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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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Currrent Issue: Volume 7, Number 6, 2019

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: 934Downloads: 605
bread millet flour African bread fruit flour proximate composition mineral content sensory properties
Abstract Full Text PDF (116 KB) Full Text HTML Full Text ePUB (68 KB)
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: 1051Downloads: 818
response surface methodology Box-Behnken Design osmotic dehydration toddy fruit tubes
Abstract Full Text PDF (866 KB) Full Text HTML Full Text ePUB (3206 KB)
Figure of 3
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: 1243Downloads: 958
physicochemical pasting traditional high-yielding rice varieties amylose viscosity
Abstract Full Text PDF (266 KB) Full Text HTML Full Text ePUB (271 KB)
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: 872Downloads: 697
periwinkle varieties T. fuscatus P. aurita specific heat capacity thermal conductivity thermal diffusivity thermal properties
Abstract Full Text PDF (594 KB) Full Text HTML Full Text ePUB (2996 KB)
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: 847Downloads: 638
cake root and tuber crops flour wheat flour postharvest food security
Abstract Full Text PDF (330 KB) Full Text HTML Full Text ePUB (1601 KB)
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: 695Downloads: 472
Mrigal fish indigenous raw materials HACCP critical control points
Abstract Full Text PDF (133 KB) Full Text HTML Full Text ePUB (268 KB)
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: 1011Downloads: 818
palm wine Saccharomyces cerevisiae bio-leaven wheat dough PCR-based NaCl
Abstract Full Text PDF (362 KB) Full Text HTML Full Text ePUB (2308 KB)
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: 648Downloads: 463
Borassus aethiopum Mart. evaluate nutritional composition ''koboula''
Abstract Full Text PDF (237 KB) Full Text HTML Full Text ePUB (530 KB)
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: 162Downloads: 103
jute mallow leaves beta carotene cooking frying ash leachate
Abstract Full Text PDF (205 KB) Full Text HTML Full Text ePUB (430 KB)
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