Gorgan University of Agricultural Sciences and Natural Resources
1.

A review on the use of nanoemulsions in the encapsulation of bioactive compounds: their application in increasing food shelf life

Pages 1-33
Hamed Hassanzadeh; Donia Minasian; Babak Ghanbarzadeh
2.

Evaluation of Active Packaging based on PET Containing ZnO and TiO2 Nanoparticles on Mayonnaise Shelf-Life

Pages 35-54
Naser Kohannia; Abdollah Ramazani Ghara; Kooshan Nayebzadeh; Faranak Beigmohammadi
3.

Optimization of production of hydrolyzed protein with antioxidant properties from edible mushroom (Agaricus bisporus)

Pages 55-78
Isan Izanloo; Alireza Sadeghi Mahoonak; Hoda Shahiri Tabarestani; Seyadeh Narges Mazloomi; Mohsen Rashidzadeh
4.

Application of organogels containing grape seed oil and carnoba in muffin production

Pages 79-101
Fatemeh Hanifi-Vahed; Mania Salehifar; Alireza Rahman
5.

A Review of the fish oil extraction methods and omega 3 concentration techniques

Pages 103-124
Fatemeh Eshari; Mohammad Mehdi Taati Keley; Mehran Habibi-Rezaei; Sajjad Tajeddini
6.

Evaluation of rheological and textural properties of hybrid hydrogel containing Whey protein isolate – Opuntia

Pages 125-139
Paniz Kavoosi; Mahboobeh kashiri; Morteza Khomeiri; Mohammad Ghorbani; Samira Eshghinia
7.

Evaluation of antioxidant activity of red bell pepper extract in soybean oil

Pages 141-152
Mahmoud Kohneh Poushi; Elham Azadfar; Aazam Azadfar; Mohammadamin heidarzadi; Zohre Bahrami


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