Advance Journal of Food Science and Technology
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Published By Maxwell Scientific Publication Corp.

2042-4876, 2042-4868
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scholarly journals Increased Production of Coenzyme $Q_{10}$ from Genetic Engineered Rhodobacter sphaeroides Overexpressing UbiG

2020 ◽  
Vol 18 (2) ◽  
pp. 22-26
Author(s):  
Zhiping Zhao ◽  
Ziyi Ye ◽  
Xinning Xu ◽  
Jiamin Zhang ◽  
Wei Wang
Keyword(s):  
Rhodobacter Sphaeroides

scholarly journals Characteristics of Moisture Content, Swelling, Opacity and Transparency with Addition Chitosan as Edible Films/Coating Base on Casein

2020 ◽  
Vol 18 (1) ◽  
pp. 9-14
Author(s):  
Mulia W. Apriliyani ◽  
Purwadi Purwadi ◽  
Abdul Manab ◽  
Mulia W. Apriliyanti ◽  
Alvira D. Ikhwan
Keyword(s):  
Moisture Content ◽  
Edible Films

scholarly journals A Quick Biochemical Comparison between the Traditional Fermentation of Plantain Wine and Banana Wine Produced in Republic of Congo

2020 ◽  
Vol 18 (1) ◽  
pp. 15-21
Author(s):  
Christian Aimé Kayath ◽  
Alain Brice Vouidibio Mbozo ◽  
Nicole Prisca Makaya Dangui ◽  
Moïse Doria Kaya-Ongoto ◽  
Duchel Jeanedvi Kinouani Kinavouidi ◽  
...  
Keyword(s):  
Republic Of Congo ◽  
Biochemical Comparison ◽  
Traditional Fermentation

scholarly journals Anti-Quorum Sensing Activity of Argentinean Honey and Effect of pH on Main Flavonoids

2020 ◽  
Vol 18 (1) ◽  
pp. 1-8
Author(s):  
Cristina S. Chiappe ◽  
Miriam O. Iurlina ◽  
Amelia I. Saiz
Keyword(s):  
Quorum Sensing ◽  
Effect Of Ph

scholarly journals Nutritional Value of Legumes in Relation to Human Health: A Review

2019 ◽  
Vol 17 (5) ◽  
pp. 72-85
Author(s):  
Islamiyat Folashade Bolarinwa ◽  
Majida Fadhil Ayfan Al-Ezzi ◽  
Irene Eli Carew ◽  
Kharidah Muhammad
Keyword(s):  
Human Health ◽  
Nutritional Value

scholarly journals Effect of Duration and Temperature of Fermentation on Black Garlic Properties

2019 ◽  
Vol 17 (5) ◽  
pp. 86-93
Author(s):  
Herlina Herlina ◽  
Triana Lindriati ◽  
Sulistyani Sulistyani ◽  
Muhammad Yunus ◽  
Siswoyo Soekarno
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