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
Kefelegn Kebede, Ashenafi Getachew and Mengistu Urge
Two exotic chicken breeds, namely Fayoumi, and Koekoek were used in this study to unfold the interdependence among egg quality traits and also to predict egg weight from their orthogonal egg quality traits applying principal component regression.
Giscard Kuaté Kaptso, William Tchabo, Collinlaw Joseph Ndouyang, Mbafor Brain Chebelem and Carl Moses Mbofung
Rambutan (Nephelium lappaceum) and its by-products have great potential in the agricultural, pharmaceutical, and food industries due to its antimicrobial, antioxidant, anti-diabetic, and anticancer properties.
Orngu Africa Orngu and Ifeoma Elizabeth Mbaeyi-Nwaoha
Composite flours were processed from blends of yellow maize (Zea mays), sesame seed (Sesamum indicum) and oyster mushroom (Pleurotus ostreatus) powder in the ratio of 80:20:0; 75:20:5; 70:20:10; 65:20:15 and 60:20:20, respectively to produce the breakfast cereal
Anil Kavad, Kajal Patel, Prasenjit Maity, Jasmin Kubavat and Sagar Bhowmik
Fluoroquinolone antibiotics are the most common class of drugs used to treat a wide variety of diseases for both humans and veterinary animals. Their excess use as veterinary drugs results in contamination of common foods (milk, meat, fish, egg, honey) with these antibiotic molecules and their metabolic products.
Rasika Gunarathne Nazrim Marikkar, Eresha Mendis, Chandhi Yalegama, Lalith Jayasinghe and Savani Ulpathakumbura Abstract Fourier transform infrared (FTIR) spectroscopy is a fast analytical technique being successfully used in depicting the chemical characteristics of foods….
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