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
Optimizing of production conditions of jelly using pectin extracted from potato peel and examining its texture, physicochemical and sensory properties comparison with commercial pectin’s

Ali Kashani; Maryam Hasani; Leila Nateghi; Mohammad javad Asadolahzadeh; Parvin Kashani

Volume 17, Issue 2 , May and June 2021, , Pages 393-408


  Introduction: Nowaday, the demand for low calorie food based and keeping primary features including texture and taste is increasing. Jelly is one of low calorie products produced from fruits and other components, and its consumption is increasing for human health. Jelly is semi-solid and transparent ...  Read More

Pectin extraction from eggplant peel using microwave and evaluation of its properties

Sara Karamzadeh; Sara Ansari

Volume 15, Issue 5 , November and December 2019, , Pages 649-665


  Introduction: Pectin is a complex mixture of polysaccharides in the primary cell wall of plants which is a polymer of α-galacturonic acid, to which neutral sugar is connected to form aside chain. Pectin is a natural food additive used extensively in the food industry as thickener, texturizer, emulsifier, ...  Read More

Evaluation of the stability, color, and viscosity for whey protein-pectin nano complexes as nano carriers of orange peel oil

Sanaz Ghassemi; Seyed Mahdi Jafari; Morteza Khomeiri; Elham Assadpour

Volume 14, Issue 5 , November and December 2018, , Pages 929-943


  Orange peel oil,a widely used industrial flavoring, is volatile and chemically unstable in the presence of air, light, moisture and high temperatures. Biopolymer Nano complexes, a bunch of Nano carriers, are produced between groups of charged polysaccharides and proteins with the use of electrostatic ...  Read More

Effect of various concentrations of pectin on the color and anthocyanins stability of black barberry (Berberis cratagina) in the fruit pastille model system

Mohammad Farhadi Chitgar; Mehran Alami; Yahya Maghsoudlou; Mohammad Reza Ataroudi

Volume 14, Issue 4 , September and October 2018, , Pages 617-628


  Introduction: Gummy candies are included in many confectionery products, such as jellies, pastilles and etc. The texture of gummy candies is achieved by using various gelling agents, such as gelatin, starch and pectin. Color is the most important quality attribute of gummy candies because it is appreciated ...  Read More

Investigation of multilayer microcapsules based on electrostatic adsorption of soy protein isolated fibrils and high methoxyl pectin containing diacetyl

Elham Ansarifar; Fakhri Shahidi; Mohebbat Mohebbi; Arash Koocheki; Navid Ramazanian

Volume 13, Issue 4 , September and October 2017, , Pages 553-565


  Introduction: Microencapsulation has become an important technique in the food industry. One of the methods of producing microcapsules is to use layer-by-layer adsorption, in which oppositely charged polyelectrolytes are adsorbed consecutively onto a colloidal template. Creating multilayer films based ...  Read More

Optimization of ultrasound assisted extraction of pectin from black mulberry (Morus nigra.L) pomace

Vahid Mosayebi; Farideh Tabatabaei Yazdi; Zahra Emam-Djomeh

Volume 13, Issue 4 , September and October 2017, , Pages 594-610


  Introduction: Pectin is a complex heteropolysaccharide presented naturally in the middle lamella and primary cell walls of plant tissues. Pectin is mostly composed of a linear backbone of α-(1, 4) linked D-galacturonic acid residues which are partially esterified with methyl alcohol or acetic acid at ...  Read More