Volume 3 (2020)
Volume 2 (2019)
Volume 1 (2018)
1. Chemical composition of seed and seed oil from Iranian commercial date cultivars
Volume 2, Issue 1 , Winter and Spring 2019, Pages 1-6
Abstract
In the present study, the seeds of two date palm (phoenix dactylifera L.) cultivars, Mazafati and Kalutah, were analyzed for their physical properties and chemical composition. Studies ... Read More
2. Comparing total anthocyanins, total phenolics and antioxidant activities of extracts (aqueous, organic and anthocyanin) obtained from pomegranate (peel, juice, and seed) and antimicrobial activity of peel extracts on the four pathogenic bacteria
Volume 2, Issue 1 , Winter and Spring 2019, Pages 7-12
Abstract
Nowadays, consumers are highly worried about using chemical preservatives in foods. Thus they tend to use natural and safe food products with healthful benefits. Pomegranate and its ... Read More
3. Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese
Volume 2, Issue 1 , Winter and Spring 2019, Pages 13-18
Abstract
In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan each in the range of 0-0.1%, ... Read More
4. Evaluation of general knowledge on transgenic products as a biosafety needs: A case study of Iranian universities students
Volume 2, Issue 1 , Winter and Spring 2019, Pages 19-24
Abstract
The use of genetically modified organisms (GMOs), their benefits, dangers, safety and their limitations is the subject of scientific, political and social discussions in various countries, ... Read More
5. Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology
Volume 2, Issue 1 , Winter and Spring 2019, Pages 25-34
Abstract
Insulin therapy has been the best choice for the clinical management of diabetes mellitus. The current insulin therapy is via subcutaneous injection, which often fails to mimic the ... Read More
6. Physicochemical, textural and sensory analysis of bread made from bakery premixe
Volume 2, Issue 1 , Winter and Spring 2019, Pages 35-40
Abstract
Today, various methods have been developed to reduce the cost and time needed for the preparation and production of bread. One of these methods is using baking premixes to increase ... Read More
7. Development of novel active coating from Sagez and Sagez-zein to increase the shelf life of sweet lemon (Citrus limetta)
Volume 2, Issue 1 , Winter and Spring 2019, Pages 41-48
Abstract
The effect of simple and composite coatings of Sagez (4,8 and12%) and zein (4,8 and 12%) on shelf life, microbial spoilage and quality attributes of sweet lemon during storage (5±1°C ... Read More
8. Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components
Volume 2, Issue 1 , Winter and Spring 2019, Pages 49-54
Abstract
Generally, between protein sources, whey proteins are often used in ready-to-drink protein beverages, but in the current study, because of the important nutritional role, egg white ... Read More
9. Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins
Volume 2, Issue 1 , Winter and Spring 2019, Pages 55-60
Abstract
In the present study, the fresh egg white was employed as a carrier for enhancing the aqueous solubility and antioxidant activity of the curcumin as a bioactive hydrophobic ingredient. ... Read More
10. Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC)
Volume 2, Issue 1 , Winter and Spring 2019, Pages 61-70
Abstract
This study was carried out to characterize the physical, mechanical and barrier properties of kefiran-carboxy methyl cellulose (CMC) biocomposite films in function with CMC content. ... Read More
11. Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil
Volume 2, Issue 1 , Winter and Spring 2019, Pages 71-76
Abstract
In this research, essential oil of citron peel was extracted through water distillation by clevenger apparatus and then its chemical composition and antibacterial and antioxidant properties ... Read More
12. Incorporation of essential oils with antibiotic properties in edible packaging films
Volume 2, Issue 1 , Winter and Spring 2019, Pages 77-84