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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 2, Issue 6

Open AccessArticle
Synthesis and Characterization of Mixed Short Chain Fatty Acid Triacylglycerols as a Potential Dietary Food Lipid Source
by Ronald P. D’Amelia, Alexander E. Bleich, Lee Honig and William F. Nirode
American Journal of Food Science and Technology. 2014, 2(6), 175-178. DOI: 10.12691/ajfst-2-6-1
Pub. Date: November 05, 2014Views: 21614Downloads: 17953
interesterification triacylglycerols triglycerides short chain fatty acids ester-exchange randomization theory
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Open AccessArticle
Impact of Technological Diagram on Biochemical and Microbiological Quality of Borassus akeassii Wine Produced Traditionally in Burkina Faso
by François TAPSOBA, Aly SAVADOGO, Cheikna ZONGO and Alfred Sababenedyo TRAORÉ
American Journal of Food Science and Technology. 2014, 2(6), 179-186. DOI: 10.12691/ajfst-2-6-2
Pub. Date: November 10, 2014Views: 28611Downloads: 23862Citations: 2
Borassus akeassii palm wine survey technological diagrams microbiological and biochemical quality
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Open AccessArticle
Physicochemical and Functional Properties of Full Fat and Defatted Ackee (Blighia sapida) Aril Flours
by Veronica M. Dossou, Jacob K. Agbenorhevi, Francis Alemawor and Ibok Oduro
American Journal of Food Science and Technology. 2014, 2(6), 187-191. DOI: 10.12691/ajfst-2-6-3
Pub. Date: November 17, 2014Views: 29142Downloads: 24663Citations: 1
Ackee (Blighia sapida) ackee arils Blighia sapida physicochemical properties functional properties ackee flour defatted flour
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Open AccessArticle
Are Breed-specific Differences in Beef Fatty-acid Profiles a "Needle in the Haystack"?
by Yuvaraj Ranganathan, Irena Hulova, Matthias Schreiner and Jan Macak
American Journal of Food Science and Technology. 2014, 2(6), 192-195. DOI: 10.12691/ajfst-2-6-4
Pub. Date: November 19, 2014Views: 14179Downloads: 10674
Aberdeen Angus Blonde d'Aquitaine beef fatty acids multivariate analysis random forests
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Open AccessArticle
Hazard Analysis Critical Control Points (Haccp) in the Production of Soy-kununzaki: A Traditional Cereal-Based Fermented Beverage of Nigeria
by Danbaba Nahemiah, Oyeleke Solomon Bankole, MajiAlhassan Tswako, Kolo Isa Nma-Usman, Hauwawu Hassan and Kolo Isa Fati
American Journal of Food Science and Technology. 2014, 2(6), 196-202. DOI: 10.12691/ajfst-2-6-5
Pub. Date: November 24, 2014Views: 34866Downloads: 24010
beverage soy-kununzaki hazards food safety critical control points
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Open AccessArticle
Characteristics and Sensory Analysis of Ketchup and Sauce Products from “Bibisan” Fish Hydrolyzate
by Yuli Witono, Wiwik Siti Windrati, Iwan Taruna, Asmak Afriliana and Ahib Assadam
American Journal of Food Science and Technology. 2014, 2(6), 203-208. DOI: 10.12691/ajfst-2-6-6
Pub. Date: December 03, 2014Views: 32933Downloads: 26009Citations: 2
“Bibisan” hydrolyzate of fish biduri protease papain fish sauce fish ketchup sensory attributes
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Open AccessArticle
Comparative Study of Quality-Analysis of Three Different Bangladeshi Smoke-Dried Lean Fishes Using Salt and Turmeric Stored at Refrigeration Temperature (4°C)
by Gulshan Ara Latifa, Subhash Chandra Chakraborty, Mohajira Begum, Farzana Binte Farid and Mosarrat Nabila Nahid
American Journal of Food Science and Technology. 2014, 2(6), 209-215. DOI: 10.12691/ajfst-2-6-7
Pub. Date: December 28, 2014Views: 26129Downloads: 17838
smoke-drying biochemical-composition sensory-evaluation chapila Kaika Guchi-Baim salt-turmeric
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