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268 research outcomes, page 1 of 27
  • publication . Article . 2020
    Open Access Persian
    Authors:
    Sepideh Moshtaghi; Mohammad Goli;
    Persistent Identifiers
    Publisher: Research Institute of Food Science and Technology

    Microencapsulation of sodium selenite (15000 ppm) was carried out, comprising the following combination: Arabic gum (25, 26, 27, 28 and 29%) and a proportionate amount of Farsi gum (1, 2, 3, 4 and 5%) and using the solvent evaporation method, where the Ethanol purity pe...

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  • publication . Article . 2015
    Open Access Persian
    Authors:
    Jalal Mohammadzadeh; Farideh Tabatabaee; Ali Mortazavi; Rassoul Kadkhodaee; Arash Koocheki;
    Persistent Identifiers
    Publisher: Research Institute of Food Science and Technology

    Mannoprotein is a glycoprotein consistency of a poly mannose backbone covalently attached to a protein moity. It was extracted and purified from the cell wall of <em>Kluyveromyces marxianus </em>yeast. After having determined a number of its properties, the influence of...

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  • publication . Article . 2014
    Open Access Persian
    Authors:
    Alireza Mehregan Nikoo; alireza sadeghimahoonak; mohammad ghorbani; Ali Taheri; Mehran Aalami; Faeze Kamali;
    Persistent Identifiers
    Publisher: Research Institute of Food Science and Technology

    In this study protein hydrolysate was produced from the crucian carp using Alcalase 2.4L. The effect of temperature (40, 45, 50 and 55°C), time (60, 90, 120, 150, 180 & 210min) and enzyme/substrate (Protein) at ratio of (30, 60 and 90 Anson unit), on degree of hydrolysi...

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  • publication . Article . 2013
    Open Access Persian
    Authors:
    Yahya Maghsoudlou; Athar Asgharpoor; Peyman Ariaiee;
    Persistent Identifiers
    Publisher: Research Institute of Food Science and Technology

    The aim of this study were evaluation the effects of adding <em>satureja khosestanica</em> essential oil (EO) at concentrations of 200, 400 and 600 ppm on bactericidal, chemical and sensory properties of frankfurter sausages formulated with different sodium nitrite (NaN...

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  • publication . Article . 2018
    Open Access Persian
    Authors:
    Mohsen Kazemi; Bahare Shabanpour; Parastoo Pourashouri;
    Persistent Identifiers
    Publisher: Research Institute of Food Science and Technology

    In this study, bionanocomposite films enriched with Oregano essential oil (OEO) and OEO nanoliposomes (2% v/v) as a preservative agent on the rainbow trout fillets were used. Trout fillets were separated into four groups: unwrapped trout fillet (control), wrapped with n...

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  • publication . Article . 2020
    Open Access Persian
    Authors:
    Khadijeh khoshakhlagh; Mohebbat Mohebbi; Arash Koocheki;
    Persistent Identifiers
    Publisher: Research Institute of Food Science and Technology

    In this study alyssum homolocarpum seed gum (AHSG) nanocapsules containing D-limonene were fabricated by electrospraying process. For this purpose, D-limonene emulsions with constant AHSG (0.5% w/w) and two different flavor concentrations (10 or 20% based on gum weight)...

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  • publication . Article . 2013
    Open Access Persian
    Authors:
    F. Sheikhshoaei; S. Abbasi;
    Persistent Identifiers
    Publisher: Research Institute of Food Science and Technology

    Generally speaking, the beneficial effects of polyunsaturated fatty acids (PUFA) on health and prevention of diseases have already been demonstrated. However, there is still a gap between the practical consumption of oily fish and the recommended daily intake of PUFAs. ...

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  • publication . Article . 2014
    Open Access Persian
    Authors:
    Milad Barzegari; Zeinab Raftani Amiri; Jafar Mohamadzadeh Milani; Ali Motamedzadehgan;
    Persistent Identifiers
    Publisher: Research Institute of Food Science and Technology

    Gums are compounds that increase stability of mayonnaise by increasing the viscosity of the continuous phase. In this study, the Persian gum with carboxymethyl cellulose (CMC), at combination of levels 0:100, 25:75, 50:50, 75:25 and 100:0, were used to produce treatment...

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  • publication . Article . 2015
    Open Access Persian
    Authors:
    Razieh Niazmand; Arpa Khechumian; Mostafa Shahidi Noghabi;
    Persistent Identifiers
    Publisher: Research Institute of Food Science and Technology

    Acrylamide is a chemical compound which starchy foods such as biscuits are prone to formation. Since biscuit is one of the most consumed floury products specially for children, the objective of this research is to assay the effect of the replacement of whey protein powd...

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  • publication . Article . 2019
    Open Access Persian
    Authors:
    Vahideh Salarkarimi; Mohammad Javad Varidi; Mehdi Varidi;
    Persistent Identifiers
    Publisher: Research Institute of Food Science and Technology

    In this study, the effect of chestnut flour substitution on the physicochemical and sensory properties of burger (30% meat) was investigated. Chestnut flour levels were 0, 3, 6 and 9% that were replaced with toasted flour in the formulation. Chestnut flour improved all ...

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268 research outcomes, page 1 of 27