Main Subjects = Food science
Number of Articles: 8
2. Seed gum of basil (Ocimum basilicum L.) as a halal hydrocolloid affects technological and organoleptic properties of probiotic low-fat yogurt

Volume 2, Issue 1, Winter and Spring 2021, Pages 20-26

10.30502/jhhhm.2021.294058.1036

Roxana Molaei Roudsari; Anosheh Rahmani; Leila Nateghi; Fatemeh Zarei


3. Halal edible biopolymers used in food encapsulation: a review

Volume 2, Issue 1, Winter and Spring 2021, Pages 40-50

10.30502/jhhhm.2021.283062.1032

Zahra Khoshdouni Farahani


4. Hygienic profile and starch content of traditional yogurts in north of Iran

Volume 1, Issue 2, Summer and Autumn 2020, Pages 78-85

10.30502/jhhhm.2021.276894.1029

Morteza Rahbar-Taramsari; Marjan Mahdavo-Roshan; Kasra Hemmati; Mojtaba Hedayati


5. Biosensors as a rapid method for detection of non-halal ingredients in food products

Volume 1, Issue 2, Summer and Autumn 2020, Pages 94-103

10.30502/jhhhm.2021.233755.1024

Zahra Khoshdouni Farahani; Fatemeh Khoshdouni Farahani


6. Antioxidant characterization of cinnamon, Citrus aurantium and green tea leaves

Volume 1, Issue 1, Winter and Spring 2020, Pages 57-65

10.30502/jhhhm.2020.222761.1013

Fariba Razeghi; Ehsan Haghi; Ahmad Ahmadi; Abolfazl Kamkar


7. Halal assurance systems in enzyme market

Volume 1, Issue 1, Winter and Spring 2020, Pages 66-73

10.30502/jhhhm.2020.244392.1020

Leily Vahid; Nastaran Nikzad; Elaheh Foroughi


8. Seafood histamine intervention to alcohol intake: regulation, metabolism and control

Volume 1, Issue 1, Winter and Spring 2020, Pages 74-88

10.30502/jhhhm.2020.120739

Leila Peivasteh-Roudsari; Amirhossein Abedini; Samane Samiee; Parisa Sadighara; Adel Mirza Alizadeh; Behrouz Tajdar-Oranj