253 results on '"Mohammadi Nafchi, Abdorreza"'
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2. Preparation and characterization of whey-less lighvan cheese: physicochemical, textural, fatty acid, and amino acid profile changes during ripening
3. List of contributors
4. Polymer–nano-chitin and polymer–nano-chitosan composites for food packaging
5. The effects of sesame protein isolate and transglutaminase enzyme on the quality characteristics of gluten-free batter and cake
6. Enhancement of the quality and preservation of frozen burgers by active coating containing Rosa canina L. extract nanoemulsions
7. Sustainable strategies for using natural extracts in smart food packaging
8. Development and evaluation of Bauhinia Kockiana extract-incorporated sago starch intelligent film strips for real-time freshness monitoring of coconut milk
9. Impact of the gamma and electron beam irradiations on yeast-spot disease fungal agent and physicochemical attributes of hazelnut (Corylus avellana L.)
10. The effects of tannic and caffeic acid as cross-linking agents on the physicochemical, barrier, and mechanical characteristics of cold-water fish gelatin films
11. Recent advances in encapsulation of fat-soluble vitamins using polysaccharides, proteins, and lipids: A review on delivery systems, formulation, and industrial applications
12. The first report of kernel spot caused by Eremothecium coryli on Iranian hazelnut
13. Synergistic effect of nano-ZnO and Mentha piperita essential oil on the moisture sorption isotherm, antibacterial activity, physicochemical, mechanical, and barrier properties of gelatin film
14. Natural anthocyanins: Sources, extraction, characterization, and suitability for smart packaging
15. Recent advances in extraction, modification, and application of chitosan in packaging industry
16. Extraction and characterization of gelatin developed from camel bones
17. Proteins-based bionanocomposites for food packaging applications
18. List of contributors
19. Plant extracts as packaging aids
20. List of contributors
21. Antioxidant and antimicrobial activities of tarragon and Zataria multiflora Boiss essential oils and their applications as active agents to improve the shelf life of freshly cut potato strips
22. An experimental study on characteristics of sago starch film treated with methanol extract from Artemisia sieberi Besser
23. Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables
24. Production of oat bran functional probiotic beverage using Bifidobacterium lactis
25. Effect of manganese sulfate and vitamin B12 on the properties of physicochemical, textural, sensory and bacterial growth of set yogurt
26. Physicomechanical properties, release kinetics, and antimicrobial activity of activated low-density polyethylene and orientated polypropylene films by Thyme essential oil active component
27. Performance of spray‐dried Ziziphus jujuba extract using insoluble fraction of Persian gum–sodium alginate and whey protein: Microstructural and physicochemical attributes of micro‐ and nano‐capsules.
28. The effects of superheated steam roasting on proximate analysis, antioxidant activity, and oil quality of black seed (Nigella sativa)
29. Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Viola odorata Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage
30. Correction to: Extraction and characterization of gelatin developed from camel bones
31. Preparation and Application of Active Bionanocomposite Films Based on Sago Starch Reinforced with a Combination of TiO2 Nanoparticles and Penganum harmala Extract for Preserving Chicken Fillets
32. Review for "The effects ofchitosan‐TiO 2andchitosan‐TiO 2 ‐ZnO‐MgOhybrid coatings on the shelf life of jackfruit bulbs ( Artocarpus heterophyllus Lam)"
33. An investigation on the physicochemical characterization of interesterified blends of fully hydrogenated palm olein and soybean oil
34. Effects of acid type extraction on characterization and sensory profile of duck feet gelatin: towards finding bovine gelatin alternative
35. Impact of the Gamma and Electron Beam Irradiations on Yeast-Spot Disease Fungal Agent and Physicochemical Attributes of Hazelnut (Corylus Avellana L.)
36. The First Report of Kernel Spot Caused by Eremothecium Coryli on Iranian Hazelnut
37. Effects of κ-carrageenan on rheological properties of dually modified sago starch: Towards finding gelatin alternative for hard capsules
38. Preparation and Application of Active Bionanocomposite Films Based on Sago Starch Reinforced with a Combination of TiO 2 Nanoparticles and Penganum harmala Extract for Preserving Chicken Fillets.
39. Fabrication and characterization of a pH-sensitive indicator film by purple basil leaves extract to monitor the freshness of chicken fillets
40. The Effects of Dually Modified (Hydrolyzed‐Hydroxypropylated) Sago Starch on the Quality Characteristics of Frozen Dough and Bread
41. Preparation and characterization of a novel edible film based on Alyssum homolocarpum seed gum
42. Preparation and characterization of an intelligent film based on fish gelatin and Coleus scutellarioides anthocyanin to monitor the freshness of rainbow trout fish fillet
43. Rheological characterization and fouling deposition behavior of coconut cream emulsion at heat processing temperature range
44. Effects of Nano‐Titanium Dioxide and Mentha piperita Essential Oil on Physicochemical, Mechanical, and Optical Properties of Cassava Starch Film
45. Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness
46. The Effects of Dually Modified (Hydrolyzed‐Hydroxypropylated) Sago Starch on the Quality Characteristics of Frozen Dough and Bread.
47. Preparation and characterization of an intelligent film based on fish gelatin and Coleus scutellarioides anthocyanin to monitor the freshness of rainbow trout fish fillet.
48. Investigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch
49. Formulation and characterization of physicochemical, functional, morphological, and antioxidant properties of cassava‐based rice analogue
50. The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread
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