Indexed In Scopus
  Scopus ID: 21101047908

IMG_1844Fanbin Kong, Ph.D.

Editor-in-Chief

Dr. Fanbin Kong is a Professor in the Department of Food Science & Technology at the University of Georgia, Athens, GA, USA

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

 

Figure 1

Bioactive Compounds and Nutritional Quality of Wild Endemic Moroccan Capparis Flower Buds: Capparis atlantica Inocencio

Fatima Zahra El Arnabi, Souad El Hajjaji, Fatima Gaboun, Hamza Iaaich, El Haj El Maadoudi, Aouatif Benali and Khadija Bakhy
This research aims the assessment of nutritional and functional potential of wild endemic Moroccan caper specie Capparis atlantica Inocencio. Proteins, total sugars, lipids, fiber, ash, mineral content, and antioxidant compounds were determined for capers collected from 8 locations in two Moroccan regions (Fes-Meknes (F-M) and Safi (SA))…

Read More

Figure 1

Evaluation of the Mineral Composition of Fruit of 15 Date Cultivars (Phoenix dactylifera L.) Using Univariate and Multivariate Analyses

Mohammadreza Pourghayoumi, Kamal Gholamipour Fard, Sara Farokhzadeh and Rahman Yousefi
Date fruit is renowned for its rich mineral composition and is considered as an important component of the diet in many countries. Therefore, the current study aimed to explore the mineral composition and moisture contents (MC%) of 12 Iranian native cultivars and three imported cultivars, using univariate and multivariate methods. The results showed that the K content in date fruits was higher than other elements, followed by Ca and Na.

Read More


Figure 1

Effects of Milling, Germination Temperature and Time on Nutrients, Bioactive Compounds and Pasting Properties of FARO 44 Brown Rice

Ekpeno Sunday Ukpong, Emeka Felix Okpalanma, Roseline Nwabugo Attaugwu, Babatunde Stephen Oladeji and Uzoma Charles Onyeukwu
Effects of milling, germination temperature and time on nutrients, bioactive compounds and pasting properties of FARO 44 brown rice (UBR) were evaluated. Germinated brown rice (GBR) samples were obtained by germinating UBR at 30 and 40 °C for 12 and 36 h. Nutrients, bioactive compounds and pasting properties of the GBR were analyzed and compared to the controls which comprised its counterparts from UBR and non-germinated parboiled milled rice (UMR).

Read More


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, organic food, 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.

Read More