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 Engineering
Effect of Tragacanth Gum and Wheat Starch as a Substitute for Gelatin on Rheological, Physical and Sensory Properties of Dairy Dessert

Fatemeh Yousefzadeh; Masoud Taghizadeh

Volume 19, Issue 2 , July and August 2023, , Pages 291-309


  Introduction  The consumption of milk and its products is considered as a main indicators of development of human societies. In order to promote the health of children and provide the sufficient amount of calcium and nutrients and make the consumption of these products attractive. Necessary measures ...  Read More

Food Engineering
Optimization of foam production in foam mat drying of celery juice and evaluation of its powder properties

Mahsa Kamali Sarvestani; Mohebbat Mohebbi; Masoud Taghizadeh

Volume 17, Issue 2 , May and June 2021, , Pages 217-231


  Introduction: Celery is one of the most consumed and highly nutritious vegetables with high dietary fiber, phytochemicals, vitamins, and minerals, which offers great benefits for utilization as a functional food ingredient. Fruit and vegetable juice powders have many benefits and economic advantages ...  Read More

Study on physicochemical properties of Quinoa flour of three different varieties and the effect of pH on their functional characteristics

Masoud Taghizadeh; Hesam Akhoondzadeh; Zahra Zamani

Volume 17, Issue 1 , March and April 2021, , Pages 13-27


  Introduction: Grains are important food sources for human diet because of high protein content. There are different kinds of grains used as food worldwide. Today herbal proteins play an important role as food sources in societies. Herbal protein sources are actually strategic points for improving national ...  Read More

Investigation of physical and mechanical properties of edible film based on starch and oleic acid: application of coating on Greengage

Masoud Taghizadeh; Asma Eghbal

Volume 15, Issue 4 , September and October 2019, , Pages 517-527


  Introduction: One of the methods for increasing shelf life of food is the use of edible coatings, since films and coatings have an important role in the enhance of shelf life and food product’s marketing. Various edible films are nowadays used for food packaging. Using of these biodegradable compounds ...  Read More

Effect of packaging type and chitosan edible coating on the physico-chemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions

Ali Shahdadi Sardoo; Nasser Sedaghat; Masoud Taghizadeh; Elnaz Milani

Volume 13, Issue 2 , May and June 2017, , Pages 363-378


  Introduction: In Iran, the main problem in greenhouse cucumber production and post-harvest shelf life is short due to the application of traditional packaging and storage methods. This research was carried out in order to investigate on the effects of packaging type and chitosan edible coating on the ...  Read More

Evaluating the physicochemical and mechanical properties of bittervetch seed (Vicia ervilia) and the functional properties of the resulted flour

Masoud Taghizadeh; Behdad Shokrollahi; Fatemeh Hamedi

Volume 13, Issue 1 , March and April 2017, , Pages 38-52


  Due to the need to find new protein sources with considering the fact that the bitter vetch seed has high levels of protein content, physicochemical and mechanical properties of bitter vetch seed and functional properties of its flour were evaluated in this study. The effects of altering the pH on protein ...  Read More

Effects of temperature and soluble solid content on the thermo-physical properties of malt extract

Fatemeh Heidari Dalfard; Masoud Taghizadeh; Seyed Mohammad Ali Razavi

Volume 12, Issue 5 , November and December 2016, , Pages 706-715


  Introduction: Malt extract is one of the malt products obtainedfrom concentrations of water soluble extract of grains such as barley and is a proper alternative to white sugar. It has a high diastasis properties andcontainshigh amount of different vitamins specially the group of vitamin B as well as ...  Read More

Quality Characteristics of Persimmon Slices during Infrared and Hot- air Drying

Atefeh Farahmand; Fateme Mousavi Baygi; Masoud Taghizadeh; Amin Ziaforoughi

Volume 11, Issue 5 , November and December 2015, , Pages 654-664


  Introduction: One of the most important aspects of food preservation is controlling the moisture of material such as fruits.Dryingis considered as important method to controlbacteriasafely using reduction of moisture. The hot air drying method has been widely adopted in manufacturing of conventional ...  Read More

Effect of xanthan gum on physical and textural properties of Baguette bread containing Tahinimeal

Habib Jahandideh; Masoud Taghizadeh; Mohammad Hossein Hadad Khodaparast; Arash Koocheki

Volume 11, Issue 4 , September and October 2015, , Pages 337-350


  Introduction: Nowadays, one of the most important nutritional problems in different societies is the protein mal-nutrition. Since bread is the main food material being consumed in all over the world, bread enrichment using the grains rich in protein such as sesame seeds would be an appropriate alternative. ...  Read More

Mass and volume modeling of lime and investigation of the correlation between different physical properties using principle component analysis (PCA)

Amir Jajarmi; Masoud Taghizadeh

Volume 11, Issue 4 , September and October 2015, , Pages 361-371


  Introduction: Lime (Citrus aurantifolia L) is belonged to citrus family and has two varieties on the basis of sweet or sour taste; two well known varieties of sour lime are Persian and Key that are cultivated in the southern of Iran. Based on FAO statistics, Iran produced about 615,000 tons of lime in ...  Read More

Evaluation of Physicochemical Changes of Bezhi (Special Fried Cookie) during Deep-fat Frying

Arash Ghaitaranpour; Masoud Taghizadeh; Hamed Mahdavian Mehr; Mohammad Reza Abdollahi Moghaddam

Volume 10, Issue 1 , April 2014


  Bezhi (or Beji) is a special sweet and fried cookie which is produced traditionally in west region of Iran. In this study, the effect of different temperature levels (150, 165 and 180°C) and frying time (1 to 8 min) on physicochemical properties of Bezhi was investigated. The obtained results showed ...  Read More