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 2022: 100.00

Abstracted/Indexed in: Scopus, AGRICOLA – National Agricultural Library, AGRIS, OCLC – WorldCat, SHERPA/RoMEO, Genamics, J-Gate, Index Copernicus, Scilit and Google Scholar

 

Fig 1

Food Safety Handling Knowledge, Attitude, Practice and Associated Factors Among the Food Handlers in Restaurants: The Case of Gode Town, Somali Region, Ethiopia

Mahamed Dol Ateye, Abdulkarim Mohammed Ali, Shamsedin Mahdi Hassan and Abdirahman Ahmed Hassan

Foodborne illnesses pose significant risks to public health, leading to substantial morbidity and mortality worldwide. This study aimed to evaluate safe food handling practices among food handlers in Gode town, aiming to identify associated factors.

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Screenshot 2024-09-23 164744

Investigation of the Nutritional and Biological Value of Dry Meat Snacks Enriched with Dietary Fibers

Dinara Tlebaldy, Nursulu Akhmetova and Aigul Tayeva

Research aimed at developing the technology of dry meat snacks from various types of meat is becoming increasingly relevant in light of the growing interest in a healthy lifestyle as a source of protein. The purpose of the study is to investigate the effect of a dose of flaxseed flour on the nutritional and biological value of experimental samples of dry meat snacks from mutton, horse meat, and camel meat.

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Figure 1

Review of Some Thermal Methods in Drying and Roasting Processes

Toktam Mohammadi-Moghaddam, Mohammad Morshedi, Ramina Moalemzadeh Ansari, Afsaneh Morshedi and Marcos Eduardo Valdes

Thermal processing is a routine procedure in food science, with two important methods being drying and roasting. During thermal processing, simultaneous heat and mass transfer occur, where the distribution of heat and humidity depends on effective diffusivity. Various methods exist for achieving this, each differing in efficiency and energy consumption.

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Fig 1

Micro and Nano Plastics in the Food Chain: Challenges, Risks, and Future Directions

Gopinath Mummaleti and Fanbin Kong

This review explores the pervasive presence of micro and nano plastics (MNPs) in the food chain, elucidating their diverse sources, distribution, and potential health impacts. MNPs, originating from macro plastic fragmentation, shedding of microfibers (MFs), and industrial activities, enter the food chain through soil and water contamination, affecting aquatic organisms and human health via food consumption.

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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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