The Effect of Different Solvent Systems on Some Chemical Properties of Pistachio Nut Oil Contaminated with Aflatoxin

Subject Areas : food microbiology

N.  Ahmadi Kamazani ¹ (Academic Member of the Department of Food Sciences and Industries, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran.)
S. A.  Mortazavi ² (Professor of the Department of Food Science and Technology, Faculty of Agriculture, University of Ferdowsi, Mashad, Iran.)
M.  Ebrahimi Tajabadi ³ (Assistant Professor of the Department of Biology, Faculty of Science, Central Tehran Branch, Islamic Azad University, Tehran, Iran.)
, M.  Hasani ⁴ (Academic Member of the Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran.)
M.  Ghotbi ⁵ (Academic Member of the Department of Food Science and Technology, Chaloos Branch, Islamic Azad University, Chaloos, Iran.)

Received: 2014-06-12 Accepted : 2014-12-01 Published : 2015-01-01

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