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)
Food Technology
Production and Evaluation of Nanoliposomes Loaded with Capparis spinosa Extract

Masoumeh Salamatian; Younes Zahedi; Rezvan Shaddel

Volume 19, Issue 1 , May and June 2023, , Pages 169-180


  Introduction  Capparis spinosa is a perennial herb from the Capparidaceae family that is mainly distributed in arid and semi-arid regions. Its fruits are oval shaped, approximately 3 cm long, greenish in color with red pulp. Capparis spinosa extract is a rich source of phenolic compounds. The instability ...  Read More

Evaluation of lactic acid on textural characteristics and proteolytic pattern of biceps femoris muscle of camel

Mahsan Irajifar; Mohammad Javad Varidi; Mehdi Varidi; Younes Zahedi

Volume 15, Issue 1 , March and April 2019, , Pages 37-54


  Introduction: Camel carcasses has lower fat content in comparison with cow, moreover, camel meat has relatively higher polyunsaturated fatty acids and lower cholesterol contents (Kadim et al., 2009a & 2006). However, calcium amount of camel meat is greater than that of cow, and its lower consumption ...  Read More

Optimization of mucilage extraction conditions from Plantago major L. seed using response surface methodology

Younes Zahedi; Hadi Mahdavian Mehr; Seyed Mohammad Ali Razavi

Volume 13, Issue 3 , July and August 2017, , Pages 1-13


  Identification of a new source of hydrocolloids is of interest due to their important effects on the textural attributes of food products. The objective of this study was to investigate the extraction conditions of Plantago major L. seed mucilage using a central composite rotatable design of response ...  Read More

Effects of Palmitic Fatty Acid on Mechanical, Thermal and Permeability Attributes of Pistachio Globulin Edible Film

Younes Zahedi; Nasser Sedaghat; Babak Ghanbarzadeh

Volume 6, Issue 2 , July 2010


  Novel edible emulsified films were made using pistachio globulin protein (PGP) and palmitic fatty acid at concentrations of 2, 4, and 6 % w/w protein by Tween-80 and homogenization technique. Addition of palmitic acid to the PGP filmogenic solution resulted in great reduction of WVP in the emulsified ...  Read More

Some Engineering Properties of Plantago major L. (Barhang) Seed

Seyed Mohammad Ali Razavi; Younes Zahedi; Hadi Mahdavian Mehr

Volume 5, Issue 2 , October 2009


  Due to medical and dietary properties of the Plantago Major L. seed, it is necessary to know engineering properties in order to design post harvest equipments. Engineering properties of Plantago Major L. seed was determined only at the moisture content of 7.98% dry basis, because of it produces mucilaginous ...  Read More