Applying Nanoporous Materials is an appropriate method for improving chemical quality of the water due to high surface area, internal porous structure (porosity), high absorption capability of harmful gases and liquids, and capability of reactivating the surface. Therefore, actions were carried out in order to investigate the effect of Activated carbon and Zeolite on reducing the total dissolve...

guar gum and whey proteins concentrate (wpc-35) were used as functional additives to improve the functional characteristics (hardness and meltability) of the na-caseinate-based imitation cheese. also, the alterations in the composition, sensory acceptance, color, and texture caused by these ingredients were evaluated. imitation cheeses were formulated with three levels each of wpc (0, 1.5, and ...

abstract population increase, limitation of water resources, and increasing volume of municipal wastewater, has caused the necessity of wastewater reuse. application of wastewater on soils seems to be the most economical method of its disposal and by percolating wastewater through the soil, its chemical quality is improved. for this purpose, a greenhouse experiment was carried out with polyethy...

The present study is aimed at evaluating the effect of functional alginate coating incorporated with Lactoperoxidase (LPOS) and Zataria multiflora Essential Oil (ZEO) or both as natural additives on microbial and chemical characteristics of rainbow trout fillets. Firstly, Different treatments of trout fillets were prepared using ZEO (0.5 and 1%) and LPOS (5%) individually and in combination...

this article will review the essential chemical structure of ida derivatives and their biokinetic characteristics as the hepatobiliary agents. the article also presents the procedures of synthesis, formulation and quality control of mebrofenin (brida) as a 99mtc-radiopharmaceuticai kit which is produced in radioisotope division of n.r.c. 99mtc-brida has extremely low renal excretion and hence g...

the effect of cinnamomum zeylanicum essential oil (czeo) at two concentrations (0.02% and 0.04% v/w) on chemical composition, ph, water activity (aw), lipid oxidation, color stability and sensory characteristics of lyoner-type sausage stored at 4 ˚c for 40 days was investigated. the moisture content of the control sample was higher (p < 0.05) than czeo incorporated samples, while fat, ash and p...