Effectiveness of various methods to reduce aflatoxin M1 levels in milk, a systematic review.

Autor: Mazaheri Y; Department of Environmental Health Engineering, Division of Food Safety and Hygiene, School of Public health, Tehran University of Medical Sciences, Tehran, Iran., Shavali-Gilani P; Department of Environmental Health Engineering, Division of Food Safety and Hygiene, School of Public health, Tehran University of Medical Sciences, Tehran, Iran., Shariatifar N; Department of Environmental Health Engineering, Division of Food Safety and Hygiene, School of Public health, Tehran University of Medical Sciences, Tehran, Iran., Bakhtiyari A; Department of Environmental Health Engineering, Division of Food Safety and Hygiene, School of Public health, Tehran University of Medical Sciences, Tehran, Iran., Hadian Z; Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Akbari N; Department of Environmental Health Engineering, Division of Food Safety and Hygiene, School of Public health, Tehran University of Medical Sciences, Tehran, Iran., Abdoli N; Iranian Food and drug administration, Tehran, Iran.; Ministry of Health and Medical Education, Tehran, Iran., Sadighara P; Department of Environmental Health Engineering, Division of Food Safety and Hygiene, School of Public health, Tehran University of Medical Sciences, Tehran, Iran.

Publikováno v: Food chemistry: X [Food Chem X] 2024 Aug 13; Vol. 23, pp. 101737. Date of Electronic Publication: 2024 Aug 13 (Print Publication: 2024).

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The significance of essential oils and their antifungal properties in the food industry: A systematic review.

Autor: Abdi-Moghadam Z; Department of Food Science and Nutrition, Faculty of Medicine Social Determinants of Health Research Center, Gonabad University of Medical Sciences, Gonabad, Iran., Mazaheri Y; Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran., Rezagholizade-Shirvan A; Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran., Mahmoudzadeh M; Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran., Sarafraz M; School of Public Health, Shahroud University of Medical Sciences, Shahroud, Iran., Mohtashami M; Department of Biology, School of Basic Science, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran., Shokri S; Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran., Ghasemi A; Healthy Ageing Research Centre, Neyshabur University of Medical Sciences, Neyshabur, Iran., Nickfar F; University of Applied Science and Technology, Center of Cheshme noshan khorasan (Alis), Iran., Darroudi M; Nuclear Medicine Research Center, Mashhad University of Medical Sciences, Mashhad, Iran., Hossieni H; Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Hadian Z; Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Shamloo E; Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran., Rezaei Z; University of Applied Science and Technology, Center of Cheshme noshan khorasan (Alis), Iran.

Publikováno v: Heliyon [Heliyon] 2023 Oct 29; Vol. 9 (11), pp. e21386. Date of Electronic Publication: 2023 Oct 29 (Print Publication: 2023).

Preparation, characterization, and antioxidant activity of β-cyclodextrin nanoparticles loaded Rosa damascena essential oil for application in beverage.

Autor: Hadian Z; Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, IR, Iran. Electronic address: z_hadian@sbmu.ac.ir., Kamalabadi M; Department of Pharmaceutics, School of Pharmacy, Hamadan University of Medical Sciences, Hamadan, IR, Iran., Phimolsiripol Y; Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand. Electronic address: yuthana.p@cmu.ac.th., Balasubramanian B; Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul 05006, Republic of Korea., Manuel Lorenzo Rodriguez J; Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico, de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, 32004 Ourense, Spain., Mousavi Khaneghah A; Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland. Electronic address: amin.mousavi@ibprs.pl.

Publikováno v: Food chemistry [Food Chem] 2023 Mar 01; Vol. 403, pp. 134410. Date of Electronic Publication: 2022 Sep 27.

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