پژوهش و نوآوری در علوم و صنایع غذایی
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The Effect of Green Tea Extract on the Quality of Perch Fish Fillet During Storage in the Refrigerator
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2025-02-01)The purpose of this study has been to investigate the effects of the green tea extract on the quality of perch fish during refrigeration (4 °C). Fish fillets were immersed in 3 and 6% green tea water extracts and water ...
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Effects of Confectionery Sunflower Seed Kernels and Processing Parameters on the Properties of Expanded Snacks
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2025-02-01)Snacks are a popular choice for various consumers. Corn Grits' (CG) high starch content makes it an ideal choice for producing extruded snacks with excellent expansion properties. However, corn-based extruded products lack ...
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Synthesis and Evaluation of Shirazi Thyme-third-generation Dendrimer for Preservation of Mayonnaise
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2025-02-01)The replacement of Shirazi thyme-dendrimer nanoformulation with sodium benzoate as a mayonnaise preservative was investigated. The third-generation dendrimer was synthesized using citric acid and polyethylene glycol ...
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Exploring Commercially Available Camel Milk Dairy Products: Medicinal, Nutritional and Antimicrobial Properties
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2025-02-01)Camel has become a focus of interest for scientists and breeders due to its exceptional ability to produce significant quantities of milk for extended periods in regions with arid climates. There are various health-promoting ...
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Determination of Some Water-soluble Compounds in Saffron Samples by Optimized Dispersive Liquid-liquid Microextraction Followed by Gas Chromatography-mass Spectrometry
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2025-02-01)In this study, the combined method of solvent extraction (SE) and dispersive liquid-liquid micro-extraction (DLLME) has been used in order to effectively separate and concentrate saffron components. Gas chromatography-mass ...
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Antibacterial Activity of Honey and Bee Pollen Collected from Bee Hives from Three Climatic Regions of Golestan Province Against some Clinical Isolates with High Antibiotic Resistance
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2025-02-01)Honey and bee pollen are among useful and valuable food products that have been used as medicine in treatment of diseases. This study aimed to evaluate the antibacterial potential of three samples of honey and bee pollen ...
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Quality Traits of Three Bread Wheat Cultivars as Affected by Glutathione and Selenium Spray
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2025-02-01)A field experiment was conducted during the winter season 2021-2022 at the Agricultural Experiment Station of the University of Baghdad, according to a Randomized Complete Block Design (RCBD) in a split-plot arrangement ...
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Evaluating the Effectiveness of Blanching as a Pre-treatment to Minimize Surface White Discoloration on Pickled Carrots
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2025-02-01)Carrots, available in forms like whole, fresh, minimally processed, and value-added products, can face quality issues during post-harvest storage and processing, including white blush formation in minimally processed items ...
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Cold Plasma Pretreatment of Rosemary before Air Drying: Impact on Phenols, Flavonoids, Antioxidants and Antibacterial Properties
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-12-01)In most drying method, the use of heat is a limiting factor. Thus, the nonthermal technology of cold plasma is used for preserving the food and herbs properties. In this work, the effect of cold plasma pre-treatment on ...
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Identifying the Sensory Characteristics and Determining the Consumer Acceptance of Torch Ginger (<i>Etlingera elatior</i>) Flower Tea
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-12-01)The torch ginger flower is a promising beverage ingredient because of its abundant antioxidants and appealing sensory characteristics. Nevertheless, the inclusion of other organic substances can enhance the pungent odor ...
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Effect of <i>In vitro</i> Digestion on the Bioaccessibility of Antioxidants Capacity in Boiled and Brewed Bidara Leaf Tea (<i>Ziziphus spina-christi</i>)
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-12-01)This study investigated how the total content of phenolic compounds, flavonoids, and antioxidant capacity change in bidara leaf tea after in vitro gastrointestinal digestion. The boiling and brewing tea treatment and ...
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Characterization of Collagen Extracted from Chicken and Duck Eggshell Membrane
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-12-01)The source of collagen which is widely used comes from animal sources. It is necessary to look for sources of collagen from other materials. The objective of this research was to analyze the characteristics of collagen ...
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Effect of African Yam Bean and Carrot Flour Blends Supplementation on the Physicochemical and Microbial Quality of Malted Pearl Millet Flour
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-12-01)This study evaluated the quality of composite flours produced from malted pearl millet, African yam bean and carrot flour. The ingredient optimization was carried out and the sixteen runs were generated using the design ...
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Effect of Storage Conditions on Astaxanthin and Total Microbial Count of Dried Sergestid Shrimp (<i>Acetes species</i>) Product
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-12-01)One of the important components of Sergestid shrimp is astaxanthin, which brings many health benefits to humans such as antioxidant protection, prevent cancer and immune system enhancement. However, a limited understanding ...
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Enhancing White Pand Bread Excellence: Optimizing Dough Properties and Quality using Wheat and Extruded Cassava Flour Blends
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-12-01)Abstract: This study investigated the effects of substituting wheat flour with extruded cassava flour (ECF) at different levels (0, 5, 10, and 15%) and non-extruded cassava flour (NECF) at 10%, as well as the application ...
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Optimizing the Biomass Production of <i>Pleurotus ostreatus</i> (oyster) in Shake-Flask and Bioreactor
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-09-01)Pleurotus ostreatus (oyster) is a world known-edible mushroom. Its fruit bodies are commercially available in the market due to their high nutritional value and medicinal properties. The production of this mushroom is ...
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Investigation of Antioxidant Potential of the Ethanolic Extract from <i>Nelumbo Nucifera</i> by Immersion and Ultrasound-assisted Extraction Techniques
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-12-01)Bioactive compounds such as antioxidants play a fundamental role in human health and nutrition. Furthermore, aquatic plants are considered a valuable and appropriate resource of antioxidants. Nelumbo nucifera is one of the ...
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Phase Separation Behavior of Apple Pectin/Wheat Germ Protein Complex Coacervates
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-09-01)Defatted wheat germ is a highly nutritious protein, which contains about 30% protein. In this study, defatted wheat germ (DWG) protein was used to form coacervate with apple pectin. Structural transition during coacervate ...
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The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-09-01)This study aimed to utilize transglutaminase and gallic acid as stabilizers and thickeners in ice cream production. Additionally, it explored the potential for enhancing the physicochemical properties of ice cream mixtures ...
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Microencapsulation of Rosemary Essential Oil by Electrospraying: An Evaluation of Characteristics and Antifungal Properties
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-09-01)In this study, rosemary essential oil was encapsulated at different concentrations (0, 5, 10, 15 % w/v) by the electrospraying technique in zein microcapsules (ZME) and evaluated for their antifungal properties. The ...
