fat replacement processing microstructure texture sensory
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Open AccessArticle
Proximate Composition and Consumer Acceptability of Cookies Produced from Water Lily (Nymphaea lotus), Coconut (Cocos nucifera) and Wheat Flour (Triticum aestivum) Flour Composites
by Gilbert Owiah Sampson
American Journal of Food and Nutrition. 2020, 8(3), 78-84. DOI: 10.12691/ajfn-8-3-4
Pub. Date: October 13, 2020Views: 1035Downloads: 1497
biscuits Nymphaea lotus Triticum aestivum Cocos nucifera nutritional composition consumer acceptability
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Open AccessArticle
Processing, Formulation and Acceptability of Breakfast Cereals from Wheat, Sesame, Powdered Milk and Coconut Flour
by Fatima ABUBAKAR, Mamudu Halidu BADAU, Paul Yahaya IDAKWO and Nahemiah DANBABA
American Journal of Food and Nutrition. 2020, 8(3), 85-89. DOI: 10.12691/ajfn-8-3-5
Pub. Date: October 21, 2020Views: 928Downloads: 1232
process wheat sesame coconut formulate Acceptability
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Open AccessArticle
Sensory Properties of Table Sugars Derived from the Inflorescences Sap of Three Coconut (Cocos Nucifera.L) Cultivars in Côte d'Ivoire
by Okoma D.Muriel.J, Konan K. Jean.Louis and Assa Rebecca.R
American Journal of Food and Nutrition. 2020, 8(3), 90-100. DOI: 10.12691/ajfn-8-3-6
Pub. Date: November 19, 2020Views: 1467Downloads: 1968
sensory analysis - coconut sap sugar
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