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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 3, Issue 4A

Open AccessResearch Article
Physicochemical, Structural and Rheological Properties of Chestnut (Castanea sativa) Starch
by Marcio Schmiele, Georgia Ane Raquel Sehn, Valéria da Silva Santos, Thaís de Souza Rocha, Eveline Lopes Almeida, Elizabeth Harumi Nabeshima, Yoon Kil Chang and Caroline Joy Steel
American Journal of Food Science and Technology. 2015, 3(4A), 1-7. DOI: 10.12691/ajfst-3-4A-1
Pub. Date: September 10, 2015Views: 25011Downloads: 22276Citations: 1
chain length molecular structure morphology pasting properties
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This article belongs to the Special Issue Challenge and Trends in Food Processing
Open AccessResearch Article
Preparation and Characterization of Microwave-made Oat and Fruit Cupcakes
by Paula Becker Pertuzatti, Denise Soares Dorneles de Oliveira, Kelly Cristina Campagnolo Port, Larissa Alves Vieira, Mariana Bento da Cruz and Gabrielle Lázara Ribeiro Rodrigues de Barros Vinhal
American Journal of Food Science and Technology. 2015, 3(4A), 8-11. DOI: 10.12691/ajfst-3-4A-2
Pub. Date: September 10, 2015Views: 18532Downloads: 16412
cupcake oats chemical and physicochemical properties sensory evaluation
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This article belongs to the Special Issue Challenge and Trends in Food Processing
Open AccessResearch Article
Biotransformation in Temperate Climate Fruit: A Focus on Berries
by Paula Becker Pertuzatti and Milene Teixeira Barcia
American Journal of Food Science and Technology. 2015, 3(4A), 12-17. DOI: 10.12691/ajfst-3-4A-3
Pub. Date: September 10, 2015Views: 13823Downloads: 11595Citations: 1
bioactive compounds flavour antibiotics enzymes solid-state fermentation
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This article belongs to the Special Issue Challenge and Trends in Food Processing
Open AccessResearch Article
Vinification By-products and Their Phenolic Compounds
by Milene Teixeira Barcia, Paula Becker Pertuzatti, Vivian Caetano Bochi, Isidro Hermosín-Gutiérrez and Helena Teixeira Godoy
American Journal of Food Science and Technology. 2015, 3(4A), 18-23. DOI: 10.12691/ajfst-3-4A-4
Pub. Date: September 10, 2015Views: 18873Downloads: 16589Citations: 1
by-products grape marc lees phenolic compounds grape winemaking
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This article belongs to the Special Issue Challenge and Trends in Food Processing
Open AccessResearch Article
Eating Habits as a Risk Factor for Intestinal Parasites in Individuals from Belém-PA
by Leite MAG, Gomes MA, Santos JFG, Gil F, Travassos Filho D and Pertuzatti PBK
American Journal of Food Science and Technology. 2015, 3(4A), 24-31. DOI: 10.12691/ajfst-3-4A-5
Pub. Date: September 10, 2015Views: 19650Downloads: 18026
eating habits intestinal parasites risk factors
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This article belongs to the Special Issue Challenge and Trends in Food Processing
Open AccessResearch Article
Sensory Evaluation of Bakery and Confectionery Products Prepared through Semi-Industrial and Artisanal Processes
by Paula Becker Pertuzatti, Simone Messias Rodrigues Esteves, Jakline Estfane Alves, Luciana Costa Lima and Jonatas Emmanuel Borges
American Journal of Food Science and Technology. 2015, 3(4A), 32-36. DOI: 10.12691/ajfst-3-4A-6
Pub. Date: September 10, 2015Views: 30519Downloads: 21203Citations: 1
baking sensory analysis acceptance
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This article belongs to the Special Issue Challenge and Trends in Food Processing
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