Volume & Issue: Volume 4, Issue 1, June 2021, Pages 1-104 
Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger

Pages 1-10

10.22059/jfabe.2020.306126.1056

Ehsan Bigdelian; Mohsen Labbafi; Mohammad Safari; Karamatollah Rezaei; Sayed Hadi Razavi


Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity

Pages 11-18

10.22059/jfabe.2020.308532.1062

Pashew Bayazidi; Hadi Almasi; Behbood Purfathi


Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry

Pages 19-25

10.22059/jfabe.2020.312165.1069

Maryam Farshidi; Jalal Moludi; Ali Mohebbi; Behzad Ebrahimi; Asa Kamali Shojaei


Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget

Pages 26-36

10.22059/jfabe.2020.314361.1075

Delasa Rahimi; Mahdieh Hasani; Mahdi Kashaninejad


Extraction of bioactive compounds from pomegranate: A review

Pages 37-42

10.22059/jfabe.2021.315382.1076

Zeinab Mehdipour Biregani; Anoosheh Sharifan


Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys

Pages 43-52

10.22059/jfabe.2021.313740.1074

Ali Jafari; Mohsen Esmaiili; Saber Amiri; Reza Heidari


Microscopic modeling of the rheological behavior of honey

Pages 53-57

10.22059/jfabe.2021.315887.1077

Olubukola Adebowale Akangbe; John Uju Nwalor; Olufunmilayo Oyenike Oyewale


Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate

Pages 58-62

10.22059/jfabe.2021.317538.1081

Zeinab Mehdipour Biregani; Hamed Ahari


The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity

Pages 63-68

10.22059/jfabe.2021.316882.1079

Mehdi Mohammadian; Arasb Dabbagh Moghaddam; Laleh Almasi; Shahnaz Bohlooli; Anousheh Sharifan


Antioxidant capacity and chemical composition of different parts of saffron flowers

Pages 69-74

10.22059/jfabe.2021.316326.1078

Akram Azghandi Fardaghi; Ali Es-haghi; Javad Feizy; Rajasekhar Lakshmipathy


Reduction of acrylamide by orange waste extract phenolic compounds in potato chips

Pages 75-81

10.22059/jfabe.2021.301112.1049

Somaye Seyedi; Majid Javanmarddakheli; Azade Shekarabi; Mahdi Shavandi; Sahra Farhadi


Preparation and properties of ginger essential oil nanocapsules

Pages 82-89

10.22059/jfabe.2021.312623.1071

Marjan Nouri; Faramarz Khodaiyan


An overview on the applications of nanotechnology for improving the safety of food products

Pages 90-93

10.22059/jfabe.2021.318969.1084

Shahnaz Bohlooli; Soheyl Eskandari


Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life

Pages 94-98

10.22059/jfabe.2021.319703.1087

Zahra Khoshdouni Farahani


Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples

Pages 99-104

10.22059/jfabe.2021.319085.1085

Aniseh Zarei Jelyani; Najmeh Khademipour; Abdoreza Aghajani