Indexed In Scopus
  Scopus ID: 21101047908

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 the detection of contaminants and toxins, nanoencapsulation, nanofiltration, food safety and toxicology, quality control and assurance.

Frequency: Quarterly | ISSN: 2471-4291 | IC Value 2020: 100.00

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

 



JFCN-22MY-227-(Orngu)-01-Graphical-Abstract

Assessment of the Anti-Nutritional, Functional and Microbiological Properties of Instant Breakfast Cereals from Yellow Maize (Zea mays), Sesame (Sesamum indicum) and Oyster Mushroom (Pleurotus ostreatus) Flour Blends

Orngu Africa Orngu and Ifeoma Elizabeth Mbaeyi-Nwaoha
Composite flours were processed from blends of yellow maize (Zea mays), sesame seed (Sesamum indicum) and oyster mushroom (Pleurotus ostreatus) powder in the ratio of 80:20:0; 75:20:5; 70:20:10; 65:20:15 and 60:20:20, respectively to produce the breakfast cereal

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JFCN-22A-225-(Kavad)-01-Graphical-Abstract

Luminescence Detection of Fluoroquinolone Antibiotic Contamination in Raw Milk Samples by Lanthanide Probes and its Validation with LC-MS/MS Technique

Anil Kavad, Kajal Patel, Prasenjit Maity, Jasmin Kubavat and Sagar Bhowmik
Fluoroquinolone antibiotics are the most common class of drugs used to treat a wide variety of diseases for both humans and veterinary animals. Their excess use as veterinary drugs results in contamination of common foods (milk, meat, fish, egg, honey) with these antibiotic molecules and their metabolic products.

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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, organic food, 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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