Comparison of the Effect of Sodium Nitrite and Nanocapsules Carrying Astaxanthin from Haematococcus pluvialis with Maltodextrin-sodium Caseinate Combined Coating in Controlling Oxidative and Microbial Spoilage of Common Sausage

• View Article
• PDF 1.06 M

Production of Reduced Fat Mayonnaise Using Stabilized Nano Emulsion with Casein Complex Pickerings and Shirazi Gadomeh Gum

• View Article
• PDF 1.15 M

Optimization of Pigment Extraction from Red Beet

• View Article
• PDF 1.52 M

The Effect of Extrusion Technology on the Quality Characteristics of Gluten-free Cookies Based on Whole Chickpea Flour-xanthan Gum-broken Rice

• View Article
• PDF 994.22 K

Investigation of Physicochemical and Antioxidant Properties of Shahani and Khassui Date's Palm and Kernel from Zarrin Dasht Region in Fars Province

• View Article
• PDF 647.46 K

Production of Whey Protein Concentrate Smart Film Containing Pomegranate and Red Grape Anthocyanin and Zinc Oxide Nanoparticles: Physicochemical and Structural Characteristics

• View Article
• PDF 1.41 M

Effect of the Controlled Fermented Sprouted Lentil Containing Fennel Extract on the Characteristics of Wheat Bread

• View Article
• PDF 971.46 K

Investigating the Effect of Chitosan Coating Along with Ginger Essential oil on Shelf life of Salmon Fish in Refrigerator Temperature

• View Article
• PDF 1.34 M

The Effect of Edible Coating with Alginate and Shirazi Thyme Essential Oil on the Qualitative Characteristics of Ber Fruit (Ziziphus mauritiana Lam.) during Storage

• View Article
• PDF 1.23 M

Investigating the Qualitative Changes of Golden Delicious Apple Variety during Storage Using X-ray Imaging

• View Article
• PDF 771.38 K