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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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Abstract

Objectives of this study, determine value of irrigated wheat seed in waste for processing line, determine of cost and benefit, determine Breakeven price and calculate of economic profitability indices of wheat seed processing lines in Ram Sanat Bahare in Alborz and Akyurek Technology in Kordestan...

Author(s)
Asadi, H.; Gazor, H. R.; Hamidi, A.; Eivani, A.
Publisher
Seed Science Society of Iran, Tehran, Iran
Citation
Iranian Journal of Seed Science and Technology, 2022, 10, 4, pp fa137-fa147
AbstractFull Text

The expensive cost of seed storage could be reducing by using suitable genotypes. In order to evaluate the variety of storage potential of barley genotypes an experiment was conducted factorially with three factors as completely randomized design with three replications. The first factor was...

Author(s)
Moradian, Z.; Frahani, S. M.; Rezazadeh, A.
Publisher
University of Guilan, Rasht, Iran
Citation
Iranian Journal of Seed Science and Research, 2022, 8, 4, pp fa413-fa428
AbstractFull Text

Background and Objective: Ever since the concept of functional foods was introduced and consumer awareness of the relationship between health and food consumption increased, there has been a rise in demand for super healthy foods. There is a considerable amount of dietary fiber in date seeds, which ...

Author(s)
Salar, S.; Loghmanifar, S.; Ghasemi, E.
Publisher
Iranian Medicinal Plants Society, Tehran, Iran
Citation
Journal of Medicinal Plants and By-Products, 2022, 11, Special, pp 95-100
AbstractFull Text

Due to the association between fatty foods and cardiovascular disease, reduction of food fat by experts is suggested. Low-fat cheeses are one of the dairy products that have a tendency to improve texture due to their firm texture and rubber. Using vegetable gums such as basil and xanthan gum as a...

Author(s)
Nattaghi, L.
Publisher
Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran
Citation
Journal of Innovation in Food Science and Technology, 2020, 12, 1, pp Pe27-Pe45
AbstractFull Text

Introduction: Nowadays, various methods have been developed to transfer and improve the absorption of lipophilic compounds in food in the form of coating. Colloidal emulsion-based systems are widely used in commercial systems. Chia seed oil is an oil rich in unsaturated fatty acids, especially...

Author(s)
Forouzandeh, S.; Fazel, M.
Publisher
Ferdowsi University of Mashhad, Mashhad, Iran
Citation
Iranian Food Science & Technology Research Journal, 2022, 18, 2, pp fa295-fa305
Abstract

The ability to recognize color, texture, and shape in image processing technology has led to the development of machine vision systems in various fields of agriculture, conversion industries, and industry. The existence of impurities and seeds with an unsuitable appearance in chickpeas and the...

Author(s)
Salam, S.
Publisher
Iranian Research Organization for Science and Technology, Tehran, Iran
Citation
Innovative Food Technologies, 2022, 9, 2, pp 181-193
AbstractFull Text

Introduction: Date seeds (also known as pits and kernel) are among the most important wastes which are generated during direct consumption or from the date processing industries. Despite the presence of several nutrients and bioactive compounds and their subsequent beneficial health effects, these...

Author(s)
Mojrian, F.; Moeenf, M.; Farhoosh, R.; Mehr, H. M.
Publisher
Ferdowsi University of Mashhad, Mashhad, Iran
Citation
Iranian Food Science & Technology Research Journal, 2021, 18, 1, pp fa96-fa112
AbstractFull Text

Production of high quality seeds in African leafy vegetables has not been practiced due to varying reasons including incorrect harvesting stages and fertilizer rates. Jute mallow (Corchorus olitorius L.) pods do not ripen simultaneously and fruits left to dry on mother plant long before harvesting, ...

Author(s)
Rutto, D. K. L. K.; Omami, E. N. N.; Ochuodho, J. O. O.
Publisher
Iranian Society for Horticultural Science and University of Tehran, Tehran, Iran
Citation
International Journal of Horticultural Science and Technology, 2020, 7, 4, pp 315-326
AbstractFull Text

Background and Objectives: Use of wastes such as seeds of summer crops leads to re-enter these valuable sources into the food cycle. Therefore, it causes enhancement of the nutritional values and production of functional foods in food industries. The aim of this study was assessment of the effects ...

Author(s)
Milani, E.; Shahidi, F.; Ansarifar, E.; Khalilian-Movahhed, M.; Salehipour, F.
Publisher
National Nutrition & Food Technology Research Institute, Tehran, Iran
Citation
Iranian Journal of Nutrition Sciences & Food Technology, 2021, 16, 2, pp fa79-fa88
AbstractFull Text

The abundance of important biological compounds in algae provides new opportunities for the production of high-yield dairy products. Meanwhile, doogh is important as a traditional Iranian nutritional drink. Dough (with temperature 44°C), the amounts of spirulina algae (0.3, 0.5 and 0.8 W/W),...

Author(s)
Jalalvand, P.; Lavasan, A. S.; Zadeh, O. E.
Publisher
Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran
Citation
Journal of Innovation in Food Science and Technology, 2022, 14, 4, pp fa133-fa146

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