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, SHERPA/RoMEO, Genamics, J-Gate, Index Copernicus, Scilit and Google Scholar




1a

The Influence of Ethanol and Vacuum on Okara Drying

Amanda Umbelina de Souza, Jefferson Luiz Gomes Corrêa, Letícia Almeida Oliveira, Francemir José Lopes and Ronaldo Elias de Mello Junior
Okara is a coproduct of processing soy milk and tofu. It is often discarded but has a great potential for use in the food industry due to its high content of fiber and protein. The aim of this study was to evaluate the drying of okara by natural convection and by vacuum drying (10 kPa).

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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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