African Journal of Food Science and Technology

Volume 13, Issue 3 (2022)

• Research Article

  Omodamiro R.M*, Ukpabi U.J, Duodu K.G, Emmambux N, Hanny A and Ani J.C

  Drying methods and slice thickness of orange-fleshed sweet potato flour and beta carotene content retension

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  Afr. J. Food Sci. Technol. 2022;Vol,No.

  DOI: http:/dx.doi.org/10.14303//ajfst.2022.011

• Research

  Margaret James*, Samuel Imathiu, Willis Owino and Peter Kahenya

  Development of hazard analysis critical control point (HACCP) programme and Assessment of its impact on microbial levels: A case study of the baobab pulp processing

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  Afr. J. Food Sci. Technol. 2022;Vol,No.

  DOI: http:/dx.doi.org/10.14303//ajfst.2022.012

• Research

  Borges Josileide Gonagalves*, Mariano Raiara Dias, Da Silva, Batista Famela, Almeida, De Sa, Gabriela Gomes, Queiroz, Aureni and Pinheiro Joao Victor Rodrigues

  Coffee cupcake added to chia flour: Enrichment and physicochemical characterization

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  Afr. J. Food Sci. Technol. 2022;Vol,No.

  DOI: http:/dx.doi.org/10.14303//ajfst.2022.013

• Short Communication

  Twagiramungu Jean Dieu*

  Effect of nixtamalization on aflatoxins, functional and acceptability of maize

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  Afr. J. Food Sci. Technol. 2022;Vol,No.

  DOI: http:/dx.doi.org/10.14303//ajfst.2022.014

• Commentary

  Xiaohong Sun*

  Meeting new difficulties in food science innovation: Formal portrayal of the information inside the area of isotopes for food science

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  Afr. J. Food Sci. Technol. 2022;Vol,No.

  DOI: http:/dx.doi.org/10.14303//ajfst.2022.015