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Article
Evaluating the properties of the hydrolyzed clover sprout protein obtained by enzymatic hydrolysis and its effect in free and micro-encapsulated form on the properties of probiotic yogurt
The purpose of this study was to investigate the effect of clover sprout protein hydrolyzed (CPH) in free and micro-encapsulated form on the quality characteristics of probiotic yogurt. For this purpose, first...
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Article
Investigating the use of biosurfactants produced by lactobacillus to increase the shelf life of minced ostrich meat
Ostrich meat has a very high nutritional value, and improving the shelf life of raw ground meat is highest importance for the meat industry. The present study aims to improve the quality of minced ostrich meat...
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Article
Investigating the effect of nanochitosan-Iranian tragacanth gum composite film along with Eryngium campestre essential oil on the shelf life of goat meat
The present study has investigated the effect of nano chitosan (NC)-Iranian tragacanth gum (ITG) composite film along with Eryngium campestre essential oil (ECE) on the shelf life of goat meat at refrigerator tem...
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Article
Investigating the effect of polylactic acid–Iranian tragacanth gum composite film along with the Zygophyllum eichwaldii essential oil on the shelf life of ostrich thigh meat
Edible films along with herbal essential oils can be a safe and suitable way to package food including ostrich meat. The present research was conducted to investigate the effects of the polylactic acid–Iranian...
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Article
Investigating active packaging based on cellulose nanofibers oxidized by TEMPO method containing hydrolyzed protein obtained from pine tree fruit on the quality of pacific white shrimp (Litopenaeus vannamei) during the storage period
In this study, intelligent and active film was produced based on oxidized bacterial nano cellulose (BNC) with TEMPO method containing pine tree fruit protein hydrolyzed (PFPH), and then its effect on the quali...
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Article
Investigating the effect of polylactic acid-nanocellulose composite film along with Lactobacillus casei on the quality and shelf life of beluga sturgeon (Huso huso) fillet
Polylactic acid (PLA) nanocellulose (NC) composite film and probiotic bacteria Lactobacillus casei were used to increase the shelf life of beluga fillet at refrigerator temperature (4 ± 1 °C). First, the physical...
