Toxicants and Contaminants in Food is a broad spectrum refers to the presence of the harmful natural toxins and chemicals produced during food manufacturing, and environmental contaminants. It is a significant subject that is emerging in the fields of analytical food toxicology, food safety, heavy metal contaminants, allergens, toxicology, and environmental contaminants.
Read MoreIt is a great pleasure for me to welcome you to our new open-access journal, Journal of Food Chemistry and Nanotechnology. The primary aim of JFCN is to establish a premier community for publishing high quality papers with significant new research findings and technologies, and technological improvements in the fields of food chemistry and food nanotechnology. To my knowledge, this is the first journal covering food chemistry along with food nanotechnology, a newly evolving sector in the food science field.
Read MoreJournal 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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