The Editors of the 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-8 (2022).
Read MoreOgori A. Friday, Eke M. Ojotu, Girgih T. Abraham and Abu J. Oneh
The need to screen potential antioxidant and expose better amino acid functional foods from plant based continue to increase. However, these plant-based food depends on their ability to proffer antioxidant ability.
Oratile Semong and Bareki Shima Batlokwa
The monitoring of thiocyanate (SCN−) in food is of consumer health and safety relevance. In this work, a colorimetric method for the detection of SCN− in milk using a silver nanoparticles (AgNPs) nanozyme is presented.
Ekpeno Sunday Ukpong, Emeka Felix Okpalanma and Clement Chinedum Ezegbe
Effects of milling, temperature and duration of germination on bioactive compounds and nutrients of FARO 57 brown rice were evaluated. Germinated brown rice (GBR) was produced by germinating FARO 57 brown rice at 30 and 40 oC for 12, 24 and 36 h.
Mohammad Anwar Ul Alam, Mhamuda Khatun and Mohammad Arif Ul Alam
Lycopene, rich in red, yellow, or orange-colored fruits and vegetables, is the most potent antioxidant among the other carotenoids available in human blood plasma.
Rajesh Rokkam, Felicity Pinipay, Archana Bollavarapu, Gangaraju Rapaka, Satyanarayana Botcha and Raghava Rao Tamanam
Cajanus scarabaeoides (family: Fabaceae) is a wild species of the genus Cajanus and it is traditionally used in various healthcare practices.
Jolly Oder Akullo, Beatrice N Kiage-Mokua, Dorothy Nakimbugwe, Jeremiah Ng’ang’a and John Kinyuru
Phytochemical content and activity of organic and aqueous extracts of turmeric (Curcuma longa) was studied to determine their potential for use as natural antioxidants and antimicrobials for therapeutic and food applications.