Comparing total anthocyanins, total phenolics and antioxidant activities of extracts (aqueous, organic and anthocyanin) obtained from pomegranate (peel, juice, and seed) and antimicrobial activity of peel extracts on the four pathogenic bacteria
1. Comparing total anthocyanins, total phenolics and antioxidant activities of extracts (aqueous, organic and anthocyanin) obtained from pomegranate (peel, juice, and seed) and antimicrobial activity of peel extracts on the four pathogenic bacteria

Hoda Parseh; Alireza Shahablavasani

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 7-12

Abstract
  Nowadays, consumers are highly worried about using chemical preservatives in foods. Thus they tend to use natural and safe food products with healthful benefits. Pomegranate and its ...  Read More
Investigation of physicochemical and sensory properties of a Zoulang (<i>Eryngium caucasicum</i>) flavored yogurt
2. Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt

Maryam Hakimi Rad

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 143-148

Abstract
  Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer ...  Read More