Curcumin as a bioactive compound: biological properties and encapsulation methods
1. Curcumin as a bioactive compound: biological properties and encapsulation methods

Zeinab Mehdipour Biregani; Maryam Gharachorloo

Volume 3, Issue 1 , Winter and Spring 2020, , Pages 79-86

http://dx.doi.org/10.22059/jfabe.2020.76608

Abstract
  Curcumin is a bioactive compound from turmeric which has different biological properties and health benefits such as antioxidant, anti-inflammatory, antimicrobial, and anticancer activities. ...  Read More
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors
2. The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors

Dina Alhooei; Maryam Salami; Maryam Moslehi Shad; Jean-Marc Chobert; Thomas Haertlé

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 107-112

Abstract
  In this study, the effects of some edible pigments used in the food industry on pathogenic bacteria were investigated. For this purpose, five natural food colors were selected consisted ...  Read More
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins
3. Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins

Arasb Dabbagh Moghaddam; Mehdi Mohammadian; Anousheh Sharifan; Saeid Hadi

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 55-60

Abstract
  In the present study, the fresh egg white was employed as a carrier for enhancing the aqueous solubility and antioxidant activity of the curcumin as a bioactive hydrophobic ingredient. ...  Read More