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 6, Number 4, 2018

Open AccessArticle
Acrylamide Exposure and Risks in Most Frequently Consumed Foods in a Total Diet Study
American Journal of Food Science and Technology. 2018, 6(4), 123-137. DOI: 10.12691/ajfst-6-4-1
Pub. Date: April 21, 2018Views: 1490Downloads: 1156
Open AccessArticle
Enhancement of Nutritional Value and Sensory Properties of Fermented Cassava Semolina (Attiéké) Enriched with Soy Flour
American Journal of Food Science and Technology. 2018, 6(4), 138-144. DOI: 10.12691/ajfst-6-4-2
Pub. Date: April 25, 2018Views: 701Downloads: 539
Open AccessArticle
Biochemical and Nutritional Compositions of Two Accessions of Amaranthus Cruentus Seed Flour
American Journal of Food Science and Technology. 2018, 6(4), 145-150. DOI: 10.12691/ajfst-6-4-3
Pub. Date: April 25, 2018Views: 931Downloads: 685
Open AccessArticle
Enhancing the Nutritional Value of Oat Bars
American Journal of Food Science and Technology. 2018, 6(4), 151-160. DOI: 10.12691/ajfst-6-4-4
Pub. Date: May 02, 2018Views: 938Downloads: 757
Open AccessArticle
Changes in Sensory and Quality Characteristics of S. Aethiopicum (Shum) and A. Lividus (Linn) Leafy Vegetables along the Supply Chain
American Journal of Food Science and Technology. 2018, 6(4), 161-166. DOI: 10.12691/ajfst-6-4-5
Pub. Date: May 14, 2018Views: 410Downloads: 318
Open AccessArticle
Effect of Post-Harvest Handling Practices, Storage Technologies and Packaging Material on Post-Harvest Quality and Antioxidant Potential of Solanum Aethiopicum (Shum) Leafy Vegetable
American Journal of Food Science and Technology. 2018, 6(4), 167-180. DOI: 10.12691/ajfst-6-4-6
Pub. Date: May 14, 2018Views: 569Downloads: 456
Open AccessReview Article
Manufacturing Processes and Physicochemical Characteristics of Palm Oils from Artisanal Production in Benin (A Review)
American Journal of Food Science and Technology. 2018, 6(4), 181-186. DOI: 10.12691/ajfst-6-4-7
Pub. Date: June 04, 2018Views: 285Downloads: 211
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Open AccessArticle
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
American Journal of Food Science and Technology. 2018, 6(4), 187-194. DOI: 10.12691/ajfst-6-4-8
Pub. Date: June 13, 2018Views: 161Downloads: 113
Open AccessArticle
Nutritional Quality, Phenolic Compound Content and Radical Scavenging Potential of Artocarpus altilis of Benin
American Journal of Food Science and Technology. 2018, 6(4), 195-198. DOI: 10.12691/ajfst-6-4-9
Pub. Date: June 14, 2018Views: 138Downloads: 92