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
Investigating the sensory properties and antimicrobial effect of frankincense and shallots essential oil on Listeria monocytogenes bacteria in white brined cheese

Farnaz Sadeghi; Leila Nateghi

Volume 16, Issue 4 , September and October 2020, Pages 343-356


  Introduction: There have been great efforts to find safe and potent natural antioxidants from various plant sources. Due to the side effects of chemical preservatives and as a support of the idea for consumption of green natural food, demand for studies on the antimicrobial properties of natural preservatives ...  Read More

Full Research Paper
Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process

Reza Farahmandfar; Somayeh Salmani; Hoda Fahim

Volume 16, Issue 4 , September and October 2020, Pages 357-365


  Introductıon: Nuts are one of the major resources of bioactive compounds such as tocopherols, tocotrienols, sterols (Jensen and Lauridsen, 2007). Tocopherols include 8 natural homologues that all of them belongs to vitamin E group (Chun, 2002). It is well known that vitamin E has good antioxidant activity ...  Read More

Full Research Paper
Investigation of antifungal activity of nanoencapsulation of Thyme vulgaris essential oil against botrytis cinerea in red shahroodi grape (Vitis vinifera CV. Red)

Hadise Karimi; Hojatollah Bodaghi; Ahmad Rajaei; Shideh Mojerlou

Volume 16, Issue 4 , September and October 2020, Pages 367-381


  Introduction: Fresh grapes (Vitis vinifera L.) show severe lesions at the post-harvest stage and during the storage period. Decreasing the quality of grapes in the post-harvest stage limits its consumption and commercialization. Some methods such as using bio-control agents, natural antimicrobials, physical ...  Read More

Full Research Paper
Evaluation of microbial, chemical and sensory characteristics of coated lamb with Scutellaria lateriflora seed mucilage in combination with Carum copticum essential oil to shelf life extension at refrigerated storage

Behrooz Alizadeh Behbahani; Fakhri Shahidi

Volume 16, Issue 4 , September and October 2020, Pages 383-394


  Introduction: Meat and meat products undergo chemical and microbial spoilage during production, transportation, storage and consumption. Antimicrobial edible coatings containing natural herbal extracts and essential oil possess various benefits and are currently used to design novel active biodegradable ...  Read More

Full Research Paper
Optimization of loaf bread formulation including Farsi and Basil Gum

Masoud Hafiz; Zahra Sheikholeslami

Volume 16, Issue 4 , September and October 2020, Pages 395-408


  Introductıon: In baked foods, hydrocolloids have been used for retarding staling and improving the quality of fresh products ((Ba´rcenas et al 2003, 2004). Researchers found that all hydrocolloids are able to hold moisture loss during crumbing of bread and reduce the rate of water loss and moisture ...  Read More

Full Research Paper
Effect of black cumin essential oil on physicochemical, microbial and sensorial characteristics of ultrafilterated Feta cheese

Marziyeh Momeni Sarvestani; Hannan Lashkari

Volume 16, Issue 4 , September and October 2020, Pages 409-421


  Introduction: Black cumin is one of the most important and valuable herbal plants that are wildly found in regions of Iran with dry weather such as Kerman, Fars, Isfahan and Yazd. Black cumin seed in traditional medicine is used as anti- flatulence, anti-diarrhea, antipyretic, blood fat and cholesterol ...  Read More

Full Research Paper
Investigating the effect of operational factors on reducing cream cholesterol by beta-cyclodextrin using response surface method

Mitra Mansouri Bani; Vahid Samavati; Marzieh Bolandi

Volume 16, Issue 4 , September and October 2020, Pages 423-435


  Introduction: The Cholesterol in our diet is a risk factor for the prevalence of cardiovascular diseases. One of the effective ways to reduce the incidence of such diseases is to remove cholesterol, including animal fats, from our food sources. In this research, attempts were made to investigate the ...  Read More

Full Research Paper
Effect of flour replacement with pomegranate seed powder on the properties of Sponge Cake

Fatemh Eivani; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar

Volume 16, Issue 4 , September and October 2020, Pages 437-452


  Introduction: Increasing the demand for purchase and use of high quality products with good health benefits has led to a lot of efforts to increase and maintain the quality of different products. Sponge cake is one of the cereal products that the stale and lack of dietary fiber in cake flour is one of ...  Read More

Full Research Paper
A Study on the utilization of Enoki fruiting bodies in a pulp- based functional drink

Sharareh Rezaeian; Hamid Reza Pourianfar; Shadi Bolourian; Hamed Saberian

Volume 16, Issue 4 , September and October 2020, Pages 453-464


  Introduction: At the present, culinary-medicinal mushroom Enoki, Flammulina velutipes, ranks fifth among cultivated mushrooms in the world. Enoki has a delightfully crunchy texture and desirable taste. In addition, research has proved that this mushroom possesses substantial nutritional and medicinal ...  Read More

Full Research Paper
Investigating the effects of addition of zedo gum on physicochemical, sensory, rheological and colorimetric properties of low salt Ashi noodle

Zohreh Bor bor moradi; Leila Nateghi; Orang Eivaz zadeh

Volume 16, Issue 4 , September and October 2020, Pages 465-478


  Introduction: Flour products are one of the most widely used food products in all over the world. Various types of pastry products derived from wheat flour are including the varieties of soup, plumura, and cane produced by traditional and semi-industrial methods. They are categorized in the bread and ...  Read More

Full Research Paper
Implementation of an olfactory machine system for the classification of different types of black pepper based on geographical origin and detection of cheating in Indian black pepper

Faezeh Jamalizadeh; Mahdi Ghasemi-Varnamkhasti; Mehdi Ghasemi Nafchi; Mojtaba Tohidi; Majid Dowlati

Volume 16, Issue 4 , September and October 2020, Pages 479-491


  Introduction: Spices are the most valuable medicinal plants used in food and medical science industries and due to quality and price diversity between various species, distinction, classification and separation of them based on purity and quality degree have great importance. Spices are produced in different ...  Read More

Short Article
Effect of edible active film of chitosan containing fish protein hydrolysate (FPH) on chemical and microbial properties of rainbow trout (Oncorhynchus mykiss) fillets during the refrigerated storage

Soheyl Reyhani Poul; Seyed Ali Jafarpour

Volume 16, Issue 4 , September and October 2020, Pages 493-505


  Introduction: Following extensive research on antibacterial and antioxidant properties of chitosan and hydrolyzed proteins and their satisfactory results, the use of these compounds as natural preservatives and good alternative to antibacterials and synthetic antioxidants in various nutrients is essential. ...  Read More