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
Comparison Astaxanthin Extraction of Fenneropenaeus merguiensis and Pontogammarus maeoticus by Using Organic Solvent, Sunflower Oil and Ionic Liquid Micro Emulsion

Parisa Feizi; Yahya Maghsoudlou; Hoda Shahiri Tabarestani; Seyed Mahdi Jafari; Amir Bahri

Volume 20, Issue 2 , May and June 2024, , Pages 309-321


  Introduction Astaxanthin is a widely used carotenoid pigment in the food industry which is extracted from various natural and synthetic sources. Nowadays, due to the adverse effects of organic solvents green solvents which are non-toxic, non-volatile and environmentally friendly have been proposed. ...  Read More

Food Technology
Evaluation of Prickly Pear’s Pulp Powder (Opuntia stricta) on Physicochemical Properties of Raw and Cooked Analogue Burgers

Parisa Shahiri Tabrestani; Mahboobeh Kashiri; Yahya Maghsoudlou; Hoda Shahiri Tabarestani; Mohammad Ghorbani

Volume 19, Issue 1 , May and June 2023, , Pages 31-41


  Introduction                                                            There ...  Read More

Food Biotechnology
Investigating the effect of carvacrol on physical, mechanical and antimicrobial properties of bio-hydrogel film based on filter flour obtained from wheat milling process

Maryam Moosavi; Mahboobeh Kashiri; Yahya Maghsoudlou; Morteza Khomeiri; Mehran Alami

Volume 17, Issue 5 , November and December 2021, , Pages 875-887


  Introduction: Hydrogels are a three-dimensional network of polymeric matrices with the ability to absorb water through chemical or physical cross-linking. Recently, the development of bio-based hydrogel with the aim of reducing the use of fossil fuel is becoming interested. Wheat filter flour (WFF) is ...  Read More

Food Technology
Combined effect of controlled fermented oat and jujube powder on texture and antioxidant activity of the produced wheat bread

Fahimeh Hajinia; Alireza Sadeghi; Alireza Sadeghi Mahoonak; Morteza Khomeiri; Yahya Maghsoudlou; Ali Moayedi

Volume 17, Issue 4 , September and October 2021, , Pages 569-581


  Introduction: Bread is the main source of nutrients and it is a cheap staple food in the daily diet of people in many parts of the world. One of the most important ways to improve the quality of bread is to ferment cereals and use fruit resources. Cereal fermentation has a well-known potential to improve ...  Read More

Food Technology
Effect of ultrasound and enzyme treatment on wheat and corn starches for making porous starches and iron ion absorption capacity

Somayeh Ghandehari alavijeh; Mehran Alami; Yahya Maghsoudlou; Alireza Sadeghi Mahoonak

Volume 17, Issue 2 , May and June 2021, , Pages 329-338


  Introduction: Porous starch granules are becoming of great interest such as non-toxic absorbents, owing to their great absorption capacity derived from the major specific surface area. Pores can protect sensitive elements as oils, minerals, vitamins, bioactive lipids, food pigments such as beta-carotene ...  Read More

Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress

Mohammad Ganjeh; Seyed Mahdi Jafari; Mehrdad Niakosari; Ali-Mohammad Tamaddon; Yahya Maghsoudlou

Volume 14, Issue 4 , September and October 2018, , Pages 517-531


  Introduction: In recent years, production of nutraceuticals by adding bioactive compounds and nutrients has been grown substantially. These compounds are generally sensitive to environmental or gastrointestinal conditions and their bioavailability is limited due to destructive reactions. One of the common ...  Read More

Effect of various concentrations of pectin on the color and anthocyanins stability of black barberry (Berberis cratagina) in the fruit pastille model system

Mohammad Farhadi Chitgar; Mehran Alami; Yahya Maghsoudlou; Mohammad Reza Ataroudi

Volume 14, Issue 4 , September and October 2018, , Pages 617-628


  Introduction: Gummy candies are included in many confectionery products, such as jellies, pastilles and etc. The texture of gummy candies is achieved by using various gelling agents, such as gelatin, starch and pectin. Color is the most important quality attribute of gummy candies because it is appreciated ...  Read More

Evaluation of antibacterial activity of chitosan bioactive film containing Eucalyptus globulus essentoil oil

Ehsan Azadbakht; Yahya Maghsoudlou; Morteza Khomeiri; Mahboobeh Kashiri

Volume 13, Issue 5 , November and December 2017, , Pages 784-797


  Introduction: The edible films and coatings had remarkable growth in recent years to increase the shelf life and to enhance food quality, stability, and safety and expected to have an important impact on the food market in the following years. In addition, these matrices can be used as carriers of antimicrobials ...  Read More

Effect of Thermo-sonication on Quality Properties of Barberry (Berberis vulgaris) Juice

Mohammad Farhadi Chitgar; Mehran Alami; Elnaz Milani; Yahya Maghsoudlou

Volume 13, Issue 4 , September and October 2017, , Pages 627-636


  Introduction: Barberry (Berberis vulgaris) from the distant past has been used as one of the main medicinal plants in Iran and many other countries. Currently, it has been known for pharmaceutical active compounds such as berberine, which has wide application in pharmaceutical industry. Barberry fruits ...  Read More

Numerical Study of Starch Concentration and Filling Initial Temperature on Cold Area changes in Canned Starch-based Food

Azadeh Ranjbar Nedamani; Aman Mohammad Ziaiifar; Mahdi Parvini; Mahdi Kashani-Nejad; Yahya Maghsoudlou

Volume 13, Issue 1 , March and April 2017, , Pages 129-140


  Introduction: Canning is the most effective way to food preservation. Starch- based foods include the major food materials such as porridges. These foods due to sensitivity to high shear rates used in rotary retorts and thus texture decomposition, usually sterilized in static retorts. Broken heating ...  Read More

Evaluation of the effect of Aspergillus flavus inoculation on fatty acids, proxide value and aflatoxin production in four common varieties of peanut cultivated in Golestan province

Maryam Ebrahimi; Morteza Khomeiri; Yahya Maghsoudlou

Volume 12, Issue 4 , September and October 2016, , Pages 394-402


  Introduction:Toxigenic fungi such as A. flavus grow widely in peanut and produce aflatoxins, a group of carcinogenic metabolites. Aflatoxin produced in peanut differed from the genetic variety of plant. The high humidity and moderate temperatures in the subtropical Caspian littoral of northern Iran could ...  Read More

Clarification of sour orange juice by ultrafiltration: Optimization of permeate flux and fouling resistances using response surface methodology

Mohammadmahdi Seyedabadi; Mahdi Kashani-Nejad; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou; Fakhreddin Salehi

Volume 12, Issue 3 , July and August 2016, , Pages 350-361


  The turbidity of sour orange juice after juice extraction affects on quality, shelf-life and concentration of juice. Therefore, juice clarification is an important operation in the fruit processing industry. The goal of this study was evaluating the effect of membrane operation parameters including pressure ...  Read More

Physical characteristics, quantitative-qualitive properties and anti-oxidant materials of local orange (Citrus sinensis cv. Siavaraz) at harvesting times, during processing and storage

Seyed Yousef Pourmir; Alireza Sadeghi Mahoonak; Javad Fattahi Moghadam; Yahya Maghsoudlou; Mohammad Ghorbani

Volume 11, Issue 5 , November and December 2015, , Pages 665-676


  Introduction: Citrus fruits, which belong to the family of rutaceae are one of the main fruit tree crops grown throughout the world. Although sweet orange (Citrus sinensis) is the major fruit in this group accounting for about 70% of citrus output.Citrus fruits are well – appreciated fortheir refreshing ...  Read More

Estimation of walnuts oxidative stability using an accelerated shelf-life testing approach

Hamed Hosseini; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou

Volume 10, Issue 4 , January 2015, , Pages 307-317


  An accelerated shelf-life test using elevated temperatures 62, 72 and 82 ˚C was conducted to predict the oxidation progression of walnuts over a long-term storage. Oxidation parameters including values of conjugated dienes (CD) and trienes (CT) values and thiobarbituric acid (TBA) value were employed ...  Read More

Design and Calibration of a Software-based Food Colorimeter System

Hasan Ghiasi; Shahrokh Jebraeili; Seyed Mahdi Jafari; Yahya Maghsoudlou

Volume 9, Issue 4 , January 2014


  In this study the factors controlling the software colorimetry (Photoshop), including illumination (direct and indirect), image background (white and black), camera settings (zoom, light, resolution and environmental conditions) and the conversion equations of R, G, B images to L *, a *, b *, compared ...  Read More

Studying the Effect of Osmosis-Ultrasound Compound Pre-treatment on Drying Kiwi Fruit Sheets

Elahe Eshraghi; Mahdi Kashani-Nejad; Yahya Maghsoudlou; Shahram Beiraghi-Toosi; Mehran Alami

Volume 9, Issue 4 , January 2014


  The aim of this research was to use Osmosis-Ultrasound Compound pre-treatment and studying the time of drying and the potentiality to rehydration in dried samples of kiwi fruit (Hayvard variety). The samples were drained in three timed phases, 10, 20 and 30 minutes in room temperature in 30, 50 and 70 ...  Read More

Effect of Contact Surface Area and Two Common Storage Temperatures on The Oxidative Stability of Walnut

Hamed Hosseini; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou

Volume 9, Issue 4 , January 2014


  Oxidative stability of walnut (Juglansregia L.) was evaluated over a period of 1 year storage in various conditions. The whole walnuts, walnut kernels, walnut chopped kernels, walnut kernels packaged in polyethylene (PET) under vacuum and poly propylene (PP) contain of CO2 were kept in a normal condition ...  Read More

Tomato Industrial Waste and Ethanol and Pectinase Treatment on Lycopene Extraction Yield

Azadeh Ranjbar Nedamani; Yahya Maghsoudlou; Mohammad Ghorbani; Alireza Sadeghi Mahoonak

Volume 8, Issue 1 , April 2012


  Lycopene is a natural and dominant pigment in tomato with coloring and antioxidant properties, which nowadays the demands for its extraction enhancement from tomato and tomato products are increasing. In this study, the effect of pectinase enzyme pre-treatment at 2- 10 ml/kg and also washing with 94% ...  Read More

Studying the Effect of Ultrasound Pre-treatment on drying Kiwi fruit sheets

Elahe Eshraghi; Yahya Maghsoudlou; Mahdi Kashani-Nejad; Shahram Beiraghi-Toosi; Mehran Alami

Volume 7, Issue 4 , January 2012


  The aim of this research was to use ultrasound pre-treatment and studying the time of drying and rehydration in dried samples of kiwifruit (Hayvard variety). The samples were dehydrated for different lengths of time, 10, 20 and 30 minutes at room temperature in distilled water in Ultrasound bath (45 ...  Read More

Effects of carrageenan, oil temperature and time of frying on Oil Uptake of Fried Potato Products

Maryam Alipour; Mahdi Kashani-Nejad; Yahya Maghsoudlou; Seyed Mahdi Jafari

Volume 5, Issue 1 , April 2009


  The demand for low fat snacks is increasing. There are different methods to produce low fat fried products. One of these methods is coating. In this study effect of Carrageenan, oil temperature and frying time, on oil uptake of fried products (chips and strips) has been evaluated. Samples were deep ...  Read More