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 2019: 100.00
Abstracted/Indexed in: AGRICOLA – National Agricultural Library, AGRIS, OCLC – WorldCat, SHERPA/RoMEO, Genamics, J-Gate, Index Copernicus, Scilit and Google Scholar
Osama O. Ibrahim
Fructo-oligosaccharides (FOS) has two other names oligofructose and oligofructan are naturally presents in fruits and vegetables but are mainly produced enzymatically from sucrose or inulin as enzymes substrates.
N.L. Gunawardhana and GAS Ginigaddara
Food is a basic right and food security is a priority concern to any nation. It is very critical to identify food security issues of vulnerable people to uplift their food security status
Hasim Munawar, Todd Cowen, Eni Kusumaningtyas and Kal Karim
The peptides were recently isolated from the fraction < 3 kDa of Sumbawa mare milk’s protein through hydrolysis by B. thuringiensis protease, with profiling by RP-HPLC and sequence analysis by LC-MS/MS.
Ahmed M. Senan
The enzymatic modification of glucosamine (GlcN) and its derivatives have a keen interest for researchers due to the natural abundance of its bio-sourced such as chitin. The recent progress for understanding the role of glucosamine based on various novel approaches for enzymatic synthesis in the field of medicinal chemistry and food supplements.
Fawze Alnadari, Mohamed Abdin, Wael Ennab, Amani Mohedein and Mustapha Muhammad Nasiru
Anthocyanins are pigments extracted from different plant parts with a great ability to scavenge anti-inflammatory activity and free radicals. The anthocyanin ingestion promotes the synthesis of gut microbiome and host cells.