Journal of Food Chemistry & Nanotechnology

Gisela Fabiani, Silvina Generoso, Karina Costa, Domingo Rosas and Sara Macías
Adding regional flours to the making of crackers is a good alternative to provide more vulnerable population with an affordable and of appropriate nutritional value proposal. The sensorial quality of nutritional foods influences their consumption and this is why knowing the attributes the consumer privileges at the time of their consumption is appropriate.

Masato Takakura and Eberhardt Kuhn
Dioxins are a class of very toxic compounds found throughout the world in the environment. Equipment sensitivity is of great importance for the analysis of low concentrations of these highly-toxic compounds.

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.