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margin-top: 12px;"><strong>Frequency:</strong> Quarterly | <strong>ISSN:</strong> 2471-4291 | <strong>IC Value 2022</strong>: 100.00</p> <p style="text-align: left;"><strong>Abstracted/Indexed in:</strong> Scopus, AGRICOLA – National Agricultural Library, AGRIS, OCLC – WorldCat, SHERPA/RoMEO, Genamics, J-Gate, Index Copernicus, Scilit and Google Scholar</p> <p style="text-align: left;"> </p> </div> </div> <div id="mh_newsdesk_lite_custom_posts-2" class="sb-widget mh_newsdesk_lite_custom_posts"> <div class="mh-cp-widget clearfix"> <article class="cp-wrap cp-small clearfix"> <div class="content-thumb content-list-thumb"> <a href="https://foodchemistryjournal.com/2024/10/04/food-safety-handling-knowledge-attitude-practice-and-associated-factors-among-the-food-handlers-in-restaurants-the-case-of-gode-town-somali-region-ethiopia/" title="Food Safety Handling Knowledge, Attitude, Practice and Associated Factors Among the Food Handlers in Restaurants: The Case of Gode Town, Somali Region, Ethiopia"><img width="260" height="146" src="https://foodchemistryjournal.com/wp-content/uploads/sites/6/2024/10/Fig-1-260x146.png" class="attachment-content-list wp-post-image" alt="Fig 1"/></a> </div> <p class="entry-meta"><span class="updated">October 4, 2024</span></p> <h3 class="cp-title-small"><a href="https://foodchemistryjournal.com/2024/10/04/food-safety-handling-knowledge-attitude-practice-and-associated-factors-among-the-food-handlers-in-restaurants-the-case-of-gode-town-somali-region-ethiopia/" title="Food Safety Handling Knowledge, Attitude, Practice and Associated Factors Among the Food Handlers in Restaurants: The Case of Gode Town, Somali Region, Ethiopia" rel="bookmark">Food Safety Handling Knowledge, Attitude, Practice and Associated Factors Among the Food Handlers in Restaurants: The Case of Gode Town, Somali Region, Ethiopia</a></h3><div class="content-list-excerpt"> <p><i>Mahamed Dol Ateye, Abdulkarim Mohammed Ali, Shamsedin Mahdi Hassan and Abdirahman Ahmed Hassan</i></p> <p style="text-align: justify;">Foodborne illnesses pose significant risks to public health, leading to substantial morbidity and mortality worldwide. This study aimed to evaluate safe food handling practices among food handlers in Gode town, aiming to identify associated factors.</p> <a href="https://foodchemistryjournal.com/2024/10/04/food-safety-handling-knowledge-attitude-practice-and-associated-factors-among-the-food-handlers-in-restaurants-the-case-of-gode-town-somali-region-ethiopia/" title="Food Safety Handling Knowledge, Attitude, Practice and Associated Factors Among the Food Handlers in Restaurants: The Case of Gode Town, Somali Region, Ethiopia" rel="bookmark" class="button"><span>Read More</span></a> </div> </article> <hr class="mh-separator"> <article class="cp-wrap cp-small clearfix"> <div class="content-thumb content-list-thumb"> <a href="https://foodchemistryjournal.com/2024/10/02/investigation-of-the-nutritional-and-biological-value-of-dry-meat-snacks-enriched-with-dietary-fibers/" title="Investigation of the Nutritional and Biological Value of Dry Meat Snacks Enriched with Dietary Fibers"><img width="260" height="146" src="https://foodchemistryjournal.com/wp-content/uploads/sites/6/2024/09/Screenshot-2024-09-23-164744-260x146.jpg" class="attachment-content-list wp-post-image" alt="Screenshot 2024-09-23 164744"/></a> </div> <p class="entry-meta"><span class="updated">October 2, 2024</span></p> <h3 class="cp-title-small"><a href="https://foodchemistryjournal.com/2024/10/02/investigation-of-the-nutritional-and-biological-value-of-dry-meat-snacks-enriched-with-dietary-fibers/" title="Investigation of the Nutritional and Biological Value of Dry Meat Snacks Enriched with Dietary Fibers" rel="bookmark">Investigation of the Nutritional and Biological Value of Dry Meat Snacks Enriched with Dietary Fibers</a></h3><div class="content-list-excerpt"> <p><i>Dinara Tlebaldy, Nursulu Akhmetova and Aigul Tayeva</i></p> <p style="text-align: justify;">Research aimed at developing the technology of dry meat snacks from various types of meat is becoming increasingly relevant in light of the growing interest in a healthy lifestyle as a source of protein. The purpose of the study is to investigate the effect of a dose of flaxseed flour on the nutritional and biological value of experimental samples of dry meat snacks from mutton, horse meat, and camel meat.</p> <a href="https://foodchemistryjournal.com/2024/10/02/investigation-of-the-nutritional-and-biological-value-of-dry-meat-snacks-enriched-with-dietary-fibers/" title="Investigation of the Nutritional and Biological Value of Dry Meat Snacks Enriched with Dietary Fibers" rel="bookmark" class="button"><span>Read More</span></a> </div> </article> <hr class="mh-separator"> <article class="cp-wrap cp-small clearfix"> <div class="content-thumb content-list-thumb"> <a href="https://foodchemistryjournal.com/2024/09/18/review-of-some-thermal-methods-in-drying-and-roasting-processes/" title="Review of Some Thermal Methods in Drying and Roasting Processes"><img width="260" height="146" src="https://foodchemistryjournal.com/wp-content/uploads/sites/6/2024/09/Figure-1-260x146.png" class="attachment-content-list wp-post-image" alt="Figure 1"/></a> </div> <p class="entry-meta"><span class="updated">September 18, 2024</span></p> <h3 class="cp-title-small"><a href="https://foodchemistryjournal.com/2024/09/18/review-of-some-thermal-methods-in-drying-and-roasting-processes/" title="Review of Some Thermal Methods in Drying and Roasting Processes" rel="bookmark">Review of Some Thermal Methods in Drying and Roasting Processes</a></h3><div class="content-list-excerpt"> <p><i>Toktam Mohammadi-Moghaddam, Mohammad Morshedi, Ramina Moalemzadeh Ansari, Afsaneh Morshedi and Marcos Eduardo Valdes</i></p> <p style="text-align: justify;">Thermal processing is a routine procedure in food science, with two important methods being drying and roasting. During thermal processing, simultaneous heat and mass transfer occur, where the distribution of heat and humidity depends on effective diffusivity. Various methods exist for achieving this, each differing in efficiency and energy consumption.</p> <a href="https://foodchemistryjournal.com/2024/09/18/review-of-some-thermal-methods-in-drying-and-roasting-processes/" title="Review of Some Thermal Methods in Drying and Roasting Processes" rel="bookmark" class="button"><span>Read More</span></a> </div> </article> <hr class="mh-separator"> <article class="cp-wrap cp-small clearfix"> <div class="content-thumb content-list-thumb"> <a href="https://foodchemistryjournal.com/2024/09/09/micro-and-nano-plastics-in-the-food-chain-challenges-risks-and-future-directions/" title="Micro and Nano Plastics in the Food Chain: Challenges, Risks, and Future Directions"><img width="260" height="146" src="https://foodchemistryjournal.com/wp-content/uploads/sites/6/2024/09/Fig-1-260x146.jpg" class="attachment-content-list wp-post-image" alt="Fig 1"/></a> </div> <p class="entry-meta"><span class="updated">September 9, 2024</span></p> <h3 class="cp-title-small"><a href="https://foodchemistryjournal.com/2024/09/09/micro-and-nano-plastics-in-the-food-chain-challenges-risks-and-future-directions/" title="Micro and Nano Plastics in the Food Chain: Challenges, Risks, and Future Directions" rel="bookmark">Micro and Nano Plastics in the Food Chain: Challenges, Risks, and Future Directions</a></h3><div class="content-list-excerpt"> <p><i>Gopinath Mummaleti and Fanbin Kong</i></p> <p style="text-align: justify;">This review explores the pervasive presence of micro and nano plastics (MNPs) in the food chain, elucidating their diverse sources, distribution, and potential health impacts. MNPs, originating from macro plastic fragmentation, shedding of microfibers (MFs), and industrial activities, enter the food chain through soil and water contamination, affecting aquatic organisms and human health via food consumption.</p> <a href="https://foodchemistryjournal.com/2024/09/09/micro-and-nano-plastics-in-the-food-chain-challenges-risks-and-future-directions/" title="Micro and Nano Plastics in the Food Chain: Challenges, Risks, and Future Directions" rel="bookmark" class="button"><span>Read More</span></a> </div> </article> <hr class="mh-separator"> <article class="cp-wrap cp-small clearfix"> <div class="content-thumb content-list-thumb"> <a href="https://foodchemistryjournal.com/2024/09/03/the-effect-of-pistachio-green-hull-extract-on-the-phenolic-compounds-peroxide-value-and-carbonyl-value-of-salmon-oil-emulsion-in-water/" title="The Effect of Pistachio Green Hull Extract on the Phenolic Compounds, Peroxide Value and Carbonyl Value of Salmon Oil Emulsion in Water"><img width="260" height="146" src="https://foodchemistryjournal.com/wp-content/uploads/sites/6/2024/08/Figure-12-260x146.png" class="attachment-content-list wp-post-image" alt="Figure 1"/></a> </div> <p class="entry-meta"><span class="updated">September 3, 2024</span></p> <h3 class="cp-title-small"><a href="https://foodchemistryjournal.com/2024/09/03/the-effect-of-pistachio-green-hull-extract-on-the-phenolic-compounds-peroxide-value-and-carbonyl-value-of-salmon-oil-emulsion-in-water/" title="The Effect of Pistachio Green Hull Extract on the Phenolic Compounds, Peroxide Value and Carbonyl Value of Salmon Oil Emulsion in Water" rel="bookmark">The Effect of Pistachio Green Hull Extract on the Phenolic Compounds, Peroxide Value and Carbonyl Value of Salmon Oil Emulsion in Water</a></h3><div class="content-list-excerpt"> <p><i>Ahmad Shakerardekani, Sara Banihashemi, Elham Taghavi and Afsaneh Morshedi</i><br/> In this research, the extract of pistachio hull was used to delay the oxidation of fish oil emulsion in water. Total phenolic compounds, peroxide value and carbonyl value of salmon oil was measured for 3 months storage.</p> <a href="https://foodchemistryjournal.com/2024/09/03/the-effect-of-pistachio-green-hull-extract-on-the-phenolic-compounds-peroxide-value-and-carbonyl-value-of-salmon-oil-emulsion-in-water/" title="The Effect of Pistachio Green Hull Extract on the Phenolic Compounds, Peroxide Value and Carbonyl Value of Salmon Oil Emulsion in Water" rel="bookmark" class="button"><span>Read More</span></a> </div> </article> <hr class="mh-separator"> </div></div><div id="mh_newsdesk_lite_posts_large-3" class="sb-widget widget_mh_newsdesk_lite_posts_large"> <div class="mh-fp-large-widget clearfix"><article class="content-lead post-159 post type-post status-publish format-standard hentry category-homepage-top category-review-process">  <h3 class="content-list-title"><a href="https://foodchemistryjournal.com/2015/11/22/scope-aims-topics-2/" title="Scope, Aims & Topics" rel="bookmark">Scope, Aims & Topics</a></h3> <div class="content-lead-excerpt"> <p>Journal of Food Chemistry and Nanotechnology aims to publish reviews, original research and technical articles relating to current high-impact research results in the fields of food chemistry and food nanotechnology covering bioactive constituents and micronutrients, antioxidants, organic food, food flavor, active-packaging techniques, nanosensors for detection of contaminants and toxins, nanoencapsulation, nanofiltration, food safety and toxicology, enzymatic and microbial changes of food properties, quality control and assurance, nutrition, engineering, and analytical methods. </p> <a class="button" href="https://foodchemistryjournal.com/2015/11/22/scope-aims-topics-2/"> <span>Read More</span> </a> </div> </article><hr class="mh-separator"> </div></div> </div> <aside class="home-sidebar"> <div id="wp_editor_widget-5" class="sb-widget WP_Editor_Widget"><h4 class="widget-title"><span>Editorial Board Members</span></h4><div> <p><img 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