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Antimicrobial activity of bacterial cell and cell free culture supernatant of Lactobacillus helveticus in-vitro and in a food model
Seyed Mohammad Bagher Hashemi, Dornoush Jafarpour
Abstract - Full Text (PDF)
Evaluation of Color and Texture Features of Low-calorie Doughnut Containing Maltodextrin using Machine Vision System
Ali Ganjloo, Mohsen Zandi, Mandana Bimakr
Abstract - Full Text (PDF)
Effect of time and enzyme type on the structural and antioxidant properties of bioactive peptides obtained from navy bean protein (Phaseolus vulgari L.)
Nazila Zeinali namdar, Leila Roufegarinejad, Ainaz Alizadeh, Seid Mahdi Jafari Jafari, Narmela Asefi
Abstract - Full Text (PDF)
Comparison of the effect of ginger extract as a coagulant in the preparation of unripened whey-less cheese
Mahsa Karimpour, Afshin Javadi, Shahin Zomorodi, Navideh Anarjan
Abstract - Full Text (PDF)
Evaluation of Inhibitory Activity of α-Amylase and α-Glucosidase Enzymes and Aantioxidant Capacity of Metabolites Obtained from of Lactobacillus delbrueckii ssp bulgaricus PTCC1900 Culture Media
Faezeh shirkhan, Saeed Mirdamadi, Mahta Mahta Mirzaei, Behrouz Akbari-Adergani, nikoo nasoohi
Abstract - Full Text (PDF)
The effect of adding kunjak gum on the Chemical, textural and sensory properties of tofu
Shahrzad Safarkhanloo, farzaneh abdolmaleki
Abstract - Full Text (PDF)
Modeling and Formulation Optimization of (Saurida tumbil) Greater Lizardfish Sausage Produced by Ohmic heating via response surface methodology (RSM)
Sara Shabani, Seyed Ebrahim Hosseini, Gholam Hasan Asadi, Babak Beheshti, Shima Yousefi
Abstract - Full Text (PDF)
Evaluation of proteolysis and lipolysis of ultrafiltered white cheese in the presence of attenuated adjunct culture
Rahele Nezhad Razmjoui Akhgar
Abstract - Full Text (PDF)
Molecular detection of Campylobacter species and Salmonella spp. In cattle raw milk specimens in Mazandaran province
rahem khoshbakht, Hamidreza Kazemeini, zahra panahi
Abstract - Full Text (PDF)
Optimization of pulsed electric field assisted extraction of lycopene and phenolic compounds from tomato waste
Zahra Dowlatabadi, Amir Hossein Elhamirad, Seyed Hashem Akhlaghi Feizabad, Vahid Farzaneh, Hamid Bakhshabadi
Abstract - Full Text (PDF)
Encapsulation of musk willow (Salix aegyptiaca L.) essential oil with sodium alginate and whey protein: Characterization, controlled release and mathematical modeling
Mohsen Zandi, Ali Ganjloo, Mandana Bimakr
Abstract - Full Text (PDF)
Properties Evaluation of Reinforced Chitosan-Modified Guar Gum Film Containing Rosemary Extract for Active Food Packaging
Leila Yavari Maroufi, Nasim Shahabi, Marjan Ghorbani
Abstract - Full Text (PDF)
Evaluation of antimicrobial activity, antioxidant potential, total phenolic and flavonoid contents of nettle extract: A laboratory study
Mohammad Noshad, Behrooz Alizadeh Behbahani, Mostafa Rahmati-Joneidabad
Abstract - Full Text (PDF)
Estimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNs
Mahdih Bashkar, Majid Dowlati, Iman Golpour, Hossein Meighani
Abstract - Full Text (PDF)
The effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oil
Abolfazl Bojmehrani, Bahareh Hajirostamloo, Mohsen Vazifedoost, Zohre Didar, Seid Mahdi Jafari Jafari
Abstract - Full Text (PDF)
Effect of UV-C irradiation and storage at the different concentration of brine and vinegar on the quality and shelf life of desert truffle (Terfezia claveryi)
Bahrareh Daei, Sodeif Azadmard-Damirchi, Afshin Javadi, Mohammad Ali Torbati
Abstract - Full Text (PDF)
Evaluation of total phenol and flavonoids, antioxidant potential and antimicrobial activity of sage extract on some Gram-positive and Gram-negative bacteria “in vitro”
Hassan Barzegar, Hossein Jooyandeh
Abstract - Full Text (PDF)
Optimization and evaluation of quality characteristics of gluten-free bread based on quinoa flour containing xanthan gum and laccase enzyme during storage
Ghodsieh Alizadeh-Bahaabadi, leila lakzadeh, Hamidreza Forootanfar, Hamidreza Akhavan
Abstract - Full Text (PDF)
Modeling the Encapsulation of Thymus Essential Oil (Thymus vulgaris) in Sodium Caseinate, Maltodextrin and Modified Starch Using Response Surface (RSM) and Artificial Neural Network (ANN)
Faezeh Shahkol, Hajar Abbasi, Mohsen Norouzi Mobarakeh
Abstract - Full Text (PDF)
Application of neuro-fuzzy approach for modeling of dehydration process from banana slices by osmosis-ultrasound method
Fakhreddin Salehi, Rana Cheraghi, Majid Rasouli
Abstract - Full Text (PDF)
Evaluation of the effect of sourdough of whole wheat flour containing fructooligosaccharide and Bacillus coagulans IBRC-M 10807 on bulk bread
Zahra Farajinejad, Forogh Mohtarami, Mirkhalil Pirouzifard, Saber Amiri, Hamed Hamishehkar, Hossein Samadi kafil
Abstract - Full Text (PDF)
Effect of Different Ratios of Starter and Kind of Probiotic Culture on Physicochemical, Microbial and Sensory Properties of Probiotic Soy Cheese
Somayeh Mashayekh, Rezvan Pourahmad, Behrouz Akbari-Adergani, Mohammadreza Eshaghi
Abstract - Full Text (PDF)
The effect of ultrasonication power and time on extraction of protein isolate from sprouted mung bean
Shohreh Vahed, hossein abbastabar ahangar, Moloud Nourani, Somayeh Taghian Dinani, Mojtaba Nasr Esfahani
Abstract - Full Text (PDF)
An investigation of chemical composition, nutritional and physicochemical properties of oil from camelina seed cultivated in Iran and its comparison with canola and sunflower oils
Elahe Maghsoudlou, Zeynab Raftani Amiri, Reza Esmaeizadeh Kenari
Abstract - Full Text (PDF)
Investigation the effect of addition tomato peel and calcium chloride, particle size reduction and pulp distribution on physicochemical and microstructure properties of tomato paste
Saeed Amirinasab sarabi, mostafa mazaheritehrani, Mohammad hossein Haddad khodaparast
Abstract - Full Text (PDF)
IIsolation and Evaluation of Bioactive Properties of Peptides Derived from Enzymatic Hydrolysis of Soy whey
Fatemeh Mashayekh, Rezvan Pourahmad, Mohammad Reza Eshaghi, Behrouz Akbari-Adergani
Abstract - Full Text (PDF)
The effect of L-arginine on quality, antioxidant activity and the shelf life of pomegranate fruit “Malase Saveh” cultivar
Seyed mohammad hosseini molla, Somayeh rastegar, Valiollah Ghasemiomran, orang khademi
Abstract - Full Text (PDF)
The effect of ozone treatment on improving the rheological properties of dough: Evaluation of wheat flour with different extraction rates
zahra davoudi, Maryam Rraiatpisheh, Mahboubeh Fazaeli
Abstract - Full Text (PDF)
Back to Original Issue
Antimicrobial activity of bacterial cell and cell free culture supernatant of Lactobacillus helveticus in-vitro and in a food modelSeyed Mohammad Bagher Hashemi, Dornoush Jafarpour
Abstract - Full Text (PDF)
Evaluation of Color and Texture Features of Low-calorie Doughnut Containing Maltodextrin using Machine Vision SystemAli Ganjloo, Mohsen Zandi, Mandana Bimakr
Abstract - Full Text (PDF)
Effect of time and enzyme type on the structural and antioxidant properties of bioactive peptides obtained from navy bean protein (Phaseolus vulgari L.)Nazila Zeinali namdar, Leila Roufegarinejad, Ainaz Alizadeh, Seid Mahdi Jafari Jafari, Narmela Asefi
Abstract - Full Text (PDF)
Comparison of the effect of ginger extract as a coagulant in the preparation of unripened whey-less cheeseMahsa Karimpour, Afshin Javadi, Shahin Zomorodi, Navideh Anarjan
Abstract - Full Text (PDF)
Evaluation of Inhibitory Activity of α-Amylase and α-Glucosidase Enzymes and Aantioxidant Capacity of Metabolites Obtained from of Lactobacillus delbrueckii ssp bulgaricus PTCC1900 Culture MediaFaezeh shirkhan, Saeed Mirdamadi, Mahta Mahta Mirzaei, Behrouz Akbari-Adergani, nikoo nasoohi
Abstract - Full Text (PDF)
The effect of adding kunjak gum on the Chemical, textural and sensory properties of tofuShahrzad Safarkhanloo, farzaneh abdolmaleki
Abstract - Full Text (PDF)
Modeling and Formulation Optimization of (Saurida tumbil) Greater Lizardfish Sausage Produced by Ohmic heating via response surface methodology (RSM)Sara Shabani, Seyed Ebrahim Hosseini, Gholam Hasan Asadi, Babak Beheshti, Shima Yousefi
Abstract - Full Text (PDF)
Evaluation of proteolysis and lipolysis of ultrafiltered white cheese in the presence of attenuated adjunct cultureRahele Nezhad Razmjoui Akhgar
Abstract - Full Text (PDF)
Molecular detection of Campylobacter species and Salmonella spp. In cattle raw milk specimens in Mazandaran provincerahem khoshbakht, Hamidreza Kazemeini, zahra panahi
Abstract - Full Text (PDF)
Optimization of pulsed electric field assisted extraction of lycopene and phenolic compounds from tomato wasteZahra Dowlatabadi, Amir Hossein Elhamirad, Seyed Hashem Akhlaghi Feizabad, Vahid Farzaneh, Hamid Bakhshabadi
Abstract - Full Text (PDF)
Encapsulation of musk willow (Salix aegyptiaca L.) essential oil with sodium alginate and whey protein: Characterization, controlled release and mathematical modelingMohsen Zandi, Ali Ganjloo, Mandana Bimakr
Abstract - Full Text (PDF)
Properties Evaluation of Reinforced Chitosan-Modified Guar Gum Film Containing Rosemary Extract for Active Food PackagingLeila Yavari Maroufi, Nasim Shahabi, Marjan Ghorbani
Abstract - Full Text (PDF)
Evaluation of antimicrobial activity, antioxidant potential, total phenolic and flavonoid contents of nettle extract: A laboratory studyMohammad Noshad, Behrooz Alizadeh Behbahani, Mostafa Rahmati-Joneidabad
Abstract - Full Text (PDF)
Estimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNsMahdih Bashkar, Majid Dowlati, Iman Golpour, Hossein Meighani
Abstract - Full Text (PDF)
The effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oilAbolfazl Bojmehrani, Bahareh Hajirostamloo, Mohsen Vazifedoost, Zohre Didar, Seid Mahdi Jafari Jafari
Abstract - Full Text (PDF)
Effect of UV-C irradiation and storage at the different concentration of brine and vinegar on the quality and shelf life of desert truffle (Terfezia claveryi)Bahrareh Daei, Sodeif Azadmard-Damirchi, Afshin Javadi, Mohammad Ali Torbati
Abstract - Full Text (PDF)
Evaluation of total phenol and flavonoids, antioxidant potential and antimicrobial activity of sage extract on some Gram-positive and Gram-negative bacteria “in vitro”Hassan Barzegar, Hossein Jooyandeh
Abstract - Full Text (PDF)
Optimization and evaluation of quality characteristics of gluten-free bread based on quinoa flour containing xanthan gum and laccase enzyme during storageGhodsieh Alizadeh-Bahaabadi, leila lakzadeh, Hamidreza Forootanfar, Hamidreza Akhavan
Abstract - Full Text (PDF)
Modeling the Encapsulation of Thymus Essential Oil (Thymus vulgaris) in Sodium Caseinate, Maltodextrin and Modified Starch Using Response Surface (RSM) and Artificial Neural Network (ANN)Faezeh Shahkol, Hajar Abbasi, Mohsen Norouzi Mobarakeh
Abstract - Full Text (PDF)
Application of neuro-fuzzy approach for modeling of dehydration process from banana slices by osmosis-ultrasound methodFakhreddin Salehi, Rana Cheraghi, Majid Rasouli
Abstract - Full Text (PDF)
Evaluation of the effect of sourdough of whole wheat flour containing fructooligosaccharide and Bacillus coagulans IBRC-M 10807 on bulk breadZahra Farajinejad, Forogh Mohtarami, Mirkhalil Pirouzifard, Saber Amiri, Hamed Hamishehkar, Hossein Samadi kafil
Abstract - Full Text (PDF)
Effect of Different Ratios of Starter and Kind of Probiotic Culture on Physicochemical, Microbial and Sensory Properties of Probiotic Soy CheeseSomayeh Mashayekh, Rezvan Pourahmad, Behrouz Akbari-Adergani, Mohammadreza Eshaghi
Abstract - Full Text (PDF)
The effect of ultrasonication power and time on extraction of protein isolate from sprouted mung beanShohreh Vahed, hossein abbastabar ahangar, Moloud Nourani, Somayeh Taghian Dinani, Mojtaba Nasr Esfahani
Abstract - Full Text (PDF)
An investigation of chemical composition, nutritional and physicochemical properties of oil from camelina seed cultivated in Iran and its comparison with canola and sunflower oilsElahe Maghsoudlou, Zeynab Raftani Amiri, Reza Esmaeizadeh Kenari
Abstract - Full Text (PDF)
Investigation the effect of addition tomato peel and calcium chloride, particle size reduction and pulp distribution on physicochemical and microstructure properties of tomato pasteSaeed Amirinasab sarabi, mostafa mazaheritehrani, Mohammad hossein Haddad khodaparast
Abstract - Full Text (PDF)
IIsolation and Evaluation of Bioactive Properties of Peptides Derived from Enzymatic Hydrolysis of Soy wheyFatemeh Mashayekh, Rezvan Pourahmad, Mohammad Reza Eshaghi, Behrouz Akbari-Adergani
Abstract - Full Text (PDF)
The effect of L-arginine on quality, antioxidant activity and the shelf life of pomegranate fruit “Malase Saveh” cultivarSeyed mohammad hosseini molla, Somayeh rastegar, Valiollah Ghasemiomran, orang khademi
Abstract - Full Text (PDF)
The effect of ozone treatment on improving the rheological properties of dough: Evaluation of wheat flour with different extraction rateszahra davoudi, Maryam Rraiatpisheh, Mahboubeh Fazaeli
Abstract - Full Text (PDF)