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 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
Effects of Lactococcus lactis (L. lactis) subsp. lactis Supernatant on the Shelf Life of Vacuum-packaged Oncorhynchus mykiss Fillets

Asad Abbaspour Anbi; Masoud Seidgar; Masoud Neyriz Nagadehi

Volume 19, Issue 6 , January and February 2024, , Pages 111-124


  The present investigation was done to study the effects of Lactococcus lactis (L. lactis) subsp. lactis on the shelf life of the vacuum-packaged Oncorhynchus mykiss. Fish fillets were prepared and divided into 5 different treatment groups including control (distilled water), 2% and 4% supernatant, and ...  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

Food Biotechnology
Investigation of Quality and Shelf Life of Marinated Chicken Meat by Asymmetric and Symmetric Multivariate Methods

Siamak Gheibi; Amir Pourfarzad; Ahad Rastkar Allahverdizadeh

Volume 19, Issue 2 , July and August 2023, , Pages 349-364


  Introduction Marinated chicken meat is one of the traditional foods in Iran which is an indoor and outdoor popular food in different areas of Iran due to its convenience and pleasant taste. It is also one of the authentic foods which is categorized in Iranian traditional kebabs. This product is ...  Read More

Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh

Nafiseh Karimi; Rezvan Pourahmad; Salman Taheri; Orang Eyvazzadeh

Volume 18, Issue 2 , May and June 2022, , Pages 249-263


  Introduction: Yogurt contains valuable compounds, some of which enter yogurt whey and if discarded, remains unused. Yogurt whey has a high nutritional value due to its high quality biological proteins which can be a good source of bioactive peptides. Bioactive peptides are food-derived peptides that ...  Read More

Effects of some salts on the shelf life of Shahrood Sorkh-e-Fakhri table grapes stored in cold storage

Seyed Hamidreza Ziaolhagh

Volume 16, Issue 6 , January and February 2021, , Pages 101-110


  In this study, some preservative solutions were used as an alternative to sulphur fumigation. For this purpose, sodium metabisulfite, calcium chloride, sodium acetate, and sodium carbonate solutions at concentrations of 0.5, 1 and 2 percent were applied. Grapes (Sorkh-e-Fakhri var.) were dipped in different ...  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 storage time on physicochemical properties of extruded snacks containing pomegranate powder

Kowsar Kakaei; Mohammad Noshad; Behzad Nasehi; Mohammad Hojjati; Shahram Beiraghi-Toosi

Volume 15, Issue 1 , March and April 2019, , Pages 211-221


  Introduction: In the past years, snack consuming in all age groups, special children have increased due to their low cost and eating readiness. Generally, these products have high starch content, but low nutrients such as vitamins, minerals, amino acids and fiber. In fact, most of the snacks are known ...  Read More

Chemical quality and microbiological content of Kutum (Rutilus frisii kutum) roe processed in different brine concentration during storage

Parastoo Pourashouri; Bahareh Shabanpour; Zeinab Noori Hashemabad

Volume 14, Issue 3 , July and August 2018, , Pages 29-40


  Caviars represent the best-known form of fish roe products. The conventional method of roe processing includes saturated brine salting. However, despite the importance of these products, there is relatively little technical information available about their chemical composition, product quality and food ...  Read More

Anti-oxidative effects of normal and encapsulated extract of Fleawort (Plantago ovate) on the oxidative stability of a food model system (sunflower oil)

Mahshid Shamloofar; Zahra Ghiasvand; Elham Payandan

Volume 14, Issue 2 , May and June 2018, , Pages 297-306


  Introduction: Free radicals may cause lots of diseases in humans and oxidative degradation of lipids is a major factor limiting the shelf life of foods. The free radical reaction of lipid peroxidation is generally responsible for the deterioration of lipid-containing foods. Use of antioxidants during ...  Read More

Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread

Zahra Sheikholeslami; Mahdi Karimi; Toktam Hejrani; Mehdi GhiafeDavoodi; Hamed Fatemian

Volume 14, Issue 2 , May and June 2018, , Pages 359-369


  Introductıon: Hydrocolloids have been employed for reduction of moisture migration from the crumb to crust, added to the formulation, improved texture, prevent ice Crystallization and delay staling (Ba´rcenas et al 2003, 2004, Hager, and Arendt, 2013). However, given the importance of their role still ...  Read More

Study of antimicrobial properties of Zataria multiflora extract and timol on durability and stability of edible mushroom (Agaricus bisporus)

Minoo Rastegar; Seyed Esmaeil Razavi; Pouneh Ebrahimi

Volume 13, Issue 4 , September and October 2017, , Pages 566-574


  Introduction: White button mushroom (Agaricus bisporus) has a high moisture content (~90%) which makes it more vulnerable to the germs and chemical reactions. The contents of fungus coating are beneficial for shelf-life extension of mushroom. Coated mushrooms loss less moisture and have firmness, better ...  Read More

Effect of mixed edible coatings containing gum tragacanth and Aloe vera on postharvest quality of strawberries during storage

Aryou Emamifar; Sudabeh Bavaisi

Volume 13, Issue 3 , July and August 2017, , Pages 39-54


  The effects of mixed coating based on aloe vera (AG) and gum tragacanth (GT) on the microbial, physicochemical and sensorial properties of fresh strawberries were evaluated during 20 days of storage (1 oC, 95 % RH) compared to uncoated fruits. The coating solutions were prepared by mixing solution of ...  Read More

Study the quality of silver carp (Hypophthalmichtys molitrix) Surimi during the ice storage

Bahareh Shabanpour; Mansoureh Neirizi; Zeinab Noori Hashemabad

Volume 13, Issue 1 , March and April 2017, , Pages 202-213


  Introduction: Surimi is one of the procedures that nowadays it is suggested to increase the consumption of fish such as silver carp (Shabanpour et al., 2008). Surimi is washed and minced fish meat myofibrillar concentration of proteins, this would wash out most of the soluble material in surimi (Sultanbawa ...  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 Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety)

Nasser Sedaghat; Ghodsieh Moradi; Sara Khoshnoudi; Arash Koocheki

Volume 11, Issue 5 , November and December 2015, , Pages 546-559


  Introduction:Pistachio (Pistaciavera L.) is a tasty nuts and a good source of nutrients. During the last decade, the worldwide trades of pistachio have increasing trend, likely reflecting on the increase in consumers demand for this nuts. The high oil and essential fatty acid contents of the pistachio ...  Read More

Effect of adding corn malt on quality and shelf life of Barbari bread

Amir abbas Omidfar; Esmaeil Atayesalehi; Zahra Sheikholeslami

Volume 11, Issue 5 , November and December 2015, , Pages 620-630


  Introduction: Low quality and short shelf-life are the most important reasons for bread waste. Statistics show that each Iranian person consumes about 150 kg bread annually, but the low quality of bread and public discontent, would resultin 30 percent waste of traditional breads. Previously barley malt ...  Read More

Effect of Nano-Composite Packages on Quality Properties and Shelf Life of Santa Rosa Plum (Prunus salicina L.)

Salah Fahiminia; Lotfali Naseri

Volume 11, Issue 1 , March and April 2015, , Pages 88-99


  In order to maintain the quality and increase the shelf life of fruits, many studies have been carried out in terms of the packaging specially applications of the nano-composite packages in the packaging. Because of the low storage ability of the plum fruit, in this study, the effects of the four nano-composite ...  Read More

Effect of Xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake

Sepideh Amirabadi; Arash Koocheki; Mohebbat Mohebbi

Volume 10, Issue 4 , January 2015, , Pages 375-386


  In this research, different concentrations of xanthan and Lepidium perfoliatum seed gums (0.1, 0.2 and 0.3%) were used to improve the quality and shelf-life of chiffon cake. For this purpose, specific gravity and apparent viscosity of batter, and the volume, specific volume, moisture, sensory and texture ...  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