Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 16 (2020)
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)
Research Article-en Food Engineering
Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer

Mohsen Azadbakht; Bahareh Eshaghi; Ali Motevali; Azim Ghasemnezhad

Volume 17, Issue 6 , January and February 2022, Pages 73-83


  In this study, temperatures (40, 50, and 60°C), air velocity (3, 5, and 7 m/s) and pre-treatment (without pre-treatment, blanching, and microwave) were used as variables for investigation of antioxidant activity of dried artichoke leaves. The results revealed that variations in temperature and air ...  Read More

Research Article-en Food Biotechnology
Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates

Zhila Ghasemi; Mohammad Alizadeh khaled abad; Hadi Almasi; Mehdi Nikoo

Volume 17, Issue 6 , January and February 2022, Pages 85-102


  Nowadays, probiotics have been seriously considered for their potential application in healthy food formulations. The most highlighted concern about probiotics is that the number of probiotic bacteria at the time of consumption may be lower than the required value (107 CFU/g). A new approach is the immobilization ...  Read More

Research Article-en Food Engineering
Mass transfer simulation of pistachio nuts using computational fluid dynamic (CFD) during fluid bed drying

Behdad Shadidi; Reza Amiri Chayjan

Volume 17, Issue 6 , January and February 2022, Pages 103-119


  The drying of food can extend the shelf life of food, reduce transportation and storage costs. Fick's second law is commonly used to evaluate the mass data in the drying process in a standard way and is based on many assumptions. Understanding the meaning of mass transfer in products can improve the ...  Read More

Research Article-en Food Biotechnology
Investigation of antibacterial activity of heated Kombucha beverages prepared with several herbal teas using response surface methodology

Fateme Valiyan; Hadi Koohsari; Abolfazl Fadavi

Volume 17, Issue 6 , January and February 2022, Pages 121-136


  The composition and biological activities of kombucha beverage depends on type of herbal tea, concentration of sucrose and the fermentation time. This study aimed to investigate the effect of different preparation conditions on antibacterial activity of heated kombucha beverages by Response Surface Methodology ...  Read More

Research Article-en Food Chemistry
Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction

Elham Ranjbar Nedamani; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Charlotte Jacobsen; Vahid Khouri

Volume 17, Issue 6 , January and February 2022, Pages 137-152


  The aim of the present study was to use the Maillard reaction as a means to glycosylate protein hydrolysates obtained from Cajanus cajan and to evaluate the effects of this chemical modification on antioxidant and emulsifying properties. Chemical properties, amino acid composition, and molecular weight ...  Read More

Research Article-en Food Engineering
The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening

Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi

Volume 17, Issue 6 , January and February 2022, Pages 166-153


  UF- Feta cheese is mostly produced from bovine milk and is usually consumed fresh or only after a short period of ripening (60 days). In this research, the influence of commercial starter cultures (SafeIT 2, FRC- 65 and R- 704) and ripening time (0- 60 days) on chemical (total solids, fat, protein, ash, ...  Read More