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Home / Journals / Science Journal of Chemistry / Contemporary Agriculture and Food Chemistry
Contemporary Agriculture and Food Chemistry
Lead Guest Editor:
Judith Adikinyi Khamoni
Department of Education, Lukenya University, Makueni, Eastern, Kenya
Guest Editors
Gertrude Were
Department of Food and Nutrition, University of Eldoret
Eldoret, Rift Valley, Kenya
Jaspher Okerio
Department of Chemistry, Rongo University
Migori, Nyanza, Kenya
John Wabomba
Department of Chemistry, University of Nairobi
Nairobi, Kenya
Philip Gardiner
Department of Biosciences and Chemistry, Sheffield Hallam University
Sheffield, UK
John Gichuki
Department of Chemistry, University of Eldoret
Eldoret, Rift Valley, Kenya
James Mogwambo
Department of Chemistry, Technical University of Kenya
Nairobi, Kenya
Pius Kairago
Department of Chemistry, Jomo Kenyatta University of Agriculture and Technology
Thika, Central, Kenya
Peterson Kugeria
Department of Chemistry, University of Embu
Embu, Eastern, Kenya
Jackson Mutembei
Department of Chemistry, Jomo Kenyatta University of Agriculture and Technology
Thika, Central, Kenya
Asman Panyako
Department of Chemistry, Multimedia University of Kenya
Nairobi, Kenya
Sammy Kiplagat
Department of Chemistry, Multimedia University of Kenya
Nairobi, Kenya
James Oyim
Department of Chemistry, University of Nairobi
Nairobi, Kenya
Introduction
Contemporary Agriculture and Food Chemistry is a special issue that is multidisciplinary. It captures the science behind production and processing of healthy food. The special issue explores areas such as food safety, quality, nutrition and bioavailability of elements, processing, crop production, bioenergy and animal production with an aim of ensuring adequate supply of nutritious food for health in a sustainable way as well as carry out production in a safe and ecofriendly way. The special issue delves into the properties of micro-components of foods such as minerals, elements, additives, flavorants; properties of proteins, starches, carbohydrates, fats; interaction between micro-components and impact on bioavailability of nutrients; development of new food ingredients and ways of using ingredients; application of scientific principles in cooking; soil composition and impact on plant growth; conservation and management of soil; animal nutrition; development of new chemicals to increase crop production and yield, fight pests and protect the environment.

Food Safety
Food Quality
Nutrition and Bioavailability of Elements
Micro-components of Food
Processing
Crop Production
Bioenergy and Animal Production
Conservation and Management of Soil
Soil Composition
Development of New Chemicals
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