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 2019: 100.00
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
Karen Keaveney, Amy Murphy, Amit K. Jaiswal and Swarna Jaiswal
Aluminium (Al) is a non-essential element for life which has no recognized biological functions in humans. Al is ubiquitous in our environment and ingestion, through food and drink, is currently unavoidable due to its natural presence in soils, crops, water and packaging.
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.
Masato Takakura and Eberhardt Kuhn
Dioxins are a class of very toxic compounds found throughout the world in the environment. Equipment sensitivity is of great importance for the analysis of low concentrations of these highly-toxic compounds.
Rajat Giri, Vijay Meena and Rakesh Kumar Sharma
Auxin is a plant hormone, which mainly includes indole acetic acid (IAA). The study was designed to evaluate and compare different techniques used to check the purity of IAA produced by Phanerochaete chrysosporium.
Amy Murphy, Eilish Norton, Faye Montgomery, Amit K. Jaiswal and Swarna Jaiswal
In this present study, ultrasound-assisted solvent extraction conditions were optimized to develop a more efficient method that would result in maximum extraction of polyphenols from ginger.