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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
 
 
Abdualrahman, M.A.Y. and A.O. Ali, 2012. Effect of full and partial substitution of sesame seeds with bambara groundnuts and peanuts on the quality of sudanese traditional food (Khemiss-tweria). Am. J. Food Technol., 7: 420-428.
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Abdualrahman, M.A.Y. and A.O. Ali, 2012. Supplementation of Sudanese Sorghum Bread (Kissra) with Bambara Groundnut Flour (Vigna subterranea (L.) Verdc.). Int. J. Agric. Res., 7: 215-222.
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Abdualrahman, M.A.Y., A.O. Ali and A.M.A. Suliman, 2011. Nutritional evaluation of Guddaim fruits (Grewia tenax) and its utilization in ice cream production. J. Sci. Technol., 12: 38-43.
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Abdualrahman, M.A.Y., 2013. Chemical, In-vitro protein digestibility, minerals and amino acids composition of edible peanut seeds (Arachis hypogaea L.). Sci. Int., 1: 199-202.
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Abdualrahman, M.A.Y., 2013. Physico-chemical characteristics of different types of mango (Mangifera Indica L.) fruits grown in drafur regions and its use in jam processing. Sci. Int., 1: 144-147.
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Abdualrahman, M.A.Y., 2015. Comparative study between local and imported apple (Malus domestica) fruits and their uses in juice production. Sci. Int., 3: 69-72.
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Abdualrahman, M.A.Y., A.O. Ali, E.A. Elkhalifa and A.E. Sulieman, 2012. Effect of Bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread. Pak. J. Biol. Sci., 15: 845-849.
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Abdualrahman, M.A.Y., A.O. Ali, E.A. Elkhalifa and H. Ma, 2015. Chemical, minerals, fatty acid and amino acid compositions of sudanese traditional khemiss-tweria supplemented with peanut and bambara groundnuts. Am. J. Food Technol., 10: 100-108.
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Abdualrahman, M.A.Y., C. Zhou, Y. Zhang, A.A. Yagoub, H. Ma, L. Mao and K. Wang, 2017. Effects of ultrasound pretreatment on enzymolysis of sodium caseinate protein: Kinetic study, angiotensin‐converting enzyme inhibitory activity and the structural characteristics of the hydrolysates. J. Food Process. Preserv. Vol. 41. 10.1111/jfpp.13276.
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Abdualrahman, M.A.Y., H. Ma, A.E.A. Yagoub, C. Zhou, A.O. Ali and W. Yang, 2016. Nutritional value, protein quality and antioxidant activity of sudanese sorghum-based Kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour. J. Saudi Society Agric. Sci., 10.1016/j.jssas.2016.12.003.
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Abdualrahman, M.A.Y., H. Ma, C. Zhou, A.E.A. Yagoub, A.O. Ali, H.E. Tahir and A. Wali, 2016. Postharvest physicochemical properties of the pulp and seed oil from Annona squamosa L.(Gishta) fruit grown in Darfur region, Sudan. Arabian J. Chem., 10.1016/j.arabjc.2016.07.008.
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Abdualrahman, M.A.Y., H. Ma, C. Zhou, A.E.A. Yagoub, J. Hu and X. Yang, 2016. Thermal and single frequency counter-current ultrasound pretreatments of sodium caseinate: Enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides. J. Sci. Food Agric., 96: 4861-4873.
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Abdualrahman, M.A.Y., M. Haile, A.A. Yagoub and C. Zhou, 2016. 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. Am. J. Food Technol., 11: 240-252.
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Qian, J., C. Zhou, H. Ma, S. Li, A.E.A. Yagoub and M.A. Abdualrahman, 2016. Biological effect and inactivation mechanism of Bacillus subtilis exposed to pulsed magnetic field: Morphology, membrane permeability and intracellular contents. Food Biophys., 11: 429-435.
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Qian, J., C. Zhou, H. Ma, S. Li, A.E.A. Yagoub and M.A. Abdualrahman, 2016. Proteomics analyses and morphological structure of Bacillus subtilis inactivated by pulsed magnetic field. Food Biophys., 11: 436-445.
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Suliman, A.M.A., A.O. Ali, S.E.A.A. Idriss and M.A.Y. Abdualrahman, 2011. A comparative study on red and white karkade (Hibiscus sabdariffa L.) calyces, extracts and their products. Pak. J. Nutr., 10: 680-683.
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Tahir, H.E., Z. Xiaobo, A.A. Mariod, G.K. Mahunu, M.A. Abdualrahman and W. Tchabo, 2017. Assessment of antioxidant properties, instrumental and sensory aroma profile of red and white Karkade/Roselle (Hibiscus sabdariffa L.). J. Food Measurement Characteriz., 11: 1559-1568.
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Wu, P., W. Qu, M.A.Y. Abdualrahman, Y. Guo, K. Xu and H. Ma, 2017. Study on inactivation mechanisms of Listeria grayi affected by pulse magnetic field via morphological structure, Ca2+ transmembrane transport and proteomic analysis. Int. J. Food Sci. Technol., 52: 2049-2057.
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Zhang, Y., B. Wang, C. Zhou, G.G. Atungulu and K. Xu et al., 2016. Surface topography, nano-mechanics and secondary structure of wheat gluten pretreated by alternate dual-frequency ultrasound and the correlation to enzymolysis. Ultrason. Sonochem., 31: 267-275.
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