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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 8, Issue 6

Open AccessArticle
Chemical Composition and Anti-inflammatory Activity of Apium graveolens var. dulce Essential Oils from Senegal
by Abdoulaye Thiam, Momar Talla Gueye, Cheikhna Hamala Sanghare, El Hadji Barka Ndiaye, Serigne Mbacké Diop, Papa Seyni Cissokho, Michel Bakar Diop, Ibrahima Ndiaye and Marie-Laure Fauconnier
American Journal of Food Science and Technology. 2020, 8(6), 226-232. DOI: 10.12691/ajfst-8-6-1
Pub. Date: October 28, 2020Views: 4954Downloads: 6045
Apium graveolens essential oils α-pinene linoleic acid 5-lipoxygenase and anti-inflammatory
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Open AccessArticle
Quality Characteristics of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives
by Lucretia I. Barber, Chijioke M. Osuji, Ngozika C. Onuegbu and Chika C. Ogueke
American Journal of Food Science and Technology. 2020, 8(6), 233-241. DOI: 10.12691/ajfst-8-6-2
Pub. Date: November 04, 2020Views: 4734Downloads: 6225
enzyme hydrolysis African breadfruit soy yoghurt probiotics bifidobacterium bifidum lactobacillus acidophillus
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Open AccessArticle
Bacteriological Quality of Some Ready-to-Eat Foods Served in some Food Centres in Zaria, Kaduna State, Nigeria
by Binta Sambo Abdullahi, Sakina Bello Maiha and Fatimah Dauda Kida
American Journal of Food Science and Technology. 2020, 8(6), 242-249. DOI: 10.12691/ajfst-8-6-3
Pub. Date: November 13, 2020Views: 4113Downloads: 5106
Jollof rice pounded yam melon seed soup Bacillus cereus Escherichia coli Staphylococcus aureus
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Open AccessReview Article
Nutrition as a Bridge between Communicable and Non-communicable Diseases: A Review
by Adediji Omolade Monisayo, Ethan Crystal Jane, Mougni Mohamed Azalati and Bei Han
American Journal of Food Science and Technology. 2020, 8(6), 250-256. DOI: 10.12691/ajfst-8-6-4
Pub. Date: December 01, 2020Views: 4214Downloads: 5151
nutrition communicable diseases non-communicable diseases immunity
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Open AccessArticle
Improving the Nutritive Value and Quality Parameters of Gluten Free Bread by Using Natural and Economical Ingredients
by Shereen L. Nassef and Hoda H. Hafez
American Journal of Food Science and Technology. 2020, 8(6), 257-262. DOI: 10.12691/ajfst-8-6-5
Pub. Date: December 30, 2020Views: 3582Downloads: 4738
gluten-free bread yogurt whey protein
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