Volume 4 (2021)
Volume 3 (2020)
Volume 2 (2019)
Volume 1 (2018)
1. Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger
Volume 4, Issue 1 , Winter and Spring 2021, Pages 1-10
Abstract
Canola meal was solid-stately fermented (SSF) by Aspergillus niger CBS 120.49 to increase its total phenolic content (TPC) and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ... Read More
2. Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity
Volume 4, Issue 1 , Winter and Spring 2021, Pages 11-18
Abstract
The aim of this research was to compare the effect of free and immobilized Lysozyme on the physicochemical and antimicrobial properties of sodium caseinate (SC) based active films. ... Read More
3. Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry
Volume 4, Issue 1 , Winter and Spring 2021, Pages 19-25
Abstract
The fast–growing global concern of food safety has resulted in increased monitoring of pesticide residues in food products. In this study, 250 different samples of fruits (apple, ... Read More
4. Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget
Volume 4, Issue 1 , Winter and Spring 2021, Pages 26-36
Abstract
In the present study, the effect of Balangu gum (0, 0.25, and 0.5%) and cooking techniques (deep frying, Infrared cooking, Infrared cooking - post frying (IR-PF) and pre frying - Infrared ... Read More
5. Extraction of bioactive compounds from pomegranate: A review
Volume 4, Issue 1 , Winter and Spring 2021, Pages 37-42
Abstract
Increasing demands for health-promoting compounds originated from natural sources have led to a surge of interest in studies in the field of extraction and purification of such components ... Read More
6. Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys
Volume 4, Issue 1 , Winter and Spring 2021, Pages 43-52
Abstract
The present study provides an analysis of physicochemical, biochemical, and rheological properties of four types of monofloral honey: Ziziphus, Thymus, Astragalus, and Alfalfa. Physicochemical ... Read More
7. Microscopic modeling of the rheological behavior of honey
Volume 4, Issue 1 , Winter and Spring 2021, Pages 53-57
Abstract
The rheological behavior of honey fluid was model at molecular level using the trajectory of the sphericity of the particles in which the interactions are represented with ... Read More
8. Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate
Volume 4, Issue 1 , Winter and Spring 2021, Pages 58-62
Abstract
In the present study, the effect of enzymatic hydrolysis on the antioxidant properties of whey protein isolate (WPI) was studied. Therefore, the whey protein solution was hydrolyzed ... Read More
9. The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity
Volume 4, Issue 1 , Winter and Spring 2021, Pages 63-68
Abstract
Functional emergency food rations with health-promoting attributes can improve the performance of armed forces during military missions, especially if there would not be enough time ... Read More
10. Antioxidant capacity and chemical composition of different parts of saffron flowers
Volume 4, Issue 1 , Winter and Spring 2021, Pages 69-74
Abstract
Saffron is a spice derived from the flower of Crocus sativus L. The present study reports the antioxidant capacity and chemical compositions of various parts of saffron. The IC50 for ... Read More
11. Reduction of acrylamide by orange waste extract phenolic compounds in potato chips
Volume 4, Issue 1 , Winter and Spring 2021, Pages 75-81
Abstract
Acrylamide can lead to carcinogenic, genotoxic, and neurotoxic risks. Adding plant extracts containing phenolic compounds significantly affected acrylamide formation. In this research ... Read More
12. Preparation and properties of ginger essential oil nanocapsules
Volume 4, Issue 1 , Winter and Spring 2021, Pages 82-89
Abstract
Ginger herb has remarkable antimicrobial and antioxidant activities. In the present study, the aim is to investigate the effect of chitosan as an encapsulation on the physicochemical ... Read More
13. An overview on the applications of nanotechnology for improving the safety of food products
Volume 4, Issue 1 , Winter and Spring 2021, Pages 90-93
Abstract
The rapid spread of nanotechnology has led to the application of this technology in different sectors of the food industry such as processing, packaging, storage, transport, and safety. ... Read More
14. Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life
Volume 4, Issue 1 , Winter and Spring 2021, Pages 94-98
Abstract
In this paper, it was aimed to investigate physicochemical and sensorial characteristics of cocoa sponge cake containing xanthan gum during maintenance interval. To reduce the stiffness ... Read More
15. Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples
Volume 4, Issue 1 , Winter and Spring 2021, Pages 99-104