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XML The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread
Akram Lavini, Forogh Mohtarami, Sajad Pirsa, Anis Talebi
Abstract -   Full Text (PDF)
XML Evaluation and Kinetics Modelling of Some Postharvest Characteristics Changes of Cherry Tomato Coated with Fresh Aloe vera Gel during Storage at Different Temperatures
Samaneh Monajem, Ali Ganjloo, Mandana Bimakr
Abstract -   Full Text (PDF)
XML Evaluation of physicochemical properties of dried Damavand’s apple slices under the effect of grape pomace extract
mona ranjbar, Mohammad Ghorbani, Ali Reza Sadeghi Mahoonak, Yahya Maghsoudlou, Ali Moayedi
Abstract -   Full Text (PDF)
XML Determination of clove (Eugenia caryophyllata) essential oil and comparison of its antibacterial properties with some conventional antibiotics
Abdollah Dadazadeh, Hassan Nourafcan
Abstract -   Full Text (PDF)
XML Investigation of functional groups, phenolic and flavonoid compounds, antioxidant and antimicrobial activity of Lavandula stricta essential oil: An “in vitro” study
mina aladi, Mohammad Amin Mehrnia, Hassan Barzegar, behrooz Alizadeh behbahani
Abstract -   Full Text (PDF)
XML Investigation and study of the possibility of interstitial contamination of vegetables with gastrointestinal pathogenic bacteria due to its absorption and transfer through plant roots
Farahnaz Rahiminejad, Amirhossein Khosravi, fatemeh mehrazin
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XML Optimization of biodegradable film production containing aqueous extract of Chubak root and nanoemulsion of rosemary essential oil based on gelatin by response surface methodology
fakhri shahidi, Mohammad Maleki, Sahar Roshank, Mahmood Alizadeh-Sani
Abstract -   Full Text (PDF)
XML Evaluation of physicochemical and sensory properties of Jug cheese packed in biodegradable film based on polyvinyl alcohol and pinto bean starch containing essential oils of garlic, ginger and cinnamon
leila Nateghi, Ali Khazaei, Nazanin Zand, Abdol rasul orumiyeh ei
Abstract -   Full Text (PDF)
XML The effect of the presence of Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus on physicochemical, colorimetric and rheological properties of probiotic dark chocolate
Nima Mobahi
Abstract -   Full Text (PDF)
XML Evaluation of antimicrobial effect of Commercial Norbixin pigment (Bixa orellana L.) against pathogenic bacteria and food spoilage in vitro
Ahmad Nasrollahzadeh, MAHMOUD REZAZAD, ALMASI almasi, MEHRAN moradi, seyed mohamad ali ebrahimzade mousavi
Abstract -   Full Text (PDF)
XML An overview of the application of natural antimicrobial compounds from plant, animal and microbial origin in foods
Saber Amiri, Meysam Rajabi
Abstract -   Full Text (PDF)
XML Modelling of drying and rehydration of pears using different mathematical models
mohsen Dalvi-Isfahan
Abstract -   Full Text (PDF)
XML The Influence of Gelatin, Aloe Gel and Chitosan Coatings on Physicochemical Characteristics of Fresh-cut Persian Shallot during Storage
Shokoh Hajivand-Ghasemabadi, Mohammadreza Zare Bavani, Mohammad Noshad
Abstract -   Full Text (PDF)
XML Effect of two-step drying and ultrasound pretreatment on some physicochemical properties of cantaloupe slices
sara haj mirza, Akram Sharifi
Abstract -   Full Text (PDF)
XML Comparison of drying kinetics of mint leaves by photovoltaic / thermal solar dryer and natural drying
Mohammad Reza Rouzegar, Mohammad Hossein Abbaspour-Fard, Mahdi Hedayatizadeh, Hamid Mohamadinezhad
Abstract -   Full Text (PDF)
XML Evaluation of antioxidant and antimicrobial effects of Thymus vulgaris essential oil on cream cheese
Hannan lashkari, Farzaneh Malek Zadeh Haghighi
Abstract -   Full Text (PDF)
XML Preparation of natural preservative from Clove, Eucalyptus and Rosemary extracts as the substitute of nitrite in chicken sausage
Morteza Karimpour, Alireza Mehregan Nikoo, Faezeh Fallah, Hamide Asayeshtalab
Abstract -   Full Text (PDF)
XML The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process
Aniseh Zarei Jelyani, hannan lashkari, Javad Tavakoli, Mahmood Aminlari
Abstract -   Full Text (PDF)
XML Evaluation of antioxidant activity and antimicrobial effect of Malva extract (Malva sylvestris L.) in traditional Lahijan cookies (based on wheat-millet flour)
Fatemeh Pourhaji, Bahareh sahraiyan, Gholam Hossein Haghayegh
Abstract -   Full Text (PDF)
XML Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake
Maryam Sabet Ghadam, Mohammad Reza Saeedi Asl, Akram Sharifi, Mohammad Armin, Ahmad Pedram nia
Abstract -   Full Text (PDF)
XML Sociological Explanation of Bread Usage (Investigated to Citizens Residing in 3.7 and 19 Regions of Tehran)
Bizhan zare, Salah-aldin Ghaderi, Leila Nouri, Mohammadreza Sabeghi
Abstract -   Full Text (PDF)
XML Preparation of sustainable beverage from melon seed (Cucumis melo cv. Khatooni) and studying its physicochemical, sensory, and nutritional properties
Pouran Heidari, Dornoush Jafarpour
Abstract -   Full Text (PDF)
XML Comprehensive comparison of antioxidant activity of bioactive peptides produced from fish, poultry and shrimp wastes using Flavourzyme enzyme
Soheyl Reyhani Poul, Sakineh Yeganeh
Abstract -   Full Text (PDF)
XML An investigation on antioxidative properties of different molecular weight fractions of protein hydrolysate produced from Common carp (Cyprinus carpio) head
Sakineh Yeganeh, Mina Esmaeili Kharyeki, Hamed Ahmadi
Abstract -   Full Text (PDF)
XML The effect of ultrasound-assisted extraction of oil from safflower oilseed and physicochemical properties of oil and meal produced
Aliakbar Shahi Chehragh, Zeynab Raftani Amiri, Reza Esmaeizadeh Kenari
Abstract -   Full Text (PDF)
XML Evaluation and comparison of the effect of Bacidobacterium bifidum and Enterococcus faecium as single and combined strains on aroma compounds of UF cheese
Atiyeh Habibi, Alireza Shahab Lavasani, Amir mohammad Mortazavian, , Hamed Zarei
Abstract -   Full Text (PDF)
XML Effect of sodium alginate-based edible coating containing lemon verbena (Lippia citrodora) extract on the shelf-life of minced meat in refrigerated condition
Seyedeh Marzieh Mousavi Tarsi, Leila Najafian, Amir Ahmadpour, Seyedeh Maryam Mousavi Tarsi, Seyedeh Farnaz Bagheri Ghadikolai
Abstract -   Full Text (PDF)
XML The effect of adding quinoa flour and germinated wheat flour on the physicochemical، microbial and sensory properties of sponge cake
negin javaheripour, Lida Lida Shahsevani Mojarad, SHADI MAHDIKHANI, Yaser Inanloo
Abstract -   Full Text (PDF)
XML The effect of psyllium husk and edible colorants (betalain & curcumin) on the stability, physical and sensory properties of Iranian traditional drink (doogh)
Hesamaldin Akhoondzadeh, Masoud Taghizadeh, Mahdi Irani
Abstract -   Full Text (PDF)
XML An overview of the challenges and factors affecting the success of meat products in the market and the need to apply management and knowledge transfer in industry
Amir Reza Shaviklo
Abstract -   Full Text (PDF)
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