Review Process

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.

Development and Characterization of Green Tea Functional Beverages Infused with Black Ginger (<i>Kaempferia parviflora</i>)
Tarh Yaro, Ashok Kumar Yadav, Nanam Ronya and Aman Rathaur Black ginger (Kaempferia parviflora) is a traditional herb from Southeast Asia packed with polymethoxyflavones (PMFs) which are known to have antioxidant, anti-fatigue and anti-ageing effects. Therefore, a functional drink was developed by combining black ginger and green tea to enhance its nutritional and antioxidant values.
Proximate Composition and Functional Profiling of Oilseed Genotypes for Ketogenic Food Applications: Implications for Ingredient Design in Low-carbohydrate Foods
Yogita Rahul Mirajkar, Asmita Mukundrao Acharya, Pravin Kumar Dinkar Patil and Akshaya Kumar Sahoo The growing demand for ketogenic foods has increased the need to identify natural functional ingredients that possess compositional characteristics suitable for ketogenic food formulations. This study evaluated eight oilseed genotypessesame (Phule til and JLT-7), groundnut (Phule Pragati and Dhanlaxmi), soybean (KDS
In-depth Analysis of Proteins, Binders, Fats and Flavoring Agents in Plant-based Meat Formulation: A Comprehensive Review
Yukti Srivastava, Arpit Shrivastava, Manisha Bhagat, Chitrali Tanwar, Shweta Kulshreshtha and Ravneet Chug This review paper examines the critical roles played by proteins, binders, fats, and flavoring agents in enhancing the texture, sensory attributes, nutritional profile, and stability of plant-based meat alternatives (PBMAs). It analyses key ingredients such as soy, pea, and wheat gluten proteins;
The Effect of Pretreatment and Hot-air Drying Parameters on the Drying Behavior and Quality Properties of Onion (<i>Allium cepa</i> L.)
Maryam Hanif, Amal Brahimi, Abdelhakim Boudboud, Ali Assifaoui, Hassan Hajjaj, Hamid Mazouz and Abdelhay Elharrak Hot-air drying is widely applied for onion (Allium cepa) preservation, but processing conditions strongly influence the quality of the final powder. This study evaluated the effects of blanching time (0, 3, and 5 min), antibrowning treatments (sodium metabisulfite (Na₂S₂O₅) or
Potential Antioxidant Activities from Milkfish Bone with Different Retorting Time
Muhammad Rizal Fahlivi, Hardoko, Asep Awaludin Prihanto and Maheno Sri Widodo Bioactive peptides derived from fish-processing by-products have attracted considerable attention as natural antioxidants. This study investigated the production and antioxidant properties of hydrolysates obtained from milkfish (Chanos chanos) bone through high-temperature extraction at 121 °C for 30, 60, 90, and 120 min. The hydrolysates

Journal Turnaround Time (2025)

Term	Average number of days
Submission to First Decision	28
Submission to Final Decision	39
Final Decision to Publication	4

Journal Acceptance Ratio

Year	Articles received	Articles published	Articles rejected	% Acceptance
2025	113	46	67	40.70