Volume & Issue: Volume 3, Issue 1, June 2020, Pages 1-86
Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.)
Pages 1-6
Akram Sharifi; Mehrdad Niakousari; Sadegh Rigi
Antimicrobial effects of pomegranate peel extract on Lactobacillus plantarum and shelf life of Thousand Island dressing
Pages 7-14
Majid Javanmard; Akram Akbari
Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel
Pages 15-22
Akram Sharifi; Sadegh Rigi; Amir Hossein Elhamirad; Alireza Basiri
The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites
Pages 23-28
Behjat Tajeddin; Reza Famil Momen
Modeling the effect of different infrared treatment on B. cereus in cardamom seeds and using genetic algorithm-artificial neural network
Pages 29-34
Mahdi Shavandi; Alireza Sadeghi; Atena Sarani
Antioxidant activity and mineral content of watermelon peel
Pages 35-40
Javad Feizy; Moslem Jahani; Sima Ahmadi
Advantages of thermal stability of virgin olive oil over canola and frying oil
Pages 41-46
Saeed Keshavarz Moghadam; Maryam Moslehishad
A chromatographic method for detection of palm oil in butter
Pages 47-52
Javad Feizy; Moslem Jahani
Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract
Pages 53-60
Amir Hossein Mohammadian; Amir Pouya Ghandehari Yazdi; Mohsen Barzegar
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer
Pages 61-68
Saeed Mirarab Razi; Ali Motamedzadegan; Seyed Ahmad Shahidi; Ali Rashidinejad
Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets
Pages 69-78
Fereshteh Dalvandi; Hadi Almasi; Babak Ghanbarzadeh; Hedayat Hosseini; Nader Karimian Khosroshahi
Curcumin as a bioactive compound: biological properties and encapsulation methods
Pages 79-86
Zeinab Mehdipour Biregani; Maryam Gharachorloo
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