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
Evaluation the physical properties of Vicia Villosa seed and Study the effect of defatting and pH on the physicochemical and functional properties of its flour

Behdad Shokrollahi; Mohammad Ali Hesarinejad; Zahra Zamani; Negin Yousofi; Anna Abdolshahi; Ashkan Jebelli

Volume 17, Issue 4 , September and October 2021, , Pages 543-557


  Introduction: Due to increasing the demand for new sources of protein and the lack of animal protein sources, using and replacing of plant proteins is widely considered. The purpose of this study was to identify the potential of Vicia villosa flour as a native and novel source of protein. In this research, ...  Read More

Study on physicochemical properties of Quinoa flour of three different varieties and the effect of pH on their functional characteristics

Masoud Taghizadeh; Hesam Akhoondzadeh; Zahra Zamani

Volume 17, Issue 1 , March and April 2021, , Pages 13-27


  Introduction: Grains are important food sources for human diet because of high protein content. There are different kinds of grains used as food worldwide. Today herbal proteins play an important role as food sources in societies. Herbal protein sources are actually strategic points for improving national ...  Read More

Effect of Aspergillus niger protease on beef tenderness

Nilofar Esmailikhani; Shadi Mehdikhani; Ali Mohammadi

Volume 15, Issue 1 , March and April 2019, , Pages 25-35


  Introduction: Meat quality is always very important for consumers. Tenderize meat one way to improve the quality of Meat and its products. In the study effect of three levels (0.0025, 0.005 and 0.01 percent) of protease produced by Aspergillus niger on meat tenderness during the 28 days of storage at ...  Read More

Effect of pH Changes on Functional Properties of Fenugreek Protein Isolate

Samira Feyzi; Mehdi Varidi; Fatemeh Zare; Mohammad Javad Varidi

Volume 11, Issue 5 , November and December 2015, , Pages 521-534


  Introduction: Plant proteins play a significant role in the human diet, and among which legumes are excellent foods with several nutritional and functional advantages and low price. Among legumes, fenugreek (Trigonella foenum graecum) seed, belonging to the Fabaceae family, is a great source of plant ...  Read More

Effect of environmental factors on antilisterial activity of nisin

Mir-Hassan Moosavy; Nassim Shavisi

Volume 11, Issue 2 , May and June 2015, , Pages 211-217


  Nisin, belonged to type-A lantibiotcs, is a well-known bacteriocin that applied as natural preservative in food productions such as milk and cheese. This peptide has an inhibitory effect on many of Gram-positive bacteria. Using of nisin alone and in combination with other hurdles may serves as an effective ...  Read More