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
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 Biotechnology
Modeling Microbial Population of Coated Sprouted Wheat through Zarrin-Giah Essential Oil in Chitosan Emulsion under Modified Atmosphere Packaging

Nasim Najafi; Hajar Abbasi

Volume 19, Issue 6 , January and February 2024, , Pages 125-141


  Due to its health benefits, fresh sprouted cereals are considered popular food source. They are very sensitive and highly susceptible to microbial spoilage during transportation, processing, and storage. This phenomenon makes them potentially high-risk fresh products. This study aimed to assess the effect ...  Read More

Food Chemistry
Pre-harvest Application of Chitosan with Carvacrol on Biochemical, Qualitative and Shelf Life Characteristics of Strawberry (Fragaria × ananassa Duch)

Zeinab Ghasemi Arshad; Abdollah Ehtesham Nia; Eisa Hazbavi; Hassan Mumivand; Morteza Soleimani Aghdam

Volume 19, Issue 5 , November and December 2023, , Pages 617-633


  IntroductionThe increase in people's awareness of the negative effects of chemical preservatives has led to more research on the antimicrobial effect of plant essential oils and their potential to be used as preservative compounds. Strawberry (Fragaria   ananassa cv. qingxiang) is one of the ...  Read More

Effect of edible coating containing carboxymethyl cellulose and sodium metabisulfite on the shelf life of the button mushroom

Mahyar Rad; Hamed Ghafori; Zohreh Gholami

Volume 16, Issue 5 , November and December 2020, , Pages 581-605


  Introduction: Edible mushrooms are among the most perishable products that begin to lose quality immediately after harvest, and the short shelf-life of these products will cause problems when it comes to the marketing and distribution of these products in a fresh form. Edible coatings are a good tool ...  Read More

Evaluation of microbial, chemical and sensory characteristics of coated lamb with Scutellaria lateriflora seed mucilage in combination with Carum copticum essential oil to shelf life extension at refrigerated storage

Behrooz Alizadeh Behbahani; Fakhri Shahidi

Volume 16, Issue 4 , September and October 2020, , Pages 383-394


  Introduction: Meat and meat products undergo chemical and microbial spoilage during production, transportation, storage and consumption. Antimicrobial edible coatings containing natural herbal extracts and essential oil possess various benefits and are currently used to design novel active biodegradable ...  Read More

Effect of Edible Coating and Time and Temperature of Drying on Properties of Dried Fig

Peyvand Gholipour; Mohammad Fazel

Volume 15, Issue 1 , March and April 2019, , Pages 77-89


  Introduction: Ficus carica, commonly known as fig, is among the oldest types of fruit known to mankind. Drying is defined as a thermal process under controlled conditions in order to reduce the moisture in different types of food via evaporation. Edible films and coatings are used to enhance food quality ...  Read More

Effect of Whey Protein- Rice Bran Oil Incorporated Zataria multiflora Extract Edible Coating on Chemical, Physical and Microbial Quality of Chicken Egg

Malahat Safavi; Majid Javanmard

Volume 11, Issue 6 , January and February 2016, , Pages 738-746


  In this study, the effects of coating with whey protein concentrate (7.5% w/v) alone and/or in combination with rice bran oil (0.2, 0.4, 0.6 g in 100 ml coating solution) and Zataria multiflora extract (1 and 2 μL in 100 ml coating solution) on the quality attributes and egg shelf life were carefully ...  Read More

Effect of lipid edible coatings on physicochemical and microbial properties of raisin

Azam Ayoubi; Nasser Sedaghat; Mahdi Kashani-Nejad; Mohebbat Mohebbi; Mehdi Nasiri mahalati

Volume 11, Issue 5 , November and December 2015, , Pages 496-507


  Introduction: Raisin is a principal traditional export product of Iran and has a special position in the foreign trade of the country.During storage, the product turns sticky and hard due to exudates syrup and moisture loss. To solve this problem, the application of edible coating would be an appropriatesolution. ...  Read More

Effect of Formulation of Edible Coating Based on Whey Protein containing Zataria multiflora Bioss Extract on the Shelf Life of Peach (Prunus Persica cv. Anjiri)

Sanaz Ojnordi; Majid Javanmard; Simin Asadollahi

Volume 8, Issue 3 , October 2012


  Due to environmental risks generated by application of non-degradable and synthetic films, many researches have shown increasing tendency to edible coatings for storing food such as fruits and vegetables. Whey protein is considered one of the most common sources of edible coatings and its use has been ...  Read More

The Study of Carboxymethyl Cellulose-Ascorbic Acid Based Edible Coating and Osmotic Dehydration on Cucurbit Drying

Azam Seraji; Babak Ghanbarzadeh; Mahood Sowti Khiabani; Sara Movahhed

Volume 8, Issue 2 , July 2012


  In this study, the effect of edible coating and osmotic dehydration, as pre-treatments before drying of cucurbit, were investigated. Cucurbit samples were cut spirally and coated by carboxy methyl cellulose (CMC) 1% and ascorbic acid 0.1% solutions and then processed by osmotic dehydration. Proportion ...  Read More