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Volume 10, Issue 4 (Oct-Dec 2023) |
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Original Articles |
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Extending Post-harvest Shelf-life of Fresh Strawberry Fruits Using Edible Coating of Plantago major Seed Mucilage with Grapefruit Essential Oil |
P. 1-9 |
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Mostafa Rahmati-Joneidabad *    , Kazem Negaresh |
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Abstract
(385 Views) |
Full-Text (PDF)
(163 Downloads)
| Graphical Abstract
| Highlights
Highlights
- Physicochemical characteristics of strawberries treated with the coating consistently were superior to those of the untreated control.
- A combination of Plantago major seed mucilage and grapefruit essential oil coatings significantly decreased the fungal growth, compared to uncoated strawberries.
- Sensory characteristics (color, odor, texture and overall acceptability) of strawberries treated with the coating were consistently superior to those of the untreated control.
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Comparative Study of Total Fat, Trans and Saturated Fatty acids Contents of the Industrial and Guild-fried Foods in Iran |
P. 11-18 |
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Elham Khanniri , Khadijeh Khoshtinat * , Sara Sohrabvandi , Kianoush Khosravi Darani , Mehrdad Mohammadi |
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Abstract
(367 Views) |
Full-Text (PDF)
(124 Downloads)
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| Highlights
Highlights
- In 2019, the fat content of industrial potato chips was higher than the Iranian standard.
- Levels of total fat, SFAs and TFAs in fried onions and their oily phase were relatively high.
- The amount of SFAs in the oily phase of all products was higher than the SFAs contents of fried foods.
- The quantity of total fat, SFAs and TFAs in industrial and guild fried foods depends on the type of oils used to produce these products.
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Review Article |
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Global Magnitude of the Bread Wastes and its Reasons: A Systematic Review and Meta-analysis of Observational Studies |
P. 19-36 |
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Ramesh Allipour-Birgani * , Saba Loloei , Sakineh Shab-Bidar , Hamed Pouraram |
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Abstract
(536 Views) |
Full-Text (PDF)
(223 Downloads)
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| Highlights
Highlights
- Bread wastes have increased during recent years in middle income and high-income countries.
- The 18% of global bread waste threaten three goals of the sustainable development goals (SDGs), including zero hunger (Goal 2), responsible consumption and production (Goal 12) and climate change (Goal 13).
- Evidence-based policies from different countries may help policymakers to reduce bread waste by changing consumer’s behavior and overcome food insecurity globally.
- The 24% of global bread waste was related to consumers’ behavior, belief and knowledge.
- Bread waste proportion decreased during world economic bankruptcy and food inflation (2007–2011) years, hence showed positive correlations to economic situations of consumers.
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