Vol. 3 No. 2 (2024): American Journal of Food Science and Technology

View Vol. 3 No. 2 (2024): American Journal of Food Science and Technology
DOI: https://doi.org/10.54536/ajfst.v3i2
Published: 2024-12-30

Research Articles

  • Evaluation of Celery Juice Powder as a Natural Curing Agent for Tocino

    Joshua Ken J. Policarpio
    30-35
    DOI: https://doi.org/10.54536/ajfst.v3i2.3087

  • Proximate Composition and Functional Properties of Soyabeans (Glycine Max) Enriched Carbohydrate Diets

    Otokpa Emmanuel Ihotu, Etim Esin Etim
    53-59
    DOI: https://doi.org/10.54536/ajfst.v3i2.3443

  • Development of Functional Nutritional Whey Beverage with Herbal Extract and Its Sensory Quality

    Aditi Roy Chowdhury, Ambitama Guha
    18-29
    DOI: https://doi.org/10.54536/ajfst.v3i2.2855

  • Malnutritional Status of 6-59 months Childs of Rural Families in Dinajpur Districts Bangladesh

    Monika Khatun Sharna, Masuma Tunazzin Rim, Anusree Ghosh, Anwara Akter Khatun, Uttam Kumar Majumde
    1-17
    DOI: https://doi.org/10.54536/ajfst.v3i2.3023

  • Diversity of Mycotoxin-Producing Fungi in Leafy and Fruit Vegetables Sold in Port Harcourt Metropolis, Nigeria

    Minimah S. O., Nwauzoma A. B., Chuku E. C., Nmom F. W.
    60-67
    DOI: https://doi.org/10.54536/ajfst.v3i2.3665

  • Blending Insights, Wadding the Nutritional and Physiochemical Gaps of High Omega-3 Peony Oil and High Omega-6 Safflower Oil

    Usman Ali, Ameer Khan, Muhammad Shahzad, Shahzad Farooq, Farhan Ullah
    44-52
    DOI: https://doi.org/10.54536/ajfst.v3i2.2878

  • Complementary Foods Formulated from Orange-flesh Sweet Potato, Soybean, and Date Palm Flour Blends Improves the Proximate, Rheological and Sensory Properties of Children’s Formulas

    Peter Abuengmoh, Dick Iorwuese Gernah, Dinnah Ahure, Kelly Ndombow Yakum
    36-43
    DOI: https://doi.org/10.54536/ajfst.v3i2.3032