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 Biotechnology
Identification of Functional Groups, Total Phenol and Flavonoids Contents, Antioxidant Potential and Antimicrobial Activity of Black Pepper (Piper nigrum L.) Aqueous Extract and Its Interactions with Chloramphenicol and Amphotericin B

Ehsan Safari; Hassan Barzegar; Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 19, Issue 1 , May and June 2023, , Pages 79-93


  Introduction  The addition of chemical preservatives increases the shelf life of food products, but prolonged and indiscriminate use of chemical preservatives increases the resistance of microorganisms and the health risks associated with theiruptake. Medicinal plants have a wide variety in the ...  Read More

Mineral composition, bioactive compounds and antioxidant activity of Salvia hispanica L as affected by thermal and non-thermal treatments

Mohammad Noshad; Behrooz Alizadeh Behbahani; Parisa Ghasemi

Volume 16, Issue 3 , July and August 2020, , Pages 15-23


  In this study, the effect of thermal treatments (roasting and autoclave) and non-thermal treatments (soaking and germination) on total phenolic content, total flavonoid content, antioxidant activity and bioavailability of minerals of chia seed was evaluated. Results showed thermal treatments increased ...  Read More

A Comparative study on Physio-Chemical Properties of Recovered Gelatin from Beluga (Huso huso) fish skin by Enzymatic and Chemical Methods

Zahra Eskandari; Seyed Ali Jafarpour

Volume 16, Issue 1 , March and April 2020, , Pages 157-170


  Introduction: Gelatin is a water-soluble protein mixture that is obtained by partial hydrolysis of collagen, which forms the major protein in bones, cartilage, and skin. Gelatin is made from collagen fibers, which is low in protein, cholesterol, fat and carbohydrates, with a special positive effect on ...  Read More

Optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties

Mohammad Amin Mehrnia; Hassan Barzegar; Leila Hagh jou

Volume 15, Issue 6 , January and February 2020, , Pages 133-144


  Central composite design response surface methodology was used to optimize polysaccharide extraction from olive leaves. Effect of three independent variables [extraction time (3- 7 hours), extraction temperature (60- 100°C) and water-to-raw material ratio (5-25 mL/g)] on extraction yield were studied. ...  Read More

Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch

Ahmad Ehtiati; Fakhri Shahidi; Arash Koocheki; Seyed Mohammad Ali Razavi; Mahsa Majzoobi

Volume 13, Issue 2 , May and June 2017, , Pages 393-404


  Introduction: Sorghum (Sorghum bicolor) is a tropical plant and has the fifth ranking of world cereals production. One of the important aspects of sorghum is drought tolerance and little input need during growth which has made that suitable for cultivation in semiarid regions. Due to the presence of ...  Read More

Casein-pectin Nanocomplex: FTIR, Morphology, Physical Properties and Steady Flow Behavior

Sajedeh Bahrani; Babak Ghanbarzadeh; Hamed Hamishekar; Mahood Sowti Khiabani

Volume 9, Issue 1 , April 2013


  Encapsulation of bioactive ingredient and production of nano carriers in order to food enrichment and production of functional food is one of the applications of nano technology in food science and pharmaceutical. Nano carriers are produced using biopolymers (proteins and polysaccharids) or lipid based ...  Read More