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 2016: 86.98

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


Figure 5

Effect of Mastic Gum and Inulin Incorporation on Physical and Sensory Properties of Low Fat Cream

Mozhgan Poodineh and Jamuna Prakash
The aim of this study was to investigate the use of mastic gum and inulin as a fat replacer in the production of low fat cream. Mastic gum (in proportions of 0.2, 0.5, and 0.8 wt./vol.%) in combination with inulin (in proportions of 1.2, 1.6, and 2.0 wt./vol.%) was added to the low fat cream network (in proportions of 18, 19, and 20%) and……

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1

Inhibition of Non-Enzymatic Protein Glycation by Pomegranate (Punica granatum) Whole Fruit and its Components

Pamela Garner Dorsey, Ronald B. Pegg, Xiaoxi Liao and Phillip Greenspan
The non-enzymatic glycation of proteins, an oxidative-dependent process, initiates the formation of advanced glycation endproducts (AGEs) which leads to protein crosslinking. This study investigates the effect of a phenolic whole pomegranate fruit extract and various parts (aril, peel, and membrane) of pomegranate fruit….

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2

Prediction of Oral Absorption of Nanoparticles from Biorelevant Matrices Using a Combination of Physiologically Relevant In Vitro and Ex Vivo Models

Joost Westerhout, Susann Bellmann, Renz van Ee, Robert Havenaar, et al.
The application of nanoparticles (NPs) in food products is ever increasing. For consumer safety it is essential to know the human oral bioavailability of these NPs. In the present study, a combination of physiologically relevant in vitro and ex vivo models are presented.

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Welcome Note

It is a great pleasure for me to welcome you to our new open-access journal, Journal of Food Chemistry and Nanotechnology. The primary aim of JFCN is to establish a premier community for publishing high quality papers with significant new research findings and technologies, and technological improvements in the fields of food chemistry and food nanotechnology. To my knowledge, this is the first journal covering food chemistry along with food nanotechnology, a newly evolving sector in the food science field.

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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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