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class="content-lead-excerpt"> <p>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 – 9 (2023).</p> <a class="button" href="https://foodchemistryjournal.com/2023/12/28/acknowledgement-of-manuscript-reviewers-jfcn-volume-9-2023/"> <span>Read More</span> </a> </div> </article> <hr class="mh-separator"><article class="content-list clearfix post-3043 post type-post status-publish format-standard has-post-thumbnail hentry category-home-articles category-v9n4">  <header class="content-list-header"> <p class="entry-meta"> </p> <h3 class="content-list-title"><a href="https://foodchemistryjournal.com/2023/12/19/the-use-of-thymoquinone-as-a-standard-for-quality-assessment-of-the-seeds-of-nigella-sativa-and-investigation-of-their-antioxidant-activity/" title="The Use of Thymoquinone as a Standard for Quality Assessment of the Seeds of Nigella sativa and Investigation of Their Antioxidant Activity" rel="bookmark">The Use of Thymoquinone as a Standard for Quality Assessment of the Seeds of <i>Nigella sativa</i> and Investigation of Their Antioxidant Activity</a></h3> </header> <div class="content-list-excerpt"> <p><i>Tomas Duminis</i><br/> In this investigation, the quality of consumer-grade seeds of Nigella sativa was assessed using TQ (TQ) as a standard compound. Assessment of the seeds was based on the amount of TQ present in the seeds and on the antioxidant, activity exhibited by the crude oil extracted from the seeds.</p> <a class="button" href="https://foodchemistryjournal.com/2023/12/19/the-use-of-thymoquinone-as-a-standard-for-quality-assessment-of-the-seeds-of-nigella-sativa-and-investigation-of-their-antioxidant-activity/"> <span>Read More</span> </a> </div> </article> <hr class="mh-separator content-list-separator"><article class="content-list clearfix post-2782 post type-post status-publish format-standard has-post-thumbnail hentry category-home-articles category-v9n4">  <header class="content-list-header"> <p class="entry-meta"> </p> <h3 class="content-list-title"><a href="https://foodchemistryjournal.com/2023/12/14/application-of-artificial-neural-networks-in-dairy-products-and-biosensors-in-drying-products/" title="Application of Artificial Neural Networks in Dairy Products and Biosensors in Drying Products" rel="bookmark">Application of Artificial Neural Networks in Dairy Products and Biosensors in Drying Products</a></h3> </header> <div class="content-list-excerpt"> <p><i>Amir Hosseinvand, Mohammad Naser Fazel Rabi, Abdullah Haidari, Avinash Kumar and Milad Amruddin</i><br/> Undoubtedly, one of the perishable groups in food science classification is dairy products. Dairy group foods provide nutrients that are vital for the health and maintenance of the body. Moreover, agriculture products with the lowest waste are strategist products for all the countries. Artificial neural networks (ANNs) are used in almost all industries such as science, technology, medicine and engineering due to their optimal efficiency. </p> <a class="button" href="https://foodchemistryjournal.com/2023/12/14/application-of-artificial-neural-networks-in-dairy-products-and-biosensors-in-drying-products/"> <span>Read More</span> </a> </div> </article> <hr class="mh-separator content-list-separator"><article class="content-list clearfix post-2768 post type-post status-publish format-standard has-post-thumbnail hentry category-home-articles category-v9n4">  <header class="content-list-header"> <p class="entry-meta"> </p> <h3 class="content-list-title"><a href="https://foodchemistryjournal.com/2023/12/05/modeling-the-moisture-loss-kinetics-for-different-cultivars-of-pistachio-kernels-during-the-infrared-roasting-and-its-effect-on-the-aflatoxin-and-microbial-contamination/" title="Modeling the Moisture Loss Kinetics for Different Cultivars of Pistachio Kernels During the Infrared Roasting and its Effect on the Aflatoxin and Microbial Contamination" rel="bookmark">Modeling the Moisture Loss Kinetics for Different Cultivars of Pistachio Kernels During the Infrared Roasting and its Effect on the Aflatoxin and Microbial Contamination</a></h3> </header> <div class="content-list-excerpt"> <p><i>Afsaneh Morshedi, Toktam Mohammadi-Moghaddam and Seyyed Mohammad Ali Razavi</i><br/> This aim of this research was to model the moisture loss kinetic of four pistachio kernels cultivars (Akbari, Ahmadaghaei, Kaleghouchi, and Fandoghi) during the IR (Infrared)-roasting and to study the effect of IR-roasting on the microbial and aflatoxin contamination. The IR-roasting process applied in the optimum point of each variety. For all pistachio cultivars, the best model to predict the moisture ratio during the process was the Weibull model. </p> <a class="button" href="https://foodchemistryjournal.com/2023/12/05/modeling-the-moisture-loss-kinetics-for-different-cultivars-of-pistachio-kernels-during-the-infrared-roasting-and-its-effect-on-the-aflatoxin-and-microbial-contamination/"> <span>Read More</span> </a> </div> </article> <hr class="mh-separator content-list-separator"><article class="content-list clearfix post-2760 post type-post status-publish format-standard has-post-thumbnail hentry category-home-articles category-v9n4">  <header class="content-list-header"> <p class="entry-meta"> </p> <h3 class="content-list-title"><a href="https://foodchemistryjournal.com/2023/11/17/physical-properties-antioxidant-activity-and-antimicrobial-properties-of-edible-film-prepared-from-black-plum-peel-extract-as-a-valuable-by-product-of-plum-processing/" title="Physical Properties, Antioxidant Activity, and Antimicrobial Properties of Edible Film Prepared from Black Plum Peel Extract as a Valuable By-product of Plum Processing" rel="bookmark">Physical Properties, Antioxidant Activity, and Antimicrobial Properties of Edible Film Prepared from Black Plum Peel Extract as a Valuable By-product of Plum Processing</a></h3> </header> <div class="content-list-excerpt"> <p><i> Toktam Mohammadi-Moghaddam, Mohaddeseh Kariminejad, Samira Hadad, Somayeh Jafarzadeh, Dina Shahrampour, Afsaneh Morshedi and Marcos Eduardo Valdes</i><br/> Black plum peel (BPP) as a by-product of plum processing, has nutritional, antimicrobial, and antioxidant properties. In this study, the effect of black plum peel extract (BPPE) (0, 0.5, 1.5, and 2%) on physical (thickness, water solubility (WS), and water vapor permeability (WVP)), mechanical (tensile strength (TS) and elongation at break (EAB)), structural (FTIR; Fourier transform infrared spectroscopy) properties, antioxidant activity, and antimicrobial characteristics of chitosan/gelatin edible film was investigated.</p> <a class="button" href="https://foodchemistryjournal.com/2023/11/17/physical-properties-antioxidant-activity-and-antimicrobial-properties-of-edible-film-prepared-from-black-plum-peel-extract-as-a-valuable-by-product-of-plum-processing/"> <span>Read More</span> </a> </div> </article> <hr class="mh-separator content-list-separator"><article class="content-list clearfix post-2755 post type-post status-publish format-standard has-post-thumbnail hentry category-home-articles category-v9n4">  <header class="content-list-header"> <p class="entry-meta"> </p> <h3 class="content-list-title"><a href="https://foodchemistryjournal.com/2023/11/17/infrared-roasting-salted-pistachio-nut-moisture-loss-kinetic-and-mathematical-modeling/" title="Infrared Roasting Salted Pistachio Nut Moisture Loss Kinetic and Mathematical Modeling" rel="bookmark">Infrared Roasting Salted Pistachio Nut Moisture Loss Kinetic and Mathematical Modeling</a></h3> </header> <div class="content-list-excerpt"> <p><i> Afsaneh Morshedi, Reza Karazhian, Mohammad Morshedi, Marcos Eduardo Valdes and Toktam Mohammadi Moghaddam</i><br/> The infrared roasting process of Ahmadaghaei pistachio kernel was studied. The process temperature was in range (120-180 ̊C) and continued until the sample moisture content reached 2%. The process time varied between 7.5 – 20 min in different temperatures.</p> <a class="button" href="https://foodchemistryjournal.com/2023/11/17/infrared-roasting-salted-pistachio-nut-moisture-loss-kinetic-and-mathematical-modeling/"> <span>Read More</span> </a> </div> </article> <hr class="mh-separator content-list-separator"> </div> <aside class="mh-sidebar"> <div id="search-2" class="sb-widget clearfix widget_search"><form role="search" method="get" class="search-form" action="https://foodchemistryjournal.com/"> <label> <span class="screen-reader-text">Search for:</span> <input type="search" class="search-field" placeholder="Search …" value="" name="s" title="Search for:"/> </label> <input type="submit" class="search-submit" value="Search"/> </form></div><div id="category-posts-2" class="sb-widget clearfix cat-post-widget"><h4 class="widget-title"><span><a href="">Popular Articles</a></span></h4><ul id="category-posts-2-internal" class="category-posts-internal"> <li 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