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XML Evaluating the effect of utilizing ultrasound and citric acid on the feasibility of producing biodegradable film based on lemon juicing waste
Mitra Soofi, Ainaz Alizadeh, Hamed Hamishehkar, Hadi Almasi, Leila Roufegarinejad
Abstract -   Full Text (PDF)
XML Investigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying
Rasoul Ghorbani, Mohsen Esmaiili
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XML The effect of inulin on the growth of Bifidobacterium bifidium probiotic strain and chemical properties of yogurt
farzad ebrahimi, nader habibi, mohammadyar hosseini
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XML Isolation and Biochemical and Molecular Identification of Lactobacilli from Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential
Neda Zamani, Abbas Akhavan Sepahi, Mohammad Reza Fazeli, Farid Shariatmadari
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XML Effect of Pectin on Anti-diabetic and Anti-oxidant Properties of Fermented Milk by Lactic Acid Bacteria Isolated from Traditional Iranian Dairy Products
Faezeh shirkhan, Saeed Mirdamadi, Mahta Mahta Mirzaei, Behrouz Akbari-Adergani, Nikoo Nasoohi
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XML The effect of osmosis and blanching and ultrasound pretreatments on extraction of effective compounds from Thyme
SHADI Basiri, Farzad Gheybi
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XML Evaluation of phytochemical compounds and antioxidant properties of Padina distromatic and Sargassum angustifulium Ultrasound extracts
khadijeh shirani, shilla safaeian, rezvan mousavi nadushan, Nahid Rahimifard
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XML Physicochemical, Textural, Sensorial and Functional Properties of Ice Cream Containing Glucomannan Konjac as Stabilizer
Maryam Alaee, Hojjat Karazhiyan
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XML The effect of using chitosan and β-cyclodextrin on removal of heavy metals and oxidation stability in minced meat of Scomberomorus commerson during refrigeration
Zahra Pishgahi, Rezvan Mousavi Nadushan, Peyman Mahasti Shotorbani, Behafarid Ghalandari
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XML Selection of superior local sour cherry (Prunus cerasus L.) genotypes of Iran for different applications of fresh consumption and processing
Forough Shavakhi, Naser Bouzari, Fojan Badii, zahra Rafiee Darsangi
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XML Effect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh.
Jamal Sohrabi-Nia, Fardin Tamjidi, Nasser Ghaderi
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XML Nanoencapsulation of phycocyanin extracted from the alga Spirulina (Spirulina platensis) and use of nanoparticles in ice cream formulation
Reza Safari, Zeynab Raftani Amiri, Soheyl Reyhani Poul, Hadi Ghaffari
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XML Comparison of physicochemical properties of biodegradable conductive films of polylactic acid containing polypyrrole / copper oxide with polyaniline / copper oxide
Parisa Abdolsattari, Mahmoud Rezazadeh Bari, Sajad Pirsa
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XML Comparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches
narges nadian, MohammadHossein Azizi, Hossein Abbastabar ahangar, Azam Arabi
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XML Effect of Ozone and Activated Charcoal on Patulin in Apple Concentrate
elshan bashiri, sara matini, Shahram Aramideh
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XML Physicochemical properties of linseed oil powder produced with microcrystalline cellulose and rosemary leaves
Mahsa Farhoudpour, Sodeif Azadmard_damirchi, M Gharekhani, Narmela Asefi
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XML Study of the possibility of the Optimizing the formulation of low-fat soft dough biscuit using DATEM & Maltodextrin
babak ghiassi tarzi, sadaf kafashi parvian, parasto damanafshan, mahbod izadi
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XML Identification of chemical compounds of Allium cepa essential oil and evaluation of its antimicrobial activity on Staphylococcus aureus, Listeria innocua, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Candida albicans
Gholam reza Bakhshi khaniki, Behzad Nasehi, Mohammad ali Ebrahimi, Neda Movahedi Saber, Behrooz Alizadeh behbahani
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XML Effect of glucose oxidase enzyme and diacetyl tartaric acid ester of monoglycerides (DATEM) emulsifier on the physical and textural characteristics of cupcake
Reza Farahmandfar, Jafar Mohammadzadeh Milani, Mohammadreza Dabbagh Mazhari
Abstract -   Full Text (PDF)
XML Effect of edible coatings on green mold reduction and quality maintenance of Mexican lime fruit
Masoomeh Abbasi, Abdolmajid Mirzaalian Dastjerdi, Majeed Askari Seyahooei, Mansoore Shamili, Babk Madani
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XML The effect of microwave roasting on physicochemical properties and oxidative stability Index of Persian Walnut (Juglans regia L.) Kernel Oil
Kobra Jelokhani niaraki, Neda ahmadi kamazani
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XML Investigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese
Peiman Esmaeilzadeh, Mohammad Reza Ehsani, Peiman Mizani, Mohammad Hadi Givianrad
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XML Mentha aquatica extract: total phenols and flavonoids content, radical scavenging potential and its antibacterial activity on a number of Gram-positive and Gram-negative bacteria “in vitro”
Behrooz Alizadeh behbahani, Mohammad Noshad, Mostafa Rahmati-Joneidabad
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XML Evaluation of antimicrobial and probiotic properties of the predominant LAB isolated from fermented germinated clover seed
Maryam Zarali, Alireza Sadeghi, Seid Mahdi Jafari, Alireza Sadeghi Mahoonak, maryam Ebrahimi
Abstract -   Full Text (PDF)
XML Investigating the quality of vegetable oils in the Iranian consumer market by comparative evaluation of oxidative parameters and fatty acid profiles
Fatemeh mirhaj, Homa Baghaei, Ahmad Heydarieh, sepideh ashhad
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XML Physiochemical and Textural Properties of Dairy Dessert Containing Millet Flour as a Substitute for Rice Flour
Fateme Zabihi, Hojjat Karazhiyan
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XML Mathematical, fuzzy logic and artificial neural network modeling of extraction kinetics of essential oil from aerial parts of yarrow (Achillea millefolium L.) using ohmic-assisted hydrodistillation
Parvaneh Karami, Mohsen Zandi, Ali Ganjloo
Abstract -   Full Text (PDF)
XML Evaluation the effect of whole oleaster and oat flours in breakfast cereals formulation
Shohreh Tatari, Fakhri Shahidi, Mohammad Javad Varidi, Elnaz Mialni, Mohebat Mohebbi
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XML Characterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation
Shadi Chang, Abdorreza Mohammadi Nafchi, Homa Baghaei
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XML Production and evaluation of double emulsions properties stabilized by hydroxypropyl methyl cellulose
Maryam Norouzi, Ashraf Gohari Ardabili, Amir Daraei Garmakhany
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