Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 15 (2019)
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)
Full Research Paper
Effect of oil replacement with tofu and Persian gum on physicochemical, textural and rheological properties of Mayonnaise sauce

Maryam Mohammad Khani; Mohammad Fazel

Volume 16, Issue 1 , March and April 2020, Pages 1-15


  Introduction: Increasing society's desire to consume healthy and low-calorie foods has led to the production of low-fat and healthy foods. In this study, the effect of oil replacement with tofu cheese and Persian gum on physicochemical, textural, rheological and sensory properties of Mayonnaise sauce ...  Read More

Full Research Paper
Physical, mechanical and chemical properties of strawberry variety of Parus at different classes

Farhad Fatehi; Asghar Mahmoudi; Adel Hosseinpour; Hadi Samimi Akhijahani

Volume 16, Issue 1 , March and April 2020, Pages 17-27


  Introduction: Strawberry is one of the native and small fruits of moderate regions, which its cultivation  has been increased in all over the world including Iran. Due to the abundance of vitamin C and mineral materials, it is very useful for some diseaseses. Lack of the knowledge in production ...  Read More

Full Research Paper
Optimization of tomato compressed tablet production based on physical, mechanical and thermal properties in a hot air condition with microwave pretreatment

Manoochehr Rashidi; Reza Amiri Chayjan; Ali Ghasemi

Volume 16, Issue 1 , March and April 2020, Pages 29-42


  Introduction: Tomato is one of the most valuable sources of minerals and vitamins supply in the human diet. Low shelf life of tomato and its short shelf life with inadequate processing facilities lead to heavy financial losses. Therefore, preserving and processing of tomato are of the commercial importance. ...  Read More

Full Research Paper
Interaction of antimicrobial properties of hydro-alcoholic extracts of Basil (Ocimum basilicum), Salvia (Salvia officinalis) and Cinnamon in Iranian yoghurt drink (doogh)

Hajar Shahsavar; Marzieh Bolandi; Homa Baghaei

Volume 16, Issue 1 , March and April 2020, Pages 43-56


  Introduction: Plant extracts have antimicrobial properties and can be substituted as chemical flavorings in food. Preservatives are compounds that are used to inhibit the growth or to eliminate harmful microorganisms to increase the shelf life of foods. Nowadays, the use of natural preservatives derived ...  Read More

Full Research Paper
Textural profile analysis (TPA) of dried apple slices using infrared radiation with intermittent heating method

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 16, Issue 1 , March and April 2020, Pages 57-72


  Introduction: Fruits and their products in the dried form are good sources of vitamins, energy and minerals. However, during the process of drying or dehydration there are changes in quality parameters in dried products. Texture is one of the most important quality attributes of fruits during drying, ...  Read More

Full Research Paper
Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM)

Elnaz Shafie; Mohammad Goli

Volume 16, Issue 1 , March and April 2020, Pages 73-84


  Introduction: Milk dessert is a product that contains at least 50% the fresh cow milk or reconstituted milk, which is made with supplementary additives such as flavors, sweeteners, thickeners, and stabilizers, after undergoing heat treatment such as pasteurization or sterilization. Spirulina platensis ...  Read More

Full Research Paper
The effect of type (Astragalus, Ziziphus, Citrus and Thyme), and storage conditions on the most important qualitative characteristic of honey

Fatemeh Khodaian; Hajar Abbasi

Volume 16, Issue 1 , March and April 2020, Pages 85-101


  Introduction: Honey is a bee product with appropriate organoleptic characteristics and high nutritional value. Vegetative source, climate conditions, time of nectar collecting, bee specious, and also storage condition of product are effective factors on its quality. During the process and storage stages, ...  Read More

Full Research Paper
The effects of alcalase prepared silver carp (Hypophthalmichthys molitrix) skin hydrolysate on some quality features and oxidative stability of microencapsulated Kilka fish oil

Seyed Hassan Jalili; Reza Farhoosh; Arash Koocheki; Abbas Ali Motallebi

Volume 16, Issue 1 , March and April 2020, Pages 103-115


  Introduction: Considerable amounts of essential fatty acids in fish oil makes it possible to use in the production of functional foods to meet nutritional needs and beneficial effects on health. One of the major problems is their high susceptibility to oxidative deterioration and consequent production ...  Read More

Full Research Paper
Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties

Fakhri Shahidi; Farideh Tabatabaei Yazdi; Majid Nooshkam; Zahra Zareie; Fereshte Fallah

Volume 16, Issue 1 , March and April 2020, Pages 117-129


  Introduction: Lipid oxidation leads to the generation of off-flavors and potential toxic compounds. Synthetic antioxidants are frequently applied for inhibiting this reaction, however; there is a concern regarding to the potent toxic effects of synthetic antioxidants on human health. The non-enzymatic ...  Read More

Full Research Paper
Synergistic effect of locust bean and xanthan gum on viability of probiotic bacteria and water holding capacity of synbiotic yogurt from camel milk

Zhaleh Sadat Ladjvardi; Mohammad Saeid Yarmand; Zahra Emam-Djomeh; Amir Niasari-Nasalji

Volume 16, Issue 1 , March and April 2020, Pages 131-143


  Introduction: In recent decays, consumers have more information about foods. Vegetables, crops and other natural food with high nutritional value replace hazardous substances. In this study, the effects of locust bean gum and xanthan gum with β-glucan were investigated in camel synbiotic yogurt ...  Read More

Short Article
Predicting quality characteristics of Mango of Kelk-e Sorkh variety using color image processing and artificial neural networks

Omid Doosti Irani; Abbas Rohani; Mahmood Reza Golzarian; Mansoureh Shamili; Peyman Azarkish

Volume 16, Issue 1 , March and April 2020, Pages 145-156


  Introduction: The diversity and abundance in quality properties of agricultural products are leading factors to develop non-destructive methods. Machine vision and artificial intelligence are powerful techniques in detection of many physical, mechanical and chemical properties of agricultural products. ...  Read More

Short Article
A Comparative study on Physio-Chemical Properties of Recovered Gelatin from Beluga (Huso huso) fish skin by Enzymatic and Chemical Methods

Zahra Eskandari; Seyed Ali Jafarpour

Volume 16, Issue 1 , March and April 2020, Pages 157-170


  Introduction: Gelatin is a water-soluble protein mixture that is obtained by partial hydrolysis of collagen, which forms the major protein in bones, cartilage, and skin. Gelatin is made from collagen fibers, which is low in protein, cholesterol, fat and carbohydrates, with a special positive effect on ...  Read More