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)
The effect of foliar application of silicon fertilizer on some qualitative traits and mineral compositions of ‘Barhee’ date fruit under soil salinity conditions

Rahman Yousefi; Mohammadreza Pourghayoumi; Seyyed Samih Marashi; Ali Ghasemi

Articles in Press, Accepted Manuscript, Available Online from 06 June 2023


  AbstractIntroduction: Date palm (Phoenix dactylifera) is one of the most important horticultural products in arid and semi-arid regions of Iran. In the recent years salinity stress negatively affected date fruit quality. The silicon is one of the useful nutrients that plays an important role in the growth ...  Read More

Food Biotechnology
Comparison of technological characteristics of native starter isolates from traditional Khorasan yogurts with commercial starter in yogurt production

Fatemeh Barmak; Mohammad Bagher Habibi Najafi; Reza Hajimohammadi Farimani; Mohammad Reza Edalatian Dovom

Volume 17, Issue 4 , September and October 2021, , Pages 485-500


  Introduction: One of the most important factors in producing yogurt is choosing the right starter. Native isolates of any country are among the genetic resources of that country, which play a major role in the production and development of the organoleptic properties of fermented products. Therefore, ...  Read More

Effect of adding zucchini (Cucurbita pepo) on the physico-chemical and sensory properties of stirred yogurt during storage

Marzieh Salami; Massoumeh Mehraban Sangatash; Ahmad Ehtiati

Volume 17, Issue 1 , March and April 2021, , Pages 93-106


  Introduction: Yogurt is one of the most popular dairy products, which has numerous health effects on human body. Dietary fiber consumption is highly recommended. Fibers are highly hydrophilic and absorb water into the digestive track, increase the volume of food and thereby facilitating excretion. These ...  Read More

Effect of Putrescine and Aloe Vera gel on biochemical indices of peach fruit var. red top during storage life

Neda Derakhshan; Ali Akbar Shokouhian; Bahram Fathi achachelooee

Volume 15, Issue 1 , March and April 2019, , Pages 159-170


  Introduction: Peach fruit is considered to be a part of the fragrance fruits in terms of respiratory behavior, which is why it quickly becomes corrosive at normal temperature. Shelf life of peach is limited because of weight loss due to water loss and physiological abnormalities such as browning and ...  Read More

None-destructive investigation of the quality factors in citrus juice during storage using digital image processing

Saman Abdanan; Mehran Nouri; Maryam Soltani Kazemi; Somaye Amraei

Volume 13, Issue 2 , May and June 2017, , Pages 262-272


  Introduction: Nutritional quality of food during storage has become increasingly an important problem. The loss of some nutrients such as ascorbic acid (vitamin C) might be a critical factor for the shelf life of some products as citrus juice concentrates, since vitamin C content of citrus juices undergoes ...  Read More

Effect of Contact Surface Area and Two Common Storage Temperatures on The Oxidative Stability of Walnut

Hamed Hosseini; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou

Volume 9, Issue 4 , January 2014


  Oxidative stability of walnut (Juglansregia L.) was evaluated over a period of 1 year storage in various conditions. The whole walnuts, walnut kernels, walnut chopped kernels, walnut kernels packaged in polyethylene (PET) under vacuum and poly propylene (PP) contain of CO2 were kept in a normal condition ...  Read More