Journal of Food Chemistry and Nutrition New Issue Published

Journal of food chemistry and nutrition is devoted to publish original as well as extended versions of the published research.

(ISLAMABAD) - Journal of Food Chemistry and Nutrition has just published its latest issue at http://www.escijournals.net/JFCN. We invite you to review the Table of Contents here and visit to review articles and items of interest. Contents are also available at ESci Digital Library http://search.escijournals.net.

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	EXTRACTION OF CAFFEINE FROM TEA AND DEVELOPMENT OF CAFFEINATED FRUIT JUICE Iftekhar Ahmad, Tahmina Parveen, Abu Yousuf, Belal H. Sikder	PDF
	INHIBITION OF LISTERIA MONOCYTOGENES ON RAINBOW TROUT (ONCORHYNCHUS MYKISS) USING TROUT SKIN GELATIN EDIBLE FILMS CONTAINING NISIN YooTak Han, Nageshwar Tammineni, Gülhan Ünlü, Barbara Rasco, Caleb Nindo	PDF
	CHARACTERIZATION OF FATTY ACID PROFILE, POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF COLD PRESSED AND REFINED EDIBLE OILS FROM MACEDONIA Sanja Kostadinovic-Velickovska, Sasa Mitrev	PDF
	BIOCHEMICAL CHARACTERIZATION AND FUNCTIONAL PROPERTIES OF WEANING FOOD MADE FROM CEREALS (MILLET, MAIZE) AND LEGUMES (BEANS, SOYBEANS). Brou Kouakou, N'Da-Kouassi A. Marie, Kouadio J. Halbin, Guehi Tagro, N'Guessan K. Florent, Gnakri Dago	PDF
	EFFECT OF DIFFERENT HEATING TEMPERATURES ON THE RHEOLOGICAL PROPERTIES OF LACTIC GEL MADE FROM BUFFALO MILK Mamoona Anwer, Sarfraz Ahmad, Aysha Sameen, Saeed Ahmed

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Journal of food chemistry and nutrition is devoted to publish original as well as extended versions of the published research. Journal laid its emphasis on chemistry and biochemistry of food and raw material covering the entire food chain from farm to fork.

Quality research manuscripts of the current interest covering chemical/biochemical composition of food, the effects of processing on the composition and nutrients, quality and safety parameters of food, the chemical processes involved in nutrition, phytonutrients, flavors and aromas, chemistry, nutritional, physiological and microbiological aspects of major and minor components of food, mechanism of changes in nutrients by irradiation, high and low temperature, fermentation, chemical additives etc., bioactive constituents of food including phytochemicals, antioxidants and botanicals having data that conveys proper knowledge to prove their relation to food chemistry and nutrition, chemistry of food additives and contaminants with their toxicology and metabolism, bioavailability of nutrients and non-nutrients, nutritional quality of novel food, food acceptability and dietary selection, nutrition and metabolic syndromes, nutrient metabolism, dietary requirements and nutritive value of food. The Journal accepts in vivo, as well as epidemiological studies in humans owing to increasing interest and also investments in the neutraceutical products.