The effect of edible coating of chitosan and Baneh Gum (Pistacia atlantica) containing propolis extract and ginger nanoemulsion (Zingiber officinale) on quality of fresh salmon

Reihaneh Jahangiri; Hassan Hamedi; Hamed Ahari

Volume 5, Issue 2 , June 2022, , Pages 7-14

      The use of new preservation methods based on natural substances of plant and animal origin in food is expanding. Edible coatings can improve the quality of fresh and frozen products such as fish by preventing microbial growth, and decreasing lipid oxidation and moisture loss. The aim ...  Read More

Investigation the impact of Ag nanoparticles of orange fruit’s peel, chitosan and silamol treatment on tomato nutritional health content

Saeideh Bagheri; Pezhman Moradi; Fereshteh Nematolahi; Vahid Zarinnia; Vahid Abdossi

Volume 4, Issue 1 , March 2021, , Pages 5-9

  Chemical methods to grow and improve plants threaten the health of the environment. In a previous study, factors assuming that flavonoids properties for instance pH, temperature, time, and plant extract content were assayed. Tomato (Solanum lycopersicum) is the second most important vegetable in the ...  Read More