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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
 
 
Abu, J.O., C.E. Chinma, J. Samaila and E. Okeleke, 2011. Quality evaluation of stiff porridges prepared from Irish potato (Solamum tuberosum) and pigeon pea (Cajanus cajan) starch blends. J. Food Sci. Technol., 10.1007/s13197-011-0287-2.
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Ariahu, C., D. Abashi and C.E. Chinma, 2011. Kinetics of ascorbic acid loss during hot water blanching of fluted pumpkin (Telfairia occidentalis) leaves. J. Food Sci. Technol., 48: 454-459.
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Badifu, G.I.O., C.E. Chinma, Y.I. Ajayi and A.F. Ogori, 2005. Influence of mango mescocarp flour supplementation to micronutrient, physical and organoleptic qualities of wheat-based bread. Nigerian Food J., 23: 59-67.
Chinma, C.E. and D.I. Gernah, 2007. Physicochemical and sensory properties of cookies produced from cassava/soyabean/mango composite flours. J. Food Technol., 5: 256-260.
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Chinma, C.E. and M.A. Igyor, 2007. Micronutrients and anti-nutritional contents of selected tropical vegetables grown in South East, Nigeria. Nig. Food J., 25: 111-116.
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Chinma, C.E. and M.A. Igyor, 2008. Starch gelatinization, total bacterial counts and sensory evaluation of deep fried cassava balls (Akara-Akpu). Am. J. Food Technol., 3: 257-263.
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Chinma, C.E. and O.B. Ocheme, 2007. Effect of simple wetting method for cyanide reduction on the physicochemical properties of cassava flour. Proceedings of the 31st Nigerian Institute of Food Science and Technology Conference, October 23, 2007, Abuja-Nigeria, pp: 271-272.
Chinma, C.E., A.O. Adewuyi and J.O. Abu, 2009. Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus). Food Res. Int., 42: 1004-1009.
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Chinma, C.E., C.C. Ariahu and J.O. Abu, 2011. Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends. J. Food Sci. Technol., 10.1007/s13197-011-0451-8.
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Chinma, C.E., C.C. Ariahu, J.S. Alakali, N.N. Nkpa and O.O. Oloyede, 2009. Biodegradable food packaging: An alternative for Nigerian food industries. Proceedings of the 33rd Nigerian Institute of Food Science and Technology Conference, October 12-16, 2009, Yola-Nigeria, pp: 292-293.
Chinma, C.E., E.K. Ingbian and M. Akpapunam, 2007. Processing and acceptability of fried cassava balls (Akara-akpu) supplemented with melon and soyabean flours. J. Food Process Preserv., 31: 143-156.
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Chinma, C.E., E.K. Ingbian and O.B. Ocheme, 2007. Functional properties of cassava defatted melon composite flour. Proceedings of the 31st Nigerian Institute of Food Science and Technology Conference, October 23, 2007, Abuja-Nigeria, pp: 269-270.
Chinma, C.E., E.K. Ingbian, M.A. Akpapunam and D.I. Gernah, 2010. Storage stability of fried cassava balls (Akara- akpu) supplemented with melon and soybean flours. J. Food Process. Preserv., 34: 265-274.
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Chinma, C.E., I.C. Alemede and I.G. Emelife, 2008. Physiochemical and functional properties of some Nigerian cowpea varieties. Pak. J. Nutr., 7: 186-190.
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Chinma, C.E., J.O. Abu and J.A. Ojo, 2010. Chemical, functional and pasting properties of starches from brown and yellow tigernuts (Cyperus esculentus). Nigerian Food J., 28: 1-13.
Chinma, C.E., J.O. Abu and Y.A. Abubakar, 2010. Effect of tigernut (Cyperus esculentus) flour addition on the quality of wheat-based cake. Int. J. Food Sci. Technol., 45: 1746-1752.
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Chinma, C.E., J.O. Abu, S. James and M. Jibrin, 2010. Staling of cakes processed from wheat-tigernut (Cyperus esculentus) flour blends. Nigerian Food J., 28: 98-106.
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Chinma, C.E., S. James, H. Imam, O.B.Ocheme and J.C. Anuonye, 2011. Biscuit making potentials of tigernut (Cyperus esculentus) and pigeon pea (Cajanus cajan) flour blends. Nigerian J. Nutr. Sci., 32: 55-62.
Gernah, D.I. and C.E. Chinma, 2007. Breadmaking potentials of cassava-maize-soyabean flour blends. J. Sustainable Agric. Environ., 8: 196-206.
Igyor, M.A., E.M. Akpagheer and C.E. Chinma, 2008. Effect of defatted sesame kernel flour supplementation on the quality attributes of bread. Proceedings of the 32nd Nigerian Institute of Food Science and Technology Conference, October 13-17, 2008, Ogbomosho-Nigeria, pp: 349-350.
Lasekan, O. C. Chiemela, B. Ossai and N.M, Adzahan, 2011. Effect of different pineapple juice preparations on the microstructure, staling and textural properties of wheat bread. J. Food Process Eng., 34: 1449-1463.
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Ocheme, O.B. and C.E. Chinma, 2008. Effects of soaking and germination on some physicochemical properties of millet flour for porridge production. J. Food Technol., 6: 185-188.
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Ocheme, O.B., M.N. Akpu and C.E. Chinma, 2007. Effect of weevil infestation on the proximate composition of cowpea. Proceedings of the 31st Nigerian Institute of Food Science and Technology Conference, October 23, 2007, Abuja-Nigeria, pp: 271-272.
Yusuf, P., M.A. Igyor and C.E. Chinma, 2009. Predictive shelf-life determination of soybean supplemented fermented powered fura. Proceedings of the 33rd Nigerian Institute of Food Science and Technology Conference, October 12-16, 2009, Yola-Nigeria, pp: 133-134.