Journal of Food Biosciences and Technology - Articles List

1. Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage

Volume 10, Issue 1, Winter and Spring 2020, Pages 35-46

Sh. Hasani; S.M. Ojagh; M. Ghorbani; M. Hasani

2. Evaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise

Volume 09, Issue 2, Summer and Autumn 2019, Pages 63-72

M. Askari; T. Mostaghim

3. Shelf Life Extension of Package’s Using Cupper/(Biopolymer nanocomposite) Produced by One-Step Process

Volume 08, Issue 1, Winter and Spring 2018, Pages 47-58

S. Ebrahimiasl; S. A. Younesi

4. The Use of Chitosan and Whey Protein Isolate Edible Films Incorporated with Zataria multiflora Boiss. Essential Oil as an Active Packaging Ingredient Against Some Common Foodborne Bacteri

Volume 07, Issue 1, Winter and Spring 2017, Pages 41-48

S. Shoja Gharehbagh; A. Khanjari; M. Yeganmohammadi Davaji; A. Akhondzadeh Basti

Journal of Food Biosciences and Technology

Journal Archive

Volume 10 (2020)

Volume 09 (2019)

Volume 08 (2018)

Volume 07 (2017)

Volume 06 (2016)

Volume 05 (2015)

Volume 04 (2014)

Volume 03 (2013)

Volume 02 (2012)

Volume 01 (2011)