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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
 
 
Devi, S. and P. Mishra, 2009. Development of Aonla candy. Beverage Food World, 36: 43-44.
Mishra, P. and C.L. Mahanta, 2014. Comparative analysis of functional and nutritive values of amla (Emblica officinalis) fruit, seed and seed coat powder. Am. J. Food Technol., 9: 151-161.
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Mishra, P. and R. Kar, 2003. Treatment of grape fruit juice for bitterness removal by amberlite IR 400 and alginate entrapped naringinase enzyme. J. Food Sci., 68: 1229-1233.
Mishra, P. and S. Mishra, 2011. Study of antibacterial activity of Ocimum sanctum extract against gram positive and gram negative bacteria. Am. J. Food Technol., 6: 336-341.
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Mishra, P., G.K. Rai and C.L. Mahanta, 2014. Process standardization for development of spray-dried lemon juice powder and optimization of amla-lemon based RTS (ready-to-serve) drink using response surface methodology. J. Food Process. Preserv., (In Press). 10.1111/jfpp.12338.
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Mishra, P., M. Verma, V. Mishra, S. Mishra and G.K. Rai, 2011. Studies on development of ready to eat amla (Emblica officinalis) chutney and its preservation by using class one preservatives. Am. J. Food Technol., 6: 244-252.
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Mishra, P., S. Mishra and C.L. Mahanta, 2014. Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food Bioprod. Process., 92: 252-258.
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Mishra, P., V. Srivastava, D. Verma, O.P. Chauhan and G.K. Rai, 2009. Physico-chemical properties of Chakiya variety of amla and effect of different dehydration methods on quality of powder. Afr. J. Food Sci., 3: 303-306.
Mishra, V., P. Mishra and G.K. Rai, 2010. Process and product standardization for the development of amla bar. Beverage Food World, 37: 58-60.
Singh, N., P. Mishra and G.K. Rai, 2010. Development of natural summer drink from bael and papaya. Food Bev. World, 37: 53-55.