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 2018: 94.88

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

Assoaciated with: 6th International Conference on Food Chemistry and Technology | October 05-07, 2020 | Paris, France

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Applying an Ingredient with Antioxidant Activity and its Effect on the Nutritional and Sensory Quality of Cookies

Gisela Fabiani, Silvina Generoso, Karina Costa, Domingo Rosas and Sara Macías
Adding regional flours to the making of crackers is a good alternative to provide more vulnerable population with an affordable and of appropriate nutritional value proposal. The sensorial quality of nutritional foods influences their consumption and this is why knowing the attributes the consumer privileges at the time of their consumption is appropriate.

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Graphical Abstract (2)

Current Megatrends in Food Production Related to Microbes

E. Elias Hakalehto
The five major global phenomena or trends both in our thinking and in our societies that have strong links to the microbial kingdom:
A. Human population growth continuously increases the demand for hygienically safe and adequate supplies to prevent qualitative and quantitative malnutrition.

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Special Issue on Toxicants and Contaminants in Food

Toxicants and Contaminants in Food is a broad spectrum refers to the presence of the harmful natural toxins and chemicals produced during food manufacturing, and environmental contaminants. It is a significant subject that is emerging in the fields of analytical food toxicology, food safety, heavy metal contaminants, allergens, toxicology, and environmental contaminants.

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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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