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
Investigating the Effect of Roasting Temperature and Storage Time of Hazelnut Seed on the Color and Quality of its Dough

Hosein Ghavami; Azin Nasrollah zadeh

Volume 19, Issue 2 , July and August 2023, , Pages 279-290


  Introduction  All the different species of hazelnut trees produce edible nuts. Hazelnuts are one of the most nutritious nuts, with a protein content of about 12%. They are also a good source of energy, with a fat content of about 60%, and an excellent source of carbohydrates, half of which are ...  Read More

Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process

Reza Farahmandfar; Somayeh Salmani; Hoda Fahim

Volume 16, Issue 4 , September and October 2020, , Pages 357-365


  Introductıon: Nuts are one of the major resources of bioactive compounds such as tocopherols, tocotrienols, sterols (Jensen and Lauridsen, 2007). Tocopherols include 8 natural homologues that all of them belongs to vitamin E group (Chun, 2002). It is well known that vitamin E has good antioxidant activity ...  Read More

Effect of oven and infrared roasting on some physicochemical and quality properties of soybeans

Feresshteh Gholami; Sara Ansari

Volume 15, Issue 1 , March and April 2019, , Pages 133-144


  Introduction: Roasting is an essential process that improves the taste, color, texture and appearance of the product. The shelf-life is also extended as a result of roasting. The temperature and the duration of roasting are the most important factors that influence favorable traits. IR is a novel technique ...  Read More

The application of PLS regression to study the relationships between Sensory and texture characteristics

Hadi Bagheri; Mahdi Kashani-Nejad; Mehran Alami; Aman Mohammad Ziaiifar

Volume 13, Issue 4 , September and October 2017, , Pages 540-552


  Introduction: Roasting is one of the processing steps involved in the nut industry to improve the flavor, color, texture and overall acceptability of the product. Ppeanut is a fruit or pod of the order Leguminosae and contains 47–50% oil, 25–30% protein and is an essential source of minerals and ...  Read More