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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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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
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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
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Enhancing the Nutritional Value of Oat Bars
by Azza A. Omran
American Journal of Food Science and Technology. 2018, 6(4), 151-160. DOI: 10.12691/ajfst-6-4-4
Pub. Date: May 02, 2018
oat bars sunflower chickpea pumpkin nutritional quality storage experiments sensory attributes
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Biochemical and Nutritional Compositions of Two Accessions of Amaranthus Cruentus Seed Flour
by Yetunde O. Esan, Olufunmilayo S. Omoba and Victor N. Enujiugha
American Journal of Food Science and Technology. 2018, 6(4), 145-150. DOI: 10.12691/ajfst-6-4-3
Pub. Date: April 25, 2018
nutritional composition amino acid profile protein supplement
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Enhancement of Nutritional Value and Sensory Properties of Fermented Cassava Semolina (Attiéké) Enriched with Soy Flour
by KOUAKOU Christelle Marina, GBOGOURI Grodji Albarin and EBAH-DJEDJI Cathérine
American Journal of Food Science and Technology. 2018, 6(4), 138-144. DOI: 10.12691/ajfst-6-4-2
Pub. Date: April 25, 2018
attiéké soy flour enrichment fermentation nutritional value sensory properties
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