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
Effect of chitosan coating with different degrees of deacetylation on shelf life of button mushroom (Agaricus bisporus)

Hoda Ghorbanzadeh; Jafar Milani; Ali Motamedzadegan

Articles in Press, Accepted Manuscript, Available Online from 16 December 2023


  IntroductionWith the growth of the population and more demand for obtaining food and supplying the required food, the interest in the cultivation and consumption of edible mushrooms has increased. Since 1990, the world has focused on the mushroom production industry. In recent years, mushrooms have become ...  Read More

Food Technology
Effect of Hydrothermal/dry Heating and Particle Sizes of Rice Flour on Quality of Gluten-free Bread

Ali Hashemi Shektai; Jafar Mohammadzadeh Milani; Ali Motamedzadegan; Sepide Haghighat-Kharazi

Volume 20, Issue 2 , May and June 2024, , Pages 281-293


  Introduction  Due to the low amount of prolamin, rice flour is the most suitable raw material for preparing food for patients with celiac disease. Particle size classification and thermal treatments are among the physical methods to improve the functional characteristics of gluten-free flours and ...  Read More

The effect of hydrothermal processing on rheological properties of oat β-glucan

Azam Sattari; Jafar Mohammadzadeh Milani; Zeynab Raftani Amiri; Ali Pakdin Parizi

Volume 16, Issue 2 , May and June 2020, , Pages 271-286


  Introduction: Oat establishes a healthy basis for food products. It has gained relevance in human nutrition because it is one of the few cereals with a high content of soluble fiber namely β -glucan, and is a good source of proteins, vitamins, and minerals (Butt et al., 2008). β-glucan is one ...  Read More

Effect of skim milk powder on the quality of Yazdi cake

Masoumeh Pourseyed; Ali Motamedzadegan; Jafar Mohammadzadeh Milani

Volume 13, Issue 4 , September and October 2017, , Pages 436-445


  Introduction: Converting milk into milk powder increases its shelf life up to almost 1 year, without substantial loss of quality, even at ambient temperatures. Dairy powder is frequently used because of convenience in applications for transportation, handling, processing, and ease of product formulations. ...  Read More