Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
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 Food Biotechnology
Evaluation of the Effect of Chitosan/Pectin Multi Layer Edible Coating Containing Microencapsulated Cinnamon or Thyme Essential Oils on Increasing the Postharvest Shelf Life of Cucumber

Shohreh Nikkhah; Fakhri Shahidi; Mohebbat Mohebbi; Farideh Tabatabaei Yazdi

Volume 20, Issue 1 , March and April 2024, Pages 1-18


  IntroductionCucumber is an economically important crop, containing vitamins, minerals, antioxidants, and flavonoids. However, due to loss of weight and firmness, microbial contamination, mechanical damage, and yellowing, the storage duration of cucumber is limited to 3–5 days at room temperature. ...  Read More

Research Article Food Technology
The Effect of Production Method and Simultaneous Use of Whey Protein Concentrate and Transglutaminase Enzyme on Rheological Characteristics and Microstructure of Doogh

Mohammad Hadian; Mostafa Mazaheri Tehrani; Mohsen Ghods rohani

Volume 20, Issue 1 , March and April 2024, Pages 19-34


  IntroductionDoogh is a fermented dairy product that is produced by blending yogurt with water and some salt. This fermented beverage is widely consumed as a refreshing drink in Iran and other Middle East countries. Doogh is a source of calcium needed by the body on a daily basis and contains B vitamins ...  Read More

Research Article Food Biotechnology
Ethanolic Extract of Prosopis farcta Root: Determination of Total Phenols and Flavonoids, Radical Scavenging Ability and Its Antimicrobial Effect on Some Bacteria Causing Infection and Food Poisoning

Behrooz Alizadeh Behbahani; Mostafa Rahmati-Joneidabad; Mohammad Noshad

Volume 20, Issue 1 , March and April 2024, Pages 35-46


  IntroductionThe use of safe ingredients to preserve food is steadily increasing. The high time and cost of production and approval of synthetic food additives and the reduction of public acceptance of these compounds have caused serious problems in their utilization. Excessive use of synthetic preservatives, ...  Read More

Research Article Food Technology
Evaluation of the Quantitative and Qualitative Characteristics of Gluten-free Chicken Nuggets Containing Quinoa Flour and Hydroxypropyl Methyl Cellulose (HPMC)

Ghazal Shekari; Elnaz Milani; Elham Azarpazhooh

Volume 20, Issue 1 , March and April 2024, Pages 47-62


  IntroductionCeliac disease is one of the most common digestive disorder. Chicken nugget is one of the most popular instant and ready-to-eat foods, and wheat flour is one of its main coating ingredients, which contains approximately 60% gluten. Quinoa is a gluten-free grain, as a good source of dietary ...  Read More

Research Article Food Engineering
Evaluation of Bubbling Process in Reducing Ultrafiltration Membrane Fouling and Its Efficiency During Refining of Raw Beet Juice

Mosatfa Soleymani; Vahid Hakimzadeh; Mostafa Shahidi Noghabi; Akram Arianfar

Volume 20, Issue 1 , March and April 2024, Pages 63-74


  IntroductionAppropriate and effective decolorization of raw and thin juice in sugar refineries is considered as an important process to obtain premium quality sugar, which due to the problems of its conventional process, membrane processes as effective and environmentally friendly processes can be used ...  Read More

Short Article Food Technology
Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin

Maryam Khosravani; Seyyed Moein Nazari; Gholamhasan Asadi

Volume 20, Issue 1 , March and April 2024, Pages 75-83


  Introduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific researchers have provided a great quantity ...  Read More

Research Article Food Engineering
Heat Transfer Modeling of Malt Syrup in Semi-rigid Aluminum Based Packaging

Saeede Hamidi; Nafiseh Zamindar; Nayyere Gholipour Shahraki

Volume 20, Issue 1 , March and April 2024, Pages 85-99


  IntroductionThermal processing is an important method of canned food production (Farid & Abdul Ghani, 2004). Estimation of the heat transfer rates is essential to obtain optimum processing conditions and to improve product quality. In addition, a better understanding of the mechanism of the heating ...  Read More

Research Article Food Biotechnology
Effect of Using Astaxanthin from Haematococcus pluvialis as Free Form and as a Carrier Nanocapsules in Formulation of Tomato Paste and Evaluating Microbial and Qualitative Characteristics of the Product During Storage at Refrigerator

Soheyl Reyhani Poul; Sakineh Yeganeh; Zeynab Raftani Amiri

Volume 20, Issue 1 , March and April 2024, Pages 101-117


  Introduction Since heat treatments and special standards are not used in the production of traditional (homemade) tomato paste, fungal and bacterial spoilage in the product occurs extensively during storage in the refrigerator (4°C). Astaxanthin extracted from aquatics has antimicrobial activity ...  Read More

Research Article Food Biotechnology
Assessment of Cadmium, Lead and Nickel Removal Capacity of Lactic Acid Bacteria from Aqueous Solutions and Fresh Edible Vegetables

Mahdieh Mostafidi; Mohammad Reza Sanjabi; Naheed Mojgani; Sohyel Eskandari; Sepideh Arbabi Bidgoli

Volume 20, Issue 1 , March and April 2024, Pages 119-134


  Introduction The food and water contamination with heavy metals is increasing due to the environmental pollutions. Heavy metals are the elements with the density of more than 5 g/cm3 and have become a serious problem as a result of the urbanization and industrialization. These toxic metals pollute ...  Read More

Research Article Food Technology
Production and Evaluation of Caffeine Nanochitosome and Instant Drink Powder Enriched with It

Rezvan Shaddel; Shadi Rajabi Moghaddam

Volume 20, Issue 1 , March and April 2024, Pages 135-152


  Introduction Caffeine is one of the most common bioactive compounds in the world that can enhance mental and physical performance However its bitter taste has created challenges for the use of this compound in food. Nano-encapsulation technology, such as the use of liposomes, is one of the simplest ...  Read More

Research Article Food Technology
Comparison of the Effect of Adding Spirulina platensis Powder on Sensory, Physical, Protein and Iron Properties of Three Different Industrial Products of Bread, Cake and Layered Sweets

Yazdan Moradi; Mansoreh Ghaeni; Haleh Hadaegh

Volume 20, Issue 1 , March and April 2024, Pages 153-164


  Introduction  Seaweeds contain a high amount of protein, essential amino acids, vitamins, minerals, unsaturated fatty acids such as arachidonic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), natural pigments, macro and micro nutrient compounds. Microalgae Spirulina (Spirulina ...  Read More

Review Article Food Technology
A Review of the Use of Microscopic Algae as Biological Sensors for Identifying Environmental Pollutants and Smart Packaging of Food Materials

Bahareh Nowruzi

Volume 20, Issue 1 , March and April 2024, Pages 165-181


  Introduction Intelligent food packaging as a new technology can maintain the quality and safety of food during its shelf life. This technology uses indicators and sensors that are used in packaging and detects physiological changes in food (due to microbial and chemical degradation). These indicators ...  Read More