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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 5

Open AccessArticle
Determination of Proximate Compositions, Functional Properties and Pasting Properties of Selected Cereals Grains from Mali
by Aminata Coulibaly, Nah Traore, Fassé Samake, Ibok Oduro and Drissa Samake
American Journal of Food Science and Technology. 2022, 10(5), 207-213. DOI: 10.12691/ajfst-10-5-1
Pub. Date: November 20, 2022Views: 2458Downloads: 2438
proximate functional properties pasting properties cereals grain
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Open AccessArticle
Assessment of Biochemical Composition of Boiled Pulps and Fruits Physical Characteristics of Nine Local Plantain Cultivars (Musa spp.)
by Wohi Maniga, Gnanwa Mankambou Jacques, Tchumou Messou, Coulibaly Souleymane and Tano Kablan
American Journal of Food Science and Technology. 2022, 10(5), 214-223. DOI: 10.12691/ajfst-10-5-2
Pub. Date: November 20, 2022Views: 4060Downloads: 4556
plantain physical local cultivars biochemical composition boiling
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Open AccessArticle
Dietary Habits and Lifestyle of Patients with Chronic Renal Disease at the Yalgado Ouedraogo University Hospital in Burkina Faso
by Lengani Toyadala Hortense, Sanou Gaoussou, Ba-Fatoumata Hama, Bougma Sibiri, Sawadogo Yamkaye Aicha, Coulibaly Gérard and Savadogo Aly
American Journal of Food Science and Technology. 2022, 10(5), 224-232. DOI: 10.12691/ajfst-10-5-3
Pub. Date: December 07, 2022Views: 2664Downloads: 2618
dietary habits lifestyle chronic kidney disease patients Burkina Faso
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Open AccessMini Review
A Mini-Review on Almonds and Cashew Nuts: Processing Impact, Phytochemical and Microbiological Properties, and Implications on Human Health
by Adriana Dantas and Diogo Pontes Costa
American Journal of Food Science and Technology. 2022, 10(5), 233-238. DOI: 10.12691/ajfst-10-5-4
Pub. Date: December 18, 2022Views: 3643Downloads: 3787
bioactive compounds antioxidants roasting treatment industrial processes cashew nut protein
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Open AccessArticle
Steam Precooking to Delay Spoilage of Shrimp Stock Awaiting for Processing in Cottage Industry
by Yénoukounmè Euloge Kpoclou, Ifagbemi Bienvenue Chabi and Midimahu Vahid Aïssi
American Journal of Food Science and Technology. 2022, 10(5), 239-242. DOI: 10.12691/ajfst-10-5-5
Pub. Date: December 18, 2022Views: 2032Downloads: 2123
shrimp spoilage storage smoking food condiment
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