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

 


JFCN_Volume_8_Issue_4-(Akullo-)-Graphical-Abstract

Potential Sources of Natural Antioxidants and Antimicrobials: Comparative Analysis of Turmeric (Curcuma longa) Extracts from Different Solvent Extraction Systems

Jolly Oder Akullo, Beatrice N Kiage-Mokua, Dorothy Nakimbugwe, Jeremiah Ng’ang’a and John Kinyuru
Phytochemical content and activity of organic and aqueous extracts of turmeric (Curcuma longa) was studied to determine their potential for use as natural antioxidants and antimicrobials for therapeutic and food applications.

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JFCN_Vol_8_Issue_4-(Chel-Guerrero-)-Graphical-Abstract

Functional Properties of Mixed Hydrocolloid Systems Formed by Hard-to-Cook Phaseolus vulgaris Protein Hydrolysates and Carboxymethylated Flamboyant (Delonix regia) Gum

Luis Chel-Guerrero, Beatriz Guzmán-Méndez, María Eugenia Jaramillo-Flores, Wilbert Rodríguez-Canto and David Betancur-Ancona
In this work, the interactions and functional properties of the mixed hydrocolloid system (MHS) formed by the limited protein hydrolysate of hardto- cook Phaseolus vulgaris (LHv) and carboxymethylated galactomannan from flamboyant seed (CGF) were studied at pH values of 3, 3.5 and 4.

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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.

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