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eISSN: 3092-6149     


Owned and published by: National Nutrition & Food Technology Research Institute

Chairman: Dr Amir Mohammad Mortazavian 
Editor-in-chief: Dr Tirang Neyestani

Executive Manager: Mohammad Hosseini, B.Sc

English editor:  Dr Ramin Mazaherinezhad Fard

Address: 7, West Arghavan St., Farahzadi Blvd., Zip Code: 1981619573 P.O.Box: 19395-4741, Tehran, Iran
Tel-Fax: (98-21)22086347
E-mail: nfsrsbmu.ac.ir , nfsr.journalgmail.com
Website: www.nfsr.sbmu.ac.ir

 
:: Latest Published Issue: Volume 13, Number 1 (Jan-Mar 2026) ::
  |   Graphical Abstract

  |   Highlights   |   Graphical Abstract
  • Evaluates eight underutilized Indian leafy herbs for their phytochemical diversity and therapeutic applications.
  • Highlights bioactivities such as antioxidant, antidiabetic, hepatoprotective, and neuroprotective effects.
  • Discusses omics-integrated strategies, nanoencapsulation, and green extraction for enhancing nutraceutical efficacy.
  • Identifies research gaps in clinical validation, standardization, and bioavailability.
  • Promotes these herbs as climate-resilient crops for sustainable nutrition and food security.


  |   Highlights   |   Graphical Abstract
  • The moisture and ash contents were within internationally recommended limits.
  • Green and black tea can supplement the diet with vital minerals such as potassium, magnesium, and manganese.


  |   Highlights   |   Graphical Abstract
  • Vitamin C levels were evaluated in fresh and frozen strawberries, blueberries, and raspberries.
  • Frozen berries showed 29% higher vitamin C by iodine titration and 12% higher levels by spectrophotometry.
  • Freezing effectively preserved vitamin C, supporting frozen berries as a reliable dietary source.


  |   Highlights
  • Eram Biscuit Plant consistently exceeded inspection standards, enabling HACCP and ISO 22000 certification.
  • A multidisciplinary HACCP team strengthened risk management, cross-department coordination, and accountability.
  • Comprehensive hazard analysis and a validated production flow diagram identified critical control points (CCPs), including sieving, metal detection, and baking.
  • Tailored control measures, proper PRP implementation, and continuous verification ensured food safety compliance and high-quality production.
  • This adaptable HACCP model provides a practical guideline for other food industries to enhance safety, documentation, and operational effectiveness.
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  The scientific and research merits of the journal “ Nutrition and Food Sciences Research (NFSR)” was approved by the letter dated 28 October 2014 at the 113th meeting dated 19 October 2014 of the Medical Commission of the Ministry of Health and Medical Education. pISSN: 2383-0441, eISSN: 2383-3009.

  
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Nutrition and food in health and disease
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