Mun Yhung Jung, Ph.D.

Editor-in-Chief

Dr. Jung is a Professor of the Department of Food Science and Biotechnology, Woosuk University, South Korea, and Director of the Agricultural and Food Product Analysis Center. He received his Ph.D. in Food Science and Nutrition from the Ohio State University at Columbus, Ohio, USA.

Frequency: Quarterly

ISSN: 2471-4291 | IC Value 2017: 92.99

Abstracted/Indexed in: AGRICOLA – National Agricultural Library, AGRIS, OCLC – WorldCat, SHERPA/RoMEO, Genamics, J-Gate, Index Copernicus, Scilit and Google Scholar


Sesamum-1

Comparative Studies on Some Physicochemical Properties of Oil Extracted from Gamma Irradiated Sesame (Sesamum indicum L.) Seeds

Mahfouz Al-Bachir and Y. Othman
The present study has been conducted to evaluate the characterization of the oil extracted from local cultivated sesame seeds that produced under Syrian conditions, and to explore the effect of gamma irradiation (3, 6 and 9 kGy) and storage period (6 and 12 months) on some quality characteristics of sesame seed oil.

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Special Issue on Nanotechnology in Food Safety, Food Processing and Packaging

Nanotechnology, a technique for the control of matter at a nanoscale, is a newly emerging sector in food industry, providing high impacts on food processing, packaging, preservation, stability, functionality, bioavailability of nutrients, and safety. Food industry will continue to adapt this nanotechnology in various aspects for product development due to its unique and innovative properties. Thus, the special issue for this new technology is a timely subject.

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Scope, Aims & Topics

Journal of Food Chemistry and Nanotechnology aims to publish reviews, original research and technical articles relating to current high-impact research results in the fields of food chemistry and food nanotechnology covering bioactive constituents and micronutrients, antioxidants, food flavor, active-packaging techniques, nanosensors for detection of contaminants and toxins, nanoencapsulation, nanofiltration, food safety and toxicology, enzymatic and microbial changes of food properties, quality control and assurance, nutrition, engineering, and analytical methods.

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