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
Estimation of the total acceptance of banana fruit using digital image processing and Gaussian process regression model during the storage period

Shima Nasiri; Saman Abdanan; Maryam Nadafzadeh

Volume 16, Issue 2 , May and June 2020, Pages 171-191


  Introduction: The development of brown spots on banana peel has a notable effect on the texture, color and taste of this fruit. So that the appearance of these spots reduces the quality of the fruit and affect its sale market. In recent years, in order to evaluate the quality and classification of agricultural ...  Read More

Full Research Paper
Physicochemical, microbial and sensory characteristics of fish fingers made from treated silver carp fillet by salt and sugar solutions during refrigerated storage

Mehri Zolfaghari; Eshagh Zakipour Rahimabadi; Mahin Rigi; Majid Alipour

Volume 16, Issue 2 , May and June 2020, Pages 193-205


  Introduction: Seafood is among the very perishable foodstuffs. For this reason, a lot of researches have focused on improving the quality of fish and increasing the shelf-life of fishery products, including the use of edible films, modified atmosphere, freezing and control of temperature. Storage in ...  Read More

Full Research Paper
Investigation of the effect of different Spirulina platensis levels on nutritional, physicochemical and sensory properties of sponge cake

Negin Zangeneh; Hassan Barzegar; Behrooz Alizadeh Behbahani; Mohammad Amin Mehrnia

Volume 16, Issue 2 , May and June 2020, Pages 207-220


  Introduction: Spirulina platensis belongs to the Division of Cyanobacteria and the family of Oscillatoriaceae. It is autotroph and photo-synthesizer and can be reproduced through double cell division. Spirulina platensis is a filamentous blue-green multi-cellular microalgae naturally occurring in the ...  Read More

Full Research Paper
Determination of chemical composition, antioxidant properties and antimicrobial activity of coriander seed essential oil on a number of pathogenic microorganisms

Marzieh Omidi Mirzaei; Mohammad Hojjati; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 16, Issue 2 , May and June 2020, Pages 221-233


  Introduction: Essential oils and secondary metabolites of plants have too many uses in medicine as well as food and hygiene industries. The herbal essential oils include different health features including antioxidant and antibacterial activities. Several forms of the activated oxygen, also known as ...  Read More

Full Research Paper
Effect of Nitric oxide and storage temperature on maintenance quality of malas pomegranate arils

Maryam Mandegari; Abdol Majid Mirzaalian Dastjerdi; Laleh Mosharaf; Maryam Tatari

Volume 16, Issue 2 , May and June 2020, Pages 235-249


  Introduction: Pomegranate (Punica granatum L.) is an important horticultural fruit that is generally very well adapted to the Mediterranean climate. Arils are the edible part of this fruit, being rich in anthocyanins and bioactive compounds such as phenolic compounds and flavonoids which act as antioxidants ...  Read More

Full Research Paper
Investigation the effect of formulation and condition of packaging on the Ham syneresis during Shelf Life

Esmail Khazaei; Mikhalil Piruzifard; Fariba Zeynali; Mohammad Alizadeh khaled abad

Volume 16, Issue 2 , May and June 2020, Pages 251-269


  Introduction: Meat and meat products are important sources of protein, fat, essential amino acids, minerals and vitamins, and other nutrients. Bologna sausage, a cooked meat product, is one of the most accepted processed meat products and is consumed and enjoyed worldwide. Among the meat products, sausage ...  Read More

Full Research Paper
The effect of hydrothermal processing on rheological properties of oat β-glucan

Azam Sattari; Jafar Mohammadzadeh Milani; Zeynab Raftani Amiri; Ali Pakdin Parizi

Volume 16, Issue 2 , May and June 2020, Pages 271-286


  Introduction: Oat establishes a healthy basis for food products. It has gained relevance in human nutrition because it is one of the few cereals with a high content of soluble fiber namely β -glucan, and is a good source of proteins, vitamins, and minerals (Butt et al., 2008). β-glucan is one ...  Read More

Full Research Paper
Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat

Foroozan Jafari; Nafiseh Zamindar; Mohammad Goli; Zahra Ghorbani

Volume 16, Issue 2 , May and June 2020, Pages 287-299


  Introductıon: In developing countries, camel meat is used to provide nutrients, proteins, vitamins, and minerals but it usually has a tough texture. Marinating meat may improve its flavor and tenderness. It has been shown that plant enzymes such as papain, ginger, and Cucumis increase the meat's tenderness ...  Read More

Full Research Paper
The feasibility of producing dessert containing grape juice concentrate, and evaluation of its physicochemical, microbial and sensory properties

Liela Mahsouli; Hannan Lashkari

Volume 16, Issue 2 , May and June 2020, Pages 301-311


  Introduction: Milk-based dessert is one of the dairy products which in addition to the nutritional value, makes a variety in the consumer basket of goods. The most important property of desserts is their high energy and a pleasant feeling that is created by the consumer due to its ingredients. These ...  Read More

Full Research Paper
Encapsulation of red beetroot extract using spray drying and freeze drying by malto-dexterin and whey protein isolate carriers

Mahsa Faridnia; Ali Mohamadi Sani; Masoud Najaf Najafi

Volume 16, Issue 2 , May and June 2020, Pages 313-322


  Introduction: Natural substances with plant sources are rich in bioactive and useful compounds that promote health and improve the physicochemical properties of food products. Compounds such as antioxidants, polyphenols, pigments, flavors and etc. are among the most important bioactive plant-based compounds. ...  Read More

Short Article
Electrical conductivity of reconstituted milk affected by temperature and composition

Haidar Naseri; Eisa Hazbavi; Faizollah Shahbazi

Volume 16, Issue 2 , May and June 2020, Pages 323-330


  Introduction: Among the foods consumed on a daily basis, milk has the most appropriate and balanced ingredients, that is the reason milk called whole food. Milk is the only known substance in nature that can provide the human body with complete and balanced nutrition. Recombined milk is a milk replacement ...  Read More

Short Article
Modeling and investigation of the performance of MLP and RBF during the paddy rice drying in microwave dryer

Mohammad Ebrahim Mohammadpour Mir; Sara Nanvakenari; Kamyar Movagharnejad

Volume 16, Issue 2 , May and June 2020, Pages 331-341


  Introduction: Rice is one of the most important cereals and is the second-highest worldwide production after wheat and also is a good source of nutrients for humans. It plays an important role in the feeding of the many parts of the world including Iran. The harvested paddy rice has the high initial ...  Read More