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)
Modelling and optimization of microwave-assisted extraction of rosemary using response surface methodology (RSM)

Bahman Saedpanah; Nasser Behroozi-Khazaei; Jalal khorshidi

Volume 18, Issue 2 , May and June 2022, , Pages 235-247


  Introduction: Microwave-assisted extraction (MAE) is one of the newest techniques for extracting essential oils from medicinal plants. Microwave waves penetrate into plant cells and affect the polar molecules, causing heat to build up inside the plant tissue, destroying the cells and releasing the active ...  Read More

Food Engineering
Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer

Mohsen Azadbakht; Bahareh Eshaghi; Ali Motevali; Azim Ghasemnezhad

Volume 17, Issue 6 , January and February 2022, , Pages 73-83


  In this study, temperatures (40, 50, and 60°C), air velocity (3, 5, and 7 m/s) and pre-treatment (without pre-treatment, blanching, and microwave) were used as variables for investigation of antioxidant activity of dried artichoke leaves. The results revealed that variations in temperature and air ...  Read More

Food Chemistry
Optimization of antioxidant properties of sour orange seed coat extract using microwave-assisted extraction

Mohammad Taghi Golmakani; Gholam Reza Mesbahi; Nasireh Alavi; Azita Hosseinzade Farbudi

Volume 17, Issue 4 , September and October 2021, , Pages 605-619


  Introduction: Food wastes and losses are produced during all phases of food life cycles. The highest wastes belong to the processing of fruits and vegetables. Bioactive compounds have the potential to be extracted from the by-products of fruits and vegetables which can be used in the food processing. ...  Read More

Energy and exergy analyses in microwave drying of orange slices

Mohsen Azadbakht; Mohammad Vahedi Torshizi; Fatemeh Noshad; Arash Rokhbin

Volume 16, Issue 3 , July and August 2020, , Pages 1-13


  The orange samples were cut into slices with a thickness of 4 mm and treated with ohmic method for 3, 5, and 7 min as ohmic pre-treatment in three voltages 30, 50 and 70 V. Then, they were dried in three replicates using a microwave dryer and at three powers of 90, 360, and 900 W. The statistical analysis ...  Read More

The influence of pulsed electric field and microwave pre-treatments on some characteristics of oil and meal obtained from Niger seed

Nazanin Maryam Mohseni; Habibollah Mirzaee; Masoumeh Moghimi

Volume 15, Issue 4 , September and October 2019, , Pages 485-496


  Introduction: Niger seed with scientific name of Guizotia abyssinica Cass from Asteraceae family is a dicotyledonous and one year plant that is one of the main and most important oil sources in Ethiopia and India. In different researches the amount of extracted oil from the seed of this plant has been ...  Read More

Effect of wheat germ oil extracted with microwave pretreatment on the oxidative stability of common Kilka (Clupeonella cultriventris caspia) oil

Mohammad Taghi Golmakani; Marzieh Moosavi-Nasab; Malihe Keramat; Azin Azhand

Volume 14, Issue 5 , November and December 2018, , Pages 777-787


  Introduction: Wheat germ is a by-product of wheat milling industry. It contains about 11% oil. Wheat germ oil is well known as a tocopherol rich food lipid. It also contains more than 55% polyunsaturated fatty acids, mainly linoleic and alpha-linolenic acid (Simopoulos 1999; Schwartz et al. 2008). Wheat ...  Read More

Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed

Hamid Bakhshabadi; Habibollah Mirzaee; Alireza Ghodsvali; Seyed Mahdi Jafari; Aman Mohammad Ziaiifar

Volume 14, Issue 1 , March and April 2018, , Pages 17-26


  Introduction: Black Cumin seed (Nigella sativa L.) as one of the novel edible oil resources used commonly nowadays as seasoning in food product industries due to considerable medicinal properties and high nutritional impacts. Oil extraction by pressing method as an approach compared to other methods ...  Read More

Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber

Mehran Nouri; Behzad Nasehi; Vahid Samavati; Saman Abdanan

Volume 13, Issue 2 , May and June 2017, , Pages 227-239


  Introduction: Increased awareness of diet-health association has led to the growth of health food industry. Deep-fat fried foods such as donuts enjoy wide popularity owing to their taste, distinctive flavor, aroma and crunchy texture. There is, however, a great health concern over large fat content of ...  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

Effect of pretreatments of Blanching & Microwave on quality characteristics of Zucchini slices (Cucurbita pepo. L)

Nina Daliri; Fariba Zeynali; Mohsen Esmaiili

Volume 11, Issue 1 , March and April 2015, , Pages 48-55


  In this research the effect of oil type, process time ,temperature and pre-treating methods on moisture content, oil uptake, acidity and peroxide values of Zucchini slices (Cucurbita pepo. L) during deep fat frying process were investigated. The samples were pretreated by blanching (97 ºC for 5 ...  Read More

Evaluation and optimization drying raspberries and energy consumption in the combined Fluidized bed- Microwaves drying system via response surface methodology

Ghasem Yousefi; Zahra Emam-Djomeh

Volume 10, Issue 4 , January 2015, , Pages 327-336


  The present research surveyed the effect of five factors including: microwaves power, air temperatures and its flow rates, microwaving time onset and amount of substances on the requested time and energy for combined fluidized bed- microwaves drying of black raspberry into 50% dry base wet content. Response ...  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

Comparison Antioxidant Properties Extract of Touyserkani Variety of Walnut Leave with two Extraction Methods (Traditional Method and Microwave Assisted Extraction)

Somayeh Rezai Erami; Seyed Mahdi Jafari; Morteza Khomeiri; Houman Bayat

Volume 8, Issue 2 , July 2012


  The aim of this study is extraction of phenolic compounds from walnut leaves of touyserkani variety with two extraction methods (traditional method and with microwave assisted extraction (MAE)) and evaluation of their antioxidant activity. Total Phenolic contents and antioxidant properties of aqueous, ...  Read More