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
Microbial Quality of Ready-to-Eat Street Vended Food Groups Sold in the Johannesburg Metropolis, South Africa
Background: In many developing countries, the risk of contracting a food-borne disease is high after consuming contaminated ready-to-eat Street-Vended Foods (SVFs). The main objective of this research was to assess the m...
Microbial Quality and Mineral Content of Water Consumed in Ho Municipality of Volta Region, Ghana
Background: Water quality and safety are fundamental to human development and well-being. Therefore, the purpose of this study was to determine the bacteriological and mineral content of water in Ho, the capital city of...
Properties of Some Commercial Honeys Available in Mexican Market: Effect of Overheating on Quality of the Packaged Honey
Background: Honey is a natural product, but it can be adulterated or heat-treated, both of which damage the properties of the original product. This research was focused on the evaluation of quality parameters of some c...
Toxic Analysis of Leaf Protein Concentrate Regarding Common Agricultural Residues
Background: Potential resilient foods which help reduce hunger are converting the ~998 million tons of agricultural residue generated each year into human edible food. Although it is possible to extract Leaf Protein Conc...
Probiotic Properties and Physicochemical Potential of Lactic Acid Bacteria Isolated from Moroccan Table Olives
Background: Lactic Acid Bacteria are a group of Gram-positive bacteria which are widely used in the food industry as organic ferments called starter cultures. In this study, Enterococcus faecium, Leuconostoc mesenteroide...