Acknowledgement of Manuscript Reviewers JFCN Volume - 4 (2018)

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Acknowledgement of Manuscript Reviewers JFCN Volume - 4 (2018)

Journal Title: Journal of Food Chemistry and Nanotechnology - Year 2018, Vol 4, Issue 4

Abstract

The Editors of Journal of Food Chemistry & 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-4 (2018).

Authors and Affiliations

Keywords

Textural, Bioactive and Sensory Attributes of Breadsticks Containing Germinated and Non-Germinated Legumes

Breadsticks, a pre-meal wheat-based appetizer is a pencil-sized stick of dry bread. The novel approach of this research is to incorporate germinated and non-germinated legumes in the recipe of breadstick in order to enha...

A Comparative Study on Histamine Levels of Refrigerated Trout Fillets Using Competitive ELISA and HPLC Methods

Histamine is one of the well-known biogenic amines and responsible for causing allergic reactions. In the present study, the level of histamine measured in the refrigerated stored (+4 ˚C) fillets of rainbow trout (Oncorh...

Proceedings of the II International Conference on Food Chemistry & Technology (FCT-2016)

Since many traditional food preservation technologies have negative influence on food quality attributes, more careful analyses of the processes are required.

Influence of Mixing Peanut Milk and Honey with Cow Milk on the Nutritional and Health Properties of Bio- Rayeb Milk

In Egypt and other Arab countries, stirred yogurt prepared using probiotic starter is usually called Rayeb milk. In this study, six treatments of Rayeb milk were manufactured from cow milk, peanut milk or cow and peanut...

Acknowledgement of Manuscript Reviewers JFCN Volume - 4 (2018)

EP ID EP491928
DOI 10.17756/jfcn.2018-064
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