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 Chemistry
Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties

Masoumeh Heydari Gharehcheshmeh; Akram Arianfar; Elham Mahdian; Sara Naji-Tabasi

Volume 18, Issue 4 , September and October 2022, , Pages 514-526


  [1]Introduction: Sesame oil and sweet almond oil are rich in unsaturated fatty acids and antioxidant components, providing nutritional and functional properties including improvement of the gastrointestinal system, decrease in blood cholesterol level, eventually leading to a decrease in the risk of cardiovascular ...  Read More

Food Chemistry
Antioxidant activity stability of Lentil protein hydrolysate against heat and pH treatments

Roxana Alizadeh Firozeh; Mahta Mirzaei; Vajiheh Fadaei Noghani

Volume 17, Issue 5 , November and December 2021, , Pages 849-861


  Introduction: Bioactive peptides are protein fragments with 2 to 20 amino acids that have different biological properties depending on the type of amino acids and peptide sequences, including antioxidant, antihypertensive, and antidiabetic. These peptides are inactive in their parent protein sequences ...  Read More

The importance of solvent in the aqueous extraction of oil bodies from rapeseed

Fatemeh Saadat; Seyed Hadi Razavi; Houshang Alizadeh

Volume 15, Issue 5 , November and December 2019, , Pages 577-582


  Introduction: Oil plants store energy in the form of neutral lipids in the organelles called oil bodies. These organelles save triacylglycerol until seed germination. In recent years, the oil bodies have been considered as an oil/water emulsion in the pharmaceutical, food, and cosmetic industries. These ...  Read More

Foam mat drying of banana milk using microwave and evaluation of resulting powders’s properties

Fatemeh Pourhaji; Farideh Tabatabaei Yazdi; Seyed Ali Mortazavi; Mohebbat Mohebbi; Mostafa Mazaheri Tehrani

Volume 14, Issue 2 , May and June 2018, , Pages 283-296


  Introduction: Banana is one of the most consumed fruit in the world and is cultivated almost in all tropical countries. This fruit has a high nutritional value and is a suitable source of energy due to the presence of high amount of starch, sugar, vitamin A and C, potassium, sodium, and magnesium. Banana ...  Read More

Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying

Hassan Mirhojati; Parvin Sharayei; Reihaneh Ahmadzadeh Ghavidel

Volume 13, Issue 3 , July and August 2017, , Pages 14-27


  The acidified ethanol extracts of dried barberry which have a relatively high anthocyanin content (376.28± 1.45 mg c3g/Kg dmp) were freeze dried using maltodextrin (MDX), polyvinyl-pyrrolidone (PVP) and mixture of MDX and calcium alginate (MDX-CaAlg) as a carrier and coating agents. The qualitative ...  Read More

Measuring some characteristics of raw and degummed Moringa seeds and comparing their stabilities

Afsaneh Sadeghi; Ahmad Ghazanfari; Hassan Hashemipoor Rafsenjani; Hamidreza Akhavan

Volume 13, Issue 2 , May and June 2017, , Pages 405-414


  Introduction: Moringa is a tree that grows in hot and humid regions and produces oil seeds that contain about 33% edible oil. The tree is native to the south-west regions of Asia and it is cultivated in Hormozgan and in Sistan and Bluchestan provinces of Iran. The oil extracted from these seeds is edible ...  Read More

Vitamin A palimitate-loaded nanoliposomes: study of particle size, zeta potential, efficiency and stability of encapsulation

Babak Ghanbarzadeh; Akram Pezeshki; Hamed Hamishekar; Mohammad Moghaddam

Volume 12, Issue 2 , May and June 2016, , Pages 261-275


  Introduction: The encapsulation of hydrophobic nutraceutical compounds such as fat soluble vitamins in nanoliposomes is a potentially effective way to protect them from from light, oxygen and chemical degradation during the maintenance. One of the potential benefits of liposomal structures is encapsulation ...  Read More

Evaluation of factors affecting at preparation of nanoliposomes containing nisin using Response surface methodology

Samira Tizchang; Mahood Sowti Khiabani; Reza Rezaeemokaram

Volume 11, Issue 2 , May and June 2015, , Pages 171-180


  Nisin has numerous applications as a natural preservative in foods, including dairy product, canned food, processed cheese and milk. Several studies demonstrated that proteolytic degradation and the interaction of nisin with food components might result in decreased its antimicrobial activity. Encapsulation ...  Read More

Gamma Oryzanol-bearing Nanoliposomes: Study of FTIR spectrophotometry, Vesicle Size, ζ-Potential, Physical Stability and Steady Rheology

Zahra Mohammad Hassani; Babak Ghanbarzadeh; Hamed Hamishekar; Reza Rezaeemokaram

Volume 10, Issue 1 , April 2014


  Utilization of non-food-grade organic solvents and high shear forces in conventional liposome formation techniques has limited their applications as carriers of nutrecuticals in food industry. The objective of this research is the production of gamma-oryzanol bearing nanoliposome by using modified thermal ...  Read More

Investigating Stability of Sundried, Golden and Sultana Raisins Using Sorption Isotherm and State Diagram

Mohsen Esmaiili; Ali Hassanzadeh

Volume 8, Issue 4 , January 2013


  The sorption isotherm and state diagram of sundried, golden and sultana raisins were constructed for investigation and comparison of the product stability. The isotherms were measured at 15, 25 and 35 °C using an isopiestic method and the data were modeled with GAB model. Glass transition temperatures ...  Read More