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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 7, Issue 6

Open AccessArticle
Quality Characteristics of Breads Produced from Millet-African Bread Fruit Composite Flours
by Okoye J.I., Ani E.C. and Anih A.C.
American Journal of Food Science and Technology. 2019, 7(6), 169-174. DOI: 10.12691/ajfst-7-6-1
Pub. Date: July 11, 2019Views: 5604Downloads: 5323
bread millet flour African bread fruit flour proximate composition mineral content sensory properties
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Open AccessArticle
Osmotic Dehydration of Toddy Fruit Cubes in Sugar Solution Using Response Surface Methodology
by Khin Swe Oo, Soe Soe Than and Thet Hnin Oo
American Journal of Food Science and Technology. 2019, 7(6), 175-181. DOI: 10.12691/ajfst-7-6-2
Pub. Date: July 16, 2019Views: 6607Downloads: 6313
response surface methodology Box-Behnken Design osmotic dehydration toddy fruit tubes
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Open AccessArticle
Comparative Analysis of Physicochemical and Pasting Properties between Traditional and High Yielding Rice Varieties of Bangladesh
by Hossain Uddin Shekhar, M M Towhidul Islam and Md. Sharif Hossen
American Journal of Food Science and Technology. 2019, 7(6), 182-188. DOI: 10.12691/ajfst-7-6-3
Pub. Date: July 22, 2019Views: 8057Downloads: 8254
physicochemical pasting traditional high-yielding rice varieties amylose viscosity
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Open AccessArticle
Comparative Analysis of Thermal Properties of Two Varieties of Periwinkle Relevant to Its Processing Equipment Design
by Inemesit Edem Ekop, Kayode Joshua Simonyan and Udochukwu Nelson Onwuka
American Journal of Food Science and Technology. 2019, 7(6), 189-194. DOI: 10.12691/ajfst-7-6-4
Pub. Date: August 09, 2019Views: 7949Downloads: 8245
periwinkle varieties T. fuscatus P. aurita specific heat capacity thermal conductivity thermal diffusivity thermal properties
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Open AccessArticle
Acceptability of Fibre Rich Cake Prepared Using Cassava Residue Flour, Blended With Wheat, Trifoliate Yam and Cocoyam Flour in Nigeria
by Ohuoba A. N., Kukwa R. E. and U. J. Ukpabi
American Journal of Food Science and Technology. 2019, 7(6), 195-199. DOI: 10.12691/ajfst-7-6-5
Pub. Date: August 16, 2019Views: 6854Downloads: 6450
cake root and tuber crops flour wheat flour postharvest food security
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Open AccessArticle
A Model HACCP Plan for Fish Seasoning Powder Production
by Khin Swe Oo, Soe Soe Than and Thet Hnin Oo
American Journal of Food Science and Technology. 2019, 7(6), 200-204. DOI: 10.12691/ajfst-7-6-6
Pub. Date: August 20, 2019Views: 12524Downloads: 7510
Mrigal fish indigenous raw materials HACCP critical control points
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Open AccessArticle
Characterization of Saccharomyces cerevisiae Strains from Palm Wine for Baking Leaven Production in Republic of Congo
by Mahoukoucd Sheti-Kouabo D.F, Goma-Tchimbakala J., Lebonguy A. A. and Limingui Polo C.
American Journal of Food Science and Technology. 2019, 7(6), 205-214. DOI: 10.12691/ajfst-7-6-7
Pub. Date: September 02, 2019Views: 14703Downloads: 15059
palm wine Saccharomyces cerevisiae bio-leaven wheat dough PCR-based NaCl
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Open AccessArticle
Evaluation of Nutritional Composition of Borassus aethiopum Mart. hypocotyl (koboula) Consumed in Burkina Faso
by Oumarou Zongo, Nadège Wendyam Nikiéma, Souleymane Kaboré, Cissé Hama, Adama Sawadogo, Bassibila Arthur Zoungrana, Fulbert Nikiéma, Yves Traoré and Aly Savadogo
American Journal of Food Science and Technology. 2019, 7(6), 215-222. DOI: 10.12691/ajfst-7-6-8
Pub. Date: September 05, 2019Views: 7768Downloads: 7625
Borassus aethiopum Mart. evaluate nutritional composition ''koboula''
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Open AccessArticle
Effect of Cooking Methods on the β-carotene Content of Jute Mallow Leaves (Corchorus olitorius)
by Korotimi Traoré, Charles Parkouda, Aimée W.D.B. Guissou, Yves Traoré and Aly Savadogo
American Journal of Food Science and Technology. 2019, 7(6), 223-226. DOI: 10.12691/ajfst-7-6-9
Pub. Date: September 29, 2019Views: 5552Downloads: 5694
jute mallow leaves beta carotene cooking frying ash leachate
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Open AccessArticle
Effect of Blanching and Ultrasound on Drying Time, Physicochemical and Bioactive Compounds of Dried Cashew Apple
by Camel Lagnika, Abdou Madjid O. Amoussa, Ambaliou Sanni and Latifou Lagnika
American Journal of Food Science and Technology. 2019, 7(6), 227-233. DOI: 10.12691/ajfst-7-6-10
Pub. Date: October 25, 2019Views: 6991Downloads: 7363
ultrasound blanching drying cashew apple bioactive compounds
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Open AccessArticle
The Effects of Germination and Roasting on Nutraceutical and Antioxidant Properties of Jirani Variety of Millet
by Oluwatoyin Oluwole, W. M.A.D. Binosha Fernando, Keiron Audain, Olufemi Fasanmade, Oluwatosin Ijabadeniyi, Kolawole Falade, Adjei Maame Yaakwaah and Vijay Jayasena
American Journal of Food Science and Technology. 2019, 7(6), 234-241. DOI: 10.12691/ajfst-7-6-11
Pub. Date: October 25, 2019Views: 7544Downloads: 7981
millet phytonutrient germinate optimize antioxidant capacity reducing power DPPH
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Open AccessArticle
Girolando and Borgou Cow’s Milk: Physico-chemical and Nutritional Characterization
by Adéyémi Sharafa Dine DJIBRIL, Fifa Théomaine Diane BOTHON, Pascal Cokou AGBANGNAN DOSSA and Félicien AVLESSI
American Journal of Food Science and Technology. 2019, 7(6), 242-245. DOI: 10.12691/ajfst-7-6-12
Pub. Date: October 28, 2019Views: 4057Downloads: 3932
food safety milk nutrients physico-chemistry
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