Journal of Food Chemistry and Nanotechnology (JFCN) 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, food security, enzymatic and microbial changes of food properties, quality control and assurance, nutrition, engineering, and analytical methods. Special importance is given to the basic and applied research findings for maximizing the food production, improving the food quality and safety, extending the shelf-life, analyzing the bioactive constituents and micronutrients, producing the high value-added food products and ingredients, and manufacturing the functional food constituents and foods. Reviews on novel techniques relating to food handling and processing, fast detection of contaminants and toxins, food packaging and storage, and technological advances in enhancing the production, and analytical methods for raw materials and processed food products are considered.

For more information, please contact: jfcn.editorinchief(at)uniscigroup.com