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)
Optimization of Ultrasound-assisted Extraction of Pectin from Tomato Pomace Using Response Surface Methodology

Mahdi Zahedi; Zohreh Hamidi-Esfahani; Hassan Ahmadi Gavghili

Volume 15, Issue 1 , March and April 2019, , Pages 91-105


  Introduction: Pectin is a structural heteropolysaccharide in the cell wall of plants and after extraction it is used as a gelling agent in food products. The main sources of pectin are apple and citrus peel, but pectin from various sources, may have unique properties. Therefore, research is ongoing to ...  Read More

Effect of Lentil Dahl Flour and Gluten on Quality Properties of Toast Bread

Fatemeh Omranifar; Hassan Ahmadi Gavghili; Mohammad Hossain Azizi; Ataallah Manafzadeh

Volume 14, Issue 4 , September and October 2018, , Pages 473-483


  Introduction: Bread as a staple food for different groups of society at every level of income, plays important role in the nutritional basket. So enrichment bread by various components considered an eminent factor in compensating nutritional deficiencies. Materials and methods: The effect of partial ...  Read More

The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste

Hamed Saberian; Zohreh Hamidi-Esfahani; Hassan Ahmadi Gavghili; Mohsen Barzegar

Volume 14, Issue 1 , March and April 2018, , Pages 69-80


  Introduction: Ohmic heating or direct resistance heating is one of the several electromagnetic based methods, occurs when alternating electrical current is passed through a conductive material, with the primary purpose of heating it due to the electrical resistance of the foods. There are many applications ...  Read More