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
A Comparative Study on Food Hygiene and Safety Practices of Local and Contemporary Bread Bakers in the Gambia
by Uyamadu Evelyn Anuli, Haita Ndimballan, Alasana Kanteh and Modou Lamin Bah
American Journal of Food Science and Technology. 2022, 10(4), 153-161. DOI: 10.12691/ajfst-10-4-2
Pub. Date: September 25, 2022
knowledge attitude practice bread bakers food hygiene & safety
Abstract Full Text PDF Full Text HTML Full Text ePUB
Open AccessArticle
Export: RIS | BibTeX | EndNote
Development, Microbiological and Organoleptic Quality of Seasoned Flour for the Preparation of Amiwô, a Cooked Maize Paste in Benin
by Konfo T. R. Christian, Aissi M. Vahid, Koudoro A. Yaya, Tamou R. Alice, Dahouenon-Ahoussi Edwige and Sohounhloue C.K. Dominique
American Journal of Food Science and Technology. 2022, 10(4), 147-152. DOI: 10.12691/ajfst-10-4-1
Pub. Date: September 20, 2022
fast food formulation enhancement local dishes quality
Abstract Full Text PDF Full Text HTML Full Text ePUB
Open AccessArticle
Export: RIS | BibTeX | EndNote
Effect of Different Fruit Blends on the Acidity of Saba senegalensis Pulp
by Yapi Elisée KOUAKOUA, Olivier Kouadio KOUADIO, Eliane Hadiowe GNAGNE, Aïssatou COULIBALY, Massogbè DIABATE and N’Guessan Georges AMANI
American Journal of Food Science and Technology. 2022, 10(3), 140-146. DOI: 10.12691/ajfst-10-3-6
Pub. Date: September 14, 2022
Saba senegalensis deacidification fruit pulp mixture sensory quality
Abstract Full Text PDF Full Text HTML Full Text ePUB
Open AccessArticle
Export: RIS | BibTeX | EndNote
Physico-chemical, Antioxidant and Sensory Properties of Masa Produced from Broken Rice and African Yam Bean Flour Blends
by Yusufu Mohammed Ikagu and Alexander Destiny Ponnan
American Journal of Food Science and Technology. 2022, 10(3), 130-139. DOI: 10.12691/ajfst-10-3-5
Pub. Date: August 21, 2022
Masa broken rice African yam bean physico-chemical Anti-oxidants and sensory properties
Abstract Full Text PDF Full Text HTML Full Text ePUB
Open AccessArticle
Export: RIS | BibTeX | EndNote
Effects of Cereal Malts Used as Improver on Physico-chemical, Nutritional and Sensory Characteristics of Wheat and Red Sorghum Composites Breads
by Fidèle Wend-Bénédo TAPSOBA, Zoénabo DOUAMBA, Fabrice BATIONO, Diarra COMPAORE-SEREME, Thomas Jean NDIG-YENOUBA, Wendkuni Anne Christelle YAOGHO, Ndegwa Henri MAINA and Hagrétou SAWADOGO-LINGANI
American Journal of Food Science and Technology. 2022, 10(3), 119-129. DOI: 10.12691/ajfst-10-3-4
Pub. Date: August 21, 2022
composite bread cereal malts improver red sorghum sensorial characteristics
Abstract Full Text PDF Full Text HTML Full Text ePUB
Figure of 3
Manuscript template