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
Evaluation of physicochemical characterization of hawthorn (Crataegus pinnatifida) during various storage conditions and modeling of changes using kinetic models

Mohsen Zandi; Ali Ganjloo; Mandana Bimakr

Volume 16, Issue 5 , November and December 2020, Pages 507-523


  Introduction: Hawthorn (Crataegus pinnatifida), belonging to the Rosaceae family, consists of small trees and shrubs. The color of the ripe fruit varied from yellow, through green to red and on to dark purple. Most of the species ripen their fruit in early to mid-autumn. Beneficial effects of hawthorn ...  Read More

Full Research Paper
Production of aerated chocolate and application of X-ray computed tomography and image processing in evaluating the bubbles features

Messiah Sarfarazi; Mohebbat Mohebbi; Mahdi Saadatmand-Tarzjan; Ali Mirshahi

Volume 16, Issue 5 , November and December 2020, Pages 525-540


  Introduction: Chocolate is a suspension of solid particles, including sugar, cocoa solids and milk powder (depending on the chocolate type) in a continuous fat phase, namely cocoa butter or its substitutes. The solid particles account for approximately 70% of chocolate with the fat constituting about ...  Read More

Full Research Paper
Physical and chemical properties of soybean oil bleached with bleaching earth containing increased amounts of aluminum and magnesium oxides

Bahareh Khaligh; Maryam Gharachorloo; Peymaneh Ghasemi Afshar

Volume 16, Issue 5 , November and December 2020, Pages 541-553


  Introduction: The impurities of the oil and its pigments are basically removed from the oil by physical adsorption using an adsorbent during the bleaching process. The bleaching process involves the removal of pigments, impurities, metals and oxidation products. Removal of these substances is essential ...  Read More

Full Research Paper
The effect of wheat flour substitution with soy protein derivatives on the increase in angiotensin converting enzyme inhibitory activity of dough bioactive peptides

Raza Bataghva; Massoumeh Mehraban Sangatash; Ahmad Ehtiati

Volume 16, Issue 5 , November and December 2020, Pages 555-568


  Introduction: Hypertension is the result of angiotensin converting enzyme (ACE) activity in the vessel wall membrane. This enzyme converts angiotensin I to angiotensin II which results in vessel wall stiffness and an increase in blood pressure. Inhibition of ACE activity is a therapy for hypertension. ...  Read More

Full Research Paper
Optimization of the extraction and modification of physicochemical properties of protein and fiber in ViciaFaba by ultrasound and enzymatic hydrolysis

Mahya Ouraji; Mazdak Alimi; Ali Motamedzadegan; Shirin Shokoohi

Volume 16, Issue 5 , November and December 2020, Pages 569-580


  Introduction: In recent years, legumes have been highly considered as a good source of protein, fibers, minerals and other bioactive compounds in order to develop novel foods with improved nutritional properties. There is some evidence that legume consumption reduces the risk of diabetes, cardiovascular ...  Read More

Full Research Paper
Effect of edible coating containing carboxymethyl cellulose and sodium metabisulfite on the shelf life of the button mushroom

Mahyar Rad; Hamed Ghafori; Zohreh Gholami

Volume 16, Issue 5 , November and December 2020, Pages 581-605


  Introduction: Edible mushrooms are among the most perishable products that begin to lose quality immediately after harvest, and the short shelf-life of these products will cause problems when it comes to the marketing and distribution of these products in a fresh form. Edible coatings are a good tool ...  Read More

Full Research Paper
Evaluation of quality of gluten-free cake prepared from heat-treated millet seeds

Mehran Alami; Bahareh Fathi

Volume 16, Issue 5 , November and December 2020, Pages 607-619


  Introduction: Millet is one of the cereals resistant to drought, pest and disease and has a short growing season. As the world's population grows and water resources decline, this agricultural product will increasingly become- important for human use in the future. Millet is gluten-free grain and can ...  Read More

Full Research Paper
Effect of Immersion Ohmic Heating on Thawing Rate and Properties of Frozen Tuna Fish

Maryam Keshani; Nafiseh Zamindar; Reza Hajian

Volume 16, Issue 5 , November and December 2020, Pages 621-628


  Introductıon: The Scombridae family of fish consists of tuna, bonito and mackerel species that are found in warm waters. Tuna species is important because of economic value and prevalence in global trade. Although, they are usually not consumed fresh because of the limited fishing season, lack of accessible ...  Read More

Full Research Paper
Evaluation the role of Breading Particle size and Soy Protein Isolate on Physicochemical properties of Chicken Nugget

Maryam Sadat Sotoodeh; Nafiseh Soltanizadeh

Volume 16, Issue 5 , November and December 2020, Pages 629-641


  Introduction: Over the last few decades, development of the industrial life has remarkably increased the demand for consumption of ready-to-eat foods. Deep fat frying is a fast and conventional method for cooking and due to creating crispy surface, soft internal texture, desired color and taste has popularity ...  Read More

Full Research Paper
Mentha pulegium essential oil: chemical composition, total phenolic and its cytotoxicity on cell line HT29

Hadi Tanavar; Hassan Barzegar; Behrooz Alizadeh Behbahani; Mohammad Amin Mehrnia

Volume 16, Issue 5 , November and December 2020, Pages 643-653


  Introduction: Free radicals activity and their products of their oxidation can cause undesired feeling and nutritional effects such as, awful taste, destroying vitamins and destruction of essential fatty acids. These compounds which are toxic substances and damage the genetic material of cells causing ...  Read More

Full Research Paper
Development of predictive model to determine Quince fruit firmness using genetic programming and Neural Network during storage

Shima Nasiri; Saman Abdanan; Mokhtar Heidari

Volume 16, Issue 5 , November and December 2020, Pages 655-667


  Introduction: Texture represents one of the four principal factors defining food/fruit quality, together with appearance, flavour and nutritional properties (Bourne, 2002), and plays a key role in consumer acceptability and recognition of quince. Textural characteristics of quinces defined by “crispness”, ...  Read More

Full Research Paper
The study on the antioxidant effect of microencapsulated sodium selenite by solvent evaporation during one-year soybean oil storage

Forouzan Jalali-zand; Mohammad Goli

Volume 16, Issue 5 , November and December 2020, Pages 669-685


  Introduction: Microencapsulation is represented as a technology of packaging solids, liquids, or gaseous materials in miniature sealed capsules that can release their contents at controlled speeds under specific conditions. The packaged materials can be pure materials or a mix, which are also called ...  Read More