Indexed In Scopus
  Scopus ID: 21101047908

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 the detection of contaminants and toxins, nanoencapsulation, nanofiltration, food safety and toxicology, quality control and assurance.

Frequency: Quarterly | ISSN: 2471-4291 | IC Value 2020: 100.00

Abstracted/Indexed in: AGRICOLA – National Agricultural Library, AGRIS, OCLC – WorldCat, SHERPA/RoMEO, Genamics, J-Gate, Index Copernicus, Scilit and Google Scholar

 

JFCN-22F-218-(Stiti-B)-01-Graphical-Abstract

Agri-Food Valuation of Oak Fruits in Human Consumption: Formulation of Desserts

Boutheina Stiti, Faten Mezni, Youkabed Zarroug, Awatef Slama, Sondes Fkiri, Faten Ayari and Abdelhamid Khaldi
Among the fruits whose economic value was underestimated, oak acorns (Quercus sp.) are gradually arousing interest by their biochemical and biological properties. The objective of this study was to incorporate acorns into human food through the formulation of new desserts.

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JFCN-22F-219-(Poliero-AA)-01-Graphical-Abstract

Characterization of Argentinian Honeys Based on their Sugar Profiles and Quality Parameters

Aimará Ayelen Poliero, Inés Aubone, Marisa Amadei Enghelmayer, Valeria Soledad Rosso, Pablo Fernando Müller, Sandra Rosa Fuselli and Rosa María Alonso-Salces
The honeys from the Argentinian provinces of Buenos Aires, La Rioja, Catamarca and Misiones were characterised by the sugar profile (fructose, glucose, sucrose, turanose, maltose and erlose) and the physicochemical parameters.

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jfcn-119-tatyana-viktorovna-pershakova

Biotechnological Potential of the Vetom Series Preparations for the Production of Functional Food Products

Tatyana Viktorovna Pershakova, Grigory Anatolyevich Kupin, Larisa Vasilyevna Mihaylyuta, Maria Vladimirovna
Babakina, Sergey Mikhailovich Gorlov and Ekaterina Nikolaevna Karpenko

The purpose of the study is to determine the biotechnological potential of microorganism strains included in the composition of nutritional supplements Vetom 1.1, Vetom 2, Vetom 3.22 for the production of functional food products based on the in vitro study of their resistance to adverse factors of the human gastrointestinal tract.

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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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