Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Synergistic effect of locust bean and xanthan gum on viability of probiotic bacteria and water holding capacity of synbiotic yogurt from camel milk

Zhaleh Sadat Ladjvardi; Mohammad Saeid Yarmand; Zahra Emam-Djomeh; Amir Niasari-Nasalji

Volume 16, Issue 1 , March and April 2020, , Pages 131-143


  Introduction: In recent decays, consumers have more information about foods. Vegetables, crops and other natural food with high nutritional value replace hazardous substances. In this study, the effects of locust bean gum and xanthan gum with β-glucan were investigated in camel synbiotic yogurt ...  Read More

Optimization of ultrasound assisted extraction of pectin from black mulberry (Morus nigra.L) pomace

Vahid Mosayebi; Farideh Tabatabaei Yazdi; Zahra Emam-Djomeh

Volume 13, Issue 4 , September and October 2017, , Pages 594-610


  Introduction: Pectin is a complex heteropolysaccharide presented naturally in the middle lamella and primary cell walls of plant tissues. Pectin is mostly composed of a linear backbone of α-(1, 4) linked D-galacturonic acid residues which are partially esterified with methyl alcohol or acetic acid at ...  Read More

Evaluation and optimization drying raspberries and energy consumption in the combined Fluidized bed- Microwaves drying system via response surface methodology

Ghasem Yousefi; Zahra Emam-Djomeh

Volume 10, Issue 4 , January 2015, , Pages 327-336


  The present research surveyed the effect of five factors including: microwaves power, air temperatures and its flow rates, microwaving time onset and amount of substances on the requested time and energy for combined fluidized bed- microwaves drying of black raspberry into 50% dry base wet content. Response ...  Read More

Evaluation of Antimicrobial Activity of Licorice Root Extract in Orange Flavored Carbonated Soft Drink

Zohreh Karami; Habibollah Mirzaee; Zahra Emam-Djomeh; Alireza Sadeghi Mahoonak; Morteza Khomeiri

Volume 8, Issue 2 , July 2012


  In this research, anti-microbial activity of ethanolic extract of licorice root against food spoilage microorganisms (Lactobacillus delbrueckii, Leuconostocmesenteroides, Candida krusei, Saccharomyces cerevisiae) in an orange flavored carbonated soft drink was investigated. The MIC and MBC of extract ...  Read More

Evaluation of the Changes of Limonene Activity Coefficient in model Solution of Orange Flavored Soft Drinks Using Dortmund-UNIFAC Thermodynamic Model

Hossein Mirsaeedghazi; Zahra Emam-Djomeh

Volume 8, Issue 1 , April 2012


  Limonene is a major flavor Producing Compound in orange - flavored soft drinks. It is an important parameter in marketability of products. Effect of molar fraction, time and CO2 on Limonene activity coefficient was evaluated using Dortmund-UNIFAC thermodynamic model. Results showed that activity coefficient ...  Read More

The Effect of Pre-Treatments in Combination with Hot Air, Vacuum and Hot-a Microwave Drying Methods the Progress of the Drying Process, and Textural, and Colour and Rehydration Rate on Button Mushroom (Agaricus bisporus)

Zahra Emam-Djomeh

Volume 6, Issue 3 , October 2010


  The effect of pre-treatments in combination with hot air, vacuum and hot-a microwave drying methods the progress of the drying process, and textural, and colour and rehydration rate on button mushroom (Agaricus bisporus) slices were investigated. In this work, one of the following methods: hot air, vacuum ...  Read More

Investigating the Effect of Two Types of Dietary Sweeteners on the Textural Properties of Gazz

Zahra Emam-Djomeh; Rasoul Ghaheri; Gholamhasan Asadi

Volume 6, Issue 2 , July 2010


  In this research the effect of substituting sugars (glucose and sucrose) by low caloric sweeteners (sorbitol and isomalt) on the physical properties of Gazz was studied. Textural properties of Gaz were investigated using Instron and micro-structure was studied by Scanning Electron Microscope (SEM). The ...  Read More

Effect of Processing Parameters on the Microfiltration Fouling During the Clarification of Pomegranate Juice

Hossein Mirsaeedghazi; Zahra Emam-Djomeh; Seyed Mohammad Ali Ebrahimzadeh Mousavi; Abdolreza Aroujalian; Mahdi Navidbakhsh

Volume 6, Issue 1 , April 2010


  The pomegranate juice with high nutritional value has turbid appearance that makes it difficult to preserve and concentrate. Microfiltration is useful process which can clarify it. One of the most important problems in this process is fouling phenomenon which affected by several parameters. The effects ...  Read More

Investigation on the antimicrobial effects of essential oils from dill and coriander seeds on Staphylococcus aureus, Escherchia coli O157:H7 and Salmonella typhimurium

Zahra Emam-Djomeh; Manuchehr Hamedi; Seyed Hadi Razavi; Mohammad Taghi Golmakani

Volume 4, Issue 1 , April 2008


  In this study the antimicrobial effects of essential oils from dill and coriander seeds on staphylococcus aureus, Escherichia coli O157:H7 and salmonella typhimuruim were investigated and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of each essential oil ...  Read More

Petroleum-free extraction of oil from canola seedsusing supercritical CO2

Ehsan Jenab; Keramatoallah Rezaee tireh shabankareh; Zahra Emam-Djomeh

Volume 2, Issue 1 , April 2006


  Samples of crushed and cooked canola seeds (Okapy Double Zero) were extracted using supercritical carbon dioxide (SCCO2) at 34 MPa and 40ºC and a commercial organic solvent (AW406). The oil solubility in SCCO2 was determined and extracted oils were examined with respect to their chlorophyll contents, ...  Read More