Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
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)
Research Article
The effect of fat replacement by aloe Vera gel on physicochemical, technological and sensory properties of sausage containing 40 % red meat

Shakiba Kianiani; Mohammad Javad Varidi; Mehdi Varidi

Volume 15, Issue 1 , March and April 2019, Pages 1-11


  Introduction: Meat and meat products contribute about 20% to human fat consumption. Fat is the main source of energy and the base of fat soluble vitamins. Besides, it improves cooking yield and water holding capacity, conserves taste and flavor of products and affects the emulsion stability, juiciness, ...  Read More

Research Article
Improvement of the Oxidative Stability of Canola Oil Using Carum copticum fruit extracts as a Natural Antioxidant

Fahimeh Tooryan; Maryam Azizkhani

Volume 15, Issue 1 , March and April 2019, Pages 13-24


  Introduction: Lipids are valuable foods that operate as the medium of heat transfer to the food and susceptible to oxidation on storage and frying processes. Lipid oxidation is one of the major cause of food quality deterioration during storage for vegetable oils, fats and other food systems. The free ...  Read More

Research Article
Effect of Aspergillus niger protease on beef tenderness

Nilofar Esmailikhani; Shadi Mehdikhani; Ali Mohammadi

Volume 15, Issue 1 , March and April 2019, Pages 25-35


  Introduction: Meat quality is always very important for consumers. Tenderize meat one way to improve the quality of Meat and its products. In the study effect of three levels (0.0025, 0.005 and 0.01 percent) of protease produced by Aspergillus niger on meat tenderness during the 28 days of storage at ...  Read More

Research Article
Evaluation of lactic acid on textural characteristics and proteolytic pattern of biceps femoris muscle of camel

Mahsan Irajifar; Mohammad Javad Varidi; Mehdi Varidi; Younes Zahedi

Volume 15, Issue 1 , March and April 2019, Pages 37-54


  Introduction: Camel carcasses has lower fat content in comparison with cow, moreover, camel meat has relatively higher polyunsaturated fatty acids and lower cholesterol contents (Kadim et al., 2009a & 2006). However, calcium amount of camel meat is greater than that of cow, and its lower consumption ...  Read More

Research Article
Effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake

Maryam Zaeri; Simin Asadollahi; Mahnaz Hashemiravan

Volume 15, Issue 1 , March and April 2019, Pages 55-65


  Introduction: Fat substitutes are the compounds that use for providing all or some fat properties, while producing fewer calories than it. It is noteworthy that in confectionary products, carbohydrate-based fat substitutes are more used than other substitutes because of having other technical and economic ...  Read More

Research Article
Effect of using apple and pimento on Physicochemical and Reological of donut

Sepideh Aryaee Majd; Mania Salehifar

Volume 15, Issue 1 , March and April 2019, Pages 67-76


  Introduction: Donte is one of the most important fermented products in all over the world which similar to bread, after ferret fermentation process, dividing, shaping and rest of the dough, it would be frying in the oil instead of baking in the oven. We feel the need of using food additives (such as ...  Read More

Research Article
Effect of Edible Coating and Time and Temperature of Drying on Properties of Dried Fig

Peyvand Gholipour; Mohammad Fazel

Volume 15, Issue 1 , March and April 2019, Pages 77-89


  Introduction: Ficus carica, commonly known as fig, is among the oldest types of fruit known to mankind. Drying is defined as a thermal process under controlled conditions in order to reduce the moisture in different types of food via evaporation. Edible films and coatings are used to enhance food quality ...  Read More

Research Article
Optimization of Ultrasound-assisted Extraction of Pectin from Tomato Pomace Using Response Surface Methodology

Mahdi Zahedi; Zohreh Hamidi-Esfahani; Hassan Ahmadi Gavghili

Volume 15, Issue 1 , March and April 2019, Pages 91-105


  Introduction: Pectin is a structural heteropolysaccharide in the cell wall of plants and after extraction it is used as a gelling agent in food products. The main sources of pectin are apple and citrus peel, but pectin from various sources, may have unique properties. Therefore, research is ongoing to ...  Read More

Research Article
Feasibility of producing milk chocolate containing flaxseed powder and evaluating its physicochemical and organoleptic properties

Nafiseh Ravatab; Simin Asadollahi; Mohammad Reza Eshaghi

Volume 15, Issue 1 , March and April 2019, Pages 107-120


  Introduction: Chocolate is a complete and correct process of mixing one or more primary ingredients with the cocoa beans. These raw materials include the edible sweeteners or sugar, dry milk powder, edible essential oil and flavors as well as plant kernels. Despite high levels of fat and sugar, chocolate, ...  Read More

Research Article
The effect of substitution of egg white with licorice on some of physicochemical properties of mousse

Hanieh Arefi; Hojjat Karazhiyan

Volume 15, Issue 1 , March and April 2019, Pages 121-131


  Introduction: Aerated dairy desserts have shown a great market potential as a function of consumer behavior, interested in lighter and healthier relish products. Mousse is an aerated dessert with stabilized foam structure that, although traditionally home-made, is nowadays produces on an industrial scale ...  Read More

Research Article
Effect of oven and infrared roasting on some physicochemical and quality properties of soybeans

Feresshteh Gholami; Sara Ansari

Volume 15, Issue 1 , March and April 2019, Pages 133-144


  Introduction: Roasting is an essential process that improves the taste, color, texture and appearance of the product. The shelf-life is also extended as a result of roasting. The temperature and the duration of roasting are the most important factors that influence favorable traits. IR is a novel technique ...  Read More

Research Article
Effects of polymeric coatings on some quality indices of dried pistachio fruit of Ahmad aqhaei variety during storage period

Maryam Hashemi; Abdol Majid Mirzaalian Dastjerdi; Ahmad Shaker ardakani; Seyed Hosein Mirdehghan

Volume 15, Issue 1 , March and April 2019, Pages 145-157


  Introduction: Pistachio is one of the dried and native products of Iran, which has a special economic and export significance due to its excellent quality. Pistachio kernel is rich in unsaturated fatty acids; therefore, its unsaturated fatty acids can tolerate oxidation and, as a result, change the flavor ...  Read More

Research Article
Effect of Putrescine and Aloe Vera gel on biochemical indices of peach fruit var. red top during storage life

Neda Derakhshan; Ali Akbar Shokouhian; Bahram Fathi achachelooee

Volume 15, Issue 1 , March and April 2019, Pages 159-170


  Introduction: Peach fruit is considered to be a part of the fragrance fruits in terms of respiratory behavior, which is why it quickly becomes corrosive at normal temperature. Shelf life of peach is limited because of weight loss due to water loss and physiological abnormalities such as browning and ...  Read More

Research Article
Possibility production of saffron gaseous beverage with proper physicho chemical, microbial and sensory properties

Fatemeh Sadat Mirza Khalili; Peyman Rajaei; Mahnaz Hashemiravan

Volume 15, Issue 1 , March and April 2019, Pages 171-180


  Introduction: Today, the problem that the beverage industry faces and is largely unchanged, and may be added to its complexity day by day is to provide a healthy, durable, and acceptable product. One of the main steps in this regard can be replacing the preservatives and chemical additives with their ...  Read More

Research Article
Investigation of physicochemical, microbial and sensory properties of low-fat jug cheeses containing β-glucan powder and ethanolic extract of menthe longifolia

Baharak Hassas; Leila Nateghi; Alireza Shahab lavasani

Volume 15, Issue 1 , March and April 2019, Pages 181-198


  Introduction: Jug cheese is a kind of hard cheese which traditionally produce from raw milk of cow, sheep and sometimes goat in west part of Iran. Its rippening period passed through the clay jug inside the soil, so it contains some varieties of microorganisms that provide it with specific and unique ...  Read More

Research Article
Some Physical and Mechanical Properties of Dargazi Pear

Mahsa Sadat Razavi; Abdollah Golmohammadi

Volume 15, Issue 1 , March and April 2019, Pages 199-210


  Introduction: Considering the importance of appearance quality and effect of some factors such as area, perimeter, diameters, uniformity and defects on fruits, in grading, acceptability and final price, lead to measurement of some physical and mechanical properties of fruits. Pear fruit, belongs to Rosaceae ...  Read More

Research Article
Effect of storage time on physicochemical properties of extruded snacks containing pomegranate powder

Kowsar Kakaei; Mohammad Noshad; Behzad Nasehi; Mohammad Hojjati; Shahram Beiraghi-Toosi

Volume 15, Issue 1 , March and April 2019, Pages 211-221


  Introduction: In the past years, snack consuming in all age groups, special children have increased due to their low cost and eating readiness. Generally, these products have high starch content, but low nutrients such as vitamins, minerals, amino acids and fiber. In fact, most of the snacks are known ...  Read More

Short Article
Comparison of Antioxidant Activity of Kiwifruit (Actinidia Deliciosa L.) Peel's extract extracted by Ultrasound Bath and Probes

Mahsa Alikhani Faradonbeh; Reza Esmaeilzadeh kenari; Maryam Ghaderi

Volume 15, Issue 1 , March and April 2019, Pages 223-233


  Introduction: The peel of fruits, in particular, are an abundant source of natural compounds and contain the higher amount of phenolics compared to the edible portions. Ultrasound-assisted extraction (UAE) is an ideal extraction method capable of producing high quantities of bioactive compounds with ...  Read More