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
Rajat Giri, Vijay Meena and Rakesh Kumar Sharma
Auxin is a plant hormone, which mainly includes indole acetic acid (IAA). The study was designed to evaluate and compare different techniques used to check the purity of IAA produced by Phanerochaete chrysosporium.
Amy Murphy, Eilish Norton, Faye Montgomery, Amit K. Jaiswal and Swarna Jaiswal
In this present study, ultrasound-assisted solvent extraction conditions were optimized to develop a more efficient method that would result in maximum extraction of polyphenols from ginger.
E. Elias Hakalehto
The five major global phenomena or trends both in our thinking and in our societies that have strong links to the microbial kingdom:
A. Human population growth continuously increases the demand for hygienically safe and adequate supplies to prevent qualitative and quantitative malnutrition.
I.F Bolarinwa, T.E Aruna, J.A Adejuyitan, G.A Adeyemo and O.D Alabi
Micronutrient deficiency is a major health problem among children and pregnant women in developing countries. Vitamin A deficiency can be prevented by fortifying staple food with pro-vitamin A rich plant such as pawpaw.
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.