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 Biotechnology
Modeling Microbial Population of Coated Sprouted Wheat through Zarrin-Giah Essential Oil in Chitosan Emulsion under Modified Atmosphere Packaging

Nasim Najafi; Hajar Abbasi

Volume 19, Issue 6 , January and February 2024, , Pages 125-141


  Due to its health benefits, fresh sprouted cereals are considered popular food source. They are very sensitive and highly susceptible to microbial spoilage during transportation, processing, and storage. This phenomenon makes them potentially high-risk fresh products. This study aimed to assess the effect ...  Read More

Food Technology
Evaluation of the Effect of Sodium Stearoyl-2-lactylate Emulsifier, Xylanase Enzyme, and Alcoholic Sugar Sorbitol on the Quality of Wheat Bran Bread

Parisa Parsa; Mostafa Mazaheri Tehrani; Mohebbat Mohebbi

Volume 19, Issue 4 , September and October 2023, , Pages 427-450


  Introduction Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble to soluble fiber, insoluble arabinoxylans, and glutathione that cause nutritional and technological problems in the ...  Read More

Food Technology
Evaluation of Ethyl Oleate, Sodium Chloride and Blanching Pretreatments on Vacuum Drying of Sweet Pepper (Capsicum annum)

Narmela Asefi; Nasibeh Alirezaloo; Pouya Barman Veisi; Haleh Soraiyay Zafar

Volume 19, Issue 2 , July and August 2023, , Pages 195-216


  Introduction Sweet Pepper (Capsicum annum) has a very important place among the vegetables produced in the world. Therefore, it is necessary to apply practical solutions to increase their sustainability to develop and improve production. The growing consumer rejection of chemical additives and the ...  Read More

Food Technology
Optimization of Non-dairy Dessert Formulation based on Almond Milk Containing Tragacanth Gum and Stevia Sweetener

Fariba Hadidi; Ali Ganjloo; Mohammad Hadi Fakoor

Volume 19, Issue 1 , May and June 2023, , Pages 125-143


  Introduction  The demand for non-dairy and reduced-calorie products has increased substantially for several reasons. Almond (Prunus dulcis) milk is highly appreciated by lactose-intolerant, hypertensive people and celiac patients whom are not able to consume animal's milk. Thus, the development ...  Read More

Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology

Marjan Teimorimanesh; Hajar Abbasi

Volume 18, Issue 4 , September and October 2022, , Pages 397-413


  [1][2]Introduction: Vinegar is an ancient fermented food consumed by human since Babylons period. It is a condiment that produced from various carbohydrate sources by alcoholic and subsequently acetic acid fermentation. Alcoholic fermentation is carried out by Saccharomyces cerevisiae, while the acetic ...  Read More

Particle size and root diameter effects on the extraction of glycyrrhizic acid from licorice using ultrasonic: Full factorial experimental design and response surface methodology

Zarrin Nasri

Volume 18, Issue 2 , May and June 2022, , Pages 179-194


  Introduction: Licorice is one of the most important medicinal plants in the world. This plant has been used in the world for more than 2000 years and is applied in various industries including pharmaceutical, food and tobacco industries. Iran is one of the best regions in the world in terms of medicinal ...  Read More

Food Engineering
Optimization of foam production in foam mat drying of celery juice and evaluation of its powder properties

Mahsa Kamali Sarvestani; Mohebbat Mohebbi; Masoud Taghizadeh

Volume 17, Issue 2 , May and June 2021, , Pages 217-231


  Introduction: Celery is one of the most consumed and highly nutritious vegetables with high dietary fiber, phytochemicals, vitamins, and minerals, which offers great benefits for utilization as a functional food ingredient. Fruit and vegetable juice powders have many benefits and economic advantages ...  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

Effect of pH, ionic strength, temperature and sugar concentration on orange peel essential oil/ T60: propanol and water microemulsion zone using Response Surface Methodology

Sedigheh Amiri; Soleiman Abbasi; Hamid Ezzatpanah

Volume 15, Issue 3 , July and August 2019, , Pages 29-43


  In this study, microemulsification of orange peel oil (OPO) using Tween 60:propanol with the ratio of 1:1 was studied under different conditions of pH, ionic strength, and sugar concentration.. Results showed that critical temperature (the temperature in which one- phase microemulsion system was still ...  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

Kiwifruit peeling by infrared heating technology: Effects of operational parameters on peeling performance

Zahra Mohammadi; Mahdi Kashani-Nejad; Aman Mohammad Ziaiifar; Mohammad Ghorbani

Volume 14, Issue 4 , September and October 2018, , Pages 629-644


  Introduction: The commercial lye peeling method used in kiwifruit processing industry is water and energy intensive process and has negative impact on the environment. Infrared (IR) technology has been proposed as an alternative to food processing technologies with attractive merits such as uniform heating, ...  Read More

Optimization of Formulation of UF White Cheese with Flaxseed Oil as Milk Fat Replacer by Using of Response Surface Methodology

Samaneh Joodi Attar; Vahid Hakimzadeh; Hassan Rashidi

Volume 14, Issue 4 , September and October 2018, , Pages 645-655


  Introduction: Cheese is a dairy product that commonly used and has lots of variety in the world. Among the various types of cheese, UF cheese is attracting more consumers in Iran. The need to change the flavor and make a diversity in this product has been considered for long time. Since high fat foods ...  Read More

Influence of Ultrasound-Assisted Extraction on Bioavailibity of Bene Hull (Pistacia Atlantica Subsp. Mutica) Extract: Testing Optimal Conditions and Antioxidant Activity

Makan Delfanian; Mohammad Hossein Hadad Khodaparast; Seyed Mohammad Ali Razavi; Reza Esmaeilzadeh kenari

Volume 14, Issue 3 , July and August 2018, , Pages 17-28


  The central composite rotatable design by response surface methodology was applied for optimization of ultrasonic extraction conditions of Bene hull (Pistacia atlantica subsp. Mutica) polyphenols. The sonication time, temperature and ethanol-water ratio were independent parameters studied for the extraction ...  Read More

Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents

Nazanin Abdi; Neda Maftoonazad; Amir Heidarinasab; Fujan Badii

Volume 14, Issue 2 , May and June 2018, , Pages 427-438


  Introduction: The date palm (Phoenix dactylifera), is one of the most important plants of arid desert area of the western and southern Asia and northern Africa for over 5000 years. Date fruit has a great importance in nutrition due to being a main source of carbohydrates, but it is low in fat and protein. ...  Read More

Optimization and investigation on physicochemical, sensory and microbial quality of permeate-based probiotic lemon beverage

Reza Amir Khamirian; Hossein Jooyandeh; Javad Hesari; Hassan Barzegar

Volume 13, Issue 5 , November and December 2017, , Pages 830-843


  Introduction: Nowadays an increasing demand for whey products particularly whey protein concentrate (WPC) and whey protein Isolate (WPI) resulted in considerable amount of permeates production, which its rejection causes environmental pollution. The bioconversion of whey and permeate is an appealing ...  Read More

Optimization of mucilage extraction conditions from Plantago major L. seed using response surface methodology

Younes Zahedi; Hadi Mahdavian Mehr; Seyed Mohammad Ali Razavi

Volume 13, Issue 3 , July and August 2017, , Pages 1-13


  Identification of a new source of hydrocolloids is of interest due to their important effects on the textural attributes of food products. The objective of this study was to investigate the extraction conditions of Plantago major L. seed mucilage using a central composite rotatable design of response ...  Read More

Clarification of sour orange juice by ultrafiltration: Optimization of permeate flux and fouling resistances using response surface methodology

Mohammadmahdi Seyedabadi; Mahdi Kashani-Nejad; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou; Fakhreddin Salehi

Volume 12, Issue 3 , July and August 2016, , Pages 350-361


  The turbidity of sour orange juice after juice extraction affects on quality, shelf-life and concentration of juice. Therefore, juice clarification is an important operation in the fruit processing industry. The goal of this study was evaluating the effect of membrane operation parameters including pressure ...  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

Optimization of aqueous extraction of fructan from tubers of Eremurus spectabilis using box-behnken design

Amir Pourfarzad; Mohammad Bagher Habibi Najafi; Mohammad Hossein Hadad Khodaparast; Mohammad Hassanzadeh Khayyat

Volume 11, Issue 5 , November and December 2015, , Pages 535-545


  Introduction: Fructans are an important product of the industry of prebiotics. In addition to their interesting nutritional and health benefit properties, fructans are also used in food formulations for their techno-functional properties such as fat substitute, bulk agent, water retention. Serish (Eremurus ...  Read More

Evaluation of factors affecting at preparation of nanoliposomes containing nisin using Response surface methodology

Samira Tizchang; Mahood Sowti Khiabani; Reza Rezaeemokaram

Volume 11, Issue 2 , May and June 2015, , Pages 171-180


  Nisin has numerous applications as a natural preservative in foods, including dairy product, canned food, processed cheese and milk. Several studies demonstrated that proteolytic degradation and the interaction of nisin with food components might result in decreased its antimicrobial activity. Encapsulation ...  Read More

Optimize the production of red beet stabilized (Beta vulgaris L) by Using Response Surface Methodology

Mohebbat Mohebbi; Elham Mahdian

Volume 11, Issue 1 , March and April 2015, , Pages 77-87


  Foaming conditions of the red beet (Beta vulgaris L) puree were optimized using response surface methodology (RSM) with respect to Arabic gum concentrations (0.01 – 0.4% w/w), red beet puree (40 _ 60% w/w),egg white concentration( 5 _ 15% w/w) and whipping time (3 – 9 min) for minimum foam ...  Read More

Evaluation and optimization drying raspberries and energy consumption in the combined Fluidized bed- Microwaves drying system via response surface methodology

Ghasem Yousefi; Zahra Emam-Djomeh

Volume 10, Issue 4 , January 2015, , Pages 327-336


  The present research surveyed the effect of five factors including: microwaves power, air temperatures and its flow rates, microwaving time onset and amount of substances on the requested time and energy for combined fluidized bed- microwaves drying of black raspberry into 50% dry base wet content. Response ...  Read More

Clarification of date varieties Kaluteh juice using bentonite and gelatin

Mehdi Jalali; Mohammad Hossein Hadad Khodaparast; Eisa Jahed

Volume 10, Issue 3 , October 2014


  In this study , response surface methodology and face central composite design in order to investigate decolorization and clarification extraction of Kaluteh date was used for the production of liquid sugar. The optimum amount of bentonite ( 1-3 g/l ) and gelatin ( 0/02-0/08 g/l ) was determined that ...  Read More

Efficiency of Microwave Radiation on Antioxidant Compounds Extracted from Red Algae “Hypneahamulosa“and Optimal Extraction Conditions Using Response Surface Methodology (RSM)

Elham Garmsiri; Masoud Rezaei; Amirreza Shaviklo; Aria Babakhani

Volume 10, Issue 2 , July 2014


  Seaweeds are the novel bioactive compounds resources with antioxidant activity. The aim of this study was to evaluate the efficacy of microwave radiation on antioxidant compounds extracted from red algae Hypneahamulosa and optimal extraction conditions using response surface methodology (RSM).. Independent ...  Read More

Study on the Effect of Gel Improver Components on Properties of Barbari Bread Fortified with Soy Flour Using Image Processing Techniques

Amir Pourfarzad; Mohammad Hossein Hadad Khodaparast; Mahdi Karimi; Seyed Ali Mortazavi

Volume 9, Issue 4 , January 2014


  The effect of adding sodium stearoyl-2-lactylate (SSL) and propylene glycol (PG) (0 - 0.5 g/100g) to emulsifier gel formulation on the crumb and crust characteristics of Barbari bread fortified with soy flour in order to optimize these characteristics were evaluated. The obtained results showed that ...  Read More