Journal of Food Chemistry & Nanotechnology

Yoon-Ju Jung, Chi-Hu Park, Bum Ho Yoo, Sang Hyun Moh, Young-Seung Yoon, Junsung Kim and Miyoung Ha
Bacillus species are aerobic spore-forming bacteria that are known pose a significant risk to human health. Even though numerous methods for classifying Bacillus cereus and Bacillus thuringiensis have been reported, it remains very difficult to accurately and rapidly distinguish these Bacillus species since they are genetically very similar.

Dur-e-Shahwar Sattar, Tahira Mohsin Ali, Tanveer Abbas and Abid Hasnain
Breadsticks, a pre-meal wheat-based appetizer is a pencil-sized stick of dry bread. The novel approach of this research is to incorporate germinated and non-germinated legumes in the recipe of breadstick in order to enhance its nutraceutical properties.

Alhaji Abubakar Shehu, Ibrahim Mohammed Gana and AA Balami
The increase demand of shea butter and its product globally has contributed immensely in its traditional household and small scale production in countries where it is present. This production method is laborious, time consuming and tedious.

Hanieh Amani,Mohammad Hassan Kamani, Omid Safari, Farzane Vakilchap and Masoomeh Mehraban Sang Atash
Histamine is one of the well-known biogenic amines and responsible for causing allergic reactions. In the present study, the level of histamine measured in the refrigerated stored (+4 ˚C) fillets of rainbow trout (Oncorhynchus mykiss)…..

Mohamed Ismail Abou-Dobara, Magdy Mohamed Ismail and Nawal Mohamed Refat
Bitter melon (Momordica charantia) contains charantin that responsible for the antidiabetic activity. Therefore, it is important to determine charantin in the extracts for the purposed of its formulation or quality control.