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
Improving the nutritional properties and reducing the absorption of donut oil using saponinized quinoa flour

Akram Arianfar; Mahtab Moradnia; Zahra Sheikholeslami; Ali Mohamadi Sani

Articles in Press, Accepted Manuscript, Available Online from 29 April 2023


  Introduction: Donut is a type of sweet fried snack that was produced as fermented and deep fried. The deliciousness and high energy of the donut has made it very popular among sweet products made from wheat flour. The lack of wheat and its sensitivity to changes in weather conditions as well as bad economic ...  Read More

Food Technology
The effect of extrusion technology on the quality characteristics of gluten-free cookies Based on whole chickpea flour - xanthan gum - broken rice

Elnaz Milani; Zahra Dehghan; Neda Hashemi

Articles in Press, Accepted Manuscript, Available Online from 12 July 2023


  Abstract:1 Introduction: Gastrointestinal diseases are very important among human societies, especially in developing countries. One of these diseases, celiac disease, is the result of the interference of gluten in food, the body's immune system, genetics and environmental factors. Therefore, it is necessary ...  Read More

Food Technology
Investigating the physicochemical properties of functional cheese sauce powder containing date kernel extract and whey powder

Vahid Hakimzadeh; Fatemeh Ghorbanpour; Hassan Rashidi

Articles in Press, Accepted Manuscript, Available Online from 09 September 2023


  Introduction: One of the relatively new dairy products is cheese sauce, which can increase the consumption of cheese per capita and replace unhealthy sauces. Functionality process by adding useful compounds to food while maintaining its appearance improves properties of foods. Nowadays, due to the importance ...  Read More

Food Technology
Optimization of Red Beet Color Extracted

Mahshad Lavarsetagh; Nafiseh Zamindar; Yasaman Esmaeili

Articles in Press, Accepted Manuscript, Available Online from 20 November 2023


  Color is the most important indicator of the quality of food that affects consumer acceptance. In order to replace the color lost during the process, increasing the existing color and minimizing variation during processing; natural colors, synthetic and inorganic colorants are added to the food. Red ...  Read More

Food Technology
Effect of chitosan coating with different degrees of deacetylation on shelf life of button mushroom (Agaricus bisporus)

Hoda Ghorbanzadeh; Jafar Milani; Ali Motamedzadegan

Articles in Press, Accepted Manuscript, Available Online from 16 December 2023


  IntroductionWith the growth of the population and more demand for obtaining food and supplying the required food, the interest in the cultivation and consumption of edible mushrooms has increased. Since 1990, the world has focused on the mushroom production industry. In recent years, mushrooms have become ...  Read More

Food Technology
The effect of edible coating with alginate and Shirazi thyme essential oil on the qualitative characteristics of Indian jujube fruit (Ziziphus mauritiana Lam.) during storage

Aliehsadat Rafaathaghighi; Leila Jafari; abdolmajid Mirzaalian Dastjerdi; Farzin Abdollahi

Articles in Press, Accepted Manuscript, Available Online from 01 February 2024


  Indian jujube fruit (Ziziphus mauritiana Lam.) is a perishable tropical fruit with high nutritional value. In the present study, in order to increase their storage life, Indian jujube fruits were treated separately with alginate (Al) and Zataria multiflora essential oil (ZEO) (0.5 and 1.0%), or in combination ...  Read More

Food Technology
The Effect of Foliar Application of Silicon Fertilizer on Some Qualitative Traits and Mineral Compositions of ‘Barhee’ Date Fruit under Soil Salinity Conditions

Rahman Yousefi; Mohammadreza Pourghayoumi; Seyyed Samih Marashi; Ali Ghasemi

Volume 20, Issue 2 , May and June 2024, , Pages 229-236


  IntroductionDate palm (Phoenix dactylifera) is one of the most important horticultural products in arid and semi-arid regions of Iran. One of the factors affecting the quality and nutritional elements of date fruit- as an important and strategic fruit in the country, with high nutritional and health ...  Read More

Food Technology
The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert

Ali Akbar Shokouhian; Shahriyar Einizadeh; Mehrdad Dashti

Volume 20, Issue 2 , May and June 2024, , Pages 237-247


  IntroductionCherry, with the scientific name Prunus avium L., is one of the most important stone fruit trees in temperate regions, belonging to the Rosaceae family and the Prunoideae subfamily. Edible coatings are thin layers of materials that are used on the surface of the product and are an alternative ...  Read More

Food Technology
Investigating the Effect of Ozone on the Physicochemical, Microbial and Sensory Properties of Brined Ultrafiltered Cheese During Ripening

Aliakbar Gholamhosseinpour; Ali Karimi Davijani; Mostafa Karami

Volume 20, Issue 2 , May and June 2024, , Pages 249-266


  Introduction  Cheese is the general name of a group of fermented dairy products that are produced all over the world in a variety of flavors, textures, and shapes. This product considered a source of protein, minerals, and vitamins, all of which add to its high nutritional value. White-brined cheeses ...  Read More

Food Technology
Effect of Hydrothermal/dry Heating and Particle Sizes of Rice Flour on Quality of Gluten-free Bread

Ali Hashemi Shektai; Jafar Mohammadzadeh Milani; Ali Motamedzadegan; Sepide Haghighat-Kharazi

Volume 20, Issue 2 , May and June 2024, , Pages 281-293


  Introduction  Due to the low amount of prolamin, rice flour is the most suitable raw material for preparing food for patients with celiac disease. Particle size classification and thermal treatments are among the physical methods to improve the functional characteristics of gluten-free flours and ...  Read More

Food Technology
Comparison Astaxanthin Extraction of Fenneropenaeus merguiensis and Pontogammarus maeoticus by Using Organic Solvent, Sunflower Oil and Ionic Liquid Micro Emulsion

Parisa Feizi; Yahya Maghsoudlou; Hoda Shahiri Tabarestani; Seyed Mahdi Jafari; Amir Bahri

Volume 20, Issue 2 , May and June 2024, , Pages 309-321


  Introduction Astaxanthin is a widely used carotenoid pigment in the food industry which is extracted from various natural and synthetic sources. Nowadays, due to the adverse effects of organic solvents green solvents which are non-toxic, non-volatile and environmentally friendly have been proposed. ...  Read More

Food Technology
Improving the Texture of Shrimp Nugget Produced from Surimi in Combination with Carrageenan, Alginate and Xanthan

Bahareh Shabanpour; Parastoo Pourashouri; Aniseh Jamshidi; Kaveh Rahmani farah; Akbar Vejdan Taleshmikaeil

Volume 20, Issue 2 , May and June 2024, , Pages 323-337


  Introduction Consumption of ready-to-eat products especially seafood, has become very popular based on the lifestyle during these years. Battered and breaded products are highly acceptable due to their attractive appearance and unique taste. Shrimp and shrimp products are one of the most popular ...  Read More

Food Technology
The Effect of Production Method and Simultaneous Use of Whey Protein Concentrate and Transglutaminase Enzyme on Rheological Characteristics and Microstructure of Doogh

Mohammad Hadian; Mostafa Mazaheri Tehrani; Mohsen Ghods rohani

Volume 20, Issue 1 , March and April 2024, , Pages 19-34


  IntroductionDoogh is a fermented dairy product that is produced by blending yogurt with water and some salt. This fermented beverage is widely consumed as a refreshing drink in Iran and other Middle East countries. Doogh is a source of calcium needed by the body on a daily basis and contains B vitamins ...  Read More

Food Technology
Evaluation of the Quantitative and Qualitative Characteristics of Gluten-free Chicken Nuggets Containing Quinoa Flour and Hydroxypropyl Methyl Cellulose (HPMC)

Ghazal Shekari; Elnaz Milani; Elham Azarpazhooh

Volume 20, Issue 1 , March and April 2024, , Pages 47-62


  IntroductionCeliac disease is one of the most common digestive disorder. Chicken nugget is one of the most popular instant and ready-to-eat foods, and wheat flour is one of its main coating ingredients, which contains approximately 60% gluten. Quinoa is a gluten-free grain, as a good source of dietary ...  Read More

Food Technology
Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin

Maryam Khosravani; Seyyed Moein Nazari; Gholamhasan Asadi

Volume 20, Issue 1 , March and April 2024, , Pages 75-83


  Introduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific researchers have provided a great quantity ...  Read More

Food Technology
Production and Evaluation of Caffeine Nanochitosome and Instant Drink Powder Enriched with It

Rezvan Shaddel; Shadi Rajabi Moghaddam

Volume 20, Issue 1 , March and April 2024, , Pages 135-152


  Introduction Caffeine is one of the most common bioactive compounds in the world that can enhance mental and physical performance However its bitter taste has created challenges for the use of this compound in food. Nano-encapsulation technology, such as the use of liposomes, is one of the simplest ...  Read More

Food Technology
Comparison of the Effect of Adding Spirulina platensis Powder on Sensory, Physical, Protein and Iron Properties of Three Different Industrial Products of Bread, Cake and Layered Sweets

Yazdan Moradi; Mansoreh Ghaeni; Haleh Hadaegh

Volume 20, Issue 1 , March and April 2024, , Pages 153-164


  Introduction  Seaweeds contain a high amount of protein, essential amino acids, vitamins, minerals, unsaturated fatty acids such as arachidonic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), natural pigments, macro and micro nutrient compounds. Microalgae Spirulina (Spirulina ...  Read More

Food Technology
A Review of the Use of Microscopic Algae as Biological Sensors for Identifying Environmental Pollutants and Smart Packaging of Food Materials

Bahareh Nowruzi

Volume 20, Issue 1 , March and April 2024, , Pages 165-181


  Introduction Intelligent food packaging as a new technology can maintain the quality and safety of food during its shelf life. This technology uses indicators and sensors that are used in packaging and detects physiological changes in food (due to microbial and chemical degradation). These indicators ...  Read More

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 Technology
Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry

Fayza Hussein Alhasan; Mostafa Mazaheri Tehrani; Mehdi Varidi

Volume 19, Issue 6 , January and February 2024, , Pages 177-195


  Preparing air-in-oil-in-water (A/O/W) double emulsion involves two key steps: oleofoam formation and dispersion of the oleofoam in an aqueous solution containing protein as an emulsifier and hydrocolloid as a thickening agent. This study aimed to investigate the effect of oleofoam level and varying concentrations ...  Read More

Food Technology
Investigating the Physicochemical Properties of Healthy Yogurt Containing Bitter Gourd Powder

Zeinab Mohkami; Hasan Ghorbani Ghouzhdi; Fateme Bidarnamani; Yasub Shiri

Volume 19, Issue 5 , November and December 2023, , Pages 593-606


  Introduction Yogurt is one of the most widely consumed fermented milk products, which, like any other dairy products, is prone to spoilage and poor quality. On the other hand consumers have become more cautious about their diet and health. Their is an increasing demand for food products with higher ...  Read More

Food Technology
Evaluation of Changes in Some Textured and Qualitative Properties of Cake Enriched with Wheat Germ

S. Mostafa Sadeghi; Mandana Tayefe; Leili Fadayi Eshkiki; Kambiz Ghiasvand

Volume 19, Issue 5 , November and December 2023, , Pages 607-616


  IntroductionBakery products such as cakes are consumed in a relatively large amount all over the world due to their ready to eat format. Among different foods, bakery products provide a great opportunity to use edible portions of seeds, vegetables or other unconventional food sources. On the other hand, ...  Read More

Food Technology
Preparation of Biopolymer Based on Agar Extracted from Persian Gulf Red Algae Acanthophora and Evaluation of Its Properties

Parisa Dianat; Mahdi Haji Abdolrasouli; Morteza Yousefzadi

Volume 19, Issue 5 , November and December 2023, , Pages 635-648


  Introduction Consumer demand for healthy food free of chemical preservatives and environmental concerns with plastic packaging environments are analyzed, which can be replaced by aquatic environments that can be contaminated, for the development of bio-based packaging materials. Natural polymers ...  Read More

Food Technology
Cell Culture of Spirulina Microalgae (Spirulina platensis) and Comparison the Efficiency of Enzymatic, Ultrasound, Freeze-defrosting and Mineral Solvent Methods in Extraction of Phycocyanin Pigment

Reza Safari; Soheil Reyhani Poul

Volume 19, Issue 5 , November and December 2023, , Pages 649-661


  Introduction Phycocyanin is one of the pigments used in the food industry due to its antioxidant and antibacterial as well as coloring properties. This pigment is commercially produced from Spirulina platensis microalgae, in the form of photoautotrophic cultures and in open environments in large ...  Read More

Food Technology
Effect of Edible Coatings of Alginate and Oliveria decumbens Essential Oil on Physicochemical, Microbial and Sensory Properties of Grated Carrots During Shelf Life

Ali Hosseini; Nafiseh Zamindar; Yasaman Esmaeili

Volume 19, Issue 5 , November and December 2023, , Pages 675-692


  IntroductionToday, carrots are widely used in freshly cut products, including ready to eat salads, however, its shelf life is reduced due to the damage caused on the texture of the product which accelerate the reduction of nutritional value as well as the growth of microorganisms, (Azizian et al., 2020). ...  Read More