Volume 15 (2024)
Volume 14 (2023)
Volume 13 (2022)
Volume 12 (2021)
Volume 11 (2020)
Volume 10 (2019)
Volume 9 (2018)
Volume 8 (2017)
Volume 7 (2016)
Volume 6 (2015)
Volume 5 (2014)
Volume 4 (2013)
Volume 3 (2012)
Volume 2 (2011)
Volume 1 (2010)
Effect of chia seed mucilage coating containing zinc oxide nanoparticles on shelf life of chicken fillet

Fereshteh Akhavan Seiasipour Foumani; Mehdi Sharifi Soltani; Shahin Zomorodi; Sara Jafarian; Asghar Khosrowshahi Asl

Volume 13, Issue 4 , December 2022, , Pages 577-585

  Chicken fillet is a suitable medium for growth and activity of different types of microorganisms. The pH and nutrients content of fillets are the most important factors in their microbial spoilage and degradation during cold storage at the retail level. In this regard, the uses of edible coatings containing ...  Read More

Food Hygiene
Efficacy of lyophilized cell-free supernatant of Lactobacillus salivarius (Ls-BU2) on Escherichia coli and shelf life of ground beef

Mehran Moradi; Hossein Tajik; Karim Mardani; Parya Ezati

Volume 10, Issue 3 , September 2019, , Pages 193-198

  In the present study, the effect of different concentrations of cell-free supernatant (CFS; 10.00 and 35.00 mg g-1) of Lactobacillus salivarius (Ls-BU2) on chemical, microbial and sensorial specifications of ground beef stored under the refrigerated condition was investigated. The antibacterial activity ...  Read More

Physicochemical and antioxidative characteristics of Iranian pomegranate (Punica granatum L. cv. Rabbab-e-Neyriz) juice and comparison of its antioxidative activity with Zataria multiflora Boiss essential oil

Behnaz Bazargani-Gilani; Hossein Tajik; Javad Aliakbarlu

Volume 5, Issue 4 , December 2014, , Pages 313-318

  Pomegranate juice (PJ) and its products are directly used in foods due to their pleasant taste and palatability as well as preservative effects. In spite of useful effects of essential oils such as zataria multiflora Boiss essential oil (ZEO) on prolonging shelf-life of foods, their application is restricted ...  Read More