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

 


JFCN-101

An Investigation on Effect of Capping Agent on Silver Nanoparticles Antibacterial Activity

Amy Murphy, Rosheene Galon, Amit K. Jaiswal and Swarna Jaiswal
Silver nanoparticles (Ag NPs) are receiving much attention due to their various physical, chemical and antimicrobial properties. The aim of this study is to synthesize the Ag NPs using various capping agents (“B-cyclodextrin, starch, sodium citrate and chitosan”) and investigate the effective capped Ag NP…..

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Graphical Abstract-96

Aluminum Content of Selected Foods and Beverages Available in Irish Market

Karen Keaveney, Amy Murphy, Amit K. Jaiswal and Swarna Jaiswal
Aluminium (Al) is a non-essential element for life which has no recognized biological functions in humans. Al is ubiquitous in our environment and ingestion, through food and drink, is currently unavoidable due to its natural presence in soils, crops, water and packaging.

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graphical

Applying an Ingredient with Antioxidant Activity and its Effect on the Nutritional and Sensory Quality of Cookies

Gisela Fabiani, Silvina Generoso, Karina Costa, Domingo Rosas and Sara Macías
Adding regional flours to the making of crackers is a good alternative to provide more vulnerable population with an affordable and of appropriate nutritional value proposal. The sensorial quality of nutritional foods influences their consumption and this is why knowing the attributes the consumer privileges at the time of their consumption is appropriate.

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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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