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
Submit an article Join Peer-Review Program
Publications are Open
Access in this journal

Latest Articles

Open AccessArticle
Export: RIS | BibTeX | EndNote
Nutritional Quality, Phenolic Compound Content and Radical Scavenging Potential of Artocarpus altilis of Benin
by Cokou P. Agbangnan Dossa, Fifa. T. D. Bothon, Rose E. Kanfon, Seinde E. Medoatinsa, Gertrude Bahou, Valentin D. Wotto and Dominique. C. K. Sohounhloue
American Journal of Food Science and Technology. 2018, 6(4), 195-198. DOI: 10.12691/ajfst-6-4-9
Pub. Date: June 14, 2018
artocarpus altilis nutrients phenolic compounds radical scavenging porridge
Abstract Full Text PDF (277 KB) Full Text HTML Full Text ePUB (93 KB)
Open AccessArticle
Export: RIS | BibTeX | EndNote
Effect of Chemical Interesterification on the Physicochemical Characteristics and Fatty Acid Profile of Bakery Shortening Produced from Shea Butter and Fluted Pumpkin Seed Oil Blend
by Chibor Bariwere Samuel, Eke-Ejiofor Joy and Kiin-Kabari David Barine
American Journal of Food Science and Technology. 2018, 6(4), 187-194. DOI: 10.12691/ajfst-6-4-8
Pub. Date: June 13, 2018
Shea butter fluted pumpkin interesterification physicochemical fatty acid profile bakery shortening
Abstract Full Text PDF (358 KB) Full Text HTML Full Text ePUB (527 KB)
Open AccessReview Article
Export: RIS | BibTeX | EndNote
Manufacturing Processes and Physicochemical Characteristics of Palm Oils from Artisanal Production in Benin (A Review)
by Alexandrine H. BOKOSSA, Christian T. R. KONFO, Brice T. D-G. KPATINVOH, Edwige DAHOUENON-AHOUSSI and Paulin AZOKPOTA
American Journal of Food Science and Technology. 2018, 6(4), 181-186. DOI: 10.12691/ajfst-6-4-7
Pub. Date: June 04, 2018
palm oil production technologies physico-chemical quality zomi Benin
Abstract Full Text PDF (489 KB) Full Text HTML Full Text ePUB (1824 KB)
Figure of 5
Open AccessArticle
Export: RIS | BibTeX | EndNote
Effect of Post-Harvest Handling Practices, Storage Technologies and Packaging Material on Post-Harvest Quality and Antioxidant Potential of Solanum Aethiopicum (Shum) Leafy Vegetable
by Sekulya S., Nandutu A, Namutebi A., Ssozi J., Masanza M., Jagwe J. N., Kasharu A., Rees D., Kizito E. B. and Acham H.
American Journal of Food Science and Technology. 2018, 6(4), 167-180. DOI: 10.12691/ajfst-6-4-6
Pub. Date: May 14, 2018
Solanum aethiopicum charcoal cooler shelf life total polyphenol total antioxidant activity Ferric reducing antioxidant power (FRAP) diphenylpicrylhydrazyl (DPPH) perforated polyethylene
Abstract Full Text PDF (604 KB) Full Text HTML Full Text ePUB (926 KB)
Open AccessArticle
Export: RIS | BibTeX | EndNote
Changes in Sensory and Quality Characteristics of S. Aethiopicum (Shum) and A. Lividus (Linn) Leafy Vegetables along the Supply Chain
by Apolot Mary Gorret, Joshua Ssozi, Agnes Namutebi, Michael Masanza, Kizito Elizabeth, Deborah Rees and Acham Hedwig
American Journal of Food Science and Technology. 2018, 6(4), 161-166. DOI: 10.12691/ajfst-6-4-5
Pub. Date: May 14, 2018
sensory attributes profiling time after harvest deterioration
Abstract Full Text PDF (224 KB) Full Text HTML Full Text ePUB (297 KB)
Manuscript template