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 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)
Research Article
Effect of Mincing Degree on Color Properties in Camel, Beef and Ostrich Meat

Fatemeh Heydari; Mohammad Javad Varidi; Mehdi Varidi

Volume 10, Issue 4 , January 2015, Pages 291-298


  The objective of this study was the evaluation of pH, Color parameters [lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue (H*), a*/b* ratio, and color differences (ΔE)], Mb, MetMb, OxyMb, DeoMb and WHC in minced meat. Three types of meat ( Beef, camel and ostrich) and four mincing ...  Read More

Research Article
Effect of citric acid on pasting properties and swelling power of low and high amylose rice starch

Reza Farahmandfar; Seyed Ali Mortazavi; Farideh Tabatabaei Yazdi; Arash Koocheki

Volume 10, Issue 4 , January 2015, Pages 299-306


  In this study, variations of the pasting properties, swelling power and solubility of two rice starches, low amylose (8.7%) and high amylose (26%) at two citric acid concentrations (0 and 0.01 M) was investigated. The results showed that the peak viscosity and breakdown viscosity of rice starch decreased ...  Read More

Research Article
Estimation of walnuts oxidative stability using an accelerated shelf-life testing approach

Hamed Hosseini; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou

Volume 10, Issue 4 , January 2015, Pages 307-317


  An accelerated shelf-life test using elevated temperatures 62, 72 and 82 ˚C was conducted to predict the oxidation progression of walnuts over a long-term storage. Oxidation parameters including values of conjugated dienes (CD) and trienes (CT) values and thiobarbituric acid (TBA) value were employed ...  Read More

Research Article
Viscoelastic behavior of wheat-sorghum composite flour dough using stress relaxation tests

Hadi Bagheri; Mohebbat Mohebbi; Arash Koocheki

Volume 10, Issue 4 , January 2015, Pages 318-326


  The effect of wheat-sorghum flour ratio (0, 25, 50, 75 and 100%) on viscoelastic and farinographic behaviour of dough was investigated. Constants of Peleg - Normand model and the stress relaxation (% SR) was calculated for the variables and the correlation between farinograph characteristics and stress ...  Read More

Research Article
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

Research Article
Studying the Physicochemical Properties of Poly(lactic acid) Based Nanocomposite Antioxidant Active Film

Hadi Almasi; Babak Ghanbarzadeh; Jalal Dehghan nia; Ali Akbar Entezami; Asghar Khosrowshahi Asl

Volume 10, Issue 4 , January 2015, Pages 337-348


  Fatty acid modified cellulose nanofibers (MCNFs) and TBHQ antioxidant were added to poly(lactic acid) (PLA) film. The combined effects of the MCNFs and TBHQ on the morphological, thermal, mechanical and barrier properties of PLA film were analyzed. The morphology of fracture surfaces evaluated by field ...  Read More

Research Article
Modeling oil uptake of potato strips pretreated with ultrasound, microwave and osmotic dehydration during deep-fat frying process

Mahdi Barmour; Jalal Dehghan nia; Babak Ghanbarzadeh

Volume 10, Issue 4 , January 2015, Pages 349-362


  The objective of this study was to evaluate the effect of process conditions and different pretreatments including ultrasound, microwave and osmotic dehydration on mass transfer and oil uptake during deep fat frying of potato slices. Ultrasound pretreatment was performed at frequency of 40 KHz for 10 ...  Read More

Research Article
Quality and Microbial Changes of Four Dried Sour Cherry by Osmosis Process through One Year Storage

Soudabeh Einafshar

Volume 10, Issue 4 , January 2015, Pages 363-374


  Sour cherry is one of the most important horticultural products in Iran that consumes as fresh and dried fruit. In this research the effect of osmotic pretreatment on Physicochemical, antioxiative and microbial characteristics of 4 cultivars of sour cherry: Early Jibilium, Butermo, Sigany and Local were ...  Read More

Research Article
Effect of Xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake

Sepideh Amirabadi; Arash Koocheki; Mohebbat Mohebbi

Volume 10, Issue 4 , January 2015, Pages 375-386


  In this research, different concentrations of xanthan and Lepidium perfoliatum seed gums (0.1, 0.2 and 0.3%) were used to improve the quality and shelf-life of chiffon cake. For this purpose, specific gravity and apparent viscosity of batter, and the volume, specific volume, moisture, sensory and texture ...  Read More

Short Article
Black nightshade oil Extraction Using Supercritical Fluid Carbon Dioxide

Simin Gholami-Avarashk; Javad Sargolzaei

Volume 10, Issue 4 , January 2015, Pages 387-393


  Black nightshade is a weed plant that grows abundantly in most parts of Iran. In this study, central composite response surface method to investigate the effect of temperature 35-55 °C and pressures 170-350 bar during the dynamic time of 120 min, the particle size of 150 microns and flow rate of ...  Read More