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American Journal of Food Technology

ISSN Print: 1557-4571

ISSN Online:

Website: http://scialert.net/jindex.php?issn=1557-4571

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Studies on Low-cost Substrates and Other Cultural Conditions for Optimal Amylase Yield from Aspergillus oryzae-SR2

U.O. George-Okafor,F.O. Tasie,N.C. Anyamene

Effect of Citrus Orange (Citrus sinensis) By-product Dietary Fiber Preparations on the Quality Characteristics of Frozen Dough Bread

Denis Ocen,Xueming Xu

Effect of Varying Parboiling Conditions on Physical Qualities of Jasmine 85 and Nerica 14 Rice Varieties

A.J. Ayamdoo,B. Demuyakor,W. Dogbe,R. Owusu

Inhibitory Activity of Naturally Occurring Compounds Towards Rat Intestinal α-glucosidase using p-nitrophenyl-α-d-glucopyranoside (PNP-G) as a Substrate

Jace D. Everette,Richard B. Walker,Shahidul Islam

Correlation between the Degree of Hydrolysis and the Peptide Profile of Whey Protein Concentrate Hydrolysates: Effect of the Enzyme Type and Reaction Time

Harriman A. Morais,Marialice P.C. Silvestre,Viviane D.M. Silva,Mauro R. Silva

Low Molecular Weight Chitosan-based Schiff Bases: Synthesis, Characterization and Antibacterial Activity

Emad A. Soliman,Salah M. El-Kousy,Hammed M. Abd-Elbary,Ahmed R. Abou-zeid

Antibacterial Effect of Malic Acid Against Listeria monocytogenes, Salmonella enteritidis and Escherichia coli in Mango, Pineapple and Papaya Juices

R.M.U.S.K. Rathnayaka

Qualitative and Quantitative Validation of the Micro Biological Survey Method for Listeria spp., Salmonella spp., Enterobacteriaceae and Staphylococcus aureus in Food Samples

Francesca Losito,Giorgia Bottini,Alessio De Ascentis,Francesca Romana Priolisi

Color Changes of Fresh-cut Swiss Chard Leaves Stored at Different Light Intensity

M. Ufuk Kasim,Rezzan Kasim

Effect of Full and Partial Substitution of Sesame Seeds with Bambara Groundnuts and Peanuts on the Quality of Sudanese Traditional Food (Khemiss-tweria)

M.A.Y. Abdualrahman,A.O. Ali

Antioxidant and Cytotoxic Activity of the Wild Edible Pimpinella brachycarpa (Kom.) Nakai

Jing Lu,Guoren Huang,Jie Deng,Wenhui Qian

Development of Fruit Dahi (Yoghurt) Fortified with Strawberry, Orange and Grapes Juice

Md. Nur Hossain,Md. Fakruddin,Md. Nurul Islam

Study of Maillard Reaction Inhibitors for the Sugar Cane Processing

Mbedane Dongby Pacheco,J.I. Christian,Biao Feng

Energy and Nutrient Intake and Food Diets among Iranian University Students

Ali Aberoumand

Biochemical Composition of an Endangered Fish, Labeo bata (Hamilton, 1822) from Bangladesh Waters

Md. Sarower-E-Mahfuj,M. Belal Hossain,M.H. Minar

Effect of Microwave Concentration on the Quality of Dibs

Saad K. Al-Mutairi,Mohammed S. Al-Jasser

Simple Validated Method for Determination of Deoxynivalenol and Zearalenone in Some Cereals Using High Performance Liquid Chromatography

Ahmed S. Sebaei,Ahmed M. Gomaa,Gehad G. Mohamed,F.A. Nour El-Dien

Isolation of Lactic Acid Bacteria from Some Traditional Saudi Food

M.M. Al-Otaibi

Nutritive Value of Sorghum Ogi Fortified with Groundnut Seed (Arachis hypogaea L.)

K.O. Ajanaku,C.O. Ajanaku,A. Edobor-Osoh,O.C. Nwinyi

Physico-chemical Properties and Antioxidant Potentials of 6 New Varieties of Ginger (Zingiber officinale)

C.O. Eleazu,K.C. Eleazu

Effect of Storage Packaging on Sunflower Oil Oxidative Stability

Abdelmonem M. Abdellah,Khogali El Nour Ahmed Ishag

Trace Metal Contents in Some Brands of Canned Tomato Paste in Nigerian Market

Chukwujindu M.A. Iwegbue,Chukwudumebi L. Overah,Sarah O. Nwozo,Godwin E. Nwajei

The Effect of Traditional Primary Processing of the Shea Fruit on the Kernel Butter Yield and Quality

P.C. Aculey,S.T. Lowor,Winifred O. Kumi,M.K. Assuah

Effect of Enzyme Type, Enzyme Substrate Ratio and Temperature on Phenylalanine Removal from Milk

Marialice P.C. Silvestre,Mariana W.S. de Souza,Carlos O. Lopes Junior,Viviane D.M. Silva

Effect of Gamma Radiation and Low Temperature on Pathogenic Staphylococcus aureus Isolated from Pizza

H. Arzina,Md. Zahid Hasan,Abdullah- Al-Mahin,Harun- Or-Rashid

Studies on Antheraea mylilla Cocoonase and its Use in Cocoons Cooking

B.C. Prasad,J.P. Pandey,A.K. Sinha

Effect of Germination, Boiling and Co-fermentation on the Viscosity of Maize/cowpea Mixture as Complementary Infant Food

Oyarekua Mojisola Adenike

Effect of Wheat Germ Addition on Physicochemical and Antioxidant Properties of Date Syrup

Abdalla S.M. Ammar

Emulsion Stability and Vegetable Oil Identification and Adulteration

Tchatchueng Jean Bosco,Bitjoka Laurent,Catherine Porte

Modified or Enriched Eggs: A Smart Approach in Egg Industry: A Review

V.P. Singh,Vikas Pathak,K. Verma Akhilesh

The Employment of FTIR Spectroscopy and Chemometrics for Classification and Quantification of Mutton Fat in Cod Liver Oil

Abdul Rohman,Retno Sunarminingsih,Y.B. Che Man

Antidiabetic Activity of Feronia limonia and Artocarpus heterophyllus in Streptozotocin Induced Diabetic Rats

E. Mohana priya,K.M. Gothandam,S. Karthikeyan

Determination of the Proximate Composition, Total Carotenoid, Reducing Sugars and Residual Cyanide Levels of Flours of 6 New Yellow and White Cassava (Manihot esculenta Crantz) Varieties

C.O. Eleazu,K.C. Eleazu

Physiological Studies and Antibiotic Resistance Profile of Bacterial Pathogen Isolated from Some Nigerian Fast Food

I.C. Oladipo,Y.O. Fajemilo

Regulation of Obesity and Lipid Disorders by Foeniculum vulgare Extracts and Plantago ovata in High-fat Diet-induced Obese Rats

Abdelaaty A. Shahat,Hanaa H. Ahmed,Faiza M. Hammouda,Haider Ghaleb

Effect of Ethylene and 1-Methylcyclopropene (1-MCP) on Color and Firmness of Red and Breaker Stage Tomato Stored at Different Temperatures

Tigist Nardos Tadesse,Brian Farneti,Ernst Woltering

Pulsed Light and Pulsed Electric Field-emerging Non Thermal Decontamination of Meat

Pramod Kumar Singh,Sunil Kumar,Pavan Kumar,Z.F. Bhat

Evaluation of in vitro Antioxidant Activities of Lemon Juice for Safety Assessment

Mannan Hajimahmoodi,Maliheh Aliabadipoor,Ghazaleh Moghaddam,Naficeh Sadeghi

Purification and Characterization of Lipase Produced by Aspergillus oryzae CJLU-31 Isolated from Waste Cooking Oily Soil

Jing Zhou,Wen-Wei Chen,Zheng-Bao Jia,Guang-Rong Huang

HPTLC Profile of Quercetin Content of Common Bean (Uttarakhand) Landraces Growing in Uttarakhand

Juhi Mishra,Rattan Deep Singh,Vikas Singh Jadon,Manju P. Gausain

The Effect of Ultraviolet and Heat Treatments on Microbial Stability, Antioxidant Activity and Sensory Properties of Ready-to-serve Tropical Almond Drink

R.M.U.S.K. Rathnayaka

Evaluating Nutritional Potential of Bio-fermented Rice Husk in Broilers Diets

A.O. Fasuyi,T.A. Olumuyiwa

Effect of Sunning as Post Harvest Treatment for Insect Pests on Antioxidants and Physicochemical Properties of Date Fruit

Saleh Alturki

Development of Vitamin C Rich Value Added Beverage

Vandana Mishra,Vinita Puranik,Vinti Singh,Mudita Verma

Application of Nanotechnology as a Tool in Animal Products Processing and Marketing: An Overview

Akhilesh K. Verma,V.P. Singh,Pathak Vikas

Quality Characteristics of Cookies Prepared from Unripe Plantain and Defatted Sesame Flour Blends

C.E. Chinma,B.D. Igbabul,O.O. Omotayo

The Yield Improvement of Resistant Starches from Africa Locust (Parkia biglobosa): The Influence of Heat-moisture, Autoclaving-cooling and Cross-linking Treatments

Abdoulaye Sankhon,Wei-Rong Yao,Heya Wang,He Qian

Proximate Composition of Three Commercially Available Marine Dry Fishes (Harpodon nehereus, Johnius dussumieri and Lepturacanthus savala)

M.A.M. Siddique,P. Mojumder,H. Zamal

Development and Shelf-life Evaluation of Value Added Edible Products from Bamboo Shoots

A.K. Pandey,Vijayalakshmi Ojha,S.K. Choubey

Production of Alternative Petroleum Ether and Extractive Power Evaluation

Victor N`Goka,Gaston Roger Mbon

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