Acknowledgement of Manuscript Reviewers JFCN Volume – 6 (2020)
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-6
(2020).
Fawze Alnadari, Mohamed Abdin, Wael Ennab, Amani Mohedein and Mustapha Muhammad Nasiru
Anthocyanins are pigments extracted from different plant parts with a great ability to scavenge anti-inflammatory activity and free radicals. The anthocyanin ingestion promotes the synthesis of gut microbiome and host cells.
Samaila James, Titus Ugochukwu Nwabueze, Joel Ndife, Gregory I. Onwuka, Mohammed Ata’anda Usman and Yohanna
Audu
The effects of cooking time and roasting temperature on the total phenolics, tannin, anthocyanin, carotenoids and flavonoid contents of cowpea (Vigna unguiculata (L.) Walp), bambaranut (Vigna subterranean L.), red bean (Phaseolus vulgaris)…..
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…..
Oyenike Makanjuola, Temiloluwa Arowosola and Chenyu Du
Food waste is a global challenge from collection to disposal. The problem associated with food waste is on the increase ranging from its discharged, lost, degradation and contamination.
Yu-Jie Huang, Rui Chang and Qiu-Jin Zhu
Spermidine (SPD) is an important signal molecule relate to protein foodsafety, but vulnerable to interference during detection. Here, an electrochemicalsensor system for the spermidine detection was developed by a self-assembledmolecularly imprinted polymer (MIP) film coated on disposable screenprintedelectrodes.