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
The Effect of Different Types of Coating and Packaging on the Physical Properties of Persimmon Fruit under Load

Sajad Jafarzadeh; Mohsen Azadbakht; Faryal Varasteh; Mohammad Vahedi Torshizi

Volume 19, Issue 3 , July and August 2023, , Pages 1-14


  Since persimmon is a pressure-sensitive fruit and it is difficult to store this fruit in warehouses, in this research, an attempt has been made to examine the parameters affecting the reduction of changes in its physical properties. The samples were loaded at 150 and 250 N, three types of foam container ...  Read More

Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus

Soheyl Reyhani Poul; Sakineh Yeganeh; Reza Safari

Volume 18, Issue 4 , September and October 2022, , Pages 561-573


  [1]Introduction: Nisin is one of the antimicrobial substances that is used today as a preservative in various foodstuffs. It is a bacteriocin comprised of 34 amino acids and a molecular weight of 3.5 Da. With all the benefits of nisin, there are barriers to its use in dairy and protein rich products. ...  Read More

Investigation of mechanical, physical and antibacterial gelatin film incorporated by Turmeric (Curcuma longa) hydrosol

Zohreh Didar

Volume 15, Issue 4 , September and October 2019, , Pages 453-463


  Introduction: Nowadays, edible packaging founds great attention due to environmental issues related to synthetic packaging materials. Gelatin is one of the most commonly ingredients used in edible packaging formulation due to its good barrier properties against gases and UV irradiation. Addition of plant ...  Read More

Effect of microbial transglutaminase on physical, rheological, textural and sensory properties of light ice cream

Hossein Jooyandeh; Erfan Danesh; Mostafa Goudarzi

Volume 13, Issue 4 , September and October 2017, , Pages 469-479


  Introduction: Health-conscious consumers are interested in eating dairy products including ice cream with less fat. As a consequence, the dairy industry has developed a variety of reduced-fat ice cream products. However, quality aspects of many of these products do not meet consumer expectations for ...  Read More

Evaluation of some Physical and Mechanical Properties of Carboxymethyl cellulose/ Tragacanth Edible Film

Fatemeh Tabari kouchaksaraei; Masoud Rezaei; Peyman Aryaee; Mehdi Abdollahi

Volume 12, Issue 1 , March and April 2016, , Pages 88-97


  Introduction: An edible film is a thin layer, made of edible materials, which once formed can be placed on, or between food components. Protecting the product from mechanical, physical and chemical damages, as well as microbiological activities, are some of its functions (Falguera et al, 2011). The main ...  Read More

Effect of guar and basil seed gums on physical properties of low fat and light ice cream

Seyed Mohammad Ali Razavi; Mostafa Mazaheri Tehrani; Bahareh Emadzadeh

Volume 11, Issue 5 , November and December 2015, , Pages 696-706


  Introduction: Recently, consumers have directed their interest towards low fat products as they associated them with a reduced risk of well-known health problems such as obesity and coronary heart diseases. Fat is a multifunctional ingredient in ice cream system. Thus, in attempts to provide desirable ...  Read More

Mass and volume modeling of lime and investigation of the correlation between different physical properties using principle component analysis (PCA)

Amir Jajarmi; Masoud Taghizadeh

Volume 11, Issue 4 , September and October 2015, , Pages 361-371


  Introduction: Lime (Citrus aurantifolia L) is belonged to citrus family and has two varieties on the basis of sweet or sour taste; two well known varieties of sour lime are Persian and Key that are cultivated in the southern of Iran. Based on FAO statistics, Iran produced about 615,000 tons of lime in ...  Read More

Studying the Physicochemical Properties of Poly(lactic acid) Based Nanocomposite Antioxidant Active Film

Hadi Almasi; Babak Ghanbarzadeh; Jalal Dehghan nia; Ali Akbar Entezami; Asghar Khosrowshahi Asl

Volume 10, Issue 4 , January 2015, , Pages 337-348


  Fatty acid modified cellulose nanofibers (MCNFs) and TBHQ antioxidant were added to poly(lactic acid) (PLA) film. The combined effects of the MCNFs and TBHQ on the morphological, thermal, mechanical and barrier properties of PLA film were analyzed. The morphology of fracture surfaces evaluated by field ...  Read More

Trend of Changes in Physical Properties of Persimmon Fruit in Ambient Condition Storage

Hassan Safiyari; Ali Asghar Zomorodian; Hossein Rahmanian; Farhad Salmanizade

Volume 8, Issue 4 , January 2013


  Physical properties are often required for designing post harvest handling and processing equipment for agricultural products. Persimmon (khormandy cultivar) is rich in vitamin A, calcium, potassium, tannic acid and antioxidant phenolic compounds. In this study changes in the physical properties of persimmon ...  Read More