دوره و شماره: دوره: 4 شماره: 1
تعداد مقالات: 15

Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity

صفحه 11 - 18   دوره 4    شماره 1
Bayazidi, Pashew Almasi, Hadi Purfathi, Behbood

Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger

صفحه 1 - 10   دوره 4    شماره 1
Bigdelian, Ehsan Labbafi, Mohsen Safari, Mohammad Rezaei, Karamatollah Hadi Razavi, Sayed

Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry

صفحه 19 - 25   دوره 4    شماره 1
Farshidi, Maryam Mohebbi, Ali Kamali Shojaei, Asa Moludi, Jalal Ebrahimi, Behzad

Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget

صفحه 26 - 36   دوره 4    شماره 1
Hasani, Mahdieh Kashaninejad, Mahdi Rahimi, Delasa

Extraction of bioactive compounds from pomegranate: A review

صفحه 37 - 42   دوره 4    شماره 1
Mehdipour Biregani, Zeinab Sharifan, Anoosheh

Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate

صفحه 58 - 62   دوره 4    شماره 1
Ahari, Hamed Mehdipour Biregani, Zeinab

Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys

صفحه 43 - 52   دوره 4    شماره 1
Amiri, Saber Jafari, Ali Esmaiili, Mohsen Heidari, Reza

Microscopic modeling of the rheological behavior of honey

صفحه 53 - 57   دوره 4    شماره 1
Akangbe, Olubukola Adebowale Nwalor, John Uju Oyewale, Olufunmilayo Oyenike

The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity

صفحه 63 - 68   دوره 4    شماره 1
Almasi, Laleh Bohlooli, Shahnaz Mohammadian, Mehdi Dabbagh Moghaddam, Arasb Sharifan, Anousheh

Antioxidant capacity and chemical composition of different parts of saffron flowers

صفحه 69 - 74   دوره 4    شماره 1
Es-haghi, Ali Azghandi Fardaghi, Akram Feizy, Javad Lakshmipathy, Rajasekhar

Reduction of acrylamide by orange waste extract phenolic compounds in potato chips

صفحه 75 - 81   دوره 4    شماره 1
Seyedi, Somaye Javanmarddakheli, Majid Shekarabi, Azade Shavandi, Mahdi Farhadi, Sahra

Preparation and properties of ginger essential oil nanocapsules

صفحه 82 - 89   دوره 4    شماره 1
Khodaiyan, Faramarz Nouri, Marjan

An overview on the applications of nanotechnology for improving the safety of food products

صفحه 90 - 93   دوره 4    شماره 1
Eskandari, Soheyl Bohlooli, Shahnaz

Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life

صفحه 94 - 98   دوره 4    شماره 1
Khoshdouni Farahani, Zahra

Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples

صفحه 99 - 104   دوره 4    شماره 1
Aghajani, Abdoreza Zarei Jelyani, Aniseh Khademipour, Najmeh
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس