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)
Optimization of Ultrasound-assisted Extraction of Pectin from Tomato Pomace Using Response Surface Methodology

Mahdi Zahedi; Zohreh Hamidi-Esfahani; Hassan Ahmadi Gavghili

Volume 15, Issue 1 , March and April 2019, , Pages 91-105


  Introduction: Pectin is a structural heteropolysaccharide in the cell wall of plants and after extraction it is used as a gelling agent in food products. The main sources of pectin are apple and citrus peel, but pectin from various sources, may have unique properties. Therefore, research is ongoing to ...  Read More

The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste

Hamed Saberian; Zohreh Hamidi-Esfahani; Hassan Ahmadi Gavghili; Mohsen Barzegar

Volume 14, Issue 1 , March and April 2018, , Pages 69-80


  Introduction: Ohmic heating or direct resistance heating is one of the several electromagnetic based methods, occurs when alternating electrical current is passed through a conductive material, with the primary purpose of heating it due to the electrical resistance of the foods. There are many applications ...  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