The Editors of Journal of Food Chemistry & 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-4 (2018).Read More
Volume 4 Issue 4
Amanda Umbelina de Souza, Jefferson Luiz Gomes Corrêa, Letícia Almeida Oliveira, Francemir José Lopes and Ronaldo Elias de Mello Junior
Okara is a coproduct of processing soy milk and tofu. It is often discarded but has a great potential for use in the food industry due to its high content of fiber and protein. The aim of this study was to evaluate the drying of okara by natural convection and by vacuum drying (10 kPa).
Flavor research has been a key activity in academia as well as in the flavor and food industry. Many key aroma and taste compounds have been identified, their sensory characteristics described, their formation mechanisms studied using thermal and/ or bio-assisted approaches and means for protection against instability developed.
Mun Yhung Jung
The 4th International Conference on Food Chemistry and Technology (FCT-2018) brought together more than 110 experts of the leading institutes and organizations to share their knowledge and research on the latest scientific advances in the field of food chemistry and food technology. The
Maria V. Chandra-Hioe, Alice Antony and Jayashree Arcot
The Kjeldahl or Dumas methods used to estimate the crude protein in foods measure total organic nitrogen of foods. The limitation of these methods is that the estimated nitrogen is not solely derived from proteins.
Osama O. Ibrahim
Functional oligosaccharides are carbohydrates that have two to ten monosaccharides units linked together with glycosidic bonds. The two linked monosaccharides (disaccharides) of maltose, sucrose, and lactose are digestible oligosaccharides by human gut enzymes.