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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
 
 
Ackar, D., J.P. Balentic, A. Jozinovic, J. Babic and B. Milicevic et al., 2017. Supercritical CO2 extrusion-novel technology in food industry. Eng. Power, 12: 13-15.
Ackar, D., D. Subaric, J. Babic, A. Jozinovic and S. Jokic, 2014. Edible films and coatings-production and application. Technol. Acta, 7: 1-6.
Ackar, D., D. Subaric, J. Babic, B. Milicevic and A. Jozinovic, 2014. Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures II. Chemical and physical properties. J. Food Sci. Technol., 51: 1463-1472.
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Ackar, D., J. Babic, A. Jozinovic, B. Milicevic and S. Jokic et al., 2015. Starch modification by organic acids and their Derivatives: A review. Mol., 20: 19554-19570.
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Ackar, D., J. Babic, D. Subaric, M. Kopjar and B. Milicevic, 2010. Isolation of starch from two wheat varieties and their modification with epichlorohydrin. Carbohydrate Polymers, 81: 76-82.
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Ackar, D., L.K. Valek, M. Valek, D. Subaric, B. Milicevic, J. Babic and I. Nedic, 2013. Cocoa Polyphenols: Can we consider cocoa and chocolate as potential functional food?. J. Chem., 10.1155/2013/289392.
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Ackar, D., S. Skrabal, D. Subaric, J. Babic, B. Milicevic and A. Jozinovic, 2015. Rheological properties of milk chocolates as influenced by milk powder type, emulsifier, and cocoa butter equivalent additions. Int. J. Food Prop., 18: 1568-1574.
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Babic, J., D. Subaric, B. Milicevic, D. Ackar, M. Kopjar and T.N. Nedic, 2009. Influence of trehalose, glucose, fructose and sucrose on gelatinization and retrogradation of corn and tapioca starch. Czech J. Food Sci., 27: 151-157.
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Babic, J., D. Subaric, D. Ackar, D. Kovacevic, V. Pilizota and M. Kopjar, 2007. Preparation and characterization of acetylated tapioca starches. Deutsche Lebensmittel-Rundschau, 103: 580-585.
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Babic, J., D. Subaric, D. Ackar, M. Kopjar and N.N. Tiban, 2009. Acetylation and characterisation of corn starch. J. Food Sci. Technol., 46: 423-426.
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Babic, J., D. Subaric, D. Ackar, V. Pilizota, M. Kopjar and T.N. Nedic, 2006. Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch. Czech J. Food Sci., 24: 275-282.
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Durdica, A., A. Jozinovic, J. Babic and D. Subaric, 2016. Chocolates With Reduced Calorie Values. In: Chocolate: Production, Consumption And Health Benefits. Emily, B. (Ed.). Nova Publishers, New York, USA., pp: 119-156.
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Indira, K., M. Jukic, A. Jozinovic, D. Ackar and K.D. Koceva, 2016. Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress. Czech J. Food Sci., 34: 166-172.
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Jokic, S., K. Aladic, D. Ackar, A. Jozinovic, J. Babic and D. Subaric, 2017. Supercritical CO2 extraction-a new perspective in the utilisation of food industry by-products. Eng. Power, 12: 7-12.
Jozinovic, A., D. Ackar, D. Subaric, J. Babic, B. Milicevic and M. Gelemanovic, 2015. Properties of extruded corn products with addition of rye flour. Technol. Acta, 8: 27-33.
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Jozinovic, A., D. Ackar, J. Babic, B. Milicevic, I. Setka and D. Subaric, 2015. Properties of corn extrudates with addition of chickpeaflour. Technol. Acta, 8: 31-38.
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Jozinovic, A., D. Ackar, J. Babic, B. Milicevic, S. Jokic and D. Subaric, 2017. The application of some food industry by-products in the production of extruded products. Eng. Power, 12: 2-6.
Jozinovic, A., D. Subaric, D. Ackar, J. Babic and B. Milicevic, 2016. Influence of spelt flour addition on properties of extruded products based on corn grits. J. Food Eng., 172: 31-37.
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Jozinović, A., D. Subaric, D. Ackar, B. Milicevic, J. Babic, M. Jasic and K.V. Lendic, 2014. Food industry by-products as raw materials in functional food production. Hrana u Zdravlju i Bolesti, 3: 22-30.
Jurislav, B., D. Subaric, Ackar and J.A. Durdica, 2017. Disinfecants In The Food Processing Industry. In: Disinfecants: Properties, Applications And Effectiveness. Cardoso, S and Ana (Ed.). Nova Science Publisher, New York, USA., pp: 77-107.
Kopjar, M., V. Pilizota, T.N. Nedic, D. Subaric, J. Babic and D. Ackar, 2007. Effect of different pectin addition and its concentration on colour and textural properties of raspberry jam. Deutche Lebensmittel-Rundschau, 103: 164-168.
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Kopjar, M., V. Pilizota, T.N. Nedic, D. Subaric, J. Babic, D. Ackar and M. Sajdl, 2009. Strawberry Jams: Influence of different pectins on colour and textural properties. Czech J. Food Sci., 27: 20-28.
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Milicevic, B., D. Subaric, J. Babic, D. Ackar, A. Jozinovic, E. Petosic and A. Matijevic, 2014. Influence of the immobilized yeast cells technology on the presence of biogenic amines in wine. Hrana u Zdravlju i Bolesti, 3: 1-5.
Milicevic, B., J. Babic, D. Ackar, R. Milicevic and A. Jozinovic et al., 2017. Sparkling wine production by immobilised yeast fermentation. Czech J. Food Sci., 35: 171-179.
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Milicevic, B., J. Babic, D. Subaric, D. Ackar, J. Cacic and M. Prce, 2013. The effect of distillation systems on the quality of apple distillates. Technol. Acta, 6: 1-6.
Milicevic, R., B. Milicevic, D. Ackar, S. Skrabal, D. Subaric, J. Babic and M. Jasic, 2014. Rheological properties of molten chocolate masses during storage-influence of emulsifiers. Technol. Acta, 7: 35-40.
Obradovic, V., B. Jurislav, S. Drago, J. Antun and A. Durdica, 2015. Physico-chemical properties of corn extrudates enriched with tomato powder and ascorbic acid. Chem. Biochem. Eng. Q., 29: 335-342.
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Obradovic, V., J. Babic, D. Subaric, A. Jozinovic, D. Ackar and I. Klaric, 2015. Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates. Food Chem., 183: 136-143.
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Panak-Balentic, J., D. Ackar, A. Jozinovic, J. Babic and B. Milicevic et al., 2017. Application of supercritical carbon dioxide extrusion in food processing technology. Hemijska Industrija, 2: 127-134.
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Stela, J., T. Moslavac, K. Aladic, M. Bilic, D. Ackar and D. Subaric, 2016. Hazelnut oil production using pressing and supercritical CO2 extraction. Hemijska industrija, 70: 359-366.
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Subaric, D., D. Ackar, J. Babic and B. Milicevic, 2012. Starch for health. Medicinski Glasnik, 9: 17-22.
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Subaric, D., D. Ackar, J. Babic, N. Sakac and A. Jozinovic, 2014. Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties. J. Food Sci. Technol., 51: 2616-2623.
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Subaric, D., J. Babic, A. Lalic, D. Ackar and M. Kopjar, 2011. Isolation and characterisation of starch from different barley and oat varieties. Czech J. Food Sci., 29: 354-360.
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Valentina, O., J. Babic, D. Subaric, D. Ackar and A. Jozinovic, 2014. Improvement of nutritional and functional properties of extruded food products. J. Food Nutr. Res., 53: 189-206.