American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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Content: Volume 2, Issue 6

Open AccessArticle
Synthesis and Characterization of Mixed Short Chain Fatty Acid Triacylglycerols as a Potential Dietary Food Lipid Source
American Journal of Food Science and Technology. 2014, 2(6), 175-178. DOI: 10.12691/ajfst-2-6-1
Pub. Date: November 05, 2014Views: 12839Downloads: 8622
Open AccessArticle
Impact of Technological Diagram on Biochemical and Microbiological Quality of Borassus akeassii Wine Produced Traditionally in Burkina Faso
American Journal of Food Science and Technology. 2014, 2(6), 179-186. DOI: 10.12691/ajfst-2-6-2
Pub. Date: November 10, 2014Views: 17455Downloads: 12596Citations: 2
Open AccessArticle
Physicochemical and Functional Properties of Full Fat and Defatted Ackee (Blighia sapida) Aril Flours
American Journal of Food Science and Technology. 2014, 2(6), 187-191. DOI: 10.12691/ajfst-2-6-3
Pub. Date: November 17, 2014Views: 17379Downloads: 12604Citations: 1
Open AccessArticle
Are Breed-specific Differences in Beef Fatty-acid Profiles a "Needle in the Haystack"?
American Journal of Food Science and Technology. 2014, 2(6), 192-195. DOI: 10.12691/ajfst-2-6-4
Pub. Date: November 19, 2014Views: 8242Downloads: 5013
Open AccessArticle
Hazard Analysis Critical Control Points (Haccp) in the Production of Soy-kununzaki: A Traditional Cereal-Based Fermented Beverage of Nigeria
American Journal of Food Science and Technology. 2014, 2(6), 196-202. DOI: 10.12691/ajfst-2-6-5
Pub. Date: November 24, 2014Views: 21556Downloads: 12752
Open AccessArticle
Characteristics and Sensory Analysis of Ketchup and Sauce Products from “Bibisan” Fish Hydrolyzate
American Journal of Food Science and Technology. 2014, 2(6), 203-208. DOI: 10.12691/ajfst-2-6-6
Pub. Date: December 03, 2014Views: 19640Downloads: 13318Citations: 2
Open AccessArticle
Comparative Study of Quality-Analysis of Three Different Bangladeshi Smoke-Dried Lean Fishes Using Salt and Turmeric Stored at Refrigeration Temperature (4°C)
American Journal of Food Science and Technology. 2014, 2(6), 209-215. DOI: 10.12691/ajfst-2-6-7
Pub. Date: December 28, 2014Views: 17458Downloads: 9205