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American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: https://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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Content: Volume 10, Issue 1

Open AccessArticle
The Utilization of Yellow and Red Onion Peels and Their Extracts as Antioxidant and Antimicrobial in Preservation of Beef Burger during Storage
by Nahed L. Zaki, Nasra A. Abd-Elhak and Hanaa S. M. Abd El-Rahman
American Journal of Food Science and Technology. 2022, 10(1), 1-9. DOI: 10.12691/ajfst-10-1-1
Pub. Date: January 07, 2022Views: 3290Downloads: 4268
red onion peels powder yellow onion peels natural antioxidants antimicrobial
Abstract Full Text PDF (285 KB) Full Text HTML Full Text ePUB (187 KB)
Open AccessArticle
Chemical and Antibacterial Properties of Lipids Extracted from Some Plant Seeds and Fruits Commonly Used in Cosmetics
by Tseno Tchuenkam Joelle Ornella, Tiepma Ngongang Flore, Bernard Tiencheu, Noel Tenyang, Arrey Oben Ebob Ashu, Mbame Efeti Marie and Achidi Aduni Ufuan
American Journal of Food Science and Technology. 2022, 10(1), 10-19. DOI: 10.12691/ajfst-10-1-2
Pub. Date: February 07, 2022Views: 3667Downloads: 7717
Antibacterial activity Moringa oleifeira Nigella sativa Theobroma cacao Sesamum indicum Cocos nucifera Persea Americana Polyphenols Unsaponifiable Phytochemical
Abstract Full Text PDF (274 KB) Full Text HTML Full Text ePUB (192 KB)
Open AccessArticle
Nutritional Qualities, Physical and Organoleptic Characteristics of Cookies Resulting from the Substitution of Wheat Flour by Caterpillar Powder (Imbrasia Oyemensis)
by Diaby Aboubacar, Méïté Alassane, Ouattara Howélé, Fofana Ibrahim and Kati-Coulibaly Seraphin
American Journal of Food Science and Technology. 2022, 10(1), 20-26. DOI: 10.12691/ajfst-10-1-3
Pub. Date: March 08, 2022Views: 3186Downloads: 3737
cookies caterpillar (Imbrasia oyemensis) wheat flour substitution protein-energy malnutrition
Abstract Full Text PDF (183 KB) Full Text HTML Full Text ePUB (207 KB)
Open AccessArticle
Physicochemical and Sensory Properties of Unfermented Fufu Composite Flour Made from Cassava Sievate, Guinea Corn and Unripe Plantain Flours Blend
by Eunice Ngozi Odoh, Rita Onyinye Okafor, Theophilus Maduabuchukwu Ikegwu, Chioke Amaefuna Okolo, Joy Chinenye Mba, Clement Chinedum Ezegbe, Kolawole Oladimeji Olubusayo, Sylvester Nnaemeka Orjiakor and James Ejikeme Obiegbuna
American Journal of Food Science and Technology. 2022, 10(1), 27-34. DOI: 10.12691/ajfst-10-1-4
Pub. Date: March 11, 2022Views: 3409Downloads: 6528
cassava sievate flour guinea corn flour unripe plantain flour unfermented fufu composite flour physicochemical properties and sensory evaluation
Abstract Full Text PDF (169 KB) Full Text HTML Full Text ePUB (112 KB)
Open AccessArticle
Antioxidant Properties, Anti-oxidative Potentials and Phytochemical Properties of Wheat-Pearl Millet-Andrographis paniculata Leaf Flour Blends: Possible Implications of the Composite Functionality
by David T. Ishola, Mathew K. Bolade, Busola T. Ayangbemi, Opemipo T. Ishola and Olusanmi E. Odeyemi
American Journal of Food Science and Technology. 2022, 10(1), 35-41. DOI: 10.12691/ajfst-10-1-5
Pub. Date: March 11, 2022Views: 3244Downloads: 3884
phytochemicals antioxidants Andrographis paniculata leaf Cereals flour
Abstract Full Text PDF (281 KB) Full Text HTML Full Text ePUB (242 KB)
Open AccessArticle
Changes in Sensory Attributes of Avocado Fruits and Quality of Their Oils during Storage at Ambient Temperature
by Nahed M M Atta, Mohamed F AL-Okaby and Christina S F Shenouda
American Journal of Food Science and Technology. 2022, 10(1), 42-48. DOI: 10.12691/ajfst-10-1-6
Pub. Date: March 20, 2022Views: 3269Downloads: 3718
avocados storage physicochemical properties antioxidant fatty acid composition sensory attributes
Abstract Full Text PDF (207 KB) Full Text HTML Full Text ePUB (131 KB)
Open AccessSpecial Issue
Acceptability of Rice Cakes Subjected to Water Retort Using Three Process Schedules
by Elvi C. Escarez
American Journal of Food Science and Technology. 2022, 10(1), 49-52. DOI: 10.12691/ajfst-10-1-7
Pub. Date: April 05, 2022Views: 4558Downloads: 3675
department of Science of Technology food preservation rice cakes water retort
Abstract Full Text PDF (90 KB) Full Text HTML Full Text ePUB (58 KB)
Open AccessArticle
Formulation and Evaluation of High Energy-protein Bars as a Nutritional Supplement for Sports Athletics
by Faten Farouk Abdel-salam, Rehab Mohamed Ibrahim and Maha IK Ali
American Journal of Food Science and Technology. 2022, 10(1), 53-65. DOI: 10.12691/ajfst-10-1-8
Pub. Date: April 18, 2022Views: 5582Downloads: 7037
bars athletes nutritional supplement antioxidant activity texture profile analysis
Abstract Full Text PDF (511 KB) Full Text HTML Full Text ePUB (482 KB)
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