Volume 3 (2020)
Volume 2 (2019)
Volume 1 (2018)
Number of Volumes 4
Number of Issues 13
Number of Articles 89
Number of Contributors 242
Article View 16,893
PDF Download 14,251
View Per Article 189.81
PDF Download Per Article 160.12
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Number of Submissions 92
Rejected Submissions 8
Reject Rate 9
Accepted Submissions 42
Acceptance Rate 46
Time to Accept (Days) 113
Number of Indexing Databases 3
1. Laying hens’ diet modification with flaxseed and fish oils to enrich egg yolks with omega-3 fatty acids and vitamin D3

Reza Kazempoor; Arman Ghorbanzadeh; Mohsen Mokhtarian; Saeed Rasoulinezhad

Volume 4, Issue 3 , Summer 2021, Pages 1-6

Abstract
        Today, food enrichment is one of the most widely used methods in benefiting the food processing industry. The effects of four different dietary groups [basic diet (I), basic diet+flaxseed oil (II), basic diet+non-absorbable fiber+flaxseed oil (III)& basic diet+non-absorbable ...  Read More

2. Evaluation of the effect of application of ascorbic acid and chitosan on quality, nutritional value, and storage of Agaricus bisporus

Kimia Eyalati; Elham Danaee

Volume 4, Issue 3 , Summer 2021, Pages 7-12

Abstract
      To investigate the effect of ascorbic acid and chitosanon the postharvest life of button mushroom (Agaricus bisporus), an experiment was conducted based on a completely randomized design with three replications. The treatments were grouped in ascorbic acid (0, 1.5, and 3 mM) and chitosan ...  Read More

3. Emerging 2019-ncov disease: A narrative review on the personal and social preventive behaviors

Vahid Ranaei; Soudabeh Yarmohammadi; Leyla Alizadeh; Sakineh Dadipoor; Zahra Pilevar; Teamur Aghamolaei

Volume 4, Issue 3 , Summer 2021, Pages 13-18

Abstract
      The zoonotic 2019-nCoV is driving an apparent rapid spread among human populations. Apart from deaths and disabilities, the social and economic downturn of viral spread is inevitable. Currently, there isn't any specific vaccine or treatment and there is an urgent need for early interventions ...  Read More

4. The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce

Elham Yourdkhani; Afshin Jafarpour

Volume 4, Issue 3 , Summer 2021, Pages 19-23

Abstract
      The aim of this study was to investigate the effect of Alcea rosea extracts on the physicochemical, antioxidant properties of ketchup sauce. To achieve this goal, aqueous and ethanolic extracts, separately, were added to the ketchup formulation at three levels of 0.2, 0.5, and 0.8%, ...  Read More

5. Physicochemical, sensory and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract

Zahra Khoshdouni Farahani

Volume 4, Issue 3 , Summer 2021, Pages 24-27

Abstract
     Soy beverages are widely used in the world, but due to the unpleasant taste and smell, they need to be combined with fruit juices, plant extracts, and fruits. Therefore, jujube extract which is rich in phenolic and antioxidant compounds was used in this work. On the other hand, Persian gum ...  Read More

6. Evaluation the impact of different polyamines on some nutritional composition of basil (Ocimum basilicum L.) hydroponic culture conditions

Khatereh Nejadasgari Chokami; Vahid Abdossi; Saeed Samavat; Alireza Ladan Moghadam; Pezhman Moradi

Volume 4, Issue 3 , Summer 2021, Pages 28-32

Abstract
         This research was carried out in Pakdasht private greenhouse, to evaluate the effect of putrescine, spermine, and spermidine on the quantity of Basil under conditions of salt stress as a factorial experiment in a completely randomized block design with three replications in ...  Read More

1. Genetically modified foods: Pros and cons for human health

Fatemeh Karami; Peyman Mahasti Shotorbani

Volume 1, Issue 2 , Spring 2018, , Pages 18-23

Abstract
  Genetically modified foods (GM foods) have revolutionized the agricultural industry towards more proficient farming in every geographical region of the world. The major tasks of this GM food technology could be summarized in four points including increase in food products, more convenient food processing, ...  Read More

2. Incorporation of essential oils (EOs) and nanoparticles (NPs) into active packaging systems in meat and meat products: A review

Mina Kargozari; Hassan Hamedi

Volume 2, Issue 1 , Spring 2019, , Pages 16-30

Abstract
  Novel concepts of smart/intelligent, active and eco-friendly food packaging systems, are getting much more attention these days. There have been new functionalities ascribed to the packaging, mostly derived from recent consumer's request for organic and clean-label –high-quality products. This ...  Read More

3. The effect of Lactobacillus casei derived extracellular vesicles on the expression of Toll-like receptor-2 gene

Maryam Ebrahimi Vargoorani; Mohammad Hossein Modarressi; Elahe Motevaseli; Farzam Vaziri; Seyed Davar Siadat

Volume 1, Issue 3 , Summer 2018, , Pages 1-5

Abstract
  In Gram-positive bacteria, the production of extracellular vesicles has been neglected to date due to the presence of a thick peptidoglycan cell wall. But in recent years more studies have been done on these nanoparticles. The purpose of this study is to show that Lactobacillus casei has the ability ...  Read More

4. The relation between body mass index and emotional intelligence in children

Azam Movahedi; Ariyo Movahedi

Volume 2, Issue 1 , Spring 2019, , Pages 37-41

Abstract
  Pediatric obesity is going to be one of the major risk factors in our era. It might have adverse effects on all aspects of child’s health. It could affect both physically and mentally and cause emotional suffering as well. It is shown that obesity could decrease cognition, but its relationship ...  Read More

5. Auto and co-aggregation, hydrophobicity and adhesion properties of Lactobacillus plantarum strains isolated from Siahmazgi traditional cheese

Hassan Gandomi; Azra Farhangfar; Afshin Akhondzadeh basti; Ali Misaghi; Negin Noori

Volume 2, Issue 1 , Spring 2019, , Pages 1-5

Abstract
  Lactobacillus plantarum was the most common species in the microflora of artisanal Siahmazgi white brined cheese with 41.6% occurrence among the total isolated LAB. In this study, the attachment properties of 5 different L. plantarum strains isolated from Siahmazgi traditional cheese were evaluated by ...  Read More