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
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