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  American Journal of Food Technology
    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
eISSN: 1557-458X
pISSN: 1557-4571
  Volume 3, Number 5, 2008
 
Prediction of Solubility of Solid Biomolecules in Supercritical Solvents Using Group Contribution Methods and Equations of State
Araya Ajchariyapagorn, Peter L. Douglas, Supaporn Douglas, Suwassa Pongamphai and Wittaya Teppaitoon
American Journal of Food Technology Volume 3, Number 5, 275-293, 2008
[Abstract]   [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   
 
 
Rheology of Defatted Ultrafiltration-Diafiltration Soy Proteins
Jingyuan Xu, Abdellatif A. Mohamed, Mila P. Hojilla-Evangelista and David J. Sessa
American Journal of Food Technology Volume 3, Number 5, 294-302, 2008
[Abstract]   [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   
 
 
Serrobiochemical Effects of Potassium Bromate on Wistar Albino Rats
Afaf I. Abuelgasim, Rehab Omer and B. Elmahdi
American Journal of Food Technology Volume 3, Number 5, 303-309, 2008
[Abstract]   [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   
 
 
Effect of Potassium Bromate on Liver and Blood Constituents of Wistar Albino Rats
Rehab Omer, Afaf I. Abuelgasim and B. Elmahdi
American Journal of Food Technology Volume 3, Number 5, 310-314, 2008
[Abstract]   [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   
 
 
Obtaining Oligopeptides from Whey: Use of Subtilisin and Pancreatin
Mariana Wanessa Santana de Souza, Eliza Augusta Rolim Biasutti, Raquel Linhares Carreira, Wendel de Oliveira Afonso, Viviane Dias Medeiros Silva and Marialice Pinto Coelho Silvestre
American Journal of Food Technology Volume 3, Number 5, 315-324, 2008
[Abstract]   [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   
 
 
Antioxidative Potential of Ocimum gratissimum and Ocimum canum Leaf Polyphenols and Protective Effects on Some Pro-Oxidants Induced Lipid Peroxidation in Rat Brain: An in vitro Study
Ganiyu Oboh
American Journal of Food Technology Volume 3, Number 5, 325-334, 2008
[Abstract]   [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   
 
 
The Effects of Nettle (Urtica diocia L.) on Chemical Properties of Rainbow Trout (Oncorynchus mykiss) Fillets
Sukriye Arashisar, Olcay Hisar, Guzin Kaban, Mukerrem Kaya, Ilhami Gulcin and Telat Yanik
American Journal of Food Technology Volume 3, Number 5, 335-340, 2008
[Abstract]   [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   
 
 
Quantitative Analysis of Phthalates Plasticizers in Traditional Egyptian Foods (Koushary and Foul Medams), Black Tea, Instant Coffee and Bottled Waters by Solid Phase Extraction-Capillary Gas Chromatography-Mass Spectroscopy
Mahmoud A. Mohamed and Abdallah S. Ammar
American Journal of Food Technology Volume 3, Number 5, 341-346, 2008
[Abstract]   [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   
 
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