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 , September 2021, Pages 1-6

        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

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

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 , September 2021, Pages 13-18

      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

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 , September 2021, Pages 19-23

      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

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 , September 2021, Pages 24-27

     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

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 , September 2021, Pages 28-32

         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