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
Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics

Maryam Azizkhani; Rafat Karbakhsh Ravari

Volume 18, Issue 3 , July and August 2022, , Pages 69-84


  The objective of this study was to improve the survival of lactic acid bacteria (LAB) in Tarhana soup as a non-dairy matrix. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles were encapsulated in electrospun nanofiber mats fabricated from corn starch (CS) and sodium alginate ...  Read More

Antioxidant potential of cinnamon, ajowan and zataria essential oils in grape seed oil

Maryam Azizkhani; Fatemeh Adinehpour

Volume 15, Issue 6 , January and February 2020, , Pages 81-88


  In order to inhibit the oxidation of lipids, improve the oxidative stability of foods and to minimize the hazard risk to human health, antioxidants are added to food materials in industrial processing. In this work, the antioxidant potential of cinnamon (Cinnamomum zeylanicum), ajowan (Carum copticum) ...  Read More

Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet

Fahimeh Tooryan; Maryam Azizkhani

Volume 15, Issue 2 , May and June 2019, , Pages 381-394


  Introduction: Nowadays, consumers are applicant to usage of natural replacements causing to side effects of synthetic preservatives such as carcinogenicity and teratogenicity. The tendency to use natural preservatives and replacing them with chemical preservatives has led to various studies of natural ...  Read More

Improvement of the Oxidative Stability of Canola Oil Using Carum copticum fruit extracts as a Natural Antioxidant

Fahimeh Tooryan; Maryam Azizkhani

Volume 15, Issue 1 , March and April 2019, , Pages 13-24


  Introduction: Lipids are valuable foods that operate as the medium of heat transfer to the food and susceptible to oxidation on storage and frying processes. Lipid oxidation is one of the major cause of food quality deterioration during storage for vegetable oils, fats and other food systems. The free ...  Read More

Antioxidant effect of the aerial parts of basil (Ocimum basilicum) and clary sage (Salvia sclarea) essential oils in Iranian white cheese

Fahimeh Tooryan; Maryam Azizkhani

Volume 13, Issue 2 , May and June 2017, , Pages 346-362


  Introduction: There have been great efforts to find safe and potent natural antioxidants from various plant sources. There is, at present, increasing interest both in the industry and scientific research for spices and aromatic herbs because of their strong antioxidant and antimicrobial properties, which ...  Read More

Effects of Ocimum basilicum and Salvia sclarea essential oils on Listeria monocytogenes and Aspergillus flavus in Iranian white cheese

Maryam Azizkhani; Fahimeh Tooryan; Maryam Boreiry

Volume 12, Issue 2 , May and June 2016, , Pages 286-295


  Introduction: Mold growth on cheese is a common problem for cheese manufacturers during ripening and curing, as well as for the retailer and consumer during refrigerated storage. Listeria monocytogenes has gained increasing attention as a pathogen of public health importance owing to large numbers of ...  Read More