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 Effect of Roasting Temperature and Storage Time of Hazelnut Seed on the Color and Quality of its Dough

Hosein Ghavami; Azin Nasrollah zadeh

Volume 19, Issue 2 , July and August 2023, , Pages 279-290


  Introduction  All the different species of hazelnut trees produce edible nuts. Hazelnuts are one of the most nutritious nuts, with a protein content of about 12%. They are also a good source of energy, with a fat content of about 60%, and an excellent source of carbohydrates, half of which are ...  Read More

Food Technology
Effect of roasting conditions and packaging on physicochemical properties of wild almond (Amygdalus scoparia L)during storage

Maryam Alsadat Nazemi; Sara Ansari

Volume 17, Issue 5 , November and December 2021, , Pages 673-689


  Introduction: Roasting is one of the most important thermal processing to improve the physicochemical and organoleptic properties of nuts. Wild almond, especially roasted wild almond is very sensitive to oxidation due to its high content of unsaturated fatty acids. Lipid oxidation can be inhibited by ...  Read More

Food Chemistry
Evaluation of temperature and storage time on oxidation of peanut butter

Maryam Ravaghi; Azadeh Khodabakhshian

Volume 17, Issue 5 , November and December 2021, , Pages 773-783


  Introduction: Peanut is a high-protein, nutrient-rich legume that is popular all around the world. Peanut butter is a kind of food paste made from ground roasted peanuts. It is found to be one of the most susceptible food products to oxidation due to its high content of PUFAs. Peroxide value is the only ...  Read More

Discerning expiration status of edible vegetable oils based on color changes during oxidation process: Using digital image and linear discriminant analysis in both primary and secondary oxidations

Olga Azimi; Mohebbat Mohebbi; Reza Farhoosh; Mahdi Saadatmand-Tarzjan

Volume 15, Issue 6 , January and February 2020, , Pages 145-158


  Discerning the expiration status (non-rejected and rejected) of edible vegetable oils is very significant because of the hazardous primary and secondary oxidation products. Therefore, it is of outmost importance to monitor the quality and safety of these oils. Based on previous literature, reports and ...  Read More

The effect of packaging method on the physical, chemical, and organoleptic characteristics of walnut kernel during its storage

Somayeh Rastegar; Azam Shojaee; Behjat Tajeddin

Volume 14, Issue 5 , November and December 2018, , Pages 699-713


  Introduction: Persian walnut (Juglans regia) from Juglandaceae family is one of the most important fruits in the world that has an important role in human health. It contains a notable list of plant nutrients that has been found to have disease preventing and health promoting properties. Walnut is a ...  Read More

Antioxidant properties of extract 's Boswellia Serrata oleo-gum resin in soyabean oil

Adeleh Mohammadi; Saeedeh Arabshahi- Delouee

Volume 12, Issue 4 , September and October 2016, , Pages 477-488


  Introduction:Frankincense is a natural oleo-gum-resin which is obtained through slits made in the trunks of trees of the genus Boswellia (Family Burseraceae). The genus Boswellia is approximately represented by 43 different trees and shrubs distributed mostly in the India, Arabian peninsula, and east ...  Read More