1.037 hasil
Menampilkan 1–20 · 0,12 detik · RSS
مجله پژوهشهای علوم و صنایع غذایی ایران
Scopus
ISSN 1735-4161 · Ferdowsi University of Mashhad · 1.037 artikel di indeks
-
Artikel Jurnal Teks lengkap
A Comprehensive Review of the Application of Phase Change Materials in Food Packaging: Their Impact on Cold Chain Performance and Product Quality Preservation
IntroductionTemperature control throughout the food supply chain plays a pivotal role in preserving product quality and safety as well as extending shelf life. In recent years, phase change materials (PCMs) have emerged as a promising component of intelligent packaging systems due to their ability…
-
Artikel Jurnal Teks lengkap
Optimization of Enzymatic Hydrolysis of Olive Seeds Protein by Response Surface Methodology and Evaluation of Its Stability
IntroductionOlive Seeds is a major by-product of the olive oil industry, produced in millions of tons annually. It contains significant amounts of protein (approximately 13.5%) along with fiber, lipids, and phenolic compounds. However, native proteins have low solubility and complex structures that…
-
Artikel Jurnal Teks lengkap
Effect of Cream Fat Content and Milk Protein Concentrate on the Formation and Stability of Industrial Sarshir
IntroductionIn recent years, consumer interest in traditional and natural dairy products has increased due to their perceived health benefits, cultural value, and unique sensory properties. Among traditional Iranian dairy products, sarshir is widely consumed and valued for its rich taste and high…
-
Artikel Jurnal Teks lengkap
Effect of Cysteine and Modified Atmosphere Packaging on Maintaining the Quality and Storage Time of Green Basil
IntroductionFresh leafy vegetables contain vital macronutrients and micronutrients such as carbohydrates, fiber, minerals, and vitamins that are essential for body health. People are now consuming less vegetables in their diet because their preparation is time-consuming. These nutrients play a…
-
Artikel Jurnal Teks lengkap
Acrylamide in Espresso Coffee: Occurrence and Risk Assessment Study in Adolescents and Adults
IntroductionCoffee is one of the most widely consumed beverages worldwide, with an estimated annual intake of about 500 billion cups. Roasting is a key step in coffee processing that develops the desirable color, flavor, and aroma, but it also promotes the formation of acrylamide through the…
-
Artikel Jurnal Teks lengkap
A Review on Edible Raw Materials that Can Be Used in Food 3D Printers
IntroductionThe Food and Agriculture Organization (FAO) estimates that by 2050, food production must increase by 70% to feed the world’s projected 9.9 billion people. Consequently, the development of novel and innovative solutions to address existing challenges and improve food sustainability has…
-
Artikel Jurnal Teks lengkap
Production of Active Biodegradable Antioxidant and Antibacterial Films Based on Salep Powder, Turmeric Powder, and Selenium Powder: A Novel Approach to Sustainable Packaging
IntroductionThe widespread use of synthetic plastics in packaging is a major global environmental problem, contributing to greenhouse gas emissions and pollution. Most plastics are non-biodegradable, accumulated in the environment, fragmented into ecosystems, and eventually give rise to harmful…
-
Artikel Jurnal Teks lengkap
The Effect of Dual Modification (Fermentation-Extrusion) on the Functional and Qualitative Characteristics of Chickpea-Quinoa Composite Flour and Gluten-Free Muffin Cake Compared to Unprocessed Flour
IntroductionCeliac disease is an autoimmune disorder of the small intestine triggered by gluten consumption. The only effective treatment is to follow a strict, lifelong gluten-free diet. However, commercially available gluten-free products often face limitations in terms of quality attributes…
-
Artikel Jurnal Teks lengkap
Production of Oleogel Derived from Canola Oil and a Combination of Emulsifiers and Methylcellulose Hydrocolloid via a Direct Method as a Shortening Substitute
IntroductionConsidering the adverse effects of saturated fatty acids and particularly trans-fats found in shortenings on human health, the development and application of oleogels in food production have become essential. Oleogelation is a valuable method for producing semi-solid and gel-like…
-
Artikel Jurnal Teks lengkap
Evaluation of Nutritional and Physicochemical Properties of Biscuits Enriched with Roasted Lentil Flour and Rice Bran Powder
IntroductionAddition of dietary fiber sources to high-consumption food products is a smart way to increase the amount of fiber intake through the daily diet. Biscuits are one of the most popular bakery products. Wheat flour is the most significant ingredient for biscuit production in terms of…
-
Artikel Jurnal Teks lengkap
Optimization of the Properties of pH-Sensitive Biodegradable Intelligent Films Based on Gelatin/Chitin Nanofibers Containing Malva and Amaranth Extracts
IntroductionFood packaging is one of the essential components of the food supply chain, playing a vital role in maintaining product quality, ensuring safety, and extending the shelf life of perishable commodities. Beyond its traditional role as a passive barrier against physical, chemical, and…
-
Artikel Jurnal Teks lengkap
Application of Ultrasound as Pretreatment to Improve the Functionality of Whey Protein Powder during Spray Drying
IntroductionWhey proteins are among the most valuable functional ingredients derived from dairy industry. Whey proteins possess high nutritional quality, rapid digestibility, and multifunctional techno-functional properties such as solubility, emulsifying capacity, foaming ability, and fat-binding…
-
Artikel Jurnal Teks lengkap
Rapid Authentication of Bandeng (Chanos chanos) Oil Nanoemulsion Using Fourier Transform Infrared (FTIR) Spectroscopy Combined with Chemometrics
A high level of polyunsaturated fatty acid (PUFA) in bandeng oil nanoemulsion (BON) makes it risky to be adulterated using low-quality oils such as palm oil (PO). Authentication of BON is essential to guarantee product quality and safety. Adulterated nanoemulsion is particularly challenging to…
-
Artikel Jurnal Teks lengkap
Effect of Ultrasonication on Texture Profile Analysis, Microbiome Phylogeny, and Prediction of Fatty Acid Metabolic Pathways in Siahmazgi Cheese
Siahmazgi cheese ripens through the metabolic activities of the indigenous microbiota present in unpasteurized milk. To ensure its safety, non-thermal processing methods such as ultrasound are required. This study aimed to determine the textural changes and the phylogeny relationships of the…
-
Artikel Jurnal Teks lengkap
Optimization of Conventional and Superheated Solvent Extraction Methods for Extracting Polyphenolic Compounds from Salvia leriifolia Leaves
The efficiency of an extraction procedure in recovering bioactive phenolic compounds is highly dependent on its mechanism and operating conditions. Polyphenols were extracted from Salvia leriifolia leaves using conventional solvent extraction and also superheated extraction techniques. The faced…
-
Artikel Jurnal Teks lengkap
Phytochemical Characterization and Evaluation of Contaminants in the Processed Products of Organically Produced Moringa oleifera from the Niger Sahel
In the Nigerien Sahel, Moringa oleifera processing presents a valuable economic opportunity for local communities; however, product quality and safety are closely linked to the processing methods employed. This study investigated the phytochemical composition and contamination markers of Moringa…
-
Artikel Jurnal Teks lengkap
Ethanolic Propolis Extract as a Natural Antifungal Preservative: Impact on the Physicochemical, Microbial, and Sensory Properties of Cupcakes
The widespread use of food additives worldwide has raised concerns regarding their potential adverse effects. Given the increasing demand for natural antimicrobial compounds, propolis extract can serve as a safer alternative to synthetic preservatives. This study aimed to investigate the effect of…
-
Artikel Jurnal Teks lengkap
Response Surface Methodology– Driven Optimization of Pectin Extraction from Peels of an Indigenous Musa acuminata
The current study aimed to optimize pectin extraction from the non-AIS (crude) sample variety of Musa acuminata (Yelakki) peel, which was conducted by applying Response Surface Methodology (RSM), using a citric acid-assisted extraction method. The study was conducted with RSM to systematically…
-
Artikel Jurnal Teks lengkap
Quality Characteristics of Tahitian Chestnut (Inocarpus fagifer) and Cowpea (Vigna unguiculata) Flour Combinations as Ingredients in Snack Bar
The growing demand for convenient, nutritionally balanced snack products has created opportunities for utilizing underutilized local ingredients in food product development. This study aimed to develop snack bar using Tahitian chestnut (Inocarpus fagifer) and cowpea (Vigna unguiculata) flours as…
-
Artikel Jurnal Teks lengkap
Physicochemical and Functional Comparison of Gelatin Extracted from Rainbow Trout (Oncorhynchus mykiss) and Silver Carp (Hypophthalmichthys molitrix) Byproducts
In this research, gelatin was extracted from various by-products of silver carp (Hypophthalmichthys molitrix) (SC) and rainbow trout (Oncorhynchus mykiss) (RT), including skin, soft tissue, head, and vertebrae. The extracted gelatins were evaluated for proximate composition, molecular weight…
Menampilkan maksimal 50 halaman. Persempit pencarian dengan filter untuk hasil yang lebih spesifik.