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
Effect of Ultrasonic Waves on Structural, Functional and Rheological Properties of Locust Bean Gum

Samira Farizad; Hajar Abbasi

Volume 19, Issue 2 , July and August 2023, , Pages 365-381


  Introduction  Hydrocolloid is a term refers to all polysaccharides extracted from plants, seeds, and microbial sources that regardless of their biological and nutritional role has various functional properties in food products such as concentration and gel production of aqueous solutions, stabilization ...  Read More

Food Technology
Effect of ultrasound and enzyme treatment on wheat and corn starches for making porous starches and iron ion absorption capacity

Somayeh Ghandehari alavijeh; Mehran Alami; Yahya Maghsoudlou; Alireza Sadeghi Mahoonak

Volume 17, Issue 2 , May and June 2021, , Pages 329-338


  Introduction: Porous starch granules are becoming of great interest such as non-toxic absorbents, owing to their great absorption capacity derived from the major specific surface area. Pores can protect sensitive elements as oils, minerals, vitamins, bioactive lipids, food pigments such as beta-carotene ...  Read More

Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat

Foroozan Jafari; Nafiseh Zamindar; Mohammad Goli; Zahra Ghorbani

Volume 16, Issue 2 , May and June 2020, , Pages 287-299


  Introductıon: In developing countries, camel meat is used to provide nutrients, proteins, vitamins, and minerals but it usually has a tough texture. Marinating meat may improve its flavor and tenderness. It has been shown that plant enzymes such as papain, ginger, and Cucumis increase the meat's tenderness ...  Read More

Evaluation of physicochemical properties of pectin extracted from eggplant waste using ultrasound technique

Mohammad Noshad; Mohammad Amin Mehrnia; Nasim Dehghan

Volume 15, Issue 4 , September and October 2019, , Pages 477-484


  Introduction: Pectin is a type of water-soluble hetero-polysaccharide that is present in the primary cell wall of plant and is used as a jellying, thickening and stabilizing agent in various food products. The degree of esterification is the most important determinant of the use of pectin in the food ...  Read More

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

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

Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress

Mohammad Ganjeh; Seyed Mahdi Jafari; Mehrdad Niakosari; Ali-Mohammad Tamaddon; Yahya Maghsoudlou

Volume 14, Issue 4 , September and October 2018, , Pages 517-531


  Introduction: In recent years, production of nutraceuticals by adding bioactive compounds and nutrients has been grown substantially. These compounds are generally sensitive to environmental or gastrointestinal conditions and their bioavailability is limited due to destructive reactions. One of the common ...  Read More

Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat

Mohammad Hossein Naeli; Reza Esmaeilzadeh kenari

Volume 13, Issue 6 , January and February 2018, , Pages 117-130


  Various mechanical, enzymatic and chemical techniques are used to improve the quality levels of meat. Such techniques have disadvantages such as being time-consuming and damaging to the meat quality indicators. Ultrasound is used as an effective method to modify technological properties and tenderize ...  Read More

Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant

Elahe Maghsoudlou; Reza Esmaeilzadeh kenari; Zeynab Raftani Amiri

Volume 13, Issue 4 , September and October 2017, , Pages 503-516


  Introduction: Lipid oxidation is a complex series of reactions that occurs during processing, storage and final preparation of foods containing lipids (Bera et al., 2006). Among the various methods of protection against oxidation, specific additives are used which are antioxidants (Pokorny et al., 2006).Polyphenols ...  Read More

The effect of different solvents and ultrasound on antioxidant properties of extract of Cornus mas L. fruit

Forough Gillani; Zeynab Raftani Amiri; Reza Esmailzadeh Kenari

Volume 13, Issue 4 , September and October 2017, , Pages 517-527


  Introduction: Cornelian cherry (Cornus mas L.), which belongs to the family Cornaceae, grows in Iran, in areas such as Qazvin and Arasbaran. The fruit possesses anti-inflammatory and antioxidant properties and it is used as an herbal remedy in medicine. Separation of natural antioxidant compounds from ...  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

Investigation of functional properties of quince seed mucilage extracted by ultrasound

Atefeh Farahmand; Mehdi Varidi; Arash Koocheki

Volume 12, Issue 1 , March and April 2016, , Pages 163-181


  Introduction: Exploiting natural substances with dual or multiple functionalities is getting more attention in food industry due to the requirement from the health- conscious consumers and the trends for sustainable environment. Hydrocolloids are high molecular weight macromolecules that can be easily ...  Read More

The effects of extraction technique on phenolic compounds extracted from fig (Ficuscarica) pulp andskin

Elahe Maghsoudlou; Reza Esmaeilzadeh kenari; Zeynab Raftani Amiri

Volume 11, Issue 6 , January and February 2016, , Pages 758-769


  Recently, Subcritical Water Extraction (SWE) has been well known as a green technology for extraction of bioactive compounds from plants. In this study, Subcritical water extraction, ultrasound assisted extraction (UAE) and shaker solvent extraction (SSE) were compared for extraction of phenolic compounds ...  Read More

Investigating Changes of Moisture Content and oil absorption with Modeling them for Potato Slices of Satina Variety During Deep-Fat Frying

Fatemeh Roshani; Sara Movahhed; Hossein Ahmadi Chenarbon

Volume 11, Issue 5 , November and December 2015, , Pages 597-607


  Introduction: Potato is raw food stuff with high popularity worldwide when deep fried. Deep frying is a fast budget process used for preparing savory food. In this process, oil is used both as a heating intermediate and as an ingredient producing calorific products. Nutrition has become a major health ...  Read More

Study of anthocyanin and antionidant compounds derived ethanol extract saffron flag with the help of ultrasound technology

Roksaneh Rouhani; Soudabeh Einafshar; Reihaneh Ahmadzadeh Ghavidel

Volume 11, Issue 2 , May and June 2015, , Pages 161-170


  Sepals and petals are byproducts from saffron production process that waste without any use in Iran. These byproducts containing a lot of anthocyanin and natural antioxidants.The aim of this study is determine efficiency of extraction and measurement of antioxidant activity and anthocyanin pigments of ...  Read More

Modeling oil uptake of potato strips pretreated with ultrasound, microwave and osmotic dehydration during deep-fat frying process

Mahdi Barmour; Jalal Dehghan nia; Babak Ghanbarzadeh

Volume 10, Issue 4 , January 2015, , Pages 349-362


  The objective of this study was to evaluate the effect of process conditions and different pretreatments including ultrasound, microwave and osmotic dehydration on mass transfer and oil uptake during deep fat frying of potato slices. Ultrasound pretreatment was performed at frequency of 40 KHz for 10 ...  Read More

Studying the Effect of Osmosis-Ultrasound Compound Pre-treatment on Drying Kiwi Fruit Sheets

Elahe Eshraghi; Mahdi Kashani-Nejad; Yahya Maghsoudlou; Shahram Beiraghi-Toosi; Mehran Alami

Volume 9, Issue 4 , January 2014


  The aim of this research was to use Osmosis-Ultrasound Compound pre-treatment and studying the time of drying and the potentiality to rehydration in dried samples of kiwi fruit (Hayvard variety). The samples were drained in three timed phases, 10, 20 and 30 minutes in room temperature in 30, 50 and 70 ...  Read More

Effect of Ultrasonication on Cacao Particle Size, Color, Viscosity, and Sensory Properties of Cacao Flavored Milk

Mahboubeh Ostadzadeh; Soleiman Abbasi; Mohammad Reza Ehsani

Volume 8, Issue 1 , April 2012


  Despite the potential of high intensity ultrasound treatment on homogenization of milk and dairy based products, this treatment, under certain conditions, may lead to produce off-odors which can influence its applicability in the food industry. Therefore, in this research, cacao flavored milk (chocolate ...  Read More