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 5, Issue 2

Open AccessArticle
Kinetics of Potassium Diffusion as Influenced by Microstructure of Potato
American Journal of Food Science and Technology. 2017, 5(2), 31-37. DOI: 10.12691/ajfst-5-2-1
Pub. Date: February 10, 2017Views: 9462Downloads: 6978
Open AccessArticle
Levels of Benzoic Acid, Sulphur (IV) Oxide and Sorbic Acid in Carbonated Drinks Sold in Lagos, Nigeria
American Journal of Food Science and Technology. 2017, 5(2), 38-44. DOI: 10.12691/ajfst-5-2-2
Pub. Date: February 13, 2017Views: 12078Downloads: 9119
Open AccessArticle
Copigmentation Effect of Some Phenolic Acids on Stabilization of Roselle (Hibiscus sabdariffa) Anthocyanin Extract
American Journal of Food Science and Technology. 2017, 5(2), 45-52. DOI: 10.12691/ajfst-5-2-3
Pub. Date: February 15, 2017Views: 11158Downloads: 8644
Open AccessArticle
The Effect of Steam Blanching and Drying Method on Nutrients, Phytochemicals and Antioxidant Activity of Moringa (Moringa oleifera L.) Leaves
American Journal of Food Science and Technology. 2017, 5(2), 53-60. DOI: 10.12691/ajfst-5-2-4
Pub. Date: February 20, 2017Views: 13983Downloads: 10188
Open AccessArticle
Study on Nutritional Composition on Firmness of Two Gherkin (Cucumis sativus L.) Varieties (Ajax & Vlasset) on Brine Fermentation
American Journal of Food Science and Technology. 2017, 5(2), 61-63. DOI: 10.12691/ajfst-5-2-5
Pub. Date: April 18, 2017Views: 6809Downloads: 4466
Open AccessArticle
Antioxidant and Antimicrobial Activities of Oyster Mushroom
American Journal of Food Science and Technology. 2017, 5(2), 64-69. DOI: 10.12691/ajfst-5-2-6
Pub. Date: May 10, 2017Views: 10092Downloads: 6730