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


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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3

Use of Turmeric (Curcuma longa L.) Essential Oil Added to an Egg White Protein Powder-Based Film in the Storage of Çökelek Cheese

Nazan Kavas and Gökhan Kavas
In this study, edible film (EWPP) was produced by using 1.5% (w/v) sorbitol + 5% (w/v) egg white protein powder (EWPP) + 0.5% (w/v) alginate and 1% (v/v); 2% (v/v) turmeric essential oil (EOT). Çökelek cheese samples were artificially contaminated with Escherichia coli O157:H7 and Staphylococcus aureus at a level of 106 cfu-g.

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4

Volatile Profile, Pigment Content, and In Vitro Radical Scavenging Activity of Flower, Thyme, and Fir Honeys Produced in Hellas

Ioannis K. Karabagias, Elpida Dimitriou, Evangelia Halatsi and Christos Nikolaou
The philosophy of the present work was to investigate the volatile profile, pigment content, and in vitro radical scavenging activity of Hellenic honeys, using aqueous honey solutions. Twenty-one honey samples representing flower, thyme and fir honeys were donated from professional beekeepers during two consecutive harvesting years…

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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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