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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 6, Issue 4

Open AccessArticle
Acrylamide Exposure and Risks in Most Frequently Consumed Foods in a Total Diet Study
by Michelle Oppong Siaw, Isaac W. Ofosu, Herman E. Lutterodt and Gloria M. Ankar-Brewoo
American Journal of Food Science and Technology. 2018, 6(4), 123-137. DOI: 10.12691/ajfst-6-4-1
Pub. Date: April 21, 2018Views: 26393Downloads: 25741
acrylamide lifetime cancer risk margin of safety hazard quotient
Abstract Full Text PDF (353 KB) Full Text HTML Full Text ePUB (674 KB)
Open AccessArticle
Enhancement of Nutritional Value and Sensory Properties of Fermented Cassava Semolina (Attiéké) Enriched with Soy Flour
by KOUAKOU Christelle Marina, GBOGOURI Grodji Albarin and EBAH-DJEDJI Cathérine
American Journal of Food Science and Technology. 2018, 6(4), 138-144. DOI: 10.12691/ajfst-6-4-2
Pub. Date: April 25, 2018Views: 13237Downloads: 12461
attiéké soy flour enrichment fermentation nutritional value sensory properties
Abstract Full Text PDF (491 KB) Full Text HTML Full Text ePUB (445 KB)
Open AccessArticle
Biochemical and Nutritional Compositions of Two Accessions of Amaranthus Cruentus Seed Flour
by Yetunde O. Esan, Olufunmilayo S. Omoba and Victor N. Enujiugha
American Journal of Food Science and Technology. 2018, 6(4), 145-150. DOI: 10.12691/ajfst-6-4-3
Pub. Date: April 25, 2018Views: 13518Downloads: 11932
nutritional composition amino acid profile protein supplement
Abstract Full Text PDF (342 KB) Full Text HTML Full Text ePUB (109 KB)
Open AccessArticle
Enhancing the Nutritional Value of Oat Bars
by Azza A. Omran
American Journal of Food Science and Technology. 2018, 6(4), 151-160. DOI: 10.12691/ajfst-6-4-4
Pub. Date: May 02, 2018Views: 20020Downloads: 18892
oat bars sunflower chickpea pumpkin nutritional quality storage experiments sensory attributes
Abstract Full Text PDF (478 KB) Full Text HTML Full Text ePUB (593 KB)
Open AccessArticle
Changes in Sensory and Quality Characteristics of S. Aethiopicum (Shum) and A. Lividus (Linn) Leafy Vegetables along the Supply Chain
by Apolot Mary Gorret, Joshua Ssozi, Agnes Namutebi, Michael Masanza, Kizito Elizabeth, Deborah Rees and Acham Hedwig
American Journal of Food Science and Technology. 2018, 6(4), 161-166. DOI: 10.12691/ajfst-6-4-5
Pub. Date: May 14, 2018Views: 11309Downloads: 10465
sensory attributes profiling time after harvest deterioration
Abstract Full Text PDF (224 KB) Full Text HTML Full Text ePUB (297 KB)
Open AccessArticle
Effect of Post-Harvest Handling Practices, Storage Technologies and Packaging Material on Post-Harvest Quality and Antioxidant Potential of Solanum Aethiopicum (Shum) Leafy Vegetable
by Sekulya S., Nandutu A, Namutebi A., Ssozi J., Masanza M., Jagwe J. N., Kasharu A., Rees D., Kizito E. B. and Acham H.
American Journal of Food Science and Technology. 2018, 6(4), 167-180. DOI: 10.12691/ajfst-6-4-6
Pub. Date: May 14, 2018Views: 19190Downloads: 18812
Solanum aethiopicum charcoal cooler shelf life total polyphenol total antioxidant activity Ferric reducing antioxidant power (FRAP) diphenylpicrylhydrazyl (DPPH) perforated polyethylene
Abstract Full Text PDF (604 KB) Full Text HTML Full Text ePUB (926 KB)
Open AccessReview Article
Manufacturing Processes and Physicochemical Characteristics of Palm Oils from Artisanal Production in Benin (A Review)
by Alexandrine H. BOKOSSA, Christian T. R. KONFO, Brice T. D-G. KPATINVOH, Edwige DAHOUENON-AHOUSSI and Paulin AZOKPOTA
American Journal of Food Science and Technology. 2018, 6(4), 181-186. DOI: 10.12691/ajfst-6-4-7
Pub. Date: June 04, 2018Views: 14568Downloads: 14072
palm oil production technologies physico-chemical quality zomi Benin
Abstract Full Text PDF (489 KB) Full Text HTML Full Text ePUB (1824 KB)
Figure of 5
Open AccessArticle
Effect of Chemical Interesterification on the Physicochemical Characteristics and Fatty Acid Profile of Bakery Shortening Produced from Shea Butter and Fluted Pumpkin Seed Oil Blend
by Chibor Bariwere Samuel, Eke-Ejiofor Joy and Kiin-Kabari David Barine
American Journal of Food Science and Technology. 2018, 6(4), 187-194. DOI: 10.12691/ajfst-6-4-8
Pub. Date: June 13, 2018Views: 17664Downloads: 17468
Shea butter fluted pumpkin interesterification physicochemical fatty acid profile bakery shortening
Abstract Full Text PDF (358 KB) Full Text HTML Full Text ePUB (527 KB)
Open AccessArticle
Nutritional Quality, Phenolic Compound Content and Radical Scavenging Potential of Artocarpus altilis of Benin
by Cokou P. Agbangnan Dossa, Fifa. T. D. Bothon, Rose E. Kanfon, Seinde E. Medoatinsa, Gertrude Bahou, Valentin D. Wotto and Dominique. C. K. Sohounhloue
American Journal of Food Science and Technology. 2018, 6(4), 195-198. DOI: 10.12691/ajfst-6-4-9
Pub. Date: June 14, 2018Views: 11597Downloads: 11436
artocarpus altilis nutrients phenolic compounds radical scavenging porridge
Abstract Full Text PDF (277 KB) Full Text HTML Full Text ePUB (93 KB)
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