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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 10, Issue 4

Open AccessArticle
Development, Microbiological and Organoleptic Quality of Seasoned Flour for the Preparation of Amiwô, a Cooked Maize Paste in Benin
by Konfo T. R. Christian, Aissi M. Vahid, Koudoro A. Yaya, Tamou R. Alice, Dahouenon-Ahoussi Edwige and Sohounhloue C.K. Dominique
American Journal of Food Science and Technology. 2022, 10(4), 147-152. DOI: 10.12691/ajfst-10-4-1
Pub. Date: September 20, 2022Views: 6922Downloads: 9686
fast food formulation enhancement local dishes quality
Abstract Full Text PDF (451 KB) Full Text HTML Full Text ePUB (3563 KB)
Open AccessArticle
A Comparative Study on Food Hygiene and Safety Practices of Local and Contemporary Bread Bakers in the Gambia
by Uyamadu Evelyn Anuli, Haita Ndimballan, Alasana Kanteh and Modou Lamin Bah
American Journal of Food Science and Technology. 2022, 10(4), 153-161. DOI: 10.12691/ajfst-10-4-2
Pub. Date: September 25, 2022Views: 6047Downloads: 6172
knowledge attitude practice bread bakers food hygiene & safety
Abstract Full Text PDF (178 KB) Full Text HTML Full Text ePUB (144 KB)
Open AccessArticle
Effects of Different Processing Methods on the Iron, Zinc and Other Nutrients Content of Biofortified Beans (Phaseolus vulgaris L.)
by Marlyne-Josephine Mananga, Youmbi Nenkam Audrey Darline, Demasse Mawamba Adelaide, Youogo Marlène, Kouandjoua Ndjigoui Brice Didier and Kana Sop Marie Modestine
American Journal of Food Science and Technology. 2022, 10(4), 162-169. DOI: 10.12691/ajfst-10-4-3
Pub. Date: October 13, 2022Views: 5165Downloads: 5525
biofortification Phaseolus vulgaris L. nutrients cooking methods iron
Abstract Full Text PDF (222 KB) Full Text HTML Full Text ePUB (221 KB)
Open AccessArticle
Identification of Molds Strains Associated with Some Cereals and Oils Seeds and Their By-products in Selected Municipalities of Côte d’Ivoire
by Kedjebo Kra Brou Didier, Boli Zamblé Bi Irié Abel, Dosso Fatoumata, Horro Opri Tatiana, Sika André Emmanuelle, Ouattara Lacinan and Guehi Tagro Simplice
American Journal of Food Science and Technology. 2022, 10(4), 170-182. DOI: 10.12691/ajfst-10-4-4
Pub. Date: October 28, 2022Views: 7498Downloads: 9800
identification molds genera cereals oilseeds by-products
Abstract Full Text PDF (426 KB) Full Text HTML Full Text ePUB (1767 KB)
Figure of 9
Open AccessArticle
Assessing the Allelic Diversity of OsNRAMP5 among Sri Lankan Traditional Rice Varieties by in silico Analysis
by Tharanya Sugumar, Tharukeshini Gunawardhana, Kushani Akshala Dilhani Rajapaksha and Nadeeka Upamali Jayawardana
American Journal of Food Science and Technology. 2022, 10(4), 183-190. DOI: 10.12691/ajfst-10-4-5
Pub. Date: October 30, 2022Views: 5859Downloads: 6698
cadmium transporters haplotype indica rice
Abstract Full Text PDF (589 KB) Full Text HTML Full Text ePUB (742 KB)
Open AccessArticle
Production and Physicochemical Characterization of Balanites aegyptiaca Nectar Lyophilisate for a Refreshing Drink Production
by Tapsoba François, Bationo Frédéric, Dawendé/Compaoré Sidbewendé Clarisse, Pacmogda Emmanuel, Zongo Oumarou, Cisse Hama, Zongo Cheikna and Savadogo Aly
American Journal of Food Science and Technology. 2022, 10(4), 191-199. DOI: 10.12691/ajfst-10-4-6
Pub. Date: November 08, 2022Views: 5788Downloads: 7555
Balanites aegyptiaca lyophilisate minerals phenolic compounds physico-chemical characteristics sensory characteristics
Abstract Full Text PDF (345 KB) Full Text HTML Full Text ePUB (809 KB)
Open AccessArticle
Manufacturing Process and Hygienic and Technical Shortcomings of Fruit Juices Production in Southern Benin
by Agossou D. P. Noumavo, Haziz Sina, Noel Tovide, D’Avila Y. Dognon, Stéphane K. Houessou, Christian T. R. Konfo, Epiphane Hossou, Fatiou Toukourou and Farid Baba-Moussa
American Journal of Food Science and Technology. 2022, 10(4), 200-206. DOI: 10.12691/ajfst-10-4-7
Pub. Date: November 11, 2022Views: 5293Downloads: 7157
fruit juice manufacturing process technological diagram critical control point food hygiene
Abstract Full Text PDF (355 KB) Full Text HTML Full Text ePUB (647 KB)
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