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 Biotechnology
Ethanolic Extract of Prosopis farcta Root: Determination of Total Phenols and Flavonoids, Radical Scavenging Ability and Its Antimicrobial Effect on Some Bacteria Causing Infection and Food Poisoning

Behrooz Alizadeh Behbahani; Mostafa Rahmati-Joneidabad; Mohammad Noshad

Volume 20, Issue 1 , March and April 2024, , Pages 35-46


  IntroductionThe use of safe ingredients to preserve food is steadily increasing. The high time and cost of production and approval of synthetic food additives and the reduction of public acceptance of these compounds have caused serious problems in their utilization. Excessive use of synthetic preservatives, ...  Read More

Food Technology
Production and Evaluation of Nanoliposomes Loaded with Capparis spinosa Extract

Masoumeh Salamatian; Younes Zahedi; Rezvan Shaddel

Volume 19, Issue 1 , May and June 2023, , Pages 169-180


  Introduction  Capparis spinosa is a perennial herb from the Capparidaceae family that is mainly distributed in arid and semi-arid regions. Its fruits are oval shaped, approximately 3 cm long, greenish in color with red pulp. Capparis spinosa extract is a rich source of phenolic compounds. The instability ...  Read More

Food Chemistry
Formulation optimization of baguette containing Ganoderma leucidum

Saeid Azizkhani; Leila Nateghi

Volume 18, Issue 5 , November and December 2022, , Pages 615-630


   [1]Introduction: Nowadays, production and consumption of functional and dietary foods have increased. Today, the medicinal, antibacterial and antioxidant properties of fungi have been proven. Ganoderma lucidum is one of the fungi that has been known as the best medicinal fungus due to its various ...  Read More

Food Technology
Effect of nano-emulsion coating of Dracocephalum Kotschyi essential oil in chitosan on quality of sprouted wheat using response surface methodology (RSM)

Nasim Najafi; Hajar Abbasi

Volume 17, Issue 5 , November and December 2021, , Pages 785-802


  Introduction highly sensitive to fungal and biochemical changes such as respiration and enzymatic activity, as a result, it has a short shelf life: wheat is an important cereal crop used as staple food in many parts of the world and provides 20% of the energy and 78-93% of the protein in the human diet. ...  Read More

Evaluation of the effect of aqueous and methanolic extraction methods on the antioxidant and antimicrobial characteristics of Allium jesdianum extract: in vitro study

Mohammad Hojjati; Behrooz Alizadeh Behbahani

Volume 17, Issue 1 , March and April 2021, , Pages 83-91


  Introduction: There is a remarkable interest in developing natural antimicrobial compounds of essential oils and plant extracts origin, due to the increase of bacterial resistance to common antibiotics. On the other hand, lipid oxidation in raw or processed materials leads to food rancidity and deterioration. ...  Read More

Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL.) leaves

Elahe Maghsoudlou; Reza Esmaeilzadeh kenari

Volume 15, Issue 6 , January and February 2020, , Pages 89-101


  Ultrasound assisted extraction (UAE) has attracted growing interest, due to its great advantages for the extraction of bioactive compounds from plant species. Ultrasound efficiency is affected by various factors such as extraction temperature, extraction time, intensity of ultrasound waves, and type ...  Read More

Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity

Fatemeh Farzaneh Moghaddam; Javad Sargolzaei; Shadi Bolourian

Volume 15, Issue 5 , November and December 2019, , Pages 529-542


  Introduction: The term antioxidant is said to be compounds that are delaying or preventing oxidization of a substance at their own presence, which leads to reach a stabilized food quality (Collins, 2005). Natural antioxidants are often phenolic compounds that exist in all parts of a plant. These compounds ...  Read More

Comparison of Antioxidant Activity of Kiwifruit (Actinidia Deliciosa L.) Peel's extract extracted by Ultrasound Bath and Probes

Mahsa Alikhani Faradonbeh; Reza Esmaeilzadeh kenari; Maryam Ghaderi

Volume 15, Issue 1 , March and April 2019, , Pages 223-233


  Introduction: The peel of fruits, in particular, are an abundant source of natural compounds and contain the higher amount of phenolics compared to the edible portions. Ultrasound-assisted extraction (UAE) is an ideal extraction method capable of producing high quantities of bioactive compounds with ...  Read More

Antioxidant Properties of Various Solvent Extracts of Indian Frankincense (Boswellia serrata) Oleogum Resin

Adeleh Mohammadi; Saeedeh Arabshahi- Delouee; Kyriaki Zinoviadou; Charis Galanakis

Volume 13, Issue 3 , July and August 2017, , Pages 28-38


  Methanol, ethanol, acetone and water extracts of Indian Frankincense (Boswellia serrata) were evaluated for their total phenolic contents and antioxidant properties using various methods including 2,2-diphenyl-1-picrylhydrazyl, iron (III) reducing power, total antioxidant capacity and oxidative stability ...  Read More

Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran

Mohammad Dolatabadi; Zeynab Raftani Amiri; Reza Esmaeilzadeh kenari

Volume 13, Issue 2 , May and June 2017, , Pages 273-281


  Introduction: In recent years, much attention has been focused on agricultural wastes especially those containing phenolic compounds with natural antioxidant properties. One of these sources is the green husks of walnuts. The contents of phenolic compounds of plants are influenced under various factors ...  Read More

Antioxidant properties of extract 's Boswellia Serrata oleo-gum resin in soyabean oil

Adeleh Mohammadi; Saeedeh Arabshahi- Delouee

Volume 12, Issue 4 , September and October 2016, , Pages 477-488


  Introduction:Frankincense is a natural oleo-gum-resin which is obtained through slits made in the trunks of trees of the genus Boswellia (Family Burseraceae). The genus Boswellia is approximately represented by 43 different trees and shrubs distributed mostly in the India, Arabian peninsula, and east ...  Read More

Efficiency of Microwave Radiation on Antioxidant Compounds Extracted from Red Algae “Hypneahamulosa“and Optimal Extraction Conditions Using Response Surface Methodology (RSM)

Elham Garmsiri; Masoud Rezaei; Amirreza Shaviklo; Aria Babakhani

Volume 10, Issue 2 , July 2014


  Seaweeds are the novel bioactive compounds resources with antioxidant activity. The aim of this study was to evaluate the efficacy of microwave radiation on antioxidant compounds extracted from red algae Hypneahamulosa and optimal extraction conditions using response surface methodology (RSM).. Independent ...  Read More