The Editors of Journal of Food Chemistry and Nanotechnology (JFCN) would like to express their tremendous gratitude to all those individuals who participated in the peer review process during the preparation of this Volume-2 (2016).Read More
Volume 2 Issue 4
Cristina Megias, Isabel Cortés-Giraldo, Julio Giron-Calle, Manuel Alaiz and Javier Vioque
Seeds with a high concentration of specific free amino acids may represent a green alternative to industrial scale fermentation as sources of specific amino acids.
Ibrahim Khalifa, Hassan Barakat, Hamdy A. El-Mansy and Soliman A. Soliman
Food wastes valorization has been employed dramatically at different fields due to their fine and functional components. This study is aiming at optimization of bioactive substances extraction conditions from guava, olive and potato processing wastes.
Since many traditional food preservation technologies have negative influence on food quality attributes, more careful analyses of the processes are required.Read More
Mun Yhung Jung
The second edition of International Conference on Food Chemistry & Technology concluded successfully on November 16, 2016 at Hampton Inn Tropicana and Event Center, Las Vegas, NV, USA with a focus on current and future challenges in food research.
Due to their lack of pathogenicity, most LAB species have received the GRAS (Generally Recognized as Safe) status by the U.S. Food and Drug Administration.Read More
Seong-Ho Lee and Ruth Clark
Colon cancer is one of most common malignancies in the world. Capsaicin is a major component of chili peppers and has been shown to possess anti-cancer activity against various types of cancers. There is currently a limited number of preclinical studies that test the anti-cancer effects of capsaicin in colon cancer.