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.
Chemical and Nutritional Variability of Cactus Pear Cladodes, Genera Opuntia and Nopalea
Comparison of Amino Acids and Fatty Acids Profiles of Egyptian Kishk: Dried Wheat Based Fermented Milk Mixture as Functional Food
Study on the Seasonal Variation in the Chemical Composition, Hematological Profile, Gonado-somatic Index and Hepato-somatic Index of Snow Trout, Schizothorax niger from the Freshwater Dal Lake, Kashmir
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