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)
Effect of pH, ionic strength, temperature and sugar concentration on orange peel essential oil/ T60: propanol and water microemulsion zone using Response Surface Methodology

Sedigheh Amiri; Soleiman Abbasi; Hamid Ezzatpanah

Volume 15, Issue 3 , July and August 2019, , Pages 29-43


  In this study, microemulsification of orange peel oil (OPO) using Tween 60:propanol with the ratio of 1:1 was studied under different conditions of pH, ionic strength, and sugar concentration.. Results showed that critical temperature (the temperature in which one- phase microemulsion system was still ...  Read More

Optimization of milk proteins–soluble fraction of Iranian native gums conjugate formation via the Maillard reaction

Fatemeh Azarikia; Soleiman Abbasi

Volume 13, Issue 5 , November and December 2017, , Pages 744-758


  Introduction: Maillard reaction is a well-known technique for covalent coupling of protein–polysaccharide which is usually used to improve the functional properties of proteins. Conjugation by the dry heating method is occurred during Amadori rearrangement step in the Maillard reaction where amine ...  Read More

Effect of Ultrasonication on Cacao Particle Size, Color, Viscosity, and Sensory Properties of Cacao Flavored Milk

Mahboubeh Ostadzadeh; Soleiman Abbasi; Mohammad Reza Ehsani

Volume 8, Issue 1 , April 2012


  Despite the potential of high intensity ultrasound treatment on homogenization of milk and dairy based products, this treatment, under certain conditions, may lead to produce off-odors which can influence its applicability in the food industry. Therefore, in this research, cacao flavored milk (chocolate ...  Read More

Formulation of Leather from Kiwi Fruit Losses

Esmaeil Zakipour-Molkabadi; Zohreh Hamidi-Esfahani; Soleiman Abbasi

Volume 6, Issue 4 , January 2011


  Regarding to economical importance of kiwi fruit, its wastes such as highly ripe or partially dried up fruits can be used to produce more economically valuable products like fruit leather. Therefore, the aim of present study was the effective factor evaluation of kiwi fruit leather production. The samples ...  Read More

Yoghurt Powder Production Using a Microwave–Vacuum Drier

Soleiman Abbasi; Zohreh Hamidi-Esfahani

Volume 6, Issue 3 , October 2010


  Dehydration, as one of the practical ways to increase the shelf-life and applicability of yoghurt in various foodstuffs, is normally done by freeze drier (FD) which is an expensive and time-consuming process. For these reasons, in the present study the capability of microwave–vacuum drier (MVD), as ...  Read More