Research and Innovation in Food Science and Technology
Volume & Issue: Volume 11, Issue 2, September 2022
Preparation of Nano-liposomes Carrying Phycobiliprotein Extracted from Red Algae (Gracilaria gracilis) with Chitosan Polymer Coating: Evaluation of Physicochemical, Antioxidant and Antimicrobial Properties
Pages 109-122
10.22101/JRIFST.2021.299415.1270
Amir Haghdoost; Leila Golestan; Maryam Hasani; Mostafa Shahidi Noghabi; Seyed Ahmad Shahidi
Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology
Pages 123-140
10.22101/JRIFST.2021.296541.1261
Bita Mohammadalami; Akram Arianfar; Ali Mohammadisani; Sara Naji-Tabasi
Evaluation of Antimicrobial Properties of Gliadin Nanofibers Containing Zataria multiflora Boiss Essential Oil and its Effect on Shelf-life Extension of Smoked Salmon Fish Fillet
Pages 141-154
10.22101/JRIFST.2022.326416.1321
Zohreh Bahrami; Ahmad Pedram Nia; Mohammadreza Saeidi-Asl; Mohammad Armin; Mojtaba Heydari-Majd
Production of Muffins with Reduced Fat Using Organogel Based on Carnauba Wax
Pages 155-168
10.22101/JRIFST.2022.330178.1329
Fatemeh Hanifi-Vahed; Mania Salehifar; Alireza Rahman
Using Red Grape Seed Essential Oil Nanoemulsion (Vitis Vinifera) for Improvement of Chemicals and Bacteria Indices and Increasing the Shelf Life of Fresh Packaged Chicken Fillets at Refrigerated Temperature
Pages 169-182
10.22101/jrifst.2022.328783.1331
Maryam Ghanbari; Abbasali Motallebi; Noordahr Rokni; Amirali Anvar
Microbiological, Biochemical, and Organoleptic Properties of Probiotic Dairy Desserts Made from Camel Milk and Echinophora platyloba Extract Nanoemolsiun
Pages 183-198
10.22101/JRIFST.2022.330136.1338
fatemeh kalhor; Farzaneh Abdolmaleki
The Effect of Charcoal Based Chewing Gums in Reducing the Concentration of Unwanted Substances and Compounds: Dyes, Microbes and Viruses in Saliva
Pages 199-208
10.22101/JRIFST.2022.330479.1330
Mohammad Karimi; Ali Akbar Hemmati Nejad; Elham Yavari
The Effect of Continuous and Separate Extraction Methods on the Yield and Quality of Extracted Protein and Chlorophyll from Spirulina platensis
Pages 209-222
10.22101/JRIFST.2022.340779.1356
Sanaz Urajeh; Parastoo Pourashouri; Bahareh Shabanpour; Seyed Vali Hoseini
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