Comparative evaluation of biodegradable polymeric nanoparticles of casein/poly lactic-co-glycolic acid (PLGA) containing different concentrations of alpha-tocopherol

Ali Sadeghi; Hassan Hamedi; Peyman Mahasti Shotorbani; Maryam Fahimdanesh

Volume 1, Issue 3 , September 2018, , Pages 12-16

  Biodegradable polymeric nanoparticles have been extensively used as colloidal materials for nanoparticles production designed for various purposes, including drug targeting, enhancement of drug bioavailability and protection of drug bioactivity and stability. In particular, poly (lactide‐co‐glycolide) ...  Read More

Evaluations of the antibacterial effect of chitosan edible film contain ajwain essential oil on some foodborne pathogenic bacteria

Nima Babolani Mogadam; Najmeh Moghimi; Peyman Mahasti Shotorbani

Volume 1, Issue 2 , June 2018, , Pages 7-10

  Biodegradable active packaging containing natural extracts derived from plants with antimicrobial properties is one alternative strategy that can be considered by the food packing industry to reduce the use of environmentally harmful synthetic polymers. Chitosan is a safe, natural, no allergen and biocompatible ...  Read More

Genetically modified foods: Pros and cons for human health

Fatemeh Karami; Peyman Mahasti Shotorbani

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

  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

Comparison of three different methods for detection of corn and sunflower oils in adulterated sesame oil

Peyman Mahasti Shotorbani; Hassan Hamedi; Melika Zandi; Maryam Fahimdanesh

Volume 1, Issue 1 , March 2018, , Pages 12-18

  Edible oils can be misdescribed by substituting one ingredient for a similar, but less expensive or over-declaring a quantitative ingredient. Thus, the identification of raw materials in edible oils is important for authentication. In This study, three methods (saponification value, sterol and fatty ...  Read More