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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 7, Issue 1

Open AccessArticle
Soybean (Glycine Max): Alternative Sources of Human Nutrition and Bioenergy for the 21st Century
by Ishrar Islam, Z. Adam and Shahidul Islam
American Journal of Food Science and Technology. 2019, 7(1), 1-6. DOI: 10.12691/ajfst-7-1-1
Pub. Date: January 07, 2019Views: 17989Downloads: 18653
soybean human nutrition soluble fiber fatty acids bioenergy biofuel
Abstract Full Text PDF (625 KB) Full Text HTML Full Text ePUB (204 KB)
Open AccessArticle
Antioxidant Activity and Lipase Inhibitory Activity in Rice Miso Supplementary with Black Soybean, Buckwheat and Adzuki Bean
by Chengyu Jiang, Zhaohong Ci and Michiyuki Kojima
American Journal of Food Science and Technology. 2019, 7(1), 7-12. DOI: 10.12691/ajfst-7-1-2
Pub. Date: January 10, 2019Views: 16739Downloads: 19898
rice miso black soybean buckwheat adzuki bean melanoidin DPPH radical scavenging activity lipase inhibitory activity
Abstract Full Text PDF (442 KB) Full Text HTML Full Text ePUB (296 KB)
Figure of 2
Open AccessArticle
The Physicochemical and Pasting Properties of High Quality Cassava Flour and Tiger Nut Composite Blends in Chin-chin Production
by Eke- Ejiofor J and Allen J. E
American Journal of Food Science and Technology. 2019, 7(1), 13-21. DOI: 10.12691/ajfst-7-1-3
Pub. Date: January 19, 2019Views: 16129Downloads: 15514
cassava tiger nut composite physicochemical pasting chin-chin
Abstract Full Text PDF (413 KB) Full Text HTML Full Text ePUB (448 KB)
Open AccessArticle
Optimization of Processing Conditions on Some Selected Mechanical Properties of Cookies from Wheat-Cocoyam Flour Using Response Surface Methodology (RSM)
by Peluola-Adeyemi O.A, Bolaji O.T, Abegunde T.A and Ogungbesan V.T
American Journal of Food Science and Technology. 2019, 7(1), 22-26. DOI: 10.12691/ajfst-7-1-4
Pub. Date: January 26, 2019Views: 16445Downloads: 16569
cookies baking temperature baking time RSM (Response surface methodology)
Abstract Full Text PDF (619 KB) Full Text HTML Full Text ePUB (1181 KB)
Open AccessArticle
α-Glucosidase Inhibitory Activity in Rice Miso Supplementary with Black Soybean
by Chengyu Jiang, Zhaohong Ci and Michiyuki Kojima
American Journal of Food Science and Technology. 2019, 7(1), 27-30. DOI: 10.12691/ajfst-7-1-5
Pub. Date: February 06, 2019Views: 14382Downloads: 16777
rice miso black soybean α-glucosidase inhibitory activity polyphenol melanoidin
Abstract Full Text PDF (219 KB) Full Text HTML Full Text ePUB (419 KB)
Figure of 2
Open AccessArticle
Quality Evaluation of Baked Cake from Wheat Breadfruit Composite Flour
by Abegunde T.A, Bolaji O.T, Adeyeye S.A and Peluola-Adeyemi O.A
American Journal of Food Science and Technology. 2019, 7(1), 31-39. DOI: 10.12691/ajfst-7-1-6
Pub. Date: February 10, 2019Views: 16656Downloads: 16048
breadfruit wheat cake and quality
Abstract Full Text PDF (235 KB) Full Text HTML Full Text ePUB (524 KB)
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