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 physicochemical properties of functional cheese sauce powder containing date kernel extract and whey powder

Vahid Hakimzadeh; Fatemeh Ghorbanpour; Hassan Rashidi

Articles in Press, Accepted Manuscript, Available Online from 09 September 2023


  Introduction: One of the relatively new dairy products is cheese sauce, which can increase the consumption of cheese per capita and replace unhealthy sauces. Functionality process by adding useful compounds to food while maintaining its appearance improves properties of foods. Nowadays, due to the importance ...  Read More

Food Chemistry
Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes

Hassan Rezadoost; Maryam Manzari Tavakoli; Samad Nejad Ebrahimi; Mohammad Reza Vazifeshenas; Mohammad Hossein Mirjalili

Volume 19, Issue 6 , January and February 2024, , Pages 95-109


  Over the past decades, the use of natural additives has increased as an alternative to artificial ingredients in the food industry. The purpose of this study was to investigate the potential of pomegranate peel (PP) as a natural food additive. Many factors, including genotype, could affect the quality ...  Read More

Food Technology
Evaluation of Changes in Some Textured and Qualitative Properties of Cake Enriched with Wheat Germ

S. Mostafa Sadeghi; Mandana Tayefe; Leili Fadayi Eshkiki; Kambiz Ghiasvand

Volume 19, Issue 5 , November and December 2023, , Pages 607-616


  IntroductionBakery products such as cakes are consumed in a relatively large amount all over the world due to their ready to eat format. Among different foods, bakery products provide a great opportunity to use edible portions of seeds, vegetables or other unconventional food sources. On the other hand, ...  Read More

Food Chemistry
The Effect of Persian Gum Coating Enriched with Pomegranate Seed Oil on the Quality of Mexican Lime (Citrus aurantifolia)

Mahbobe Mohammadi; Soheila Aghaei Dargiri; Somayeh Rastegar

Volume 19, Issue 3 , July and August 2023, , Pages 79-94


  The use of edible coatings has been considered as an effective solution to improve the shelf life and quality of fruits. In this research, increase in the shelf life of citrus fruits (Citrus aurantifolia cv. Mexican lime) coated with Persian gum and pomegranate seed oil was investigated. Different treatments ...  Read More

Food Technology
Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals

Reza Farahmandfar; Sahar Aboutalebzadeh; Hannaneh Moniri; Massoud Kaykhaii

Volume 18, Issue 6 , January and February 2023, , Pages 141-151


  Black tea, which is obtained from the leaves of small tree Camellia sinensis, is a popular drink that has been consumed for centuries all around the world. In this study, a sample of Iranian black tea was brewed by two methods of microwave and traditional brewing and their extracts were then assessed ...  Read More

Food Biotechnology
Determination of chemical composition and evaluation the antimicrobial activity of Olea europaea leaf extract against pathogenic bacteria “in vitro”

Behrooz Alizadeh Behbahani; Mohammad Noshad; Mostafa Rahmati-Joneidabad

Volume 18, Issue 5 , November and December 2022, , Pages 603-614


  [1]Introduction: Oxidation and food pathogens are considered two important and influential factors affecting food quality and health. Recently, due to the increasing demand for natural products, the application of synthetic preservatives to control microbial growth and lipid oxidation have been decreased ...  Read More

Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life

Zahra Sheikholeslami; Mahdi Karimi; Bahareh Sahraiyan

Volume 18, Issue 2 , May and June 2022, , Pages 307-329


  Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil. Fresh doughnut is soft and has a pleasant taste and aroma. One of the main ways to enrich bakery products is to mix wheat flour with other ...  Read More

Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil

Sanaz Fallh-Taftizadeh; Gholamreza Abdi; Fatemeh Zendeboodi; Mahdi Mohammadi

Volume 18, Issue 2 , May and June 2022, , Pages 343-365


   Introduction: Virgin olive oil has high oxidative stability due to its special compounds, including large amounts of monounsaturated fatty acids (MUFAs) and a wide range of natural antioxidants. However, virgin olive oil is easily oxidized due to the presence of polyunsaturated fatty acids (PUFAs), ...  Read More

The effect of aqueous extract of white tea on heat resistance of sesame oil prepared by cold pressing

Sedigheh Yazdanpanah; Sara Mohammadi; Amir Hossein Elhami Rad

Volume 18, Issue 2 , May and June 2022, , Pages 367-382


  Introduction: White tea is a new ingredient in a wide range of phenolic, antioxidant and antimicrobial compounds. The most important catechins in white tea are epicatechin, epigallocatechin, epicatechin- 3- galate, and epigallocatechin- 3- galate, which are flavonol gallates. The concentration of these ...  Read More

Food Chemistry
Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew

Farideh Mojrian; Marzieh Moeenfard; Reza Farhoosh; Hadi Mahdavian Mehr

Volume 18, Issue 1 , March and April 2022, , Pages 96-112


  Introduction: Date seeds (also known as pits and kernel) are among the most important wastes which are generated during direct consumption or from the date processing industries. Despite the presence of several nutrients and bioactive compounds and their subsequent beneficial health effects, these by-products ...  Read More

Food Chemistry
Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction

Elham Ranjbar Nedamani; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Charlotte Jacobsen; Vahid Khouri

Volume 17, Issue 6 , January and February 2022, , Pages 137-152


  The aim of the present study was to use the Maillard reaction as a means to glycosylate protein hydrolysates obtained from Cajanus cajan and to evaluate the effects of this chemical modification on antioxidant and emulsifying properties. Chemical properties, amino acid composition, and molecular weight ...  Read More

Food Chemistry
Evaluation of antioxidant effect of Ferulago angulata extract on physicochemical and sensory properties of potato chips and its oil during the shelf life

Atefeh Irankhah; Leila Nateghi; Simin Asadollahi

Volume 17, Issue 4 , September and October 2021, , Pages 659-672


  Introduction: Currently, synthetic antioxidants are used to reduce the oxidation of oils and fatty foods and to prevent the reduction of the nutritional value and sensory properties of edible oils. Due to the adverse effects of synthetic antioxidants, the use of natural antioxidants seems essential. ...  Read More

Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties

Fakhri Shahidi; Farideh Tabatabaei Yazdi; Majid Nooshkam; Zahra Zareie; Fereshte Fallah

Volume 16, Issue 1 , March and April 2020, , Pages 117-129


  Introduction: Lipid oxidation leads to the generation of off-flavors and potential toxic compounds. Synthetic antioxidants are frequently applied for inhibiting this reaction, however; there is a concern regarding to the potent toxic effects of synthetic antioxidants on human health. The non-enzymatic ...  Read More

Optimization of Cajanus Cajan’s antioxidant and nutritional characteristics during hydrolysis process by pepsin using response surface method

Elham Ranjbar Nedamani; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Sharlot Jakobson; Vahid Khori

Volume 15, Issue 5 , November and December 2019, , Pages 583-596


  Introduction: Proteins are being hydrolyzed to generate various properties such as antioxidant activity and nutritional values. Enzymatic hydrolysis is carried out in milder condition and is more controllable. The produced protein hydrolysates’ properties are dependent to the hydrolysis condition. ...  Read More

Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet

Fahimeh Tooryan; Maryam Azizkhani

Volume 15, Issue 2 , May and June 2019, , Pages 381-394


  Introduction: Nowadays, consumers are applicant to usage of natural replacements causing to side effects of synthetic preservatives such as carcinogenicity and teratogenicity. The tendency to use natural preservatives and replacing them with chemical preservatives has led to various studies of natural ...  Read More

Investigation of Psychochemical and Functional Properties of Pomegranate (Punica granatum (L.) cv. Rabab) Juice Concentrate during Storage Period at Different Temperatures

Maryam Farahmand; Mohammad Taghi Golmakani; Asgar Farahnaki; Gholam Reza Mesbahi

Volume 13, Issue 5 , November and December 2017, , Pages 820-829


  Introduction: The pomegranate (Punica granatum L.) belongs to the family Punicaceae, which is planted around the world in different microclimatic areas. The pomegranate production has grown uninterruptedly, which is presumably due to the increasing consumer awareness of the benefits attributed to pomegranate ...  Read More

Isolation and identification of antioxidants components From Cumin seed (Cuminum cyminum)

Soudabeh Einafshar; Hashem Pourazerang; Reza Farhoosh; Javad Asili

Volume 12, Issue 6 , January and February 2017, , Pages 742-749


  Natural materials are complicated compositions; therefore, a rapid screening of the active antioxidants is being challenged in the literature. Different polarity solvents were applied to isolate four fractions (F1, F2, F3 and F4) of methanolic extract of Cuminum cyminum. Their anti-oxidative properties ...  Read More

Using of dry ice for astringency removal in persimmon fruit

Orang Khademi; Younes Nemati

Volume 12, Issue 5 , November and December 2016, , Pages 543-555


  Introduction: There are two types of Japanese persimmon (Diospyros kaki Thunb.), astringent and non-astringent, based on the degree of astringent taste at maturity state. Fruits of either type are strongly astringent when small and immature, but non-astringent type loses its astringency during development ...  Read More

Antioxidant activity of Para-hydroxybenzoic acid and its methyl ester in triacylglycerols of Kilka fish oil and its oil-in-water emulsion

Najmeh Molaahmadibahraseman; Reza Farhoosh; Ali Sharif

Volume 12, Issue 5 , November and December 2016, , Pages 565-571


  Introduction: Medical benefits of Omega 3 fatty acids have appealeda lot of research to be done on of fish oil. Among marine fish, kilka has the most industrial application. Kilka oil contains significant amount of omega-3 fatty acids. In this study, physiochemical properties, fatty acid composition ...  Read More

Antioxidant activity of syringic and vanillic acids in Kilka fish oil and its oil-in-water emulsion

Najmeh Molaahmadibahraseman; Reza Farhoosh; Saeid Johny; Ali Sharif

Volume 12, Issue 5 , November and December 2016, , Pages 588-595


  Introduction: Medical benefits of omega-3 fatty acids have led to a lot of research on fish oil. Among marine fish, Kilka has the highest industrial applications. Kilka oil contains significant amounts of omega-3 fatty acids. In the present study, oxidative stability of Kilka fish oil based on the Schaal ...  Read More

Evaluation of the phenolic compounds of West Azerbaijan province’s apples and their antioxidant activity in preventing the oxidation of local butter oil

Latifeh Pourakbar

Volume 11, Issue 5 , November and December 2015, , Pages 572-583


  Introduction: Lipid oxidation is a major cause of food quality deterioration during storage of oils, fats and other fat-containing foods. Oxidation of lipids results in changes that may affect the nutritional quality, wholesomeness, colour, flavour and texture of food. Moreover, the products of lipid ...  Read More

Evaluation of antioxidant activity of essential oil extracted from Ferula gummosa Boiss in deep oil frying

Zahra Hashemi; Mohammad Hojjati; Mohammad Tahanejad

Volume 11, Issue 5 , November and December 2015, , Pages 631-642


  Introduction: 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 fatty foods. In general, use of synthetic antioxidants during the manufacturing process are applied to prevent ...  Read More

Study of effect of 4 hexylresorcinol antioxidant on blackspot of cultured Shrimp (Litopenaeus vannamei) in freezing

Mina Seifzadeh; Aliasghar Khanipour

Volume 11, Issue 2 , May and June 2015, , Pages 200-210


  This project was carried out in order to Study of possibity of uses from 4 hexyresorcinol for prevention of melanosis in cultured shrimp.Treatments including of samples processed with 0.15% concentration of 4 hexylresorcinol and control samples. The samples were kept at -18oC. Bacterial, chemical and ...  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