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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 5, Issue 6

Open AccessArticle
Catalyzed Interesterification of Mixed Short & Medium Chain Fatty Acid Triacylglycerols as a Potential Dietary Food Lipid Source: Synthesis and Characterization
by Ronald P. D’Amelia, Gabrielle Cabrera, Ling Huang and William F. Nirode
American Journal of Food Science and Technology. 2017, 5(6), 228-232. DOI: 10.12691/ajfst-5-6-1
Pub. Date: October 28, 2017Views: 16620Downloads: 15513
interesterification triacylglycerols triglycerides short chain fatty acids medium chain fatty acids ester-exchange randomization theory
Abstract Full Text PDF (197 KB) Full Text HTML Full Text ePUB (215 KB)
Open AccessArticle
Influence of Some Physical Properties of Cassava Tubers on Mechanical Compressive Cracking force of TMS 30572 and TMS 4(2)1425 Cassava Varieties
by Ilori Olutosin O., Adetan Dare A., Soji-Adekunle Ayowumi R., Ojo Oluwaseun O., Adeleke Kehinde M. and Towoju Olumide O.
American Journal of Food Science and Technology. 2017, 5(6), 233-237. DOI: 10.12691/ajfst-5-6-2
Pub. Date: November 03, 2017Views: 15789Downloads: 14743
cassava varieties (TMS 30572 and TMS 4(2)1425) compressive cracking force lengths of tubers diameters and peel thickness of tubers
Abstract Full Text PDF (496 KB) Full Text HTML Full Text ePUB (1600 KB)
Open AccessArticle
Isolation of Protein from Defatted Lentil Flour
by Zar Zar Oo, Thwe Linn Ko and Soe Soe Than
American Journal of Food Science and Technology. 2017, 5(6), 238-244. DOI: 10.12691/ajfst-5-6-3
Pub. Date: November 10, 2017Views: 17476Downloads: 19681
defatted lentil flour solvent extraction isoelectric precipitation functional properties lentil protein isolate
Abstract Full Text PDF (210 KB) Full Text HTML Full Text ePUB (838 KB)
Open AccessArticle
Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils
by Ibrahim Afaneh, Jehad Abbadi, Fuad Al-Rimawi, Ghassan Al-Dabbas and Saleh Sawalha
American Journal of Food Science and Technology. 2017, 5(6), 245-248. DOI: 10.12691/ajfst-5-6-4
Pub. Date: November 14, 2017Views: 14760Downloads: 13604
trans fatty acid elaidic acid margarine ghee corn oil olive oil HPLC frying time
Abstract Full Text PDF (254 KB) Full Text HTML Full Text ePUB (154 KB)
Open AccessArticle
Phytochemical Content and Antioxidant Activity of Five Grain Amaranth Species
by Pamela E. Akin-Idowu, Olufemi T. Ademoyegun, Yemisi O. Olagunju, Ayodeji O. Aduloju and Usifo G. Adebo
American Journal of Food Science and Technology. 2017, 5(6), 249-255. DOI: 10.12691/ajfst-5-6-5
Pub. Date: November 14, 2017Views: 13334Downloads: 12050
amaranth total polyphenol amaranth extracts reducing power amaranth DPPH ABTS
Abstract Full Text PDF (472 KB) Full Text HTML Full Text ePUB (189 KB)
Open AccessArticle
Mineral Bioavailability, Physico-Chemical and Sensory Properties of Granola Produced from Different Cereals and Processing Methods
by Eke-Ejiofor J, Beleya E.A and Onyekwe J. C
American Journal of Food Science and Technology. 2017, 5(6), 256-264. DOI: 10.12691/ajfst-5-6-6
Pub. Date: November 29, 2017Views: 16545Downloads: 15017
granola cereals processing method physico-chemical mineral bioavailability sensory
Abstract Full Text PDF (446 KB) Full Text HTML Full Text ePUB (193 KB)
Open AccessArticle
Physico-chemical Properties of Extracted Mung Bean Protein Concentrate
by Zar Zar Oo, Thwe Linn Ko and Soe Soe Than
American Journal of Food Science and Technology. 2017, 5(6), 265-269. DOI: 10.12691/ajfst-5-6-7
Pub. Date: December 05, 2017Views: 16855Downloads: 19209
mung bean flour soxhlet extraction protein concentrate functional properties
Abstract Full Text PDF (215 KB) Full Text HTML Full Text ePUB (1220 KB)
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