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
Evaluation of oxidative stability of frying olive oil during thermal and frying processes

Fatemeh Habibi Nodeh; Reza Farhoosh; Ali Sharif

Volume 15, Issue 2 , May and June 2019, Pages 235-243


  Introduction: Frying is one of the oldest and popular preparation techniques broadly used at home and food industry. High temperatures plus the presence of air as well as the water from the food being fried cause many destructive reactions. Therefore, thermal stability and performance of oil during frying ...  Read More

Research Article
Investigation of the organic acids, microbial and sensory properties of probiotic drinking yogurt containing glucose oxidase immobilized on magnetic chitosan nanoparticles

Maryam Ein Ali Afjeh; Rezvan Pourahmad; Behrouz Akbari Adergani; Mehrdad Azin

Volume 15, Issue 2 , May and June 2019, Pages 245-255


  Introduction: The aim of this study was to investigate the effect of immobilized glucose oxidase on magnetic chitosan nanoparticles on the content of organic acids (lactic acid and acetic acid), viability of probiotic bacteria and sensory properties of probiotic drinking yogurt.  Materials and ...  Read More

Research Article
Investigation of Antimicrobial and Synergistic effects of doped Zinc Oxide Nanoparticles against Bacillus cereus

Zohreh Didar

Volume 15, Issue 2 , May and June 2019, Pages 257-266


  Introduction: Metal oxide nanoparticles have unique physical and chemical properties. These components have shown antimicrobial effects against a wide range of microorganisms. In order to improve the physical properties of metal oxide nanoparticles, doping other elements with metal oxide nanoparticles ...  Read More

Research Article
Use of clarifying agents in the purification of raw sugar beet juice

Edris Arjeh; Mikhalil Piruzifard; Sajad Pirsa

Volume 15, Issue 2 , May and June 2019, Pages 267-279


  Introduction Raw sugar beet juice (RSBJ) is an intermediate of sugar beet processing obtaining by diffusion process. The RSBJ contains approximately 85% water, 13% sucrose, and 2% non-sugar compounds (impurities) and its purity ranges from 85 to 88%. Due to the low purity, the RSBJ should be subjected ...  Read More

Research Article
The effect of chitosan coating containing lemongrass extract on the quality of dehydrated sliced quince during storage

Atosa Assarzadegan; Mohammad Fazel

Volume 15, Issue 2 , May and June 2019, Pages 281-296


  Introduction: The fruit, with the scientific name of Cydonia oblonga comes from apple family, has a dry and fluffy flesh that, due to high vitamin C, Potassium and fiber has commercial and nutritional value. However, this fruit is as corruptible as other fruits and destructive microbial, chemical and ...  Read More

Research Article
The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice

Sara Aghajanzadeh Suraki; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad; Abas Rezaei Asl

Volume 15, Issue 2 , May and June 2019, Pages 297-307


  Introduction: Tomato consumption is recommended due to its brilliant color, amazing taste, high antioxidants and vitamins content. Pectin methylesterase (PME) is known as a pasteurization index in tomato juice. This enzyme plays important roles in cloud stability, color, viscosity and organoleptic properties ...  Read More

Research Article
Studying the Dynamic Thermal Decomposition Kinetics of Whole Potato Flour and Chicken Feet Gelatin Blending based Bioplastic

Hesam Omrani Fard; Mohammad Hossein Abaspour fard; Mehdi Khojastehpour; Ali Dashti

Volume 15, Issue 2 , May and June 2019, Pages 309-322


  Introduction: One of the new methods for improving the mechanical properties of bioplastics is the production of blending based bioplastics. Recent studies show that proteins, in combination with starch, form a strong network of hydrogen bonds and intermolecular interactions that resulted stable 3-D ...  Read More

Research Article
Identification of lactic flora of fermented carrot using biochemical and molecular method and determination of their relationship with phylogenetic analysis

Mohammad Ebrahim Goharjoo; Mohammad Reza Edalatian Dovom; Fakhri Shahidi; Farideh Tabatabaei Yazdi; Mohammad Javad Varidi

Volume 15, Issue 2 , May and June 2019, Pages 323-339


  Introduction: Carrot products such as carrot juice and fermented carrot products possess high nutritional value and they are considered as a major source of β-carotene. Carotenoids because of containing conjugated double bonds, have antioxidant properties and provide the natural yellow, orange and red ...  Read More

Research Article
Determination of the relationship between volume and weight of pear fruit with bruise due to impact load loading using non-destructive CT scan

Mohsen Azadbakht; Mohammad Javad Mahmoodi; Mohammad Vahedi Torshizi

Volume 15, Issue 2 , May and June 2019, Pages 341-353


  Introduction: The study of relationship between physical properties such as mass and volume and other physical properties, such as geometric dimensions, has been the subject of numerous studies by researchers. The fruit size, shape and mass are important in sorting and measuring fruits, and it determines ...  Read More

Research Article
Study on the effect of osmotic pretreatment on the quality of air-dried potato sticks using response surface methodology

Nahid Jafari; Seyed Hamidreza Ziaolhagh; Abdorreza Mohammadi Nafchi

Volume 15, Issue 2 , May and June 2019, Pages 355-367


  Introduction: Potato is the fourth most important agricultural product after rice, wheat, and corn. Potato produces more dry matter, protein, and minerals per unit area in comparison with other crops. Many of the ingredients in potato are important, due to their beneficial effects on health. Hence, this ...  Read More

Research Article
Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media

Narges Hadigol; Maryam Fahim danesh; Sepideh Hoseini

Volume 15, Issue 2 , May and June 2019, Pages 369-380


  Introduction: Pomegranate peel is an important source of bioactive compounds which have high potential of alternative source of activated carbon for bleaching and the removal of heavy metal from liquid media. The present study was undertaken to evaluate the feasibility of pomegranate peel carbon for ...  Read More

Research Article
Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet

Fahimeh Tooryan; Maryam Azizkhani

Volume 15, Issue 2 , May and June 2019, Pages 381-394


  Introduction: Nowadays, consumers are applicant to usage of natural replacements causing to side effects of synthetic preservatives such as carcinogenicity and teratogenicity. The tendency to use natural preservatives and replacing them with chemical preservatives has led to various studies of natural ...  Read More