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
Investigating Physical and Mechanical Properties of Bionanocomposite Film Based on Flaxseed Mucilage and Cellulose Nanocrystal

Elham Safaei; Hannan Lashkari; Sara Ansari; Alireza Shirazinejad

Volume 19, Issue 5 , November and December 2023, , Pages 711-721


  Introduction Manufacturers are trying to replace plastic materials in the food packaging industry with biodegradable and edible films. Biodegradable edible films and coatings are mainly made from carbohydrates, lipids and proteins and their mixtures. In recent decades, various carbohydrates from ...  Read More

Food Technology
Effect of roasting conditions and packaging on physicochemical properties of wild almond (Amygdalus scoparia L)during storage

Maryam Alsadat Nazemi; Sara Ansari

Volume 17, Issue 5 , November and December 2021, , Pages 673-689


  Introduction: Roasting is one of the most important thermal processing to improve the physicochemical and organoleptic properties of nuts. Wild almond, especially roasted wild almond is very sensitive to oxidation due to its high content of unsaturated fatty acids. Lipid oxidation can be inhibited by ...  Read More

Pectin extraction from eggplant peel using microwave and evaluation of its properties

Sara Karamzadeh; Sara Ansari

Volume 15, Issue 5 , November and December 2019, , Pages 649-665


  Introduction: Pectin is a complex mixture of polysaccharides in the primary cell wall of plants which is a polymer of α-galacturonic acid, to which neutral sugar is connected to form aside chain. Pectin is a natural food additive used extensively in the food industry as thickener, texturizer, emulsifier, ...  Read More

Effect of oven and infrared roasting on some physicochemical and quality properties of soybeans

Feresshteh Gholami; Sara Ansari

Volume 15, Issue 1 , March and April 2019, , Pages 133-144


  Introduction: Roasting is an essential process that improves the taste, color, texture and appearance of the product. The shelf-life is also extended as a result of roasting. The temperature and the duration of roasting are the most important factors that influence favorable traits. IR is a novel technique ...  Read More