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)
Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise

Zeynab Abarchai; Alireza Rahman; Maryam Fahim danesh

Volume 18, Issue 2 , May and June 2022, , Pages 218-234


  Introduction Sumac, due to its phenolic compounds, strong anti-oxidant strength and anti-coagulation, can be considered as one of the most popular additives in the food industry. The aim of this study was to investigate the synergistic effect of sumac and phosphatidylethanolamine on the chemical properties ...  Read More

Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media

Narges Hadigol; Maryam Fahim danesh; Sepideh Hoseini

Volume 15, Issue 2 , May and June 2019, , Pages 369-380


  Introduction: Pomegranate peel is an important source of bioactive compounds which have high potential of alternative source of activated carbon for bleaching and the removal of heavy metal from liquid media. The present study was undertaken to evaluate the feasibility of pomegranate peel carbon for ...  Read More

Effect of Rosemay extract coated polymeric film (LDPE) for inhibition of butter oxidation

Faezeh Tafreshi; Majid Javanmard; Maryam Fahim danesh

Volume 11, Issue 2 , May and June 2015, , Pages 129-139


  Antioxidant active packaging is one of the active packaging that prevents of lipid oxidation by releasing antioxidant during storage of food. In recent years the use of natural antioxidant instead of the synthetic variety in these packaging has been considered. The aim of this study was evaluating the ...  Read More