Journals A-Z
All Subjects
Free Journals
sciepub.com
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
Open Access
Journal Browser
Go

Content: Volume 7, Issue 3

Open AccessArticle
Combined Effect of UV-C and Ozone on Bioactive Compounds and Microbiological Quality of Fresh-Cut Rocket Leaves
by Diego R. Gutiérrez and Silvia Del C. Rodríguez
American Journal of Food Science and Technology. 2019, 7(3), 71-78. DOI: 10.12691/ajfst-7-3-1
Pub. Date: March 22, 2019Views: 8564Downloads: 8156
UV-C ozone synergism bioactive compounds quality rocket
Abstract Full Text PDF Full Text HTML Full Text ePUB
Open AccessArticle
Optimization of Process Variables Affecting Osmotic Dehydration of Green Chili in Sucrose Solution by Response Surface Methodology
by M. R. Haque, M. M. Hosain, M. S. Awal and M. M. Kamal
American Journal of Food Science and Technology. 2019, 7(3), 79-85. DOI: 10.12691/ajfst-7-3-2
Pub. Date: April 11, 2019Views: 9778Downloads: 9670
osmotic dehydration green chili optimization response surface methodology
Abstract Full Text PDF Full Text HTML Full Text ePUB
Open AccessArticle
Comparison of PAHs Formed in Firewood and Charcoal Smoked Stock and Cat Fish
by Omodara Niyi B, Ojeyemi M. Olabemiwo and Adedosu Taofik A
American Journal of Food Science and Technology. 2019, 7(3), 86-93. DOI: 10.12691/ajfst-7-3-3
Pub. Date: April 10, 2019Views: 8521Downloads: 7862
smoked extracted time intervals PAHs concentration proximate analysis
Abstract Full Text PDF Full Text HTML Full Text ePUB
Open AccessArticle
Properties and Mechanism of Melted Cheeses and Non-melted Cheeses: A Case Study Mozzarella and Bread Cheese (Juustoleipa)
by Cyrille G. Zady, Attien Paul, Kouassi Clement and Ernest K. Koffi
American Journal of Food Science and Technology. 2019, 7(3), 94-98. DOI: 10.12691/ajfst-7-3-4
Pub. Date: April 15, 2019Views: 9596Downloads: 9195
mozzarella bread cheese melting protein microstructure texture
Abstract Full Text PDF Full Text HTML Full Text ePUB
Open AccessArticle
Nutritional Composition of Plantain Flour of (Musa Paradisiaca): the Effect of Various Drying Methods in Rwanda
by Jean Pierre Ndayambaje, Leonce Dusengemungu and Pascaline Bahati
American Journal of Food Science and Technology. 2019, 7(3), 99-103. DOI: 10.12691/ajfst-7-3-5
Pub. Date: April 18, 2019Views: 9461Downloads: 9115
drying methods moisture content pro-vitamin a proteins Vitamin C
Abstract Full Text PDF Full Text HTML Full Text ePUB
Manuscript template