Journal of Food Chemistry and Nanotechnology

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

July 5, 2019

Determination of Fatty Acid Content in Irradiated and Non-Irradiated Syrian Olive Oil During Storage

Mahfouz Al-Bachir and Y. Koudsi
This study was carried out on Syrian olive oil (SOO) produced from Olea europaea L. cv Kaissy, to determine the influence of different doses of gamma irradiation treatments (0, 1, 2 and 3 kGy) and various storage periods (0, 6, 12, 24 and 36 months) on fatty acid (FA) content.

June 17, 2019

Comparative Studies on Some Physicochemical Properties of Oil Extracted from Gamma Irradiated Sesame (Sesamum indicum L.) Seeds

Mahfouz Al-Bachir and Y. Othman
The present study has been conducted to evaluate the characterization of the oil extracted from local cultivated sesame seeds that produced under Syrian conditions, and to explore the effect of gamma irradiation (3, 6 and 9 kGy) and storage period (6 and 12 months) on some quality characteristics of sesame seed oil.

May 20, 2019

Effect of Microencapsulated 2(3)-Tert-Butyl-4- Hydroxyanisole (BHA) at Sub-Lethal Dose on the Growth of Aspergillus flavus and Production of Aflatoxin in Peanut Food Model System

Daiana Garcia, Andrea Nesci, Natalia Soledad Girardi, María Alejandra Passone and Miriam Etcheverry
The need to ensure the microbiological quality and safety of food products has stimulated interest for new strategies avoiding the use of chemical preservatives in foods and feeds.

April 4, 2019

Statistical Analysis Review and Lessons Learned from Recent Outbreak Trends of Highest Population Density States in USA: Massachusetts, New Jersey and Rhode Island

Mostafa Essam Ahmed Eissa
The main objective from the current review study is to provide the long-term quantitative study of the outbreak pattern and trend through 20 years of record and observation by the Center for Disease Control and Prevention (CDC).

January 5, 2019

Liquid Chromatographic and Spectrophotometric Determination of Taurine in Energy Drinks Based on O-Phthalaldehyde-Sulfite Derivatization

Maida Musa Ali Omer, Mei Musa Ali Omar, Mohammed Almokhtar Abdelaziz, Andreas Thiel and Abdalla Ahmed Elbashir
Rapid and efficient high-performance liquid chromatographic and UV-Vis spectrophotometric methods have been optimized and validated for taurine determination in energy drinks.

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.

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.

Mun Yhung Jung

Department of Food Science and Biotechnology, Woosuk University, South Korea

for Reaction kinetics, Natural antioxidants and Modern instrumental techniques

Articles: 148 H-Index: 31 Citations: 3142

Jong-Whan Rhim

Department of Food Engineering, Mokpo National University, South Korea

for Food engineering and Food packaging technology

Articles: 249 H-Index: 47 Citations: 8429

Harsharn Gill

Food and Health Biosciences, School of Science, RMIT University, Australia

for Role of dairy foods, Intestinal microflora in health and disease

Articles: 142 H-Index: 49 Citations: 10001

Emma CHIAVARO

Department of Food Science and Medicine, University in Parma, Italy

for Innovative cooking techniques, Bakery technology, Oil and fat

Articles: 103 H-Index: 27 Citations: 2142

Hong-Sik Hwang

National Center for Agricultural Utilization Research, United States Department of Agriculture, USA

for Lipid quality and stability, Oxidation mechanisms

Articles: 68 H-Index: 16 Citations: 980

Carlos Humberto Corassin

Faculty of Animal Science and Food Engineering, University of São Paulo, Brazil

for Mycotoxins, Food decontamination, Dairy technology and Food safety

Articles: 88 H-Index: 14 Citations: 470

Jaspreet Singh

Massey Institute of Food Science and Technology, Massey University, New Zealand

for Starch and cereal chemistry, Low glycaemic foods

Articles: 56 H-Index: 29 Citations: 4429