Announcement of “6th International Conference on Interdisciplinary Studies in Food industry and Nutrition Science of Iran” Held in Iran

Journal Title: Journal of Food Quality and Hazards Control - Year 2022, Vol 9, Issue 4

Abstract

This article has no abstract. DOI: 10.18502/jfqhc.9.4.11371

Authors and Affiliations

Editorial

Keywords

Related Articles

Evaluation the Ingredients and Influence of Thermal Treatment on Physicochemical Properties and Bioactive Compounds of Evernia prunastri from Algeria

Background: Lichen is a symbiotic organism with unique structure composed of a fungal partner and an algal partner. It has been utilized in folk foods and medicines. The objective of the present study was to analyze the...

Microbial and Fungal Contamination of Staple Foods in Port Harcourt, Nigeria: Special Attention to High Aflatoxin Risk

Background: Microbial and fungal contamination of agricultural produce has been a health challenge over the years. The present study surveyed microbial and aflatoxin contamination in groundnut, maize, and cowpea collecte...

Effects of Processing and Preservation Technologies on Keeping Quality of Labeo rohita: Attributes of Nutritional, Microbial and Sensory

Background: Fishes being major sources of protein are susceptible to post-harvest losses. Appropriate processing and preservation makes food healthier, safer, tastier, and more shelf-stable. Therefore, an attempt was mad...

Antibiotic Resistance and Biofilm Production in Catalase-Positive Gram-Positive Cocci Isolated from Brazilian Pasteurized Milk

Background: Milk is a reservoir for several groups of microorganisms, which may pose health risks. The aim of this work was to assess the antibiotic resistance and biofilm production in catalase-positive Gram-positive co...

Download PDF file
  • EP ID EP711795
  • DOI -
  • Views 32
  • Downloads 0

How To Cite

Editorial (2022). Announcement of “6th International Conference on Interdisciplinary Studies in Food industry and Nutrition Science of Iran” Held in Iran. Journal of Food Quality and Hazards Control, 9(4), -. https://europub.co.uk/articles/-A-711795