Journal of Food Chemistry & Nanotechnology

Ogori A. Friday, Eke M. Ojotu, Girgih T. Abraham and Abu J. Oneh
The need to screen potential antioxidant and expose better amino acid functional foods from plant based continue to increase. However, these plant-based food depends on their ability to proffer antioxidant ability.

Oratile Semong and Bareki Shima Batlokwa
The monitoring of thiocyanate (SCN−) in food is of consumer health and safety relevance. In this work, a colorimetric method for the detection of SCN− in milk using a silver nanoparticles (AgNPs) nanozyme is presented.

Rajesh Rokkam, Felicity Pinipay, Archana Bollavarapu, Gangaraju Rapaka, Satyanarayana Botcha and Raghava Rao Tamanam
Cajanus scarabaeoides (family: Fabaceae) is a wild species of the genus Cajanus and it is traditionally used in various healthcare practices.

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.

Felicity Pinipay Rajesh Rokkam, Archana Bollavarapu, Gangaraju Rapaka and Raghava Rao Tamanam
Ficus religiosa is one of the oldest trees portrayed in Atharvaveda, Arthasastra, Upanishads, Bhagavadgita, Buddhist literature, etc. The wide therapeutic usage of F. religiosa since ancient times is mentioned in Indian traditional medicine systems like Ayurveda, Unani, etc.