Mun Yhung Jung, Ph.D.


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


Foam Mat Drying of Tommy Atkins Mango: Effects of Air Temperature and Concentrations of Soy Lecithin and Carboxymethylcellulose on Carotenoid Compounds and Colorimetric Parameters

Francine Albernaz Teixeira Fonseca Lobo, Josiane Domingues, Deborah Falcão, Carla Stinco, Francisco Rodríguez-Pulido, Carlos Eduardo Faria, Francisco Heredia, Katia Gomes de Lima Araujo and Dolores Vila
Mango is an important tropical fruit and a source of bioactive compounds. In this work foam mat drying was used for Tommy Atkins mango pulp.

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Gold Nanoparticle-Based Paper Sensor for Highly Specific Detection of Ofloxacin in Beef

Cristiane Patrícia de Oliveira, Nilda de Fátima Ferreira Soares, Alvaro Vianna Novaes de Carvalho Teixeira, Taíla Veloso de Oliveira and Antônio Manoel Maradini Filho
Ofloxacin (OFL), a third-generation fluoroquinolone, is widely used as an antibacterial drug to prevent diseases in livestock and poultry. In this study, a paper sensor based on gold nanoparticle and a highly specific monoclonal antibody (mAb) against OFL was prepared to detect OFL residues in beef.

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Graphical Abstract

Biomimetic System Characterization: pH-Induced Chromatic Transition and Nanostructural Transformation of Polydiacetyle and Dimyristoylphosphatidylcholine Vesicles Under pH Variation Using Dynamic Light Scattering (DLS) Technique

Cristiane Patrícia de Oliveira, Nilda de Fátima Ferreira Soares, Alvaro Vianna Novaes de Carvalho Teixeira, Taíla Veloso de Oliveira and Antônio Manoel Maradini Filho
Blue polydiacetylene (PDA) vesicles were prepared and their response to pH changes was investigated using UV-Vis absorption. The effect of the H+ and OH- presence on the size of vesicles was also studied using the dynamic light scattering (DLS) technique

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Development of a Rapid Qualitative Test Using Ferroin Dye for Detection of Rancid Ghee Mixed with Fresh Ghee

Bhavesh N. Chaudhary, Keyursinh D. Vaghela, Bhavbhuti M. Mehta, Amit Kumar Jain, Vijaykumar B. Darji and Kishorkumar D. Aparnathi
In the present study, a rapid ferroin dye-based test was developed for detection of rancid ghee mixed with fresh ghee. For assessing the ability of ferroin dye to detect the presence of rancid ghee mixed with fresh ghee, 40% (v/v) treated samples were tested.

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Special Issue on Toxicants and Contaminants in Food

Toxicants and Contaminants in Food is a broad spectrum refers to the presence of the harmful natural toxins and chemicals produced during food manufacturing, and environmental contaminants. It is a significant subject that is emerging in the fields of analytical food toxicology, food safety, heavy metal contaminants, allergens, toxicology, and environmental contaminants.

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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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