with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Food Chemistry
Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties

Masoumeh Heydari Gharehcheshmeh; Akram Arianfar; Elham Mahdian; Sara Naji-Tabasi

Volume 18, Issue 4 , September and October 2022, , Pages 514-526

https://doi.org/10.22067/ifstrj.2021.69078.1020

Abstract
  [1]Introduction: Sesame oil and sweet almond oil are rich in unsaturated fatty acids and antioxidant components, providing nutritional and functional properties including improvement of the gastrointestinal system, decrease in blood cholesterol level, eventually leading to a decrease in the risk of cardiovascular ...  Read More