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 2018: 94.88

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

Assoaciated with: 6th International Conference on Food Chemistry and Technology | October 05-07, 2020 | Paris, France

graphical abstract

Seaweeds: A Food for Our Future

Lydia Ferrara
Seaweeds contain biologically active compounds with different therapeutic potentials. They have also found application in the food and pharmaceutical industries as sources of functional food ingredients, nutraceuticals, food supplements, food hydrocolloids and biotechnological products.

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graphical abstract

Identification of Indigenous Yeast Strains from Spontaneous Vinification of Grapes from the Red Variety Avgoustiatis Zakynthou (Ionian Islands, Greece) and Antioxidant Activity of the Produced Wine

Effimia Eriotou, Nikolaos Kopsahelis, Iliada Lappa, Dimitra Alimpoumpa, Vasiliki Diamanti and Dionysios Koulougliotis
The diversity of the indigenous yeast strains present in the product of spontaneous vinification (5-day fermentation period) of the red grape variety Avgoustiatis Zakynthou (Ionian Islands, Greece) was explored, followed by determination of the alcohol tolerance of all identified strains.

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079

Ethnic Fermented Food Products of Nagaland, India

Chitta Ranjan Deb and Bendangnaro Jamir
Ethnic food fermentation process forms one of the oldest methods of food preparation and preservation which not only increases the shelf life of the food but have benefits of improving the physiochemical characteristics and nutritional quality.

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Special Issue on Toxicants and Contaminants in Food

Toxicants and Contaminants in Food is a broad spectrum refers to the presence of the harmful natural toxins and chemicals produced during food manufacturing, and environmental contaminants. It is a significant subject that is emerging in the fields of analytical food toxicology, food safety, heavy metal contaminants, allergens, toxicology, and environmental contaminants.

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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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