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, SHERPA/RoMEO, Genamics, J-Gate, Index Copernicus, Scilit and Google Scholar
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).
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.
Amanda Umbelina de Souza, Jefferson Luiz Gomes Corrêa, Letícia Almeida Oliveira, Francemir José Lopes and Ronaldo Elias de Mello Junior
Okara is a coproduct of processing soy milk and tofu. It is often discarded but has a great potential for use in the food industry due to its high content of fiber and protein. The aim of this study was to evaluate the drying of okara by natural convection and by vacuum drying (10 kPa).
Maria V. Chandra-Hioe, Alice Antony and Jayashree Arcot
The Kjeldahl or Dumas methods used to estimate the crude protein in foods measure total organic nitrogen of foods. The limitation of these methods is that the estimated nitrogen is not solely derived from proteins.
Osama O. Ibrahim
Functional oligosaccharides are carbohydrates that have two to ten monosaccharides units linked together with glycosidic bonds. The two linked monosaccharides (disaccharides) of maltose, sucrose, and lactose are digestible oligosaccharides by human gut enzymes.