Journal of food quality and hazards control

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Journal of Food Quality and Hazards Control

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-Journal of Food Quality and Hazards Control is indexed in Scopus (click here for more information).
- According to License No. of 700/2360 dated 31 August 2015, this journal has been certified as a “Scientific-Research” degree based journal by commission of Iranian medical journals, Ministry of Health and Medical Education.

Main Image — Journal of Food Quality and Hazards Control

2024، Volume 11، Number 4

Print ISSN: 2345-685X

Online ISSN: 2345-6825

Chairman: Dr. Jalal Sadeghizadeh-Yazdi

Editor-in-Chief: Dr. Jalal Sadeghizadeh-Yazdi

View The Current Issue

Rheological Quality Control Tests of Commercial Strawberry Stirred Yogurt: Pseudo-chewing Process
G. Benchabane, A. Benchabane, A. Benslimane ^*, K. Lamamra, M. Yagoub, I.M. Mahbubul, K. Bekkour
Producing Polycaprolactone and Basil Seed Gum Nanofibers Using an Electrospinning Process
N. Zamani, A. Farsad-Naeimi, E. Sharifi, V. Ghasemzadeh-Mohammadi ^*
Investigation of Halal Status and Permitted Industrial Utilization of Carmine Dye in Iran
M. Moslemi, H. Rastegar, L. Khaghani, N. Shahbazpour, A. Abedi ^*
The Potential of Mushroom Seasoning as an Alternative to Monosodium Glutamate: Market Survey, Consumer Survey, and Sensory Evaluation
H. Haron ^*, W.T. Low
The Potential of Beeswax Coating in the Preservation of Tomato (Solanum lycopersicum) Fruits
T. Banjo ^*, R. Malomo
Dietary Risk Assessment of Patulin in Cow Milk from Urmia of Iran
R. Tahmasebi, N. Vakili Saatloo, P. Sadighara, A. Abedini, M. Gheshlaghi, I. Limam, T. Zeinali ^*
Conventional and Molecular Characterization Based Microbial Assessment of Street Vended (Vada pav) Samples from Anand City, Gujarat, India
D.P. Mall, V.H. Patel ^*, R. Subhash
Assessment of Toxic Histamine Contents in Processed Cheeses and the Effect of Salt and pH Levels on the Amount of Histamine
T. Heidari, G. Jahed Khaniki ^*, P. Sadighara, N. Shariatifar

Investigation of Halal Status and Permitted Industrial Utilization of Carmine Dye in Iran
M. Moslemi, H. Rastegar, L. Khaghani, N. Shahbazpour, A. Abedi
The Potential of Mushroom Seasoning as an Alternative to Monosodium Glutamate: Market Survey, Consumer Survey, and Sensory Evaluation
H. Haron , W.T. Low
The Potential of Beeswax Coating in the Preservation of Tomato (Solanum lycopersicum) Fruits
T. Banjo , R. Malomo
Rheological Quality Control Tests of Commercial Strawberry Stirred Yogurt: Pseudo-chewing Process
G. Benchabane, A. Benchabane, A. Benslimane , K. Lamamra, M. Yagoub, I.M. Mahbubul, K. Bekkour
Conventional and Molecular Characterization Based Microbial Assessment of Street Vended (Vada pav) Samples from Anand City, Gujarat, India
D.P. Mall, V.H. Patel , R. Subhash
Assessment of Toxic Histamine Contents in Processed Cheeses and the Effect of Salt and pH Levels on the Amount of Histamine
T. Heidari, G. Jahed Khaniki, P. Sadighara, N. Shariatifar
Dietary Risk Assessment of Patulin in Cow Milk from Urmia of Iran
R. Tahmasebi, N. Vakili Saatloo, P. Sadighara, A. Abedini, M. Gheshlaghi, I. Limam, T. Zeinali
Producing Polycaprolactone and Basil Seed Gum Nanofibers Using an Electrospinning Process
N. Zamani, A. Farsad-Naeimi, E. Sharifi, V. Ghasemzadeh-Mohammadi

10/07/01 - Highlights
17/04/02 - Releasing of new issue
18/04/12 - Accepted in Scopus






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