Volume 4 (2021)
Volume 3 (2020)
Volume 2 (2019)
Volume 1 (2018)
Main Subjects = Effect of different processes on the functional properties of foods or drinks
Number of Articles: 5
1. Sour orange fruit (Citrus aurantium) seeds: Humble seeds bursting with goodness
Articles in Press, Accepted Manuscript, Available Online from 24 May 2022
Abstract
Physicochemical properties of sour orange (Citrus Aurantium) seeds including its length, weight, density (bulk, tapped, and true), porosity, 1000-grains weight, approximate analysis ... Read More
2. Production of functional fermented camel milk with Anti-Helicobacter pylori activity
Volume 4, Issue 2 , December 2021, , Pages 153-159
Abstract
The aim of this study was to use two probiotic strains, Lactobacillus rhamnosus and Lactobacillus casei, in order to produce a functional fermented camel milk drink with anti-Helicobacter ... Read More
3. Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (Allium cepa L.) at various pre-frying treatments
Volume 4, Issue 2 , December 2021, , Pages 168-174
Abstract
Effects of pretreatments (blanching, air-drying, osmotic dehydration and freezing) and process parameters: frying temperature (100, 110 and 120°C) and frying time: (180, 300 and ... Read More
4. Status of cholesterol in our diets: A review
Volume 4, Issue 2 , December 2021, , Pages 193-199
Abstract
Cardiovascular disease (CVD) is the leading cause of death in the world. Hypercholesterolemia, characterized by elevated blood low-density lipoprotein cholesterol (LDL-C) concentrations, ... Read More
5. Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys
Volume 4, Issue 1 , June 2021, , Pages 43-52