Volume 4 (2021)
Volume 3 (2020)
Volume 2 (2019)
Volume 1 (2018)
Keywords = Curcumin
Number of Articles: 3
1. Curcumin as a bioactive compound: biological properties and encapsulation methods
Volume 3, Issue 1 , Winter and Spring 2020, , Pages 79-86
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
2. The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors
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
3. Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins
Volume 2, Issue 1 , Winter and Spring 2019, , Pages 55-60