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


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


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


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


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


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


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


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


Sanaz Urajeh; Parastoo Pourashouri; Bahareh Shabanpour; Seyed Vali Hoseini