Onion, as one of the most valuable plants in nature and human diets, includes various phytochemicals compounds. Due to the consumption of these biological compounds as edible bulbs or additives by humans, these compounds ...

Given the significance of bread, it is important to preserve its quality and curb its losses. Nowadays, there are studies focusing on introduction and use of different types of improvers that affect the qualitative properties ...

One of the traditional medicine treatments is the use of medicinal herbs. Nanoliposomes have been utilized to improve the therapeutic properties. Tribulus terrestris and Valeriana officinalis are valuable native herbs in ...

Lighvan cheese is one of the most popular and consumed cheese in Iran. The aim of this study was to use coated alginates-collagen containing essential oils of cumin and betanin to improve the quality and shelf life of the ...

The food lasting and its persistence can be increased by adding plant essential oils to the edible films such as chitosan. In the view of the increasing use of nanotechnology in the production of antimicrobial agents and ...

Osmotic dehydration of jujube slices was performed to evaluate the influence of solution temperature (30, 40 and 50°C), sucrose concentration (40, 45 and 50% w/v) and sample to solution ratio (1:10, 1:15 and 1:20) on mass ...

The objective of this work is to study the changes in physicochemical properties of trans free shortenings and their efficacy on texture and sensory properties of biscuits since these days the researches show that trans ...

This research investigated the encapsulated Lactobacillus Sporogenes resistance to simulated gastric acid condition and extreme heat treatment and the aim was the production of probiotic bread using the encapsulated ...

In this study, arapid and sensitive electrochemical electrode was fabricated to measure the amount of sunset yellow in food samples. This analytical sensor was mediated using a NiO-decorated single-walled carbon nanotubes ...

Edible coating applied to fruit slices prior to drying is a technology that can improve the nutritional and sensory qualities of dehydrated products. One of the best ways to reduce the drying time is to provide heat by ...