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American Journal of Food Technology最新文献

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Proteins, Amino Acid Profile, Phytochemicals and Antioxidative Activities of Plant-based Food Materials Blends 蛋白质、氨基酸谱、植物化学物质和植物基食品材料混合物的抗氧化活性
American Journal of Food Technology Pub Date : 2017-05-01 DOI: 10.3923/AJFT.2017.285.294
I. O. Steve, Ebisemiju Moniola Oyenike, O. Babatunde
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引用次数: 1
Analysis on Flavor Compounds of Jujube Brandy from Different Fermentation Heights by HS-SPME-GC/MS, E-nose and E-tongue 利用HS-SPME-GC/MS、电子鼻和电子舌分析不同发酵高度的枣白兰地风味物质
American Journal of Food Technology Pub Date : 2017-05-01 DOI: 10.3923/AJFT.2017.332.344
Yanan Xia, R. Suo, Haoran Wang, Stefan Cerbin, Jie Wang
{"title":"Analysis on Flavor Compounds of Jujube Brandy from Different Fermentation Heights by HS-SPME-GC/MS, E-nose and E-tongue","authors":"Yanan Xia, R. Suo, Haoran Wang, Stefan Cerbin, Jie Wang","doi":"10.3923/AJFT.2017.332.344","DOIUrl":"https://doi.org/10.3923/AJFT.2017.332.344","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"40 1","pages":"332-344"},"PeriodicalIF":0.0,"publicationDate":"2017-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82651065","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
Color Retention and Extension of Shelf Life of Litchi Fruit in Response to Storage and Packaging Technique 储藏包装技术对荔枝果保色和延长保质期的影响
American Journal of Food Technology Pub Date : 2017-05-01 DOI: 10.3923/AJFT.2017.322.331
Mohammad Mainuddin Molla, E. Rahman, A. Khatun, Md. Faridul Islam, Md. Zashim Uddin, Md. Akram Ullah, M. Saha, M. Miaruddin
{"title":"Color Retention and Extension of Shelf Life of Litchi Fruit in Response to Storage and Packaging Technique","authors":"Mohammad Mainuddin Molla, E. Rahman, A. Khatun, Md. Faridul Islam, Md. Zashim Uddin, Md. Akram Ullah, M. Saha, M. Miaruddin","doi":"10.3923/AJFT.2017.322.331","DOIUrl":"https://doi.org/10.3923/AJFT.2017.322.331","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"86 1","pages":"322-331"},"PeriodicalIF":0.0,"publicationDate":"2017-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76362080","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: 5
Fungal Contamination and Invertase Activity in Dates and Date Products in Saudi Arabia 沙特阿拉伯枣和枣制品中的真菌污染和转化酶活性
American Journal of Food Technology Pub Date : 2017-05-01 DOI: 10.3923/AJFT.2017.295.300
L. Nass
{"title":"Fungal Contamination and Invertase Activity in Dates and Date Products in Saudi Arabia","authors":"L. Nass","doi":"10.3923/AJFT.2017.295.300","DOIUrl":"https://doi.org/10.3923/AJFT.2017.295.300","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"34 1","pages":"295-300"},"PeriodicalIF":0.0,"publicationDate":"2017-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73253369","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
Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves 消费者可接受程度及处理条件对甜菜叶感官、微生物和营养品质的影响
American Journal of Food Technology Pub Date : 2017-05-01 DOI: 10.3923/AJFT.2017.301.310
M. V. Fernández, M. V. Agüero, R. Jagus
{"title":"Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves","authors":"M. V. Fernández, M. V. Agüero, R. Jagus","doi":"10.3923/AJFT.2017.301.310","DOIUrl":"https://doi.org/10.3923/AJFT.2017.301.310","url":null,"abstract":"Fil: Fernandez, Maria Veronica. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Houssay. Instituto de Tecnologias y Ciencias de la Ingenieria ; Argentina","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"167 1","pages":"301-310"},"PeriodicalIF":0.0,"publicationDate":"2017-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77828779","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: 5
Optimization of the Degree of Toasting, Concentration and Aging Time of Quercus mongolica (Chinese Oak) for Jujube Brandy Aging 红枣白兰地陈酿中蒙古栎的焙烧度、浓度及陈化时间优化
American Journal of Food Technology Pub Date : 2017-05-01 DOI: 10.3923/AJFT.2017.311.321
Yanan Xia, R. Suo, Haoran Wang, Stefan Cerbin, Jie Wang
{"title":"Optimization of the Degree of Toasting, Concentration and Aging Time of Quercus mongolica (Chinese Oak) for Jujube Brandy Aging","authors":"Yanan Xia, R. Suo, Haoran Wang, Stefan Cerbin, Jie Wang","doi":"10.3923/AJFT.2017.311.321","DOIUrl":"https://doi.org/10.3923/AJFT.2017.311.321","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"1 1","pages":"311-321"},"PeriodicalIF":0.0,"publicationDate":"2017-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90917935","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
Influence of Foliar Application with Potassium and Magnesium on Growth, Yield and Oil Quality of "Koroneiki" Olive Trees 叶面施钾、镁对“科罗内基”橄榄树生长、产量和油质的影响
American Journal of Food Technology Pub Date : 2017-04-15 DOI: 10.3923/AJFT.2017.209.220
T. Mahmoud, E. S. A. Mohamed, T. El-Sharony
{"title":"Influence of Foliar Application with Potassium and Magnesium on Growth, Yield and Oil Quality of \"Koroneiki\" Olive Trees","authors":"T. Mahmoud, E. S. A. Mohamed, T. El-Sharony","doi":"10.3923/AJFT.2017.209.220","DOIUrl":"https://doi.org/10.3923/AJFT.2017.209.220","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"24 1","pages":"209-220"},"PeriodicalIF":0.0,"publicationDate":"2017-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75514606","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: 12
Study on Key Processing Technology for Instant Shrimp of Litopenaeus vannamei 凡纳滨对虾速食虾关键加工工艺研究
American Journal of Food Technology Pub Date : 2017-04-15 DOI: 10.3923/AJFT.2017.221.226
Jianfeng Sun, Tianshu Yang, Xiong-Ting Zhao, Xinyue Li
{"title":"Study on Key Processing Technology for Instant Shrimp of Litopenaeus vannamei","authors":"Jianfeng Sun, Tianshu Yang, Xiong-Ting Zhao, Xinyue Li","doi":"10.3923/AJFT.2017.221.226","DOIUrl":"https://doi.org/10.3923/AJFT.2017.221.226","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"57 1","pages":"221-226"},"PeriodicalIF":0.0,"publicationDate":"2017-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88596648","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
Chemical and Technological Properties of Improved Snacks from Oat and Date Seeds Composite Flour 燕麦和枣籽复合粉改良零食的化学和工艺性能
American Journal of Food Technology Pub Date : 2017-04-15 DOI: 10.3923/AJFT.2017.201.208
A. Hussein, H. Ali
{"title":"Chemical and Technological Properties of Improved Snacks from Oat and Date Seeds Composite Flour","authors":"A. Hussein, H. Ali","doi":"10.3923/AJFT.2017.201.208","DOIUrl":"https://doi.org/10.3923/AJFT.2017.201.208","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"18 1","pages":"201-208"},"PeriodicalIF":0.0,"publicationDate":"2017-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87273470","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: 6
Functional Properties of Citrus Peel as Affected by Drying Methods 干燥方法对柑桔果皮功能特性的影响
American Journal of Food Technology Pub Date : 2017-04-15 DOI: 10.3923/AJFT.2017.193.200
Essmat A. Abou-Arab, M. Mahmoud, F. Abu-Salem
{"title":"Functional Properties of Citrus Peel as Affected by Drying Methods","authors":"Essmat A. Abou-Arab, M. Mahmoud, F. Abu-Salem","doi":"10.3923/AJFT.2017.193.200","DOIUrl":"https://doi.org/10.3923/AJFT.2017.193.200","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"32 1","pages":"193-200"},"PeriodicalIF":0.0,"publicationDate":"2017-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74604704","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: 9
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