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: Scopus, AGRICOLA – National Agricultural Library, AGRIS, OCLC – WorldCat, SHERPA/RoMEO, Genamics, J-Gate, Index Copernicus, Scilit and Google Scholar
OKEREKE Goodluck Obioma, IGBABUL Bibiana Doshima, IKYA Julius K and ARAKA Olisa Abstract Starches from white yam, trifoliate yam and sweet potato were modified through heat moisture treatment (HMT) and acetylation before investigating their…
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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.
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.
M E Tkeshelashvili, G A Bobozhonova and M A Ananiev
Recently, the problem of proper nutrition is relevant. People increasingly began to switch over to a vegetarian lifestyle. A significant issue in nutrition of vegan or strict vegetarians is the amount of protein and especially its biological value.
Faten Mezni, Sondes Fkiri, M. Larbi Khouja, Zouhair Nasr and Abdelhamid Khaldi
Such as several plants, Pines are known to have anti-diabetic potential. The current study evaluated the anti-diabetic potential of Pinus nigra essential oils, obtained from nine Pinus nigra provenances planted in Northwestern Tunisia, via in vitro inhibition of α-amylase.