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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 9, Issue 4

Open AccessArticle
Assessment of the Microbial Contamination of Millet Flour (Pennisetum glaucum) Sold on the Public Markets of Daloa, Côte d’Ivoire
by Assohoun-Djeni Nanouman Marina Christelle, Kouassi Kouassi Clément, Kouassi Kra Athanase, Yao Akissi Nicole and Koffi-Nevry Rose
American Journal of Food Science and Technology. 2021, 9(4), 105-112. DOI: 10.12691/ajfst-9-4-1
Pub. Date: September 16, 2021Views: 1590Downloads: 1914
flour millet microbial contamination cereals
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Open AccessReview Article
Biological Activities of Beng-tigré (Vigna radiata): Nutritional Aspects and Therapeutic Functions
by Jeanne d’Arc Wendmintiri Kabré, Fatoumata Hama-Ba, Aïcha Yamkaye Sawadogo, Hama Cissé, Yves Traoré and Aly Savadogo
American Journal of Food Science and Technology. 2021, 9(4), 113-124. DOI: 10.12691/ajfst-9-4-2
Pub. Date: September 16, 2021Views: 1921Downloads: 2572
Beng-tigré legumes bioactive molecules benefits health
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Open AccessArticle
Characterisation of Electrochemical Parameters for the Stabilisation of Anthocyanins from Hibiscus Sabdarrifa L
by Ndiaye Khady, Kane Cheikhou, Ayessou Nicolas, Cisse Mady and Diop Codou Mar
American Journal of Food Science and Technology. 2021, 9(4), 125-133. DOI: 10.12691/ajfst-9-4-3
Pub. Date: October 09, 2021Views: 1524Downloads: 1920
Hibiscus sabdariffa Anthocyanin Stabilisation Oxygen Storage Electrochemistry
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Open AccessArticle
Camel Milk Composition and Microbial Reduction with Different Pasteurization Methods
by Namariq Dhahir, Jean Feugang, Katherine Witrick, Hasan Shamimul and Amer AbuGhazaleh
American Journal of Food Science and Technology. 2021, 9(4), 134-141. DOI: 10.12691/ajfst-9-4-4
Pub. Date: October 22, 2021Views: 1598Downloads: 1903
camel milk pasteurization bacteria milk composition
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Figure of 5
Open AccessArticle
Physical and Microstructural Properties of Composite Cassava-wheat Bread Produced from Blend of Wheat and Low Postharvest Physiological Deterioration Cassava Flours
by Ahemen Samuel Aondoaver, Alimi John Praie, Alimi Janet Omolola and Iluebbey Peter Oshiapi
American Journal of Food Science and Technology. 2021, 9(4), 142-148. DOI: 10.12691/ajfst-9-4-5
Pub. Date: October 26, 2021Views: 1522Downloads: 1946
composite cassava-wheat bread functional properties bread microstructural properties shelf stability bread springiness loaf volume
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Open AccessArticle
Biochemical Charateristic, Amino and Fatty Acids Contents of Pistachio Citrullus mucosopermus Fursa Seeds from Abidjan (Côte d’Ivoire)
by Mankambou Jacques Gnanwa, Lêniféré Chantal Soro, Constant Jocelyn Yapi, Hortense Sika Blei and Lucien Patrice Kouame
American Journal of Food Science and Technology. 2021, 9(4), 149-154. DOI: 10.12691/ajfst-9-4-6
Pub. Date: October 28, 2021Views: 1410Downloads: 1858
nutritional value amino acid fatty acid pistachio seeds Citrullus mucosopermus Côte d’ivoire
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Open AccessArticle
Microbial Quality of Spicy Roasted Meat (Suya) Retailed in Ogbete Main Market and Oye Emene Market, in Enugu Metropolis, Nigeria
by Amadi E.C., Nwangwu C.C and Yusuf H.I.
American Journal of Food Science and Technology. 2021, 9(4), 155-160. DOI: 10.12691/ajfst-9-4-7
Pub. Date: November 04, 2021Views: 1329Downloads: 1997
meat vendors roasted meat microbial contamination food borne diseases food hygiene Escherichia coli
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Open AccessArticle
Vinca (Catharanthus roseus) Extracts Attenuate Alloxan-Induced Hyperglycemia and Oxidative Stress in Rats
by Yousif Elhassaneen, Sherif Ragab, Abeer Abd El-Rahman and Safaa Arafa
American Journal of Food Science and Technology. 2021, 9(4), 161-172. DOI: 10.12691/ajfst-9-4-8
Pub. Date: November 05, 2021Views: 1500Downloads: 3700
Catharanthus roseus leaves stems malonaldehyde glutathione fractions antioxidant enzymes histopathology
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Open AccessArticle
Lactic Acid Bacteria and Yeasts Associated with Cassava Fermentation to attiéké in Burkina Faso and Their Technological Properties
by Guira Flibert, Somda Namwin Siourime, Compaoré Hamidou, Kaboré Donatien, Hama Cissé, Muandze Nzambé Jean Ulrich, Abel Tankoano, Sawadogo-Lingani Hagretou and Savadogo Aly
American Journal of Food Science and Technology. 2021, 9(4), 173-184. DOI: 10.12691/ajfst-9-4-9
Pub. Date: December 01, 2021Views: 3539Downloads: 4085
Attiéké yeasts lactic acid bacteria technological properties
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