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-en
Antioxidant potential of cinnamon, ajowan and zataria essential oils in grape seed oil

Maryam Azizkhani; Fatemeh Adinehpour

Volume 15, Issue 6 , January and February 2020, Pages 81-88


  In order to inhibit the oxidation of lipids, improve the oxidative stability of foods and to minimize the hazard risk to human health, antioxidants are added to food materials in industrial processing. In this work, the antioxidant potential of cinnamon (Cinnamomum zeylanicum), ajowan (Carum copticum) ...  Read More

Research Article-en
Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL.) leaves

Elahe Maghsoudlou; Reza Esmaeilzadeh kenari

Volume 15, Issue 6 , January and February 2020, Pages 89-101


  Ultrasound assisted extraction (UAE) has attracted growing interest, due to its great advantages for the extraction of bioactive compounds from plant species. Ultrasound efficiency is affected by various factors such as extraction temperature, extraction time, intensity of ultrasound waves, and type ...  Read More

Research Article-en
Study on rheological, physicochemical and sensory properties of synbiotic ice cream using fibers from some fruit peels and Lactobacillus casei LC-01

Elham Mahdian; Reza Karazhyan

Volume 15, Issue 6 , January and February 2020, Pages 103-112


  A nutraceutical food may provide expanded utility beyond its nutritional benefit. These benefits are commonly attributed to the active components of the food. Fruit by-products are rich source of dietary fibers that have beneficial effects on human health. Also they can improve the growth and viability ...  Read More

Research Article-en
Study on Firmness and texture changes of pear fruit when loading different forces and stored at different periods using artificial neural network

Mohammad Vahedi Torshizi; Mohsen Azadbakht

Volume 15, Issue 6 , January and February 2020, Pages 113-132


  This study evaluated the effect of different dynamic and static loadings and different storage periods on the firmness of pear fruit. Pear fruit was first segregated into three groups of 27 pear in order to undergo three loadings: static thin-edge compression loading, static wide-edge compression loading ...  Read More

Research Article-en
Optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties

Mohammad Amin Mehrnia; Hassan Barzegar; Leila Hagh jou

Volume 15, Issue 6 , January and February 2020, Pages 133-144


  Central composite design response surface methodology was used to optimize polysaccharide extraction from olive leaves. Effect of three independent variables [extraction time (3- 7 hours), extraction temperature (60- 100°C) and water-to-raw material ratio (5-25 mL/g)] on extraction yield were studied. ...  Read More

Research Article-en
Discerning expiration status of edible vegetable oils based on color changes during oxidation process: Using digital image and linear discriminant analysis in both primary and secondary oxidations

Olga Azimi; Mohebbat Mohebbi; Reza Farhoosh; Mahdi Saadatmand-Tarzjan

Volume 15, Issue 6 , January and February 2020, Pages 145-158


  Discerning the expiration status (non-rejected and rejected) of edible vegetable oils is very significant because of the hazardous primary and secondary oxidation products. Therefore, it is of outmost importance to monitor the quality and safety of these oils. Based on previous literature, reports and ...  Read More