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)
Effect of Edible Coating and Time and Temperature of Drying on Properties of Dried Fig

Peyvand Gholipour; Mohammad Fazel

Volume 15, Issue 1 , March and April 2019, , Pages 77-89


  Introduction: Ficus carica, commonly known as fig, is among the oldest types of fruit known to mankind. Drying is defined as a thermal process under controlled conditions in order to reduce the moisture in different types of food via evaporation. Edible films and coatings are used to enhance food quality ...  Read More

Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant

Elahe Maghsoudlou; Reza Esmaeilzadeh kenari; Zeynab Raftani Amiri

Volume 13, Issue 4 , September and October 2017, , Pages 503-516


  Introduction: Lipid oxidation is a complex series of reactions that occurs during processing, storage and final preparation of foods containing lipids (Bera et al., 2006). Among the various methods of protection against oxidation, specific additives are used which are antioxidants (Pokorny et al., 2006).Polyphenols ...  Read More

The effects of extraction technique on phenolic compounds extracted from fig (Ficuscarica) pulp andskin

Elahe Maghsoudlou; Reza Esmaeilzadeh kenari; Zeynab Raftani Amiri

Volume 11, Issue 6 , January and February 2016, , Pages 758-769


  Recently, Subcritical Water Extraction (SWE) has been well known as a green technology for extraction of bioactive compounds from plants. In this study, Subcritical water extraction, ultrasound assisted extraction (UAE) and shaker solvent extraction (SSE) were compared for extraction of phenolic compounds ...  Read More