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
American Journal of Food Science and Technology. 2018, 6(4), 123-137. DOI: 10.12691/ajfst-6-4-1
Pub. Date: April 21, 2018Views: 23159Downloads: 22292
Open AccessArticle
Enhancement of Nutritional Value and Sensory Properties of Fermented Cassava Semolina (Attiéké) Enriched with Soy Flour
American Journal of Food Science and Technology. 2018, 6(4), 138-144. DOI: 10.12691/ajfst-6-4-2
Pub. Date: April 25, 2018Views: 11563Downloads: 10590
Open AccessArticle
Biochemical and Nutritional Compositions of Two Accessions of Amaranthus Cruentus Seed Flour
American Journal of Food Science and Technology. 2018, 6(4), 145-150. DOI: 10.12691/ajfst-6-4-3
Pub. Date: April 25, 2018Views: 11948Downloads: 10319
Open AccessArticle
Enhancing the Nutritional Value of Oat Bars
American Journal of Food Science and Technology. 2018, 6(4), 151-160. DOI: 10.12691/ajfst-6-4-4
Pub. Date: May 02, 2018Views: 17750Downloads: 16337
Open AccessArticle
Changes in Sensory and Quality Characteristics of S. Aethiopicum (Shum) and A. Lividus (Linn) Leafy Vegetables along the Supply Chain
American Journal of Food Science and Technology. 2018, 6(4), 161-166. DOI: 10.12691/ajfst-6-4-5
Pub. Date: May 14, 2018Views: 9895Downloads: 8836
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
American Journal of Food Science and Technology. 2018, 6(4), 167-180. DOI: 10.12691/ajfst-6-4-6
Pub. Date: May 14, 2018Views: 16869Downloads: 16261
Open AccessReview Article
Manufacturing Processes and Physicochemical Characteristics of Palm Oils from Artisanal Production in Benin (A Review)
American Journal of Food Science and Technology. 2018, 6(4), 181-186. DOI: 10.12691/ajfst-6-4-7
Pub. Date: June 04, 2018Views: 12763Downloads: 11986
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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
American Journal of Food Science and Technology. 2018, 6(4), 187-194. DOI: 10.12691/ajfst-6-4-8
Pub. Date: June 13, 2018Views: 15307Downloads: 14157
Open AccessArticle
Nutritional Quality, Phenolic Compound Content and Radical Scavenging Potential of Artocarpus altilis of Benin
American Journal of Food Science and Technology. 2018, 6(4), 195-198. DOI: 10.12691/ajfst-6-4-9
Pub. Date: June 14, 2018Views: 10211Downloads: 9649