Optimization of edible <i>Alyssum homalocarpum</i> films for physical and mechanical properties
1. Optimization of edible Alyssum homalocarpum films for physical and mechanical properties

Sara Abbasi Rad; Gholamreza Askari

Volume 2, Issue 2 , Summer and Autumn 2019, Pages 85-92

Abstract
  The effect of dry material, glycerol and ratio of water to seed in Alyssum homalocarpum films on their thickness, transparency, moisture content, tensile strength, elongation and water ...  Read More
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup
2. The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup

Sara Dehghani; Marjan Nouri; Mehdi Baghi

Volume 2, Issue 2 , Summer and Autumn 2019, Pages 93-100

Abstract
  In this study, walnut green husk extract, which is a valuable waste of horticultural products, was used to enhance antioxidant properties and reduce microbial load of ketchup sauce. ...  Read More
Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties
3. Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties

Hanie Salmanian; Faramarz khodaiyan; Seyed Saeid Hosseini

Volume 2, Issue 2 , Summer and Autumn 2019, Pages 101-106

Abstract
  In this study, biodegradable kefiran-chitosan-nanocellulose blend films were developed and their physical, mechanical, barrier, thermal and structural properties determined. Results ...  Read More
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors
4. The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors

Dina Alhooei; Maryam Salami; Maryam Moslehi Shad; Jean-Marc Chobert; Thomas Haertlé

Volume 2, Issue 2 , Summer and Autumn 2019, Pages 107-112

Abstract
  In this study, the effects of some edible pigments used in the food industry on pathogenic bacteria were investigated. For this purpose, five natural food colors were selected consisted ...  Read More
Investigating the mechanical, physical and antimicrobial properties of gelatin films containing <i>Cinnamomum verum</i> hydrosol
5. Investigating the mechanical, physical and antimicrobial properties of gelatin films containing Cinnamomum verum hydrosol

Zohreh Didar

Volume 2, Issue 2 , Summer and Autumn 2019, Pages 113-118

Abstract
  Hydrosol is a side product of essential oil extraction from plants. In this study, the effect of various ratios (5-100 %v/v) of cinnamon hydrosol replacement in the formulation of edible ...  Read More
Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil
6. Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil

Mostafa Karami; Maryam Salimi

Volume 2, Issue 2 , Summer and Autumn 2019, Pages 119-126

Abstract
  Shortenings are a mixture of one or more vegetable edible oil with partial hydrogenation in mixed with or without animal fat. In this study, three formulations of shortenings, with ...  Read More
Anti-carcinogenic effects of <i>Satureja khuzistanica</i> and <i>Zataria multiflora</i> essential oils on K562 cell line proliferation
7. Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation

Shller Khakzad; Fatemeh Rahmani; Mohammad Hojjati; Mohammad Reza Tabandeh

Volume 2, Issue 2 , Summer and Autumn 2019, Pages 127-132

Abstract
  The aim of this study was to investigate cytotoxic effect of Satureja khuzistanica and Zataria multiflora essential oils on PBMC and K562 cell lines growth inhibition. The plant essential ...  Read More
Effect of <i>Lactobacillus acidophilus</i> on the physicochemical and sensory properties of Aloe vera
8. Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera

Maryam Bahrami; Seyed ziaeddin Hosseini mazhari; Zeinab Ebrahimzadeh Mousavi

Volume 2, Issue 2 , Summer and Autumn 2019, Pages 133-138

Abstract
  Nowadays, in many developed societies, consumer health awareness towards the role of food in human health and nutrition has been considerably increased. Regarding the biological role ...  Read More
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree
9. Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree

Mehdi Saberi; Aman Mohammad Ziaiifar; Mahdi Kashaninejad; Mehran Aalami; Habib Ollah Mirzaei; Khalil Ghorbani; Sara Aghajanzadeh

Volume 2, Issue 2 , Summer and Autumn 2019, Pages 139-146

Abstract
  Thermal pasteurization is known as the most common method in food processing. In this study, the effectiveness of come up time on inactivation of heat resistance isoform of polyphenol ...  Read More
Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin
10. Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin

Shima Ghani; Hassan Barzegar; Mohammad Noshad; Mohammad Hojjati

Volume 2, Issue 2 , Summer and Autumn 2019, Pages 147-154

Abstract
  The objective of the present research was to develop cinnamon oil nanoemulsions using soy protein isolate and lecithin as food grade natural emulsifiers. For this purpose, stable cinnamon ...  Read More
Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp
11. Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp

Hassan Zaki Dizaji; Hossein Javadikia; Samira Azizi; Leila Naderloo

Volume 2, Issue 2 , Summer and Autumn 2019, Pages 155-162

Abstract
  Since seafood is highly susceptible to corruption, it is important to check their storage and shelf-life time. In this research, image processing technology was used to recognize the ...  Read More
A review on the relationship between university and industry and the effect of significant parameters
12. A review on the relationship between university and industry and the effect of significant parameters

Mir-Michael Mousavi; Maryam Azizi-lalabadi; Parvin Dehghan

Volume 2, Issue 2 , Summer and Autumn 2019, Pages 163-170

Abstract
  There has been no systematic research of the characteristics of the universities and academic researchers that seem to have contributed most to industrial innovation. This article assesses ...  Read More