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.
Effect of Indirect Subsurface Dripper Discharge on Fruit Growth and Quality of Jujube
Effect of Solid or Liquid Fermentation State, Yeast Strain, Fermentation Temperature and Time on the Flavor Content of Jujube (Ziziphus jujuba) Brandy
Optimization of Ultrasound Pretreatments and Hydrolysis Conditions for Production of Angiotensin-I Converting Enzyme (ACE) Inhibitory Peptides from Sodium Caseinate Protein Using Response Surface Methodology
Probing Water Desorption Mechanism of Glutinous Rice Flour with Four Theoretical Isotherm Models: A Comparative Study
Preliminary Studies on the Seed Oil of Caryota mitis: Proximate Composition, Phytochemical Screening and Evaluation of Antimicrobial Activity