E. D. D. Apodaca, A. Montanari, L. F. Castro, E. Umiltà, L. Arroyo, C. Zurlini, M. Villarán
{"title":"Lentil By-products as a Source of Protein for Food Packaging Applications","authors":"E. D. D. Apodaca, A. Montanari, L. F. Castro, E. Umiltà, L. Arroyo, C. Zurlini, M. Villarán","doi":"10.3923/ajft.2020.1.10","DOIUrl":"https://doi.org/10.3923/ajft.2020.1.10","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"1035 1","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2019-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77204180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
K. Kumarakuru, P. Vasanthaku, V. Meyappan, K. Sundar
{"title":"Impact of Thermal Process on Quality Characteristics of Instant Squid Mix","authors":"K. Kumarakuru, P. Vasanthaku, V. Meyappan, K. Sundar","doi":"10.3923/ajft.2020.35.42","DOIUrl":"https://doi.org/10.3923/ajft.2020.35.42","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"61 1","pages":"35-42"},"PeriodicalIF":0.0,"publicationDate":"2019-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83431468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Physiochemical Properties of Potato Garri Supplemented with Soy Flour","authors":"A. F. Ogori, J. Amove, J. A. Adoba","doi":"10.3923/ajft.2020.22.27","DOIUrl":"https://doi.org/10.3923/ajft.2020.22.27","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"36 1","pages":"22-27"},"PeriodicalIF":0.0,"publicationDate":"2019-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75352484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Influence of Afzelia africana (‘Akparata’) and Mucuna flagellipes (‘Ukpo’) on the Quality of Set Yoghurt","authors":"Mbaeyi-Nwaoha Ifeoma Elizabeth, E. T. Odo","doi":"10.3923/ajft.2019.1.10","DOIUrl":"https://doi.org/10.3923/ajft.2019.1.10","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"57 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87039123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Bioactive Compounds Extracted from the Pinto Bean Using Membrane Technology Inhibits Biofilm Formation of Listeria monocytogenes","authors":"Yong Jae Lee, Eunsoo Yoo, Dongin Kim, S. Hong","doi":"10.3923/ajft.2019.11.18","DOIUrl":"https://doi.org/10.3923/ajft.2019.11.18","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"75 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82357924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Influence of Different Oven Drying Temperatures on Functional Properties and Amino Acid Composition of Eggs","authors":"Adedeji Bamidele, Oshibanjo Olusegun, J. Folasade","doi":"10.3923/ajft.2019.19.27","DOIUrl":"https://doi.org/10.3923/ajft.2019.19.27","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"867 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77374149","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Ferradji, N. Boukhari, A. Doumandji, Feriel Sabrine Ai
{"title":"Adsorption Isotherm, Non-solvent Water and Heat Sorption of Spirulina platensis","authors":"A. Ferradji, N. Boukhari, A. Doumandji, Feriel Sabrine Ai","doi":"10.3923/ajft.2018.17.22","DOIUrl":"https://doi.org/10.3923/ajft.2018.17.22","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"90 1","pages":"17-22"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73330165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
N. Yuliana, S. Nurdjanah, S. Setyani, D. Sartika, Yoan Martiansar, P. Nabila
{"title":"Effect of Fermentation on Some Properties of Sweet Potato Flourand its Broken Composite Noodle Strand","authors":"N. Yuliana, S. Nurdjanah, S. Setyani, D. Sartika, Yoan Martiansar, P. Nabila","doi":"10.3923/AJFT.2018.48.56","DOIUrl":"https://doi.org/10.3923/AJFT.2018.48.56","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"2 5","pages":"48-56"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72592910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Improvement of Functional and Technological Characteristics of Spaghetti by the Integration of Pomegranate Peels Powder","authors":"E. E. Mohamed, R. Essa","doi":"10.3923/AJFT.2018.1.7","DOIUrl":"https://doi.org/10.3923/AJFT.2018.1.7","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"10 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88435849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Helmyati, L. A. Le, Odilia Ratna Maya, Maria Wigati, Setyo Utami Wisn, Endang Sutriswati, M. Juffrie
{"title":"Synbiotic Fermented Milk with Tempeh Extract and Iron Fortification: Effect on Antibacterial Activity and Total Enterobacteriaceae","authors":"S. Helmyati, L. A. Le, Odilia Ratna Maya, Maria Wigati, Setyo Utami Wisn, Endang Sutriswati, M. Juffrie","doi":"10.3923/AJFT.2018.32.41","DOIUrl":"https://doi.org/10.3923/AJFT.2018.32.41","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"13 1","pages":"32-41"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75522144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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