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 (2184 Views) | Full-Text (PDF) (714 Downloads)   |   Full-Text (HTML) (640 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 (1715 Views) | Full-Text (PDF) (729 Downloads)   |   Full-Text (HTML) (494 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 (2570 Views) | Full-Text (PDF) (2152 Downloads)   |   Full-Text (HTML) (806 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 (5343 Views) | Full-Text (PDF) (1427 Downloads)   |   Full-Text (HTML) (1877 Views)   |   Highlights

XML The Potential of Beeswax Coating in the Preservation of Tomato (Solanum lycopersicum) Fruits
P. 263-271
T. Banjo * , R. Malomo
Abstract (2974 Views) | Full-Text (PDF) (785 Downloads)   |   Full-Text (HTML) (1021 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 (1610 Views) | Full-Text (PDF) (645 Downloads)   |   Full-Text (HTML) (400 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 (2024 Views) | Full-Text (PDF) (689 Downloads)   |   Full-Text (HTML) (941 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 (1879 Views) | Full-Text (PDF) (2269 Downloads)   |   Full-Text (HTML) (1977 Views)   |   Highlights

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