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

 

Figure 1

Application of Artificial Neural Networks in Dairy Products and Biosensors in Drying Products

Amir Hosseinvand, Mohammad Naser Fazel Rabi, Abdullah Haidari, Avinash Kumar and Milad Amruddin
Undoubtedly, one of the perishable groups in food science classification is dairy products. Dairy group foods provide nutrients that are vital for the health and maintenance of the body. Moreover, agriculture products with the lowest waste are strategist products for all the countries. Artificial neural networks (ANNs) are used in almost all industries such as science, technology, medicine and engineering due to their optimal efficiency.

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Figure 1

Modeling the Moisture Loss Kinetics for Different Cultivars of Pistachio Kernels During the Infrared Roasting and its Effect on the Aflatoxin and Microbial Contamination

Afsaneh Morshedi, Toktam Mohammadi-Moghaddam and Seyyed Mohammad Ali Razavi
This aim of this research was to model the moisture loss kinetic of four pistachio kernels cultivars (Akbari, Ahmadaghaei, Kaleghouchi, and Fandoghi) during the IR (Infrared)-roasting and to study the effect of IR-roasting on the microbial and aflatoxin contamination. The IR-roasting process applied in the optimum point of each variety. For all pistachio cultivars, the best model to predict the moisture ratio during the process was the Weibull model.

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Figure 1

Physical Properties, Antioxidant Activity, and Antimicrobial Properties of Edible Film Prepared from Black Plum Peel Extract as a Valuable By-product of Plum Processing

Toktam Mohammadi-Moghaddam, Mohaddeseh Kariminejad, Samira Hadad, Somayeh Jafarzadeh, Dina Shahrampour, Afsaneh Morshedi and Marcos Eduardo Valdes
Black plum peel (BPP) as a by-product of plum processing, has nutritional, antimicrobial, and antioxidant properties. In this study, the effect of black plum peel extract (BPPE) (0, 0.5, 1.5, and 2%) on physical (thickness, water solubility (WS), and water vapor permeability (WVP)), mechanical (tensile strength (TS) and elongation at break (EAB)), structural (FTIR; Fourier transform infrared spectroscopy) properties, antioxidant activity, and antimicrobial characteristics of chitosan/gelatin edible film was investigated.

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Figure 1

Infrared Roasting Salted Pistachio Nut Moisture Loss Kinetic and Mathematical Modeling

Afsaneh Morshedi, Reza Karazhian, Mohammad Morshedi, Marcos Eduardo Valdes and Toktam Mohammadi Moghaddam
The infrared roasting process of Ahmadaghaei pistachio kernel was studied. The process temperature was in range (120-180 ̊C) and continued until the sample moisture content reached 2%. The process time varied between 7.5 – 20 min in different temperatures.

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Figure 1

Mycotoxins’ Contamination in Food and Feeds: A Review

Afsaneh Morshedi, Ahmad Shakerardekani, Reza Karazhian, Mohammad Morshedi, Marcos Eduardo Valdes, Toktam Mohammadi-Moghaddam and Mohaddeseh Kariminejad
Fungi are the most resistant microorganisms distributed worldwide in different foods and feedstuffs. They produce Mycotoxins as their secondary and toxic metabolites for humans and animals, and they are carcinogenic, mutagenic, teratogenic, and immunosuppressive. According to Mycotoxins structures, their risk for health is different. Therefore, aflatoxins, ochratoxins A, zearalenone, fumonisins, patulinand, and trichothecenes are recognized as the most hazardous for health.

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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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