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Number of Journals52
Number of Issues2,120
Number of Articles21,950
Article View93,943,358
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1.

Evaluation of the Effect of Chitosan/Pectin Multi Layer Edible Coating Containing Microencapsulated Cinnamon or Thyme Essential Oils on Increasing the Postharvest Shelf Life of Cucumber

Pages 1-18
Shohreh Nikkhah; Fakhri Shahidi; Mohebbat Mohebbi; Farideh Tabatabaei Yazdi
2.

The Effect of Production Method and Simultaneous Use of Whey Protein Concentrate and Transglutaminase Enzyme on Rheological Characteristics and Microstructure of Doogh

Pages 19-34
Mohammad Hadian; Mostafa Mazaheri Tehrani; Mohsen Ghods rohani
3.

Ethanolic Extract of Prosopis farcta Root: Determination of Total Phenols and Flavonoids, Radical Scavenging Ability and Its Antimicrobial Effect on Some Bacteria Causing Infection and Food Poisoning

Pages 35-46
Behrooz Alizadeh Behbahani; Mostafa Rahmati-Joneidabad; Mohammad Noshad
4.

Evaluation of the Quantitative and Qualitative Characteristics of Gluten-free Chicken Nuggets Containing Quinoa Flour and Hydroxypropyl Methyl Cellulose (HPMC)

Pages 47-62
Ghazal Shekari; Elnaz Milani; Elham Azarpazhooh
5.

Evaluation of Bubbling Process in Reducing Ultrafiltration Membrane Fouling and Its Efficiency During Refining of Raw Beet Juice

Pages 63-74
Mosatfa Soleymani; Vahid Hakimzadeh; Mostafa Shahidi Noghabi; Akram Arianfar
6.

Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin

Pages 75-83
Maryam Khosravani; Seyyed Moein Nazari; Gholamhasan Asadi
7.

Heat Transfer Modeling of Malt Syrup in Semi-rigid Aluminum Based Packaging

Pages 85-99
Saeede Hamidi; Nafiseh Zamindar; Nayyere Gholipour Shahraki
8.

Effect of Using Astaxanthin from Haematococcus pluvialis as Free Form and as a Carrier Nanocapsules in Formulation of Tomato Paste and Evaluating Microbial and Qualitative Characteristics of the Product During Storage at Refrigerator

Pages 101-117
Soheyl Reyhani Poul; Sakineh Yeganeh; Zeynab Raftani Amiri
9.

Assessment of Cadmium, Lead and Nickel Removal Capacity of Lactic Acid Bacteria from Aqueous Solutions and Fresh Edible Vegetables

Pages 119-134
Mahdieh Mostafidi; Mohammad Reza Sanjabi; Naheed Mojgani; Sohyel Eskandari; Sepideh Arbabi Bidgoli
10.

Production and Evaluation of Caffeine Nanochitosome and Instant Drink Powder Enriched with It

Pages 135-152
Rezvan Shaddel; Shadi Rajabi Moghaddam
11.

Comparison of the Effect of Adding Spirulina platensis Powder on Sensory, Physical, Protein and Iron Properties of Three Different Industrial Products of Bread, Cake and Layered Sweets

Pages 153-164
Yazdan Moradi; Mansoreh Ghaeni; Haleh Hadaegh
12.

A Review of the Use of Microscopic Algae as Biological Sensors for Identifying Environmental Pollutants and Smart Packaging of Food Materials

Pages 165-181
Bahareh Nowruzi


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