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

 




Graphical-Abstract-JFCN-20O-193_107

Biocatalytic Potential of Enzymes Involved the Modification of Glucosamine in Chemotherapeutical Intermediates Synthesis

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.

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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, 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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