Announcement of “International Congress on Food Science & Technology & Agriculture & Food Security” in Karaj, Iran
Journal Title: Journal of Food Quality and Hazards Control - Year 2020, Vol 7, Issue 1
Abstract
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Authors and Affiliations
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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...
Prevalence and Antibiotic Susceptibility Profile of Staphylococcus aureus in Commercialized Food in Oran, Algeria
Background: With regard to health-threatening infections, Staphylococcus aureus is the leading cause of polymorphic infections varying from a banal tegumentary infection to numerous lethal illnesses. Furthermore, it is t...
Existence of Synthetic Dyes in Foodstuffs: A Retrospective Study of Food Safety Concerns
Background: The use of additives, especially food colors, has attracted the attention of food industries. The purpose of this study is to retrospectively investigate the use of food colors in food products offered in Urm...
Combination of Clove and Lemon Basil Essential Oils for Preservation of Chicken Meat
Background: Clove and lemon basil are widely used in Indonesian culinary and known for their antimicrobial properties. This study was designed to identify the chemical constituents of single clove and lemon basil Essenti...
Food-Borne Bacteria Associated with Seafoods: A Brief Review
Consumption of contaminated seafoods is a major cause of death and hospitalization particularly in poor and developing countries. As with other food types, seafoods are also not free of food-borne pathogens and several r...