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


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


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


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


Delasa Rahimi; Mahdieh Hasani; Mahdi Kashaninejad

Extraction of bioactive compounds from pomegranate: A review

Pages 37-42


Zeinab Mehdipour Biregani; Anoosheh Sharifan

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

Pages 43-52


Ali Jafari; Mohsen Esmaiili; Saber Amiri; Reza Heidari

Microscopic modeling of the rheological behavior of honey

Pages 53-57


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


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


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


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


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

Preparation and properties of ginger essential oil nanocapsules

Pages 82-89


Marjan Nouri; Faramarz Khodaiyan

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

Pages 90-93


Shahnaz Bohlooli; Soheyl Eskandari

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

Pages 94-98


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


Aniseh Zarei Jelyani; Najmeh Khademipour; Abdoreza Aghajani