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Examination of microbial and chemical properties of chicken fillet treated with Satureja rechingeri essential oil, sodium dodecyl sulfate and citric acid during refrigerated storage
Siavash Mktabi, Zeynab Safdari, Mahdi PourMahdi Borujeni
Abstract - Full Text (PDF)
MICROBIAL SPOILAGE IN FOOD AND ITS AGENTS, COLD CHAIN AND MEASURES TO PROLONG MICROBIAL SPOILAGE
Imran Uysal, Falah Saleh Mohammed, Mesut Selamoglu, Mustafa Sevindik
Abstract - Full Text (PDF)
Pulses: Nutritional or Anti-nutritional? A review on Bioactive Components and Digestibility
RATTANDEEP SINGH,
Abstract - Full Text (PDF)
Nanoencapsulation of astaxanthin from Haematococcus pluvialis using maltodextrin-sodium caseinate coating and evaluation of antioxidant and antibacterial activities of the carrier nanocapsules
Soheyl Reyhani Poul, Sakineh Yeganeh
Abstract - Full Text (PDF)
Optimization of a new sponge cake to investigate the replacement of acorn flour and acorn syrup with wheat flour and sugar
Ameneh Parseh, Mahmoud Rezazadeh Bari, Forogh Mohtarami, Saber Amiri
Abstract - Full Text (PDF)
Influence of some edible coatings on physicochemical and sensory properties of low-fat fried mushroom (Agaricus bisporus)
Zahra Rastian, Abbas Ali Sari, Amir Daraei Garmakhany
Abstract - Full Text (PDF)
Investigating the Effect of Garlic Essential Oil Nanoemulsion Encapsulated with Arabic Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Flavored Olive Oil
Ghazal Farazi, Gholamhassan Asadi, Maryam Gharachorloo
Abstract - Full Text (PDF)
Effects of ultrasound treatment on the appearance characteristics of apple slices during osmotic dehydration
Fakhreddin Salehi, Rana Cheraghi
Abstract - Full Text (PDF)
Effect of incorporation of beta-glucan and triticale flour on the quality characteristics of sponge cake
Sara Ghaderi, Mohsen Esmaiili, Forogh Mohtarami, Mahsa Nouraddini
Abstract - Full Text (PDF)
Postharvest salicylic acid and chitosan Effects to the improved shelf life of ‘Bada’ sweet cherry
Javad Farrokhi Toolir, Farhad Asghari, Asadollah Asghari
Abstract - Full Text (PDF)
Effects of Xanthan gum and Melissa officinalis seed gum on physicomechanical properties, acrylamide formation, and acceptability of baguette bread
Zahra Jafari, Alireza Shirazinejad, Seyed Mohammad Bagher Hashemi, Morteza Morteza
Abstract - Full Text (PDF)
Best combination of bleaching parameters on quantitative and qualitative characteristics of sunflower and corn oils using response surface methodology
Leila Sedaghat Boroujeni, Behnaz Naghshbandi, Nasim Nikzad, Masoud Habibi Najafi
Abstract - Full Text (PDF)
The Antimicrobial and Antioxidant impact of Encapsulation of Green Tea Extract in Chitosan Nanoparticles on Shelf life of Surimi
Fatemeh Piran, zhaleh khoshkhoo, Seyed Ebrahim Hosseini, Mohammad Hossein Azizi
Abstract - Full Text (PDF)
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Examination of microbial and chemical properties of chicken fillet treated with Satureja rechingeri essential oil, sodium dodecyl sulfate and citric acid during refrigerated storageSiavash Mktabi, Zeynab Safdari, Mahdi PourMahdi Borujeni
Abstract - Full Text (PDF)
MICROBIAL SPOILAGE IN FOOD AND ITS AGENTS, COLD CHAIN AND MEASURES TO PROLONG MICROBIAL SPOILAGEImran Uysal, Falah Saleh Mohammed, Mesut Selamoglu, Mustafa Sevindik
Abstract - Full Text (PDF)
Pulses: Nutritional or Anti-nutritional? A review on Bioactive Components and DigestibilityRATTANDEEP SINGH,
Abstract - Full Text (PDF)
Nanoencapsulation of astaxanthin from Haematococcus pluvialis using maltodextrin-sodium caseinate coating and evaluation of antioxidant and antibacterial activities of the carrier nanocapsulesSoheyl Reyhani Poul, Sakineh Yeganeh
Abstract - Full Text (PDF)
Optimization of a new sponge cake to investigate the replacement of acorn flour and acorn syrup with wheat flour and sugarAmeneh Parseh, Mahmoud Rezazadeh Bari, Forogh Mohtarami, Saber Amiri
Abstract - Full Text (PDF)
Influence of some edible coatings on physicochemical and sensory properties of low-fat fried mushroom (Agaricus bisporus)Zahra Rastian, Abbas Ali Sari, Amir Daraei Garmakhany
Abstract - Full Text (PDF)
Investigating the Effect of Garlic Essential Oil Nanoemulsion Encapsulated with Arabic Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Flavored Olive OilGhazal Farazi, Gholamhassan Asadi, Maryam Gharachorloo
Abstract - Full Text (PDF)
Effects of ultrasound treatment on the appearance characteristics of apple slices during osmotic dehydrationFakhreddin Salehi, Rana Cheraghi
Abstract - Full Text (PDF)
Effect of incorporation of beta-glucan and triticale flour on the quality characteristics of sponge cakeSara Ghaderi, Mohsen Esmaiili, Forogh Mohtarami, Mahsa Nouraddini
Abstract - Full Text (PDF)
Postharvest salicylic acid and chitosan Effects to the improved shelf life of ‘Bada’ sweet cherryJavad Farrokhi Toolir, Farhad Asghari, Asadollah Asghari
Abstract - Full Text (PDF)
Effects of Xanthan gum and Melissa officinalis seed gum on physicomechanical properties, acrylamide formation, and acceptability of baguette breadZahra Jafari, Alireza Shirazinejad, Seyed Mohammad Bagher Hashemi, Morteza Morteza
Abstract - Full Text (PDF)
Best combination of bleaching parameters on quantitative and qualitative characteristics of sunflower and corn oils using response surface methodologyLeila Sedaghat Boroujeni, Behnaz Naghshbandi, Nasim Nikzad, Masoud Habibi Najafi
Abstract - Full Text (PDF)
The Antimicrobial and Antioxidant impact of Encapsulation of Green Tea Extract in Chitosan Nanoparticles on Shelf life of SurimiFatemeh Piran, zhaleh khoshkhoo, Seyed Ebrahim Hosseini, Mohammad Hossein Azizi
Abstract - Full Text (PDF)