Volume 11, Issue 4 (December 2024)  

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Original article


XML Rheological Quality Control Tests of Commercial Strawberry Stirred Yogurt: Pseudo-chewing Process
P. 223-231
G. Benchabane , A. Benchabane , A. Benslimane * , K. Lamamra , M. Yagoub , I.M. Mahbubul , K. Bekkour
Abstract (678 Views) | Full-Text (PDF) (267 Downloads)   |   Full-Text (HTML) (34 Views)   |   Highlights

XML Producing Polycaprolactone and Basil Seed Gum Nanofibers Using an Electrospinning Process
P. 232-244
N. Zamani , A. Farsad-Naeimi , E. Sharifi , V. Ghasemzadeh-Mohammadi *
Abstract (534 Views) | Full-Text (PDF) (195 Downloads)   |   Full-Text (HTML) (26 Views)   |   Highlights

XML Investigation of Halal Status and Permitted Industrial Utilization of Carmine Dye in Iran
P. 245-252
M. Moslemi , H. Rastegar , L. Khaghani , N. Shahbazpour , A. Abedi *
Abstract (678 Views) | Full-Text (PDF) (501 Downloads)   |   Full-Text (HTML) (51 Views)   |   Highlights

XML The Potential of Mushroom Seasoning as an Alternative to Monosodium Glutamate: Market Survey, Consumer Survey, and Sensory Evaluation
P. 253-262
H. Haron * , W.T. Low
Abstract (777 Views) | Full-Text (PDF) (339 Downloads)   |   Full-Text (HTML) (49 Views)   |   Highlights

XML The Potential of Beeswax Coating in the Preservation of Tomato (Solanum lycopersicum) Fruits
P. 263-271
T. Banjo * , R. Malomo
Abstract (602 Views) | Full-Text (PDF) (311 Downloads)   |   Full-Text (HTML) (49 Views)   |   Highlights

XML Dietary Risk Assessment of Patulin in Cow Milk from Urmia of Iran
P. 272-279
R. Tahmasebi , N. Vakili Saatloo , P. Sadighara , A. Abedini , M. Gheshlaghi , I. Limam , T. Zeinali *
Abstract (524 Views) | Full-Text (PDF) (201 Downloads)   |   Full-Text (HTML) (23 Views)   |   Highlights

XML Conventional and Molecular Characterization Based Microbial Assessment of Street Vended (Vada pav) Samples from Anand City, Gujarat, India
P. 280-290
D.P. Mall , V.H. Patel * , R. Subhash
Abstract (559 Views) | Full-Text (PDF) (187 Downloads)   |   Full-Text (HTML) (58 Views)   |   Highlights

XML Assessment of Toxic Histamine Contents in Processed Cheeses and the Effect of Salt and pH Levels on the Amount of Histamine
P. 291-296
T. Heidari , G. Jahed Khaniki * , P. Sadighara , N. Shariatifar
Abstract (566 Views) | Full-Text (PDF) (365 Downloads)   |   Full-Text (HTML) (78 Views)   |   Highlights

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