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 2018: 94.88
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
Lydia Ferrara
Seaweeds contain biologically active compounds with different therapeutic potentials. They have also found application in the food and pharmaceutical industries as sources of functional food ingredients, nutraceuticals, food supplements, food hydrocolloids and biotechnological products.
Effimia Eriotou, Nikolaos Kopsahelis, Iliada Lappa, Dimitra Alimpoumpa, Vasiliki Diamanti and Dionysios Koulougliotis
The diversity of the indigenous yeast strains present in the product of spontaneous vinification (5-day fermentation period) of the red grape variety Avgoustiatis Zakynthou (Ionian Islands, Greece) was explored, followed by determination of the alcohol tolerance of all identified strains.
Mercy Ekop
The most important requirement in the processing of cassava tubers into “gari”, an important African food, is its detoxification by the reduction of the total cyanide content (bound or free) to an acceptable level.
Hiroko Seki and Yuta Nakanishi
Ascorbic Acid (AsA) is included in various fruits and vegetables and its quantity correlates with quality after harvest.
Chitta Ranjan Deb and Bendangnaro Jamir
Ethnic food fermentation process forms one of the oldest methods of food preparation and preservation which not only increases the shelf life of the food but have benefits of improving the physiochemical characteristics and nutritional quality.