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)
The influence of pulsed electric field and microwave pre-treatments on some characteristics of oil and meal obtained from Niger seed

Nazanin Maryam Mohseni; Habibollah Mirzaee; Masoumeh Moghimi

Volume 15, Issue 4 , September and October 2019, , Pages 485-496


  Introduction: Niger seed with scientific name of Guizotia abyssinica Cass from Asteraceae family is a dicotyledonous and one year plant that is one of the main and most important oil sources in Ethiopia and India. In different researches the amount of extracted oil from the seed of this plant has been ...  Read More

Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh

Najimeh Taghavi; Aman Mohammad Ziaiifar; Habibollah Mirzaee; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Hassan Sabbaghi

Volume 14, Issue 4 , September and October 2018, , Pages 561-571


  Introduction: Frying is a unit operation in which food is heated in oil to alter its eating quality. First reviews of frying performed on the principles of heat and mass transfer and oil uptake in foods, because during the frying process heat and mass transfer occurred between product and frying medium. ...  Read More

Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed

Hamid Bakhshabadi; Habibollah Mirzaee; Alireza Ghodsvali; Seyed Mahdi Jafari; Aman Mohammad Ziaiifar

Volume 14, Issue 1 , March and April 2018, , Pages 17-26


  Introduction: Black Cumin seed (Nigella sativa L.) as one of the novel edible oil resources used commonly nowadays as seasoning in food product industries due to considerable medicinal properties and high nutritional impacts. Oil extraction by pressing method as an approach compared to other methods ...  Read More

Release modeling of Nano-encapsulated bioactive compounds of saffron from inner phase of W/O/W double emulsions

Afshin Faridi Esfanjani; Seyed Mahdi Jafari; Elham Assadpour; Habibollah Mirzaee

Volume 12, Issue 2 , May and June 2016, , Pages 308-317


  Introduction: Controlling and targeting release of bioactive compounds have a key role in improving their functional properties such as antioxidant and anti-disease activities. Encapsulation is one of the best methods for protection and controlling release of bioactive ingredients. Indeed, in this process, ...  Read More

Rheological properties of Liquorice (Glycyrrhiza glabra) extract

Hojjat Karazhiyan; Ehsan Hoseini Bay; Habibollah Mirzaee

Volume 12, Issue 1 , March and April 2016, , Pages 193-200


  Introduction: Liquorice (Glycyrrhiza glabra) of the family Leguminosae is a 30±60 cm tall shrub having blue or violet flowers. Its roots are 15±20 cm long and have a cylindrical rod shape of 0.5±2.5 cm in diameter. Liquorice root contains a variety of compounds, the most prominent ...  Read More

Estimation of convective heat transfer coefficient as function of the water loss rate during frying process

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Alireza Sadeghi Mahoonak; Mahdi Kashani-Nejad; Habibollah Mirzaee

Volume 11, Issue 4 , September and October 2015, , Pages 473-484


  Introduction: Heat transfer processes are important for almost all aspects of food preparation and play a key role in determining food safety. Temperature difference between the source of heat and the receiver of heat is the driving force in heat transfer. Convection is the transfer of heat by the movement ...  Read More

Evaluation of Antimicrobial Activity of Licorice Root Extract in Orange Flavored Carbonated Soft Drink

Zohreh Karami; Habibollah Mirzaee; Zahra Emam-Djomeh; Alireza Sadeghi Mahoonak; Morteza Khomeiri

Volume 8, Issue 2 , July 2012


  In this research, anti-microbial activity of ethanolic extract of licorice root against food spoilage microorganisms (Lactobacillus delbrueckii, Leuconostocmesenteroides, Candida krusei, Saccharomyces cerevisiae) in an orange flavored carbonated soft drink was investigated. The MIC and MBC of extract ...  Read More