Volume (11) issue (3)

Articles

• Application of Nanomaterials in Food Packaging: A Review Study

  J. Sadeghizadeh-Yazdi , G.A. Nayik , M.S. Hajimirzadeh , N. Akramzade

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

  M.S. Arefin , S. Akther , N. Rahman , M. Begum , N. Sarwar

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• Developing Flowcharts for Hazard Analysis in Seafood Retail: Critical Control Point Verification

  H. Seki

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• Molecular Typing of Potentially Pathogenic Escherichia coli Isolated from Fresh Pasta Filata Venezuelan Cheeses

  Y.Y. Varela-Rangel , L. Guillén , C. Cuadra-Sánchez , M. Araque

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• Extraction and Characterization of Chitosan from Snail Shells (Achatina fulica)

  S. Tertsegha , P.I. Akubor , A.A. Iordekighir, K. Christopher , O.O. Okike

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• Quality of Reused Frying Oils from Various Fried Food Vendors in Ho Municipality

  G. Aboagye , B.A. Sotobe , R.E. Danyo , J. Annan-Asare , B. Tuah , E.A. Daitey , J. Jato

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• Existence of Synthetic Dyes in Foodstuffs: A Retrospective Study of Food Safety Concerns

  R. Sakooei vayghan , N. Vakili Saatloo, M.R. Armioon, S. Sepahi

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• Food additives Food coloring agents Food ingredients Chromatography, Thin Layer Iran

  S. Sultana , A. Hosen, A.S. Afsana, S. Sultana, E.A. Pehan, A. Islam, N. Sultana, M.R. Hassan

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