1.

Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger

صفحه 1-10
Ehsan Bigdelian؛ Mohsen Labbafi؛ Mohammad Safari؛ Karamatollah Rezaei؛ Sayed Hadi Razavi

2.

Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity

صفحه 11-18
Pashew Bayazidi؛ Hadi Almasi؛ Behbood Purfathi

3.

Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry

صفحه 19-25
Maryam Farshidi؛ Jalal Moludi؛ Ali Mohebbi؛ Behzad Ebrahimi؛ Asa Kamali Shojaei

4.

Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget

صفحه 26-36
Delasa Rahimi؛ Mahdieh Hasani؛ Mahdi Kashaninejad

5.

Extraction of bioactive compounds from pomegranate: A review

صفحه 37-42
Zeinab Mehdipour Biregani؛ Anoosheh Sharifan

6.

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

صفحه 43-52
Ali Jafari؛ Mohsen Esmaiili؛ Saber Amiri؛ Reza Heidari

7.

Microscopic modeling of the rheological behavior of honey

صفحه 53-57
Olubukola Adebowale Akangbe؛ John Uju Nwalor؛ Olufunmilayo Oyenike Oyewale

8.

Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate

صفحه 58-62
Zeinab Mehdipour Biregani؛ Hamed Ahari

9.

The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity

صفحه 63-68
Mehdi Mohammadian؛ Arasb Dabbagh Moghaddam؛ Laleh Almasi؛ Shahnaz Bohlooli؛ Anousheh Sharifan

10.

Antioxidant capacity and chemical composition of different parts of saffron flowers

صفحه 69-74
Akram Azghandi Fardaghi؛ Ali Es-haghi؛ Javad Feizy؛ Rajasekhar Lakshmipathy

11.

Reduction of acrylamide by orange waste extract phenolic compounds in potato chips

صفحه 75-81
Somaye Seyedi؛ Majid Javanmarddakheli؛ Azade Shekarabi؛ Mahdi Shavandi؛ Sahra Farhadi

12.

Preparation and properties of ginger essential oil nanocapsules

صفحه 82-89
Marjan Nouri؛ Faramarz Khodaiyan

13.

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

صفحه 90-93
Shahnaz Bohlooli؛ Soheyl Eskandari

14.

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

صفحه 94-98
Zahra Khoshdouni Farahani

15.

Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples

صفحه 99-104
Aniseh Zarei Jelyani؛ Najmeh Khademipour؛ Abdoreza Aghajani


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