Zahedan Journal of Research in Medical Sciences

Published by: Kowsar

Comparing Antibacterial and Antioxidant Activity of Annatto Dye Extracted by Conventional and Ultrasound-Assisted Methods

Mahmoud Yolmeh 1 , * , Mohammad Bagher Habibi-Najafi 2 , Shahrzad Shakouri 3 and Fereshteh Hosseini 4
Authors Information
1 Faculty of Food Sciences and Technology, Gorgan University of Agriculture Sciences and Natural Resource, Gorgan, IR Iran
2 Department of Food Sciences and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, IR Iran
3 Department of Food Sciences and Technology, Faculty of Sciences, Sabzevar Branch, Islamic Azad University, Sabzevar, IR Iran
4 Academic Center for Education, Culture and Research, Mashhad, IR Iran
Article information
  • Zahedan Journal of Research in Medical Sciences: July 27, 2015, 17 (7)
  • Published Online: July 25, 2015
  • Article Type: Research Article
  • Received: March 3, 2014
  • Accepted: April 22, 2014
  • DOI: 10.17795/zjrms1020

To Cite: Yolmeh M, Habibi-Najafi M B, Shakouri S, Hosseini F. Comparing Antibacterial and Antioxidant Activity of Annatto Dye Extracted by Conventional and Ultrasound-Assisted Methods, Zahedan J Res Med Sci. 2015 ; 17(7):-. doi: 10.17795/zjrms1020.

Abstract
Copyright © 2015, Zahedan University of Medical Sciences.This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
1. Background
2. Objectives
3. Materials and Methods
4. Results
5. Discussion
Acknowledgements
Footnotes
References
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