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
Evaluation of Physicochemical and Textural Properties of Low-Fat and Low Sodium Imitation Pizza Cheese

Massoumeh Mehraban Sangatash; Maryam Dadras-Moghadam; Seyed Ali Mortazavi; Hanieh Yarabbi

Volume 19, Issue 6 , January and February 2024, , Pages 143-166


  The increasing growth of cardiovascular diseases, high blood pressure, and hardening of the vessel walls as well as obesity in many countries has made low-fat and low sodium pizza cheese one of the subjects of study all over the world. The effects of four important independent variables including inulin ...  Read More

Food Chemistry
Production of Gelatin Nanoparticles by Solvent Dissolution Method for Use as Food-grade

Negar Soleimanpoor Tamam; Akram Arianfar; Vahid Hakimzadeh; Bahareh Emadzadeh

Volume 19, Issue 4 , September and October 2023, , Pages 463-476


  Introduction Gelatin is one of the most widely used colloidal proteins, which has unique hydrocolloidal property. Gelatin is derived from collagen by changing the thermal nature. This product is widely used in food, pharmaceutical, biomedical, cosmetic and photography industries. Global gelatin ...  Read More

Food Engineering
Evaluation of Behavior and Modeling of Curcumin Release from Liposomes under Simulated Gastrointestinal Laboratory Conditions

Fateme Mousavi Baygi; Arash Koocheki; Behrooz Ghorani; Mohebbat Mohebbi

Volume 19, Issue 1 , May and June 2023, , Pages 57-78


  Introduction Curcumin, as a natural polyphenolic nutraceutical has been shown many health-promoting effects, mainly associated with its chemical structure. In various studies, different properties of this compound, including anti-tumor and anti-cancer activity, reduction of blood and liver cholesterol ...  Read More

Food Technology
Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties

Farinaz Saremnejad; Mohebbat Mohebbi; Arash Koocheki

Volume 18, Issue 1 , March and April 2022, , Pages 1-20


    Introduction: Increasing diet-linked diseases and following that the consumers ongoing desire for healthier foods makes reduced-fat products of outstanding importance in the food industry. This study aims to reduce the fat content of sauces as a traditional condiment through the incorporation ...  Read More

Food Technology
Production of Masghati sweets formulation containing Ganoderma locidum by replacing sucrose and wheat starch with sucralose-isomalt and potato starch by response surface methodology

Morteza Heidarian; Mohammad Goli

Volume 17, Issue 5 , November and December 2021, , Pages 701-716


  Introduction: Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases. Based on the consumer’s demand, food scientists are now focusing on developing sugar free or low- carbohydrate, fat free, low calorie, ...  Read More

Food Technology
Optimization of the interaction of whey protein concentrate-cress seed gum using response surface methodology (RSM) and investigating the foaming properties of the optimal sample

Zahra Kholoosi; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi

Volume 17, Issue 4 , September and October 2021, , Pages 437-449


  Introduction: Proteins and polysaccharides are natural biopolymers that consider among the most widely used hydrocolloids in the food industry (Gaonkar and McPherson 2006) Which are often used simultaneously to improve functional properties. In electrostatic interaction, positively charged proteins with ...  Read More

Food Engineering
Evaluation of physicochemical properties of Mucilage and comparison of extraction efficiency of two solvent and supercritical methods

Fatemeh Karani; Javad Sargolzaei

Volume 17, Issue 2 , May and June 2021, , Pages 379-392


  Introduction: The Okra belongs to the family Malvaceae with the scientific name Abelmoschus esculentus (Peyvast, 2009). The viscous property of okra is due to the thick and viscous matter in the fruit pod, called mucilage. Okra mucilage is a polysaccharide currently used in pharmaceutical industry as ...  Read More

Optimization of loaf bread formulation including Farsi and Basil Gum

Masoud Hafiz; Zahra Sheikholeslami

Volume 16, Issue 4 , September and October 2020, , Pages 395-408


  Introductıon: In baked foods, hydrocolloids have been used for retarding staling and improving the quality of fresh products ((Ba´rcenas et al 2003, 2004). Researchers found that all hydrocolloids are able to hold moisture loss during crumbing of bread and reduce the rate of water loss and moisture ...  Read More

Investigating the effect of operational factors on reducing cream cholesterol by beta-cyclodextrin using response surface method

Mitra Mansouri Bani; Vahid Samavati; Marzieh Bolandi

Volume 16, Issue 4 , September and October 2020, , Pages 423-435


  Introduction: The Cholesterol in our diet is a risk factor for the prevalence of cardiovascular diseases. One of the effective ways to reduce the incidence of such diseases is to remove cholesterol, including animal fats, from our food sources. In this research, attempts were made to investigate the ...  Read More

Optimization of tomato compressed tablet production based on physical, mechanical and thermal properties in a hot air condition with microwave pretreatment

Manoochehr Rashidi; Reza Amiri Chayjan; Ali Ghasemi

Volume 16, Issue 1 , March and April 2020, , Pages 29-42


  Introduction: Tomato is one of the most valuable sources of minerals and vitamins supply in the human diet. Low shelf life of tomato and its short shelf life with inadequate processing facilities lead to heavy financial losses. Therefore, preserving and processing of tomato are of the commercial importance. ...  Read More

Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM)

Elnaz Shafie; Mohammad Goli

Volume 16, Issue 1 , March and April 2020, , Pages 73-84


  Introduction: Milk dessert is a product that contains at least 50% the fresh cow milk or reconstituted milk, which is made with supplementary additives such as flavors, sweeteners, thickeners, and stabilizers, after undergoing heat treatment such as pasteurization or sterilization. Spirulina platensis ...  Read More

Optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties

Mohammad Amin Mehrnia; Hassan Barzegar; Leila Hagh jou

Volume 15, Issue 6 , January and February 2020, , Pages 133-144


  Central composite design response surface methodology was used to optimize polysaccharide extraction from olive leaves. Effect of three independent variables [extraction time (3- 7 hours), extraction temperature (60- 100°C) and water-to-raw material ratio (5-25 mL/g)] on extraction yield were studied. ...  Read More

Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity

Fatemeh Farzaneh Moghaddam; Javad Sargolzaei; Shadi Bolourian

Volume 15, Issue 5 , November and December 2019, , Pages 529-542


  Introduction: The term antioxidant is said to be compounds that are delaying or preventing oxidization of a substance at their own presence, which leads to reach a stabilized food quality (Collins, 2005). Natural antioxidants are often phenolic compounds that exist in all parts of a plant. These compounds ...  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

Optimization of low-calorie sweet cream formulation via response surface methodology

Fereshteh Hosseini; Zeynab Raftani Amiri

Volume 14, Issue 6 , January and February 2019, , Pages 87-100


  In this study, the effect of stevia (0-0.04 g/100g) as a sucrose replacer, milk protein concentrate (mpc) (0-4 g/100g), and modified waxy corn starch (0-3 g/100g) as fat replacers on the physico-chemical and sensory characteristics of 15% fat cream were analyzed using a central composite rotatable design. ...  Read More

Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study

Somayeh Niknia; Seyed Mohammad Ali Razavi; Mehdi Varidi

Volume 14, Issue 6 , January and February 2019, , Pages 101-111


  In this study, sodium caseinate was hydrolyzed with Withania coagulans extract and the response surface methodology (RSM) was applied to optimize the effects of hydrolysis conditions including hydrolysis temperature, enzyme concentration and hydrolysis time on the degree of hydrolysis, solubility, and ...  Read More

Optimization of potato puree powder production using foam mat drying method

Atefeh Pourmahdi; Mohebbat Mohebbi; Ashraf Gohari Ardabili; Mehdi Varidi; Mohammad Reza Salahi

Volume 14, Issue 4 , September and October 2018, , Pages 585-600


  Introduction: Potato is one of the most consumed and highly nutritious vegetables with high energy, dietary fiber, phytochemicals, vitamins, and minerals which offer great benefit for utilization as functional food ingredient. The dried potato powder can be used in formulation of many foods like soups, ...  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

Optimization of tomato paste powder efficiency production by spray dryer and evaluation of its quality characteristics

Adel Dezyani; Aman Mohammad Ziaiifar; Seyed Mahdi Jafari; Mohammad Ghorbani; Alireza Sadeghi Mahoonak

Volume 13, Issue 5 , November and December 2017, , Pages 647-662


  Introduction: High sensitivity of fruit and vegetables juices to heat has been resulted to the development of spray drying method for drying this category of products. Spray drying is a well-established and widely used method for transforming a wide range of liquid food products into powder form. The ...  Read More

Optimization of nitrogen recovery in the enzymatic hydrolysis of head and arms of cuttlefish (Sepia pharaonis) protein using Alcalase

Keivan Ali Asgari; Sakineh Yeganeh; Seyed Ali Jafarpour; Reza Safari

Volume 13, Issue 4 , September and October 2017, , Pages 491-502


  Introduction: Nowadays, use of new processing method is important for converting by-products into more marketable and acceptable forms to achieve a better utilization. Sea food processing generate protein rich by-products that their quantity depends on processing method. One of the methods for effective ...  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

Optimizing the operating parameters of cooker during oil extraction and production of sunflower meal on an industrial scale

Hamid Bakhshabadi; Mohammad Rostami; Masoumeh Moghimi; Abolfazl Bojmehrani; Anehbibi Bahelkeh; Negar Toorani

Volume 13, Issue 1 , March and April 2017, , Pages 27-37


  Introduction: Using oilseeds in the human food stuffs, employing their meal for animal feed and also their usage in pharmaceuticals, soap making and fuel has prompted great interest for farmers to plant them and for the government to promote their cultivation. Among them, sunflower is one of the main ...  Read More

Drying kinetics and optimization of microwave- assisted drying of quince pomace

Adieh Anvar; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar

Volume 12, Issue 6 , January and February 2017, , Pages 750-757


  In this study, microwave drying conditions of quince pomace optimized with respect to quality attributes (moisture content, color change and consumer acceptance). Response surface methodology (RSM) technique was used to develop models to respond to the microwave power (100, 2000, 300 W), and microwave ...  Read More

Optimization of mangroveleaf extraction by mixture design and investigation of its antimicrobial effect on Listeria innocua, Enterococcus faecium and Escherichia coli

Behrooz Alizadeh Behbahani; Ali Alghooneh; Farideh Tabatabaei Yazdi; Fakhri Shahidi; Mohebbat Mohebbi

Volume 12, Issue 2 , May and June 2016, , Pages 201-213


  Introduction: Avicennia marina, commonly known as gray or white mangrove, is a specie of mangrove tree classified in the plant family Acanthaceae. It is distributed along Africa's east coast, south-west, south and south-east Asia, and southern Iran along the Persian Gulf coast. It grows as a shrub or ...  Read More

Efficacy of response surface methodology in optimization the extraction of annatto seed’s colorants

Mahmoud Yolmeh; Mohammad Bagher Habibi Najafi; Reza Farhoosh; Fereshteh Hosseini

Volume 12, Issue 1 , March and April 2016, , Pages 12-20


  IntroductionFood consumers tend to use natural products without any synthetic additives. Therefore, many studies have been conducted to investigate the possibility of replacing synthetic additives with natural substances in various food products.Annatto dye is a natural carotenoid pigment extracted from ...  Read More