1.

Extraction of phenolic compounds from Agrimonia eupatoria using microwave and ultrasound-assisted extraction methods

صفحه 1-8
Ata Moeini؛ Seyed Ali Mortazavi؛ Akram Sharifi

2.

The effects of Coleus scutellarioides extract on physicochemical and antioxidant properties of fish gelatin active films

صفحه 9-15
Fahimeh Hematian؛ Homa Baghaie؛ Abdorreza Mohammadi Nafchi؛ Marzieh Bolandi

3.

Experimental study of the passage of canola oil and olive oil droplets between the water-oil interfaces

صفحه 16-23
Safoora Karimi؛ Ana Abiri؛ Mojtaba Shafiee

4.

Health impacts and functional properties of lycopenes: A Review

صفحه 24-33
Ali Motamedzadegan؛ Azita Nemati

5.

Physico-chemical and rheological properties of sage seed gum extracted by dry method in comparison with the conventional method

صفحه 34-42
Ahmad Reza Hosseini؛ Seyed Mohammad Ali Razavi

6.

Response surface optimization of polyphenol extraction from petals of Hibiscus-rosa sinensis

صفحه 43-51
Ganesamoorthy Janarny؛ Kamburawala Kankanamge Don Somathilaka Ranaweera؛ Katugampalage Don Prasanna Priyantha Gunathilake

7.

The effect of infrared on Bacillus cereus in paprika powder: Modeling through genetic algorithm-artificial neural network

صفحه 52-59
Mahdi Shavandi؛ Alireza Sadeghi؛ Atena Sarani

8.

Rheological properties of Babolsar sugarcane syrup

صفحه 60-66
Samaneh Khalili؛ Akram Sharifi؛ Marziyeh Hajiaghaei؛ Seyed Ali Mortazavi

9.

Sour orange fruit (Citrus aurantium) seeds: Humble seeds bursting with goodness

صفحه 67-75
Marzieh Rownaghi؛ Mehrdad Niakousari؛ Mohammad-Taghi Golmakani؛ Seyed Mohamad Hashem Hosseini

10.

Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens

صفحه 76-85
Atefeh Niazi؛ Homa Torabizadeh

11.

Comparison of active ingredients properties in callus culture of Zataria multiflora with native plant

صفحه 86-92
Habib Abbasi؛ Shady Sharifzadeh؛ Hossein Mahdie؛ Somaye Karimi؛ Safoora Karimi

12.

Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production

صفحه 93-98
Majid Keyvani bostanabad؛ Marzieh Bolandi؛ Abdorreza Mohammadi Nafchi؛ Homa Baghaei


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