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 shelf life of button mushroom (Agaricus bisporus)

Hoda Ghorbanzadeh; Jafar Milani; Ali Motamedzadegan

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


  IntroductionWith the growth of the population and more 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 have become ...  Read More

Food Engineering
Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images

Mohsen Zandi; Ali Ganjloo; Mandana Bimakr; Abolfazl Gharebaghi

Volume 18, Issue 1 , March and April 2022, , Pages 51-64


  Introduction: Grape is a non-climacteric fruit with a low rate of physiological activity but is subject to serious physiological and parasitic disorders after harvest and during long term storage (Ciccarese et al., 2013). Currently, Edible coatings have been studied as potential substitutes for conventional ...  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
The effect of Aloe Vera gel and whey protein concentrate on the physicochemical properties of fried chicken fillet

Khadije Sadat Tabatabae; Mohammad Fazel

Volume 17, Issue 4 , September and October 2021, , Pages 501-515


  Introduction: Nowadays, lack of time and busy work schedules have led to increase the demand for ready-to-eat foods. Furthermore, as cardiovascular diseases are on the rise in the world including our country, with nearly 40 percent of deaths being linked to these diseases, there is a growing demand for ...  Read More

The effect of film and coating of chitosan with vacuum packaging on quality characteristics of Spangled emperor (Lethrinus nebulousus) fillets stored at 4 ºC

Mozhgan Karimi; Ainaz Khodanazary; Seyed Mehdi Hosseini

Volume 15, Issue 5 , November and December 2019, , Pages 597-611


  Introduction: The Spangled emperor (Lethrinus nebulosus) is one of the valued fish species in Persian Gulf, which due to its high nutritional quality and excellent sensory properties, is preferred by the customers in the south of Iran. Because this species is consumed domestically, it is very important ...  Read More

Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration

Reza Farahmandfar; Maryam Asnaashari; Milad Amraie; Mohammad Salehi

Volume 14, Issue 6 , January and February 2019, , Pages 75-85


  The consumer’s acceptance significantly reduces during the storage of fresh cut fruits. Edible coating is one of the most innovative ways to maintain quality and improve shelf life of fresh fruits and vegetables. The objective of this study was to assess the suitability of quince seed gum (QSG) ...  Read More

Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh

Najimeh Taghavi; Aman Mohammad Ziaiifar; Habibollah Mirzaee; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Hassan Sabbaghi

Volume 14, Issue 4 , September and October 2018, , Pages 561-571


  Introduction: Frying is a unit operation in which food is heated in oil to alter its eating quality. First reviews of frying performed on the principles of heat and mass transfer and oil uptake in foods, because during the frying process heat and mass transfer occurred between product and frying medium. ...  Read More

Evaluating the influence of number of layers and concentration of carboxy-methyl cellulose and carrageenan coating on osmotic dehydration performance of Golden delicious apple

Elham Sadati gol afshani; Seyed Mahdi Jafari; Mahdi Kashani-Nejad; Shahram Beiraghi-Toosi; Mohammad Ganjeh

Volume 13, Issue 5 , November and December 2017, , Pages 680-690


  Introduction: Osmotic dehydration involves the partial removal of water by direct contact of a product with a hypertonic medium such as high concentration of sugar, salt or sugar-salt solutions. In this process, food pieces are immersed in a hypertonic solution. The natural membrane of food cells acts ...  Read More

Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget

Hamed Mahdavian Mehr; Arash Koocheki; Mohebbat Mohebbi

Volume 11, Issue 5 , November and December 2015, , Pages 608-619


  Introduction: Batter coating is a new technology to reduce fat content of fried foods. The ingredients and flowproperties of batter are the most important parameters to determine the performance of batter coating and quality of the final product. Among batter additives, proteins can be used as an important ...  Read More

Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying

Reza Farhoosh; Seyed Mohammad Ali Razavi

Volume 11, Issue 4 , September and October 2015, , Pages 309-318


  Introduction: In this research, the effects of coating by Basil seed gum (BSG) (0.5 and 1%, w/w) compared to that by common gums such as xanthan and methylcellulose (MC) on the oil uptake, moisture removal, color, and texture in deep-fat fried potato strips were investigated. Today, numerous processed ...  Read More

Investigation of quality preservation of Thomson navel orange (Citrus sinensis cv. Thomson Navel) using of coating treatments in common storage

Zahra Shabanian; Javad Fattahi Moghadam; Seyed Abolhasan Alavi

Volume 11, Issue 4 , September and October 2015, , Pages 458-472


  Introduction: Thomson orange is an important citrus verity which cultivated and produced widely in the north and south of Iran. The extra part of this production is stored in the common storage for several monthsespecially in the north area. The role of storage and fruit coating are important due to ...  Read More

Application of Carboxymethyl Cellulose Based Coatings Containing Oleic Acid and Antimicrobial Compounds for Improving Quality and Extending Shelf-life of Egg

Shahram Mohammadi; Babak Ghanbarzadeh; Mahood Sowti Khiabani; Shiva Ghiyasifar; Seyed Hossein Jalali

Volume 8, Issue 2 , July 2012


  During storage of eggs, unfavorable changes occur due to exertion of CO2 and water vapor from through of crust pinholes. One of the practical methods for preventing or reducing these changes is to use biopolymer-based coatings. In this research, five coating solutions based on carboxymethyl cellulose ...  Read More