The effect of infrared on <i>Bacillus cereus</i> in paprika powder: Modeling through genetic algorithm-artificial neural network
1. The effect of infrared on Bacillus cereus in paprika powder: Modeling through genetic algorithm-artificial neural network

Mahdi Shavandi; Alireza Sadeghi; Atena Sarani

Articles in Press, Accepted Manuscript, Available Online from 09 May 2022

http://dx.doi.org/10.22059/jfabe.2022.335678.1103

Abstract
  In this study, the effect of infrared (IR) on decontamination of Bacillus cereus, color, weight losses, and temperature profiles at paprika powder was determined in difference IR radiation ...  Read More
Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1
2. Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1

Elham Jahanmard; Javad Keramat; Ali Nasirpour; Rahmatollah Emadi

Volume 4, Issue 2 , December 2021, , Pages 175-185

http://dx.doi.org/10.22059/jfabe.2021.334217.1101

Abstract
  Detoxification of solution and beer from aflatoxins B1 and G1 using layered double hydroxides is the focus of this study. The aluminum-magnesium layered double hydroxide (Al-Mg LDH) ...  Read More
Reduction of acrylamide by orange waste extract phenolic compounds in potato chips
3. Reduction of acrylamide by orange waste extract phenolic compounds in potato chips

Somaye Seyedi; Majid Javanmarddakheli; Azade Shekarabi; Mahdi Shavandi; Sahra Farhadi

Volume 4, Issue 1 , June 2021, , Pages 75-81

http://dx.doi.org/10.22059/jfabe.2021.301112.1049

Abstract
  Acrylamide can lead to carcinogenic, genotoxic, and neurotoxic risks. Adding plant extracts containing phenolic compounds significantly affected acrylamide formation. In this research ...  Read More
An overview on the applications of nanotechnology for improving the safety of food products
4. An overview on the applications of nanotechnology for improving the safety of food products

Shahnaz Bohlooli; Soheyl Eskandari

Volume 4, Issue 1 , June 2021, , Pages 90-93

http://dx.doi.org/10.22059/jfabe.2021.318969.1084

Abstract
  The rapid spread of nanotechnology has led to the application of this technology in different sectors of the food industry such as processing, packaging, storage, transport, and safety. ...  Read More