1.

Investigating the sensory properties and antimicrobial effect of frankincense and shallots essential oil on Listeria monocytogenes bacteria in white brined cheese

Pages 343-356
Farnaz Sadeghi; Leila Nateghi

2.

Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process

Pages 357-365
Reza Farahmandfar; Somayeh Salmani; Hoda Fahim

3.

Investigation of antifungal activity of nanoencapsulation of Thyme vulgaris essential oil against botrytis cinerea in red shahroodi grape (Vitis vinifera CV. Red)

Pages 367-381
Hadise Karimi; Hojatollah Bodaghi; Ahmad Rajaei; Shideh Mojerlou

4.

Evaluation of microbial, chemical and sensory characteristics of coated lamb with Scutellaria lateriflora seed mucilage in combination with Carum copticum essential oil to shelf life extension at refrigerated storage

Pages 383-394
Behrooz Alizadeh Behbahani; Fakhri Shahidi

5.

Optimization of loaf bread formulation including Farsi and Basil Gum

Pages 395-408
Masoud Hafiz; Zahra Sheikholeslami

6.

Effect of black cumin essential oil on physicochemical, microbial and sensorial characteristics of ultrafilterated Feta cheese

Pages 409-421
Marziyeh Momeni Sarvestani; Hannan Lashkari

7.

Investigating the effect of operational factors on reducing cream cholesterol by beta-cyclodextrin using response surface method

Pages 423-435
Mitra Mansouri Bani; Vahid Samavati; Marzieh Bolandi

8.

Effect of flour replacement with pomegranate seed powder on the properties of Sponge Cake

Pages 437-452
Fatemh Eivani; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar

9.

A Study on the utilization of Enoki fruiting bodies in a pulp- based functional drink

Pages 453-464
Sharareh Rezaeian; Hamid Reza Pourianfar; Shadi Bolourian; Hamed Saberian

10.

Investigating the effects of addition of zedo gum on physicochemical, sensory, rheological and colorimetric properties of low salt Ashi noodle

Pages 465-478
Zohreh Bor bor moradi; Leila Nateghi; Orang Eivaz zadeh

11.

Implementation of an olfactory machine system for the classification of different types of black pepper based on geographical origin and detection of cheating in Indian black pepper

Pages 479-491
Faezeh Jamalizadeh; Mahdi Ghasemi-Varnamkhasti; Mehdi Ghasemi Nafchi; Mojtaba Tohidi; Majid Dowlati

12.

Effect of edible active film of chitosan containing fish protein hydrolysate (FPH) on chemical and microbial properties of rainbow trout (Oncorhynchus mykiss) fillets during the refrigerated storage

Pages 493-505
Soheyl Reyhani Poul; Seyed Ali Jafarpour


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