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 , S. A. Mortazavi ² , M. Ebrahimi Tajabadi ³ , , M. Hasani ⁴ , M. Ghotbi ⁵

1 - Academic Member of the Department of Food Sciences and Industries, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran.
2 - Professor of the Department of Food Science and Technology, Faculty of Agriculture, University of Ferdowsi, Mashad, Iran.
3 - Assistant Professor of the Department of Biology, Faculty of Science, Central Tehran Branch, Islamic Azad University, Tehran, Iran.
4 - Academic Member of the Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran.
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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