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American Journal of Food Technology最新文献

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Lentil By-products as a Source of Protein for Food Packaging Applications 小扁豆副产品作为食品包装中蛋白质的来源
American Journal of Food Technology Pub Date : 2019-12-15 DOI: 10.3923/ajft.2020.1.10
E. D. D. Apodaca, A. Montanari, L. F. Castro, E. Umiltà, L. Arroyo, C. Zurlini, M. Villarán
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引用次数: 1
Impact of Thermal Process on Quality Characteristics of Instant Squid Mix 加热过程对速溶鱿鱼混合料品质特性的影响
American Journal of Food Technology Pub Date : 2019-12-15 DOI: 10.3923/ajft.2020.35.42
K. Kumarakuru, P. Vasanthaku, V. Meyappan, K. Sundar
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引用次数: 1
Physiochemical Properties of Potato Garri Supplemented with Soy Flour 豆粉对马铃薯肉酱理化特性的影响
American Journal of Food Technology Pub Date : 2019-12-15 DOI: 10.3923/ajft.2020.22.27
A. F. Ogori, J. Amove, J. A. Adoba
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引用次数: 0
Influence of Afzelia africana (‘Akparata’) and Mucuna flagellipes (‘Ukpo’) on the Quality of Set Yoghurt Afzelia africana (' Akparata ')和Mucuna flagellipes (' Ukpo ')对酸奶品质的影响
American Journal of Food Technology Pub Date : 2018-12-15 DOI: 10.3923/ajft.2019.1.10
Mbaeyi-Nwaoha Ifeoma Elizabeth, E. T. Odo
{"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}
引用次数: 0
Bioactive Compounds Extracted from the Pinto Bean Using Membrane Technology Inhibits Biofilm Formation of Listeria monocytogenes 膜技术提取平托豆生物活性化合物抑制单核增生李斯特菌生物膜的形成
American Journal of Food Technology Pub Date : 2018-12-15 DOI: 10.3923/ajft.2019.11.18
Yong Jae Lee, Eunsoo Yoo, Dongin Kim, S. Hong
{"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}
引用次数: 0
Influence of Different Oven Drying Temperatures on Functional Properties and Amino Acid Composition of Eggs 不同烘箱干燥温度对鸡蛋功能特性及氨基酸组成的影响
American Journal of Food Technology Pub Date : 2018-12-15 DOI: 10.3923/ajft.2019.19.27
Adedeji Bamidele, Oshibanjo Olusegun, J. Folasade
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引用次数: 1
Adsorption Isotherm, Non-solvent Water and Heat Sorption of Spirulina platensis 螺旋藻的吸附等温线、无溶剂水吸附和热吸附
American Journal of Food Technology Pub Date : 2018-01-01 DOI: 10.3923/ajft.2018.17.22
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}
引用次数: 1
Effect of Fermentation on Some Properties of Sweet Potato Flourand its Broken Composite Noodle Strand 发酵对红薯粉及其复合粉条若干特性的影响
American Journal of Food Technology Pub Date : 2018-01-01 DOI: 10.3923/AJFT.2018.48.56
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}
引用次数: 2
Improvement of Functional and Technological Characteristics of Spaghetti by the Integration of Pomegranate Peels Powder 石榴皮粉对意大利面功能及工艺特性的改良
American Journal of Food Technology Pub Date : 2018-01-01 DOI: 10.3923/AJFT.2018.1.7
E. E. Mohamed, R. Essa
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引用次数: 7
Synbiotic Fermented Milk with Tempeh Extract and Iron Fortification: Effect on Antibacterial Activity and Total Enterobacteriaceae 豆豉提取物和铁强化对合成发酵乳抗菌活性和总肠杆菌的影响
American Journal of Food Technology Pub Date : 2018-01-01 DOI: 10.3923/AJFT.2018.32.41
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}
引用次数: 3
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