https://journals.e-palli.com/home/index.php/ajfst/issue/feedAmerican Journal of Food Science and Technology2023-12-27T08:01:43+00:00Managing Editormanagingeditor.ajfst@e-palli.comOpen Journal Systems<p style="text-align: justify; hyphen: none;"><em><strong>The American Journal of Food Science and Technology (AJFST)</strong></em> is an open access and double-blind peer-reviewed international journal that publishes research articles review papers in the fields of food science and technological innovations in packaging, designing, and producing foods and food products. The AJFST endeavors to provide a global platform for the dynamic exchange of ideas and findings from research of various disciplines, enhancing product quality, processed food products, and improving productivity and efficiency. Further, the AJFST encourages academic and industry researchers to be reflective of the use of technological innovations and focus on its fundamental objectives. AJFST reviews papers within <strong>the </strong><strong>shortest possible time</strong> of submission and publishes accepted articles on the internet immediately upon receiving the final versions.</p> <p style="text-align: justify; hyphen: none;"><em><strong>ISSN: 2834-0086 (Online)</strong></em></p> <p style="text-align: justify; hyphen: none;"><strong>Aim & Scope<br /></strong>The AJFST aims to contribute to global society through interactions, exchange of ideas, research findings, and discussions in the wide range of food science, engineering and technological aspects of foods, food products, and processed foods. The AJFST also focuses on applying and designing advanced technologies in food handling and processing, innovative and emerging innovations and trends, and further research in the food industry and food products. This journal invites articles and review papers relevant to the science, technology, and engineering facets of food and food products.</p> <p style="text-align: justify; hyphen: none;"><strong>Frequencies of publication<br /></strong>Two issues in a year while it accepts articles throughout the years and publishes online immediately after receiving the final version from the author.</p> <p style="text-align: justify; hyphen: none;"><strong>Area of publication<br /></strong>The areas of AJFST include but are not limited to<br />◉ Food sciences<br />◉ Emerging safety and toxicological issues<br />◉ Organic food and harvesting<br />◉ Food and material engineering<br />◉ Technologies in the food process<br />◉ Production and storage<br />◉ Food quality and safety<br />◉ Functional foods and ingredients<br />◉ Food processing operations<br />◉ Environmental and sustainability of food processing<br />◉ Cultivation<br />◉ Waste in food production and processing<br />◉ And all other evolving areas.</p>https://journals.e-palli.com/home/index.php/ajfst/article/view/2295Relationships Between Food Systems, Agricultural Practices, and Food Security Amidst Climate Change in Western Bhutan2023-11-28T18:00:35+00:00Purna P Chapagaipprasad.cnr@rub.edu.btOm Katelom.cnr@rub.edu.btPenjor Penjorpenjor1.cnr@rub.edu.bt<p>An estimated 80% of the global population, mostly poor and vulnerable farmers, are at risk of crop failure and hunger due to climate change. Food systems are the networks for organizing food production and distribution that make meals possible at the level of the consumer, however, the networks are varied. Agricultural practices are farming methods that are used to facilitate agriculture. An economic and social condition of ready access by all household members to nutritionally adequate and safe food will ensure food security. The intricate and interconnected relationship between food systems, food security, and agricultural practices amid climate change involves significant impacts on productivity, crop yields, and food resource availability, necessitating resilient and adaptable food systems to address challenges posed by climate-induced variations and ensuring overall sustainability. The study aims to assess the relationships between agricultural practices and food systems and their implication for food security in the changing climate in the three climatic zones of Gasa, Wangdue, and Punakha. Agricultural practices in Gasa, Punakha, and Wangdue districts (Dzongkhag) were compared and relationships were drawn. The sample for the study was 360 households stratified into three climatic zones (120 households in each zone), in five sub-districts (Gewog) having 12 villages (Chiwog) taking 30 randomly selected households from every village. Household-level data was collected using the survey method by administering the pretested semi-structured questionnaire. Agriculture productivity data and climate data for the last 23 years were gathered from the National Statistical Bureau (NSB) and the National Centre for Hydrology and Meteorology (NCHM) respectively. Food systems are fragile and present agricultural practices significantly impact food security. A systematic land leasing programme (SLLP), climate-smart agriculture mass land management for mechanized farming are recommendations from this study.</p>2023-12-27T00:00:00+00:00Copyright (c) 2023 Purna P. Chapagai, Om Katel, Penjorhttps://journals.e-palli.com/home/index.php/ajfst/article/view/2365Identification of Bioactive Compounds in Chrysobalanus icaco Seed Kernel Using Gas Chromatography-Mass Spectrometry2023-12-25T22:24:30+00:00Oganezi N. C.chinonyeremwog@yahoo.comAgbaeze T.chinonyeremwog@yahoo.comKalu S. O.chinonyeremwog@yahoo.com<p><em>Chrysobalanus icaco</em> seed kernel (i.e Cocoplum) is good source of oil and is utilized as spice in soups or stews in some African cuisines. The work aimed to identify compounds in methanol and dichloromethane/methanol (1:1, v/v) flour extract from its seed kernels using gas chromatography-mass spectrometry. Eleven compounds were identified from the methanol extract while thirteen compounds were identified from the dichloromethane/methanol extract. The most abundant compounds from the methanol extract were cis-13-octadecenoic acid methyl ester, cis vaccenic acid and n-Hexadecanoic acid. They had relative abundance of 28.83, 17.14 and 15.40% respectively. 2,6-octadienal-3,7-dimethyl (E) (ie α-citral), citral, cis-3-hexenyl cis-3-hexenoate and trans-2,7-dimethyl-4,6-octadiene-2-ol were the most abundant in the dichloromethane/methanol extract. These had relative abundance of 12.86, 18.92, 10.56 and 20.59% respectively. Compounds which were common to both methanol and dichloromethane/methanol extracts of <em>C. icaco</em> seed kernel were 2,6-octadienal-3,7-dimethyl (E), hexadecanoic acid methyl ester, n-Hexadecanoic acid, heptadecanoic acid, 16 methyl, methyl ester, cis-vaccenic acid and oleic acid. Both solvents extracted varied concentrations of compounds which fall in different classes of either being an unsaturated long chain aldehyde, fatty acids, fatty acid methyl esters, indene derivatives, monoterpenoid alchohol. The compounds identified in both extracts of <em>Chrysobalamus icaco</em> seed kernels have various beneficial bioactivities and sensory attributessuch as being flavor compounds which confers <em>C.icaco</em> seed kernel a peculiar aroma. As such, <em>Chrysobalamus icaco</em> seed kernel is a functional food and can serve as a good raw material for edible oil from which bioactive compounds can be isolated and utilized in relevant food systems and in the preparation of neutraceuticals and pharmaceuticals. Therefore, its use in cuisines is greatly encouraged.</p>2024-03-21T00:00:00+00:00Copyright (c) 2023 Oganezi N. C., Agbaeze T., Kalu S. O.