Enrichment of strawberry frozen yogurt by chia (Salvia hispanica L.) seeds

Marjan Nouri; Mahedeh Basiri

Volume 4, Issue 4 , December 2021, , Pages 28-34

      Frozen yogurt is considered a useful and popular dairy product all over the world. The research was conducted to advance the formulation of strawberry frozen yogurt by chia seed at different concentrations (0 to 3 %). The aim of the present research was to improve nutritional quality ...  Read More

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 , September 2021, , Pages 7-12

      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