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 Chitosan Coating with Different Degrees of Deacetylation on the Shelf Life of Button Mushroom (Agaricus bisporus)

Hoda Ghorbanzadeh; Jafar Mohammadzadeh Milani; Ali Motamedzadegan

Articles in Press, Accepted Manuscript, Available Online from 16 December 2023


  Introduction With the growth of the population and increasing demand for obtaining food and supplying the required food, the interest in the cultivation and consumption of edible mushrooms has increased. Since 1990, the world has focused on the mushroom production industry. In recent years, mushrooms ...  Read More

Food Technology
The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert

Ali Akbar Shokouhian; Shahriyar Einizadeh; Mehrdad Dashti

Volume 20, Issue 2 , May and June 2024, , Pages 237-247


  IntroductionCherry, with the scientific name Prunus avium L., is one of the most important stone fruit trees in temperate regions, belonging to the Rosaceae family and the Prunoideae subfamily. Edible coatings are thin layers of materials that are used on the surface of the product and are an alternative ...  Read More

Food Biotechnology
Evaluation of the Effect of Chitosan/Pectin Multi Layer Edible Coating Containing Microencapsulated Cinnamon or Thyme Essential Oils on Increasing the Postharvest Shelf Life of Cucumber

Shohreh Nikkhah; Fakhri Shahidi; Mohebbat Mohebbi; Farideh Tabatabaei Yazdi

Volume 20, Issue 1 , March and April 2024, , Pages 1-18


  IntroductionCucumber is an economically important crop, containing vitamins, minerals, antioxidants, and flavonoids. However, due to loss of weight and firmness, microbial contamination, mechanical damage, and yellowing, the storage duration of cucumber is limited to 3–5 days at room temperature. ...  Read More

Food Technology
Production and Evaluation of Caffeine Nanochitosome and Instant Drink Powder Enriched with It

Rezvan Shaddel; Shadi Rajabi Moghaddam

Volume 20, Issue 1 , March and April 2024, , Pages 135-152


  Introduction Caffeine is one of the most common bioactive compounds in the world that can enhance mental and physical performance However its bitter taste has created challenges for the use of this compound in food. Nano-encapsulation technology, such as the use of liposomes, is one of the simplest ...  Read More

Food Technology
The Effect of Chitosan and Okra Mucilage Edible Coatings on the Physico-chemical Properties of Fried Potato Strips

Azade Farazmand; Hossein Jalali; Ali Najafi

Volume 19, Issue 4 , September and October 2023, , Pages 511-525


  Introduction Potato strips are one of the most widely consumed products, and due to their high oil content, they have caused public health concerns. Therefore, efforts to reduce oil absorption can alleviate these concerns to some extent. Edible coating is an effective way to reduce oil uptake, because ...  Read More

Shelf life extension of chicken fillets by biodegradable chitosan coating containing Zataria multiflora Boiss essential oil during refrigeration

Zabihalh Bahmani; Parastoo Abolfathi

Volume 18, Issue 4 , September and October 2022, , Pages 383-395


  [1]Introduction: With increasing demand for chicken meat, the chemical composition of meat carcasses has become more important. Despite advances in medical care and food technology in recent years, foodborne infections and food poisoning, as well as food spoilage in developed and developing countries ...  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

Food Technology
The effect of chitosan-whey protein based edible coating containing bionanocomposite material and Zataria multiflora essential oil on UF-Feta type cheese shelf life

Maryam Gohargani; Hannan Lashkari; Alireza Shirazinejad

Volume 17, Issue 5 , November and December 2021, , Pages 729-745


  Introduction: In recent years, the tendency to use antimicrobial edible film and coating has increased, which has increased the quality, safety and shelf life of food. Cheese is one of the most important dairy products that has a special nutritional value in human nutrition. UF-Feta cheese, which is ...  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

Effect of edible active film of chitosan containing fish protein hydrolysate (FPH) on chemical and microbial properties of rainbow trout (Oncorhynchus mykiss) fillets during the refrigerated storage

Soheyl Reyhani Poul; Seyed Ali Jafarpour

Volume 16, Issue 4 , September and October 2020, , Pages 493-505


  Introduction: Following extensive research on antibacterial and antioxidant properties of chitosan and hydrolyzed proteins and their satisfactory results, the use of these compounds as natural preservatives and good alternative to antibacterials and synthetic antioxidants in various nutrients is essential. ...  Read More

Investigation the effect of formulation and condition of packaging on the Ham syneresis during Shelf Life

Esmail Khazaei; Mikhalil Piruzifard; Fariba Zeynali; Mohammad Alizadeh khaled abad

Volume 16, Issue 2 , May and June 2020, , Pages 251-269


  Introduction: Meat and meat products are important sources of protein, fat, essential amino acids, minerals and vitamins, and other nutrients. Bologna sausage, a cooked meat product, is one of the most accepted processed meat products and is consumed and enjoyed worldwide. Among the meat products, sausage ...  Read More

Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties

Fakhri Shahidi; Farideh Tabatabaei Yazdi; Majid Nooshkam; Zahra Zareie; Fereshte Fallah

Volume 16, Issue 1 , March and April 2020, , Pages 117-129


  Introduction: Lipid oxidation leads to the generation of off-flavors and potential toxic compounds. Synthetic antioxidants are frequently applied for inhibiting this reaction, however; there is a concern regarding to the potent toxic effects of synthetic antioxidants on human health. The non-enzymatic ...  Read More

Investigation of the organic acids, microbial and sensory properties of probiotic drinking yogurt containing glucose oxidase immobilized on magnetic chitosan nanoparticles

Maryam Ein Ali Afjeh; Rezvan Pourahmad; Behrouz Akbari Adergani; Mehrdad Azin

Volume 15, Issue 2 , May and June 2019, , Pages 245-255


  Introduction: The aim of this study was to investigate the effect of immobilized glucose oxidase on magnetic chitosan nanoparticles on the content of organic acids (lactic acid and acetic acid), viability of probiotic bacteria and sensory properties of probiotic drinking yogurt.  Materials and ...  Read More

The effect of chitosan coating containing lemongrass extract on the quality of dehydrated sliced quince during storage

Atosa Assarzadegan; Mohammad Fazel

Volume 15, Issue 2 , May and June 2019, , Pages 281-296


  Introduction: The fruit, with the scientific name of Cydonia oblonga comes from apple family, has a dry and fluffy flesh that, due to high vitamin C, Potassium and fiber has commercial and nutritional value. However, this fruit is as corruptible as other fruits and destructive microbial, chemical and ...  Read More

Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet

Fahimeh Tooryan; Maryam Azizkhani

Volume 15, Issue 2 , May and June 2019, , Pages 381-394


  Introduction: Nowadays, consumers are applicant to usage of natural replacements causing to side effects of synthetic preservatives such as carcinogenicity and teratogenicity. The tendency to use natural preservatives and replacing them with chemical preservatives has led to various studies of natural ...  Read More

The effects of edible coatings of chitosan, sodium alginate and whey protein concentrate on the shelflife of Rajabali variety apricots

Meysam Abediyan; Seyed Hamidreza Ziaolhagh; Ali Najafi

Volume 14, Issue 2 , May and June 2018, , Pages 307-320


  Introduction. Apricot is a soft fruit that normally does not have any resistance to transportation and storage conditions. In addition, apricots are climacteric fruits, produces high levels of ethylene during ripening process and have a high respiration rate. For this reason, they are very susceptible ...  Read More

Development of a chitosan-montmorillonite nanocomposite film containing Satureja hortensis essential oil

Vahid Alizadeh; Hassan Barzegar; Behzad Nasehi; Vahid Samavati

Volume 13, Issue 6 , January and February 2018, , Pages 131-143


  The present work describes the physicochemical and antimicrobial properties of active films developed by incorporating different concentrations (0.5, 1, and 2% v/v) of Satureja hortensis essential oil (SEO) and 3% (w/w) nanoclay into a chitosan- montmorillonite nanocomposite film. The tensile strength ...  Read More

Evaluation of antibacterial activity of chitosan bioactive film containing Eucalyptus globulus essentoil oil

Ehsan Azadbakht; Yahya Maghsoudlou; Morteza Khomeiri; Mahboobeh Kashiri

Volume 13, Issue 5 , November and December 2017, , Pages 784-797


  Introduction: The edible films and coatings had remarkable growth in recent years to increase the shelf life and to enhance food quality, stability, and safety and expected to have an important impact on the food market in the following years. In addition, these matrices can be used as carriers of antimicrobials ...  Read More

Characterization of physical and antimicrobial properties of chitosan edible films containing Pistacia atlantica gum essence

Vahid Alizade; Hassan Barzegar; Behzad Nasehi; Vahid Samavati

Volume 13, Issue 4 , September and October 2017, , Pages 584-593


  Introduction: The environmental effect of synthetic plastic wastes is of increasing global concern. There is an urgent need to develop and apply renewable biopolymer materials. Development of edible and biodegradable films can help solving the waste disposal problem by partially replacing synthetic plastics ...  Read More

Effect of packaging type and chitosan edible coating on the physico-chemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions

Ali Shahdadi Sardoo; Nasser Sedaghat; Masoud Taghizadeh; Elnaz Milani

Volume 13, Issue 2 , May and June 2017, , Pages 363-378


  Introduction: In Iran, the main problem in greenhouse cucumber production and post-harvest shelf life is short due to the application of traditional packaging and storage methods. This research was carried out in order to investigate on the effects of packaging type and chitosan edible coating on the ...  Read More

Optimization of Low Fat Probiotic Yogurt Production Using Combined Design

Nasrin Faraji; Mohammad Alizadeh khaled abad; Asghar Khosrowshahi; Soheila Faraji

Volume 8, Issue 2 , July 2012


  Heart disease - cardiovascular, cancer and obesity are the main causes of death and there are direct relationship between the consumption of high-fat foods and the incidence of these diseases. Therefore the demand for low-fat food products and probiotics has been dramatically increased. In this study, ...  Read More