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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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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, 2019
drying methods moisture content pro-vitamin a proteins Vitamin C
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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, 2019
mozzarella bread cheese melting protein microstructure texture
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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, 2019
smoked extracted time intervals PAHs concentration proximate analysis
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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, 2019
osmotic dehydration green chili optimization response surface methodology
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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, 2019
UV-C ozone synergism bioactive compounds quality rocket
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