Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Food Biotechnology
Assessment of Cadmium, Lead and Nickel Removal Capacity of Lactic Acid Bacteria from Aqueous Solutions and Fresh Edible Vegetables

Mahdieh Mostafidi; Mohammad Reza Sanjabi; Naheed Mojgani; Sohyel Eskandari; Sepideh Arbabi Bidgoli

Volume 20, Issue 1 , March and April 2024, , Pages 119-134


  Introduction The food and water contamination with heavy metals is increasing due to the environmental pollutions. Heavy metals are the elements with the density of more than 5 g/cm3 and have become a serious problem as a result of the urbanization and industrialization. These toxic metals pollute ...  Read More

Food Chemistry
Measurement and Comparison of Nitrate, Nitrite and Toxic Elements in First Harvest and Re-harvest Rice

Zeinab Soltan Touyeh; Shiva Dehghan Abkenar; Nazanin Khakipour

Volume 19, Issue 4 , September and October 2023, , Pages 501-510


   Introduction Rice as a staple food, especially in Asian countries, can be a major source of heavy metals. Heavy metals also enter the soils where crops grow naturally and / or through human activities. Metals are absorbed and accumulated in the edible parts of the plant and enter the food ...  Read More

Food Technology
Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals

Reza Farahmandfar; Sahar Aboutalebzadeh; Hannaneh Moniri; Massoud Kaykhaii

Volume 18, Issue 6 , January and February 2023, , Pages 141-151


  Black tea, which is obtained from the leaves of small tree Camellia sinensis, is a popular drink that has been consumed for centuries all around the world. In this study, a sample of Iranian black tea was brewed by two methods of microwave and traditional brewing and their extracts were then assessed ...  Read More

Food Chemistry
Evaluation and comparison of ochratoxin a contamination and metallic elements lead and arsenic in commercial instant coffee powders

Sedigheh Yazdanpanah; Shadi Jokar; Tahereh Zandilak; Maryam Haghighi

Volume 18, Issue 1 , March and April 2022, , Pages 81-95


  Introduction: Coffee is the second most profitable commercial products in the world and in addition to beverage consumption, it is widely used in food industry. Among natural sources, coffee has the highest amount of caffeine. The amount of caffeine in coffee varies depending on the variety of coffee ...  Read More

Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media

Narges Hadigol; Maryam Fahim danesh; Sepideh Hoseini

Volume 15, Issue 2 , May and June 2019, , Pages 369-380


  Introduction: Pomegranate peel is an important source of bioactive compounds which have high potential of alternative source of activated carbon for bleaching and the removal of heavy metal from liquid media. The present study was undertaken to evaluate the feasibility of pomegranate peel carbon for ...  Read More