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    Publisher: Academic Journals Inc., USA
   
  American Journal of Food Technology is dedicated to provide a forum to the scientific community to publish original research results in the field of food science and technology. Scope of the journal covers: Proximate analysis, novel foods, food quality assurance and food safety, raw material composition of food, food storage and distribution, consumer acceptance of foodstuffs, physical properties of food, food engineering practices, food marketing and food manufacturing techniques. American Journal of Food Technology now accepting new submissions. Submit your best paper via online submission system.
  Editor-in-Chief:  Om Prakash Chauhan
 
 
Ackar, D., D. Subaric, J. Babic, B. Milicevic and A. Jozinovic, 2014. Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures II. Chemical and physical properties. J. Food Sci. Technol., 51: 1463-1472.
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Ackar, D., J. Babic, A. Jozinovic, B. Milicevic and S. Jokic et al., 2015. Starch modification by organic acids and their Derivatives: A review. Mol., 20: 19554-19570.
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Ackar, D., J. Babic, D. Subaric, M. Kopjar and B. Milicevic, 2010. Isolation of starch from two wheat varieties and their modification with epichlorohydrin. Carbohydrate Polymers, 81: 76-82.
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Ackar, D., L.K. Valek, M. Valek, D. Subaric, B. Milicevic, J. Babic and I. Nedic, 2013. Cocoa Polyphenols: Can we consider cocoa and chocolate as potential functional food?. J. Chem., 10.1155/2013/289392.
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Ackar, D., S. Skrabal, D. Subaric, J. Babic, B. Milicevic and A. Jozinovic, 2015. Rheological properties of milk chocolates as influenced by milk powder type, emulsifier, and cocoa butter equivalent additions. Int. J. Food Prop., 18: 1568-1574.
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Babic, J., D. Subaric, B. Milicevic, D. Ackar, M. Kopjar and T.N. Nedic, 2009. Influence of trehalose, glucose, fructose and sucrose on gelatinization and retrogradation of corn and tapioca starch. Czech J. Food Sci., 27: 151-157.
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Babic, J., D. Subaric, D. Ackar, D. Kovacevic, V. Pilizota and M. Kopjar, 2007. Preparation and characterization of acetylated tapioca starches. Deutsche Lebensmittel-Rundschau, 103: 580-585.
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Babic, J., D. Subaric, D. Ackar, M. Kopjar and N.N. Tiban, 2009. Acetylation and characterisation of corn starch. J. Food Sci. Technol., 46: 423-426.
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Babic, J., D. Subaric, D. Ackar, V. Pilizota, M. Kopjar and T.N. Nedic, 2006. Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch. Czech J. Food Sci., 24: 275-282.
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Drago, S., D. Ackar and J. Babic, 2014. Procesi Konzerviranja Hrane. In: Uvod U Sigurnost Hrane. Ivona, B and J. Dugum (Ed.). Institut za sanitarno inzenierstvo, Zagreb, Slovenia., pp: 147-160.
Durdica, A., A. Jozinovic, J. Babic and D. Subaric, 2016. Chocolates With Reduced Calorie Values. In: Chocolate: Production, Consumption And Health Benefits. Emily, B. (Ed.). Nova Publishers, New York, USA., pp: 119-156.
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Durdica, A., D. Subaric, A. Jozinovic and J. Babic, 2013. Acetic Acid In The Food Industry. In: Acetic Acids, Chemical Properties, Production and Applications. Angelo, B., (Ed.). Nova Publishers, New York, USA., pp: 163-176.
Durdica, A., Subaric, B. Drago and Jurislav, 2011. Wheat Starch. In: Wheat: Genetics, Crops And Food Production. Almeida, M.T. (Ed.). Nova Publishers, Hauppauge NY., pp: 253-278.
Glavas-Obrovac, L.J., T. Opacak, V. Bares, D. Subaric, J. Babic, V. Ilakovac and I. Karner, 2006. Effects of dealcoholized red and white wines on human tumour and normal cells. Acta Alimentaria, 35: 153-162.
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Jambrak, A.R., Z. Herceg, D. Subaric, J. Babic and M. Brncic et al., 2010. Ultrasound effect on physical properties of corn starch. Carbohydr. Polym., 79: 91-100.
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Jozinovic, A., D. Subaric, D. Ackar, J. Babic and B. Milicevic, 2016. Influence of spelt flour addition on properties of extruded products based on corn grits. J. Food Eng., 172: 31-37.
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Jurislav, B., D. Subaric, Ackar and J.A. Durdica, 2017. Disinfecants In The Food Processing Industry. In: Disinfecants: Properties, Applications And Effectiveness. Cardoso, S and Ana (Ed.). Nova Science Publisher, New York, USA., pp: 77-107.
Kopjar, M., T.N. Nedic, V. Pilizota and J. Babic, 2009. Stability of anthocyanins, phenols and free radical scavenging activity through sugar addition during frozen storage of blackberries. J. Food Process. Preserv., 33: 1-11.
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Kopjar, M., V. Pilizota, J. Hribar, N.N. Tiban, D. Subaric, J. Babic and T. Pozrl, 2008. Influence of trehalose addition on instrumental textural properties of strawberry pastes. Int. J. Food Prop., 11: 646-655.
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Kopjar, M., V. Pilizota, T.N. Nedic, D. Subaric, J. Babic and D. Ackar, 2007. Effect of different pectin addition and its concentration on colour and textural properties of raspberry jam. Deutche Lebensmittel-Rundschau, 103: 164-168.
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Kopjar, M., V. Pilizota, T.N. Nedic, D. Subaric, J. Babic, D. Ackar and M. Sajdl, 2009. Strawberry Jams: Influence of different pectins on colour and textural properties. Czech J. Food Sci., 27: 20-28.
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Lucan, M., V. Slacanac, J. Hardi, K. Mastanjevic, J. Babic, V. Krstanovic and M. Jukic, 2009. Inhibitory effect of honey-sweetened goat and cow milk fermented with Bifidobacterium lactis Bb-12 on the growth of Listeria monocytogenes. Mljekarstvo, 59: 96-106.
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Maja, M., J. Babic, D. Puntaric and J. Dugum, 2012. Food Safety System In Croatia. In: Environmental And Food Safety And Security For South-East Europe And Ukraine. Ksenija, V. (Ed.). Springer, Netherlands., pp: 11-24.
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Obradovic, V., B. Jurislav, S. Drago, J. Antun and A. Durdica, 2015. Physico-chemical properties of corn extrudates enriched with tomato powder and ascorbic acid. Chem. Biochem. Eng. Q., 29: 335-342.
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Obradovic, V., J. Babic, D. Subaric, A. Jozinovic, D. Ackar and I. Klaric, 2015. Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates. Food Chem., 183: 136-143.
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Subaric, D., D. Ackar, J. Babic and B. Milicevic, 2012. Starch for health. Medicinski Glasnik, 9: 17-22.
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Subaric, D., D. Ackar, J. Babic, N. Sakac and A. Jozinovic, 2014. Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties. J. Food Sci. Technol., 51: 2616-2623.
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Subaric, D., J. Babic, A. Lalic, D. Ackar and M. Kopjar, 2011. Isolation and characterisation of starch from different barley and oat varieties. Czech J. Food Sci., 29: 354-360.
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Subaric, D., J. Babic, D. Ackar, B. Milicevic, M. Kopjar and V. Slacanac, 2010. Rheological and thermophysical properties of model compounds for ice-cream with reduced fat and sugar. Mljekarstvo, 60: 127-134.
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Valentina, O., J. Babic, D. Subaric, D. Ackar and A. Jozinovic, 2014. Improvement of nutritional and functional properties of extruded food products. J. Food Nutr. Res., 53: 189-206.