Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
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)
Research Article
Functional and dietary lemon beverage, stabilization and evaluation of physicochemical and sensory characteristics

Mina Kargozari; Leila Bagheri; Alireza Mohammadi

Volume 13, Issue 2 , May and June 2017, Pages 214-226


  Introduction: In recent years, sugar-free or reduced-sugar foods and beverages are becoming very popular among the consumers. At the same time, consumers are increasingly concerned about the quality and safety of many products present in the diet, in particular, low-calorie synthetic or natural sweeteners. ...  Read More

Research Article
Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber

Mehran Nouri; Behzad Nasehi; Vahid Samavati; Saman Abdanan

Volume 13, Issue 2 , May and June 2017, Pages 227-239


  Introduction: Increased awareness of diet-health association has led to the growth of health food industry. Deep-fat fried foods such as donuts enjoy wide popularity owing to their taste, distinctive flavor, aroma and crunchy texture. There is, however, a great health concern over large fat content of ...  Read More

Research Article
Effect of freezing on functional properties of Lepidium perfoliatum seed gum

Maryam Mahfoozy; Arash Koocheki; Seyed Mohammad Ali Razavi

Volume 13, Issue 2 , May and June 2017, Pages 240-250


  Introduction: Freezing is one of the ways to extend the shelf life and improve the chemical and microbiological stability of food products. Food products are exposed to different processes and the functional properties of the products change during these processing. Hydrocolloids are used to stabilize ...  Read More

Research Article
Freshness detection of Veal using image processing and Response Surface Method

Hossein Javadi kia; Mahdi Ghasemi-Varnamkhasti; Sajad Sabzi

Volume 13, Issue 2 , May and June 2017, Pages 251-261


  Introduction: Nowadays, with the development of imaging systems and image processing algorithms, a new branch of agriculture and food industry quality control has emerged. Meat and related products have high commercial value and they are one of the most important items of household food basket (Jackman ...  Read More

Research Article
None-destructive investigation of the quality factors in citrus juice during storage using digital image processing

Saman Abdanan; Mehran Nouri; Maryam Soltani Kazemi; Somaye Amraei

Volume 13, Issue 2 , May and June 2017, Pages 262-272


  Introduction: Nutritional quality of food during storage has become increasingly an important problem. The loss of some nutrients such as ascorbic acid (vitamin C) might be a critical factor for the shelf life of some products as citrus juice concentrates, since vitamin C content of citrus juices undergoes ...  Read More

Research Article
Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran

Mohammad Dolatabadi; Zeynab Raftani Amiri; Reza Esmaeilzadeh kenari

Volume 13, Issue 2 , May and June 2017, Pages 273-281


  Introduction: In recent years, much attention has been focused on agricultural wastes especially those containing phenolic compounds with natural antioxidant properties. One of these sources is the green husks of walnuts. The contents of phenolic compounds of plants are influenced under various factors ...  Read More

Research Article
Effect of enzymatic transglutaminase treatment on textural and sensory properties of low-fat UF-Feta cheese incorporated with whey proteins using response surface optimization

Erfan Danesh; Hossein Jooyandeh; Vahid Samavati; Mostafa Goudarzi

Volume 13, Issue 2 , May and June 2017, Pages 282-294


  Introduction: Scientific evidence has demonstrated that consumption of high-fat foods has direct connection with increasing incidences of various diseases such as obesity, diabetes, hardening of the artery walls and blood pressure. Thus, demand for low-fat foods has increasingly been promoted by health-conscious ...  Read More

Research Article
Study on physicochemical properties of gluten-free sponge cake

Ali Mehraban Shendi; Mehran Alami; Shabnam Mokhtari

Volume 13, Issue 2 , May and June 2017, Pages 295-306


  Introduction: Cakes are usually formulated including wheat flour, sugar, egg and some liquids such as milk, water and oil. The textural properties of gluten in dough such as tensile, expansion and tolerance capability during mixing are major factors in baking industry. In fact, the structural protein ...  Read More

Research Article
Effects of Ispharzeh hydrocolloids seeds (Plantago ovata L.) and basil gum (Ocimum basilicum) on physicochemical and sensory properties of ketchup sauce

Samira Shakiba; Morteza Khomeiri; Zeid Ahmadi; Soheil Amiri

Volume 13, Issue 2 , May and June 2017, Pages 307-321


  Introduction: Ispharzeh is a plant from genus Plantago whose seeds are used commercially for the production of mucilage. The plant is mainly cultivated in Iran and Middle East. Psyllium is mainly used as a dietary fiber to relieve symptoms of both constipation and mild diarrhea and occasionally as a ...  Read More

Research Article
Extraction and characterization of gelatin from chicken feet and its application in cantaloupe jelly

Atefeh Rezai Zadeh; Zeynab Raftani Amiri

Volume 13, Issue 2 , May and June 2017, Pages 322-332


  Introduction: Today, the demand for low calorie food based on fruits and easy production and keeping primary features including texture and taste is increasing. Jelly is one of low calorie products which is produced from fruits and other components, and its usage is increasing for human health. Chemical ...  Read More

Research Article
Prediction of surface heat transfer coefficients and mass transfer kinetics of eggplant samples during deep fat frying by artificial neural network

Safie Khalilian; Aman Mohammad Ziaiifar; Ali Asghari; Mahdi Kashani-Nejad; Mohebbat Mohebbi

Volume 13, Issue 2 , May and June 2017, Pages 333-345


  Introduction: Thermal properties of food during the frying process and mass transfer mechanisms (water and oil) can help in controlling the quality of the fried product (Fiszman et al., 2005). During the frying process, heat was transferred from the oil to the sample surface that it increases the temperature ...  Read More

Research Article
Antioxidant effect of the aerial parts of basil (Ocimum basilicum) and clary sage (Salvia sclarea) essential oils in Iranian white cheese

Fahimeh Tooryan; Maryam Azizkhani

Volume 13, Issue 2 , May and June 2017, Pages 346-362


  Introduction: There have been great efforts to find safe and potent natural antioxidants from various plant sources. There is, at present, increasing interest both in the industry and scientific research for spices and aromatic herbs because of their strong antioxidant and antimicrobial properties, which ...  Read More

Research Article
Effect of packaging type and chitosan edible coating on the physico-chemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions

Ali Shahdadi Sardoo; Nasser Sedaghat; Masoud Taghizadeh; Elnaz Milani

Volume 13, Issue 2 , May and June 2017, Pages 363-378


  Introduction: In Iran, the main problem in greenhouse cucumber production and post-harvest shelf life is short due to the application of traditional packaging and storage methods. This research was carried out in order to investigate on the effects of packaging type and chitosan edible coating on the ...  Read More

Research Article
Analysis of heat and mass transfer during frying process of potato strips

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 13, Issue 2 , May and June 2017, Pages 379-392


  Introduction: Frying phenomena occur during the immersion of the product in oil at a temperature of 150–200 ºC, where a simultaneous heat and mass transfer take place. This is the most popular thermal processes of potato cooking. This fast drying is critical to improve the mechanical and structural ...  Read More

Research Article
Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch

Ahmad Ehtiati; Fakhri Shahidi; Arash Koocheki; Seyed Mohammad Ali Razavi; Mahsa Majzoobi

Volume 13, Issue 2 , May and June 2017, Pages 393-404


  Introduction: Sorghum (Sorghum bicolor) is a tropical plant and has the fifth ranking of world cereals production. One of the important aspects of sorghum is drought tolerance and little input need during growth which has made that suitable for cultivation in semiarid regions. Due to the presence of ...  Read More

Research Article
Measuring some characteristics of raw and degummed Moringa seeds and comparing their stabilities

Afsaneh Sadeghi; Ahmad Ghazanfari; Hassan Hashemipoor Rafsenjani; Hamidreza Akhavan

Volume 13, Issue 2 , May and June 2017, Pages 405-414


  Introduction: Moringa is a tree that grows in hot and humid regions and produces oil seeds that contain about 33% edible oil. The tree is native to the south-west regions of Asia and it is cultivated in Hormozgan and in Sistan and Bluchestan provinces of Iran. The oil extracted from these seeds is edible ...  Read More

Research Article
Preparation and characterization of sponge cake made with grape juice

Bahare Shahidi; Maryam Kalantari; Sareh Boostani

Volume 13, Issue 2 , May and June 2017, Pages 415-425


  Introduction: Grape syrup is a natural sugar source that is obtained by concentration of fruit juice up to about 70% soluble dry matter concentration. Iran is ranked in seventh place in terms of grape production in the world, so there's good potential for converting graph waste to the valuable food products. ...  Read More

Short Article
Investigation on the Effects of Various Solvents on the Extraction of Carotenoids with Antioxidant Activity from Pumpkin

Javad Mahdizadeh Moghadam; Somaye Rahimi

Volume 13, Issue 2 , May and June 2017, Pages 426-435


  Introduction: Pumpkin is one of the agricultural products that despite its very low price, is known as a rich source of carotenoids with high antioxidant activity. Iran is one of the good producers of pumpkin at the world with fifth rank which is cultivated at provinces like Mazandaran, Guilan, Khorasan, ...  Read More