Echium amoenum is an herbaceous Iranian herb, two or many years old from the Boraginaceae family. Most Echium amoenum varieties have medicinal properties that can be promoted through scientific activity and industrial production of diverse products. In this study, the effects of carrier agents of...
Author(s)
Asghari, M. H. A.; Sharifi, A.
Publisher
Iranian Research Organization for Science and Technology, Tehran, Iran
Citation
Innovative Food Technologies, 2022, 9, 2, pp 149-165
Background: Removal of heavy metal ions from contaminated systems by agricultural and fruit and vegetable processing waste materials is an innovative and auspicious technology. The current study was designed for utilization of bio-adsorption white hard eggshell, as less expensive and much...
Author(s)
Gorgani, S.; Ziarati, P.
Publisher
Islamic Azad University, Tehran Medical Unit, Tehran, Iran
Citation
Medical Sciences Journal of Islamic Azad University, 2020, 30, 2, pp fa155-fa166
Introduction: Fish is the most extremely perishable food products (Roiha et al, 2018) and its quality may be affected by many elements (García et al, 2015). The techniques used for the freezing and thawing processes play an essential function in maintaining the quality of the frozen foods. If...
Author(s)
Fattahi, S.; Zamindar, N.
Publisher
Ferdowsi University of Mashhad, Mashhad, Iran
Citation
Iranian Food Science & Technology Research Journal, 2021, 17, 1, pp fa43-fa53
Pomegranate sauce is a pomegranate juice product. The processing of pomegranate sauce from the blend of apple sauce, gum, and date sauce is an innovative measure in the production of pomegranate sauce because at present, other pomegranate sauce is prepared from a mixture of pomegranate sauce and...
Author(s)
Sharifi, A.; Divandari, N.; Ezy, M.; Maleki, M.
Publisher
Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran
Citation
Journal of Innovation in Food Science and Technology, 2019, 11, 4, pp 115-123
Introduction: Non-alcoholic beverages are consumed in many countries. There are many people who avoid alcohol because of their health concerns, and in Muslim countries alcoholic beverages are religiously banned. Malt beverages are classified based on the alcohol content as alcoholic (more than...
Author(s)
Hajieghrary, F.; Rad, A. H.; Sani, Z. R.
Publisher
Ferdowsi University of Mashhad, Mashhad, Iran
Citation
Iranian Food Science & Technology Research Journal, 2017, 13, 4, pp 637-646
Using the fluid bed method and replacing it with other methods is an innovative idea, because in this type of bed, due to the continuous and uniform displacement of particles, the quantities are the same in all substrate areas. In spite of the wide application of this method in the industries, it...
Author(s)
Gholami, H.; Afsahi, M. M.; Karami, A.
Publisher
Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran
Citation
Journal of Innovation in Food Science and Technology, 2019, 11, 4, pp 25-36
Introduction: Kiwifruit (Actinidia sp.) has many appealing properties for consumers such as flavor, color, and nutritional content, especially vitamin C. Kiwi seems to be used as one of the major ingredients within the formulation of this category of foods. Microalgae are nutritional and innovative ...
Author(s)
Pool, E. K.; Shahidi, F.; Mortazavi, S. A.; Mohebbi, M.
Publisher
Ferdowsi University of Mashhad, Mashhad, Iran
Citation
Iranian Food Science & Technology Research Journal, 2016, 12, 1, pp Pe21-Pe33