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 the detection of contaminants and toxins, nanoencapsulation, nanofiltration, food safety and toxicology, quality control and assurance.
Frequency: Quarterly | ISSN: 2471-4291 | IC Value 2020: 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.