Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
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)
Research Article
Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch

Sepideh Etezazian; Mohammad Fazel; Hajar Abbasi

Volume 14, Issue 2 , May and June 2018, Pages 217-228


  Introduction: Sponge cake is one of the most demanded and consuming grain products, but due to its gluten content, it is not usable for patients with celiac disease. In recent years, gluten-free products have gained a great attraction. However, producing gluten-free products has several difficulties ...  Read More

Research Article
Study on the changes of approximate composition and physical parameters of nugget of silver carp (Hypophthalmichthys molitrix) during the initial frying in several vegetable oils at different temperature levels

Seyed Mahdi Ojagh; Bahareh Shabanpour; Aniseh Jamshidi; Azam Siyamiyan

Volume 14, Issue 2 , May and June 2018, Pages 229-241


  Introduction: Value added products are defined as a set of products that are made up of the primary food with the help of different types of human or mechanical processing, and vary in appearance, texture, flavor and odor with their primary substance. One examples of value added products is battered ...  Read More

Research Article
Optimization of production of bioactive peptides through the enzymatic hydrolysis of bee pollen protein by Alcalase and comparison with the royal jelly

Atefe Maqsoudlou; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Fidel Toldta

Volume 14, Issue 2 , May and June 2018, Pages 243-257


  Introduction: Bee pollen, commonly referred as the ‘‘life-giving dust’’, results from the agglutination of flower pollens with nectar using salivary substances of the honeybees (Almeida-Muradian et al., 2005). Pollen contains 10 to 40% protein, 1 to 13% lipid, 13 to 55% carbohydrates and 2 to ...  Read More

Research Article
Effect of Sourdough and α-amylase on qualitative properties of toast bread

Roya Nejatbakhsh; Sara Movahhed; Hossein Ahmadi Chenarbon

Volume 14, Issue 2 , May and June 2018, Pages 259-272


  Introduction: The quality of breads depends on the baking capability of flour, fermentation time, protein content, and type of additives. An economically important concern of the baking industry is delayingthe bread staling. In addition, the staling process changes outer and inner properties, scent, ...  Read More

Research Article
Antibacterial activity and physico-chemical analysis of several types of honey with different floral origins in the Golestan province

Samaneh Hizomi Shirejini; Hadi Koohsari; Seyedeh Zahra Seyed Alangi

Volume 14, Issue 2 , May and June 2018, Pages 273-282


  Introduction: Study in order to introduce new antimicrobial agents with natural origin to prevent the antibiotic resistance and eliminating its effects, employing chemical agents is an indispensable necessity. Honey, as an important food with natural origin has high antimicrobial potential. Several factors ...  Read More

Research Article
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

Research Article
Anti-oxidative effects of normal and encapsulated extract of Fleawort (Plantago ovate) on the oxidative stability of a food model system (sunflower oil)

Mahshid Shamloofar; Zahra Ghiasvand; Elham Payandan

Volume 14, Issue 2 , May and June 2018, Pages 297-306


  Introduction: Free radicals may cause lots of diseases in humans and oxidative degradation of lipids is a major factor limiting the shelf life of foods. The free radical reaction of lipid peroxidation is generally responsible for the deterioration of lipid-containing foods. Use of antioxidants during ...  Read More

Research Article
The effects of edible coatings of chitosan, sodium alginate and whey protein concentrate on the shelflife of Rajabali variety apricots

Meysam Abediyan; Seyed Hamidreza Ziaolhagh; Ali Najafi

Volume 14, Issue 2 , May and June 2018, Pages 307-320


  Introduction. Apricot is a soft fruit that normally does not have any resistance to transportation and storage conditions. In addition, apricots are climacteric fruits, produces high levels of ethylene during ripening process and have a high respiration rate. For this reason, they are very susceptible ...  Read More

Research Article
Effects of different concentrations of maltodextrin and drying temperatures of spray drying process on physicochemical properties of encapsulated Sumac extract

Nasrin Malekizadeh; Seyed Hadi Peighambardoust; Aref Oladghaffari; Khashayar Sarabandi

Volume 14, Issue 2 , May and June 2018, Pages 321-334


  Introduction: Sumac is the common name of the Rhus genus, which contains over 250 individual species in the Anacardiaceae family. It is grown in temperate and tropical regions worldwide.Sumac is one of the most common spices used by people of the Mediterranean and Middle East regions. The sumac berries ...  Read More

Research Article
Investigating the application of gel emulsifiers to reduce fat acidity in layered cake

Raheleh Bazrafshan; Seyed Hadi Peighambardoust; Aref Oladghaffari

Volume 14, Issue 2 , May and June 2018, Pages 335-346


  Introduction: Cake is one of highly consumed products as a breakfast and snack. One of the common industrial concerns in the quality control of bakery products with high amounts of fat, such as layered cakes, is related to lipolytic effects of free fatty acids. Egg yolk due to its possible high free ...  Read More

Research Article
Preparation of anti-Listeria films by using methyl cellulose, sodium caseinate biopolymers and Lactobacillus casei PTCC 1608

Hoda Ghayomi; Mohammad Ali Najafi; Mohammad Rahnama; Mohammad Soltani

Volume 14, Issue 2 , May and June 2018, Pages 347-357


  Introduction: The environmental problems of plastic materials have increased the importance of renewable edible films. In the manufacture of edible films, hydrocolloid compounds such as methyl cellulose and sodium caseinate are usually employed. Methyl cellulose is a biopolymer, soluble in water, and ...  Read More

Research Article
Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread

Zahra Sheikholeslami; Mahdi Karimi; Toktam Hejrani; Mehdi GhiafeDavoodi; Hamed Fatemian

Volume 14, Issue 2 , May and June 2018, Pages 359-369


  Introductıon: Hydrocolloids have been employed for reduction of moisture migration from the crumb to crust, added to the formulation, improved texture, prevent ice Crystallization and delay staling (Ba´rcenas et al 2003, 2004, Hager, and Arendt, 2013). However, given the importance of their role still ...  Read More

Research Article
The effect of active and edible starch-chitosan composite film incorporated with thymus kotschyanus essential oil and punica granatum peel extracts on shelf life of meat during storage

Tooraj Mehdizadeh; Hossein Tajik; Ali Mojaddar Langroodi

Volume 14, Issue 2 , May and June 2018, Pages 371-382


  Introduction: Meat is sensitive to microbial spoilage and chemical oxidation, so it is favorable to use a natural preservative with antioxidant and antimicrobial effects. The objective of this study was to prepare composite films from chitosan and starch containing pomegranate peel extract (PPE) and ...  Read More

Research Article
Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 14, Issue 2 , May and June 2018, Pages 383-397


  Introduction: Color is the most important feature of food appearance, since it strongly affects consumer acceptance. The abnormal color is closely related to degradation of food quality or food spoilage. Various factors affecting color of the product include the composition and surface properties of ...  Read More

Research Article
The effect of different Nanoliposomal Formulation on Encapsulation and Stabilization of Curcumin

Maryam Ravaghi; Anna Maria Fadda

Volume 14, Issue 2 , May and June 2018, Pages 399-410


  Introduction: Curcumin is the main ingredient of turmeric spice, derived from rhizome of the Curcuma longa. It is a hydrophobic material with low bioavailability which is rapidly removed from the body due to its instability under physiological conditions and inadequate absorption. Curcumin is a polyphenol ...  Read More

Research Article
Effects of active gluten and hemicellulase enzyme on improvent of qualititative properties of fortified cake with sprouted lentil

Fatemeh Bahrami Maghsudbeki; Hajar Abbasi; Mohammad Goli

Volume 14, Issue 2 , May and June 2018, Pages 411-426


  Introduction: Legumes are suitable sources in nutraceutical properties due to existence of anticancer, antioxidant and also significant antimicrobial substances. Different processing such as soaking, peeling and germinating improves nutritional value and bioavailability of minerals such as calcium, iron ...  Read More

Research Article
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

Research Article
The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough

Ryhaneh Moghaddasi; Sara Movahhed; Hossein Ahmadi Chenarbon

Volume 14, Issue 2 , May and June 2018, Pages 439-449


  Introduction: The rheological properties of a bread dough describe its behavior under different process conditions. They are also central to its formulation, optimization, quality control, and better process capacity. A number of additives can improve the rheological properties of dough and breads. Fiber-based ...  Read More