The Editors of Journal of Food Chemistry and Nanotechnology (JFCN) would like to express their tremendous gratitude to all those individuals who participated in the peer review process during the preparation of this Volume-3 (2017).Read More
Volume 3 Issue 4
A process was begun in the mid-1980’s to develop methods for evaluating the safety of foods produced in genetically modified (GM), or genetically engineered crops used to produce foods. The potential allergenicity, toxicity and nutritional equivalence of genetically engineered crops used to produce conventional food products was used as the basis for safety evaluation.
Mun Yhung Jung
The third edition of International Conference on Food Chemistry & Technology concluded successfully on November 4, 2017 at The DoubleTree by Hilton Baltimore-BWI Airport Baltimore, MD, USA with a focus on current and future challenges in food research.
B.L. Gonçalves, C. Gonçalves, R.E. Rosim, C.A.F. Oliveira and C.H. Corassin
The aim of the present study was to determine the ability of four different sources of Saccharomyces cerevisiae (autolyzed yeast, brewer’s yeast, cell wall yeast and inactivated yeast) to adsorb aflatoxin B1 through adsorption isotherms.
Pamela Garner Dorsey, Ronald B. Pegg, Xiaoxi Liao and Phillip Greenspan
The non-enzymatic glycation of proteins, an oxidative-dependent process, initiates the formation of advanced glycation endproducts (AGEs) which leads to protein crosslinking. This study investigates the effect of a phenolic whole pomegranate fruit extract and various parts (aril, peel, and membrane) of pomegranate fruit….
Joost Westerhout, Susann Bellmann, Renz van Ee, Robert Havenaar, et al.
The application of nanoparticles (NPs) in food products is ever increasing. For consumer safety it is essential to know the human oral bioavailability of these NPs. In the present study, a combination of physiologically relevant in vitro and ex vivo models are presented.