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)
Full Research Paper Food Biotechnology
Investigation of Characteristics of Alginate Film Containing Probiotic Lactobacillus plantarum for Sliced Sausages Coating

Dina Shahrampour; Morteza Khomeiri; Seyed Mohammad Ali Razavi; Mahboobeh Kashiri

Volume 20, Issue 2 , May and June 2024, Pages 183-198


  Introduction Increasing public awareness of the impact of diet on health has increased the demand for healthy food products, especially probiotics. Probiotics are living and non-pathogenic microorganisms with beneficial effects on the host when consumed on a regular basis  and sufficient amounts ...  Read More

Full Research Paper Food Engineering
Evaluation the Performance of Drying Efficiency and Energy Efficiency of a Solar Dryer Quipped with Phase Change Materials and Air Recirculation System

Mohaddese Ahmadi; Hadi Samimi Akhijahani; Payman Salami

Volume 20, Issue 2 , May and June 2024, Pages 199-216


  IntroductionSolar energy is one of the sources of renewable energy that can be used in both buildings, industry and agriculture in the form of heat or electrical energy. According to previous researches, energy consumption in the world is doubling every 20 years. However, the use of renewable energy ...  Read More

Full Research Paper Food Chemistry
Investigation of Thermal Stability of Sunflower and Olive Triacylglycerols under the Influence of Gallic Acid and Methyl Gallate

Mozhgan Akbari; Reza Farhoosh; M. Moeenfard

Volume 20, Issue 2 , May and June 2024, Pages 217-227


  IntroductionToday, many edible oils such as palms, corn, soybeans and sunflowers are used in food preparation. Essential oleic, linoleic and linolenic fatty acids, found abundantly in olive, sunflower and soybean oils, respectively, play an important role in maintaining health. Antioxidant compounds ...  Read More

Short Article Food Technology
The Effect of Foliar Application of Silicon Fertilizer on Some Qualitative Traits and Mineral Compositions of ‘Barhee’ Date Fruit under Soil Salinity Conditions

Rahman Yousefi; Mohammadreza Pourghayoumi; Seyyed Samih Marashi; Ali Ghasemi

Volume 20, Issue 2 , May and June 2024, Pages 229-236


  IntroductionDate palm (Phoenix dactylifera) is one of the most important horticultural products in arid and semi-arid regions of Iran. One of the factors affecting the quality and nutritional elements of date fruit- as an important and strategic fruit in the country, with high nutritional and health ...  Read More

Full Research Paper Food Technology
The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert

Ali Akbar Shokouhian; Shahriyar Einizadeh; Mehrdad Dashti

Volume 20, Issue 2 , May and June 2024, Pages 237-247


  IntroductionCherry, with the scientific name Prunus avium L., is one of the most important stone fruit trees in temperate regions, belonging to the Rosaceae family and the Prunoideae subfamily. Edible coatings are thin layers of materials that are used on the surface of the product and are an alternative ...  Read More

Full Research Paper Food Technology
Investigating the Effect of Ozone on the Physicochemical, Microbial and Sensory Properties of Brined Ultrafiltered Cheese During Ripening

Aliakbar Gholamhosseinpour; Ali Karimi Davijani; Mostafa Karami

Volume 20, Issue 2 , May and June 2024, Pages 249-266


  Introduction  Cheese is the general name of a group of fermented dairy products that are produced all over the world in a variety of flavors, textures, and shapes. This product considered a source of protein, minerals, and vitamins, all of which add to its high nutritional value. White-brined cheeses ...  Read More

Full Research Paper Food Biotechnology
Production of Gelatin-Pullulan- Nanofibers Cellulose Film Containing Salmonella Phages and Effect Its Anti-salmonella Against Salmonella typhimurium

Asma Entezari; Nasser Sedaghat; Golshan Shakeri

Volume 20, Issue 2 , May and June 2024, Pages 267-279


  Introduction The main sources of Salmonella for humans are pork, beef, chicken, eggs, fruits, vegetables, and their derivatives such as mayonnaise, and peanut butter. Different species of Salmonella can adapt, grow or survive at different environmental conditions. Salmonella enterica is a majorcause ...  Read More

Full Research Paper Food Technology
Effect of Hydrothermal/dry Heating and Particle Sizes of Rice Flour on Quality of Gluten-free Bread

Ali Hashemi Shektai; Jafar Mohammadzadeh Milani; Ali Motamedzadegan; Sepide Haghighat-Kharazi

Volume 20, Issue 2 , May and June 2024, Pages 281-293


  Introduction  Due to the low amount of prolamin, rice flour is the most suitable raw material for preparing food for patients with celiac disease. Particle size classification and thermal treatments are among the physical methods to improve the functional characteristics of gluten-free flours and ...  Read More

Full Research Paper Food Chemistry
Using Microwave Pretreatment in the Enzymatic Hydrolysis of Pumpkin Seed Protein (Cucurbita maxima L.) by Alcalase and Investigating Its Antioxidant Properties

Zeinab Nooshi Manjili; Alireza Sadeghi Mahoonak; Vahid Erfani Moghadam; Mohammad Ghorbani; Hoda Shahiri Tabarestani

Volume 20, Issue 2 , May and June 2024, Pages 295-308


  Introduction Seeds and nuts have received increasing attention due to their nutritional value and the high therapeutic properties of their bioactive compounds. Most of the seeds are used as nuts, and some of them are considered agricultural waste. Pumpkin seeds have a high content of protein (30–40% ...  Read More

Full Research Paper Food Technology
Comparison Astaxanthin Extraction of Fenneropenaeus merguiensis and Pontogammarus maeoticus by Using Organic Solvent, Sunflower Oil and Ionic Liquid Micro Emulsion

Parisa Feizi; Yahya Maghsoudlou; Hoda Shahiri Tabarestani; Seyed Mahdi Jafari; Amir Bahri

Volume 20, Issue 2 , May and June 2024, Pages 309-321


  Introduction Astaxanthin is a widely used carotenoid pigment in the food industry which is extracted from various natural and synthetic sources. Nowadays, due to the adverse effects of organic solvents green solvents which are non-toxic, non-volatile and environmentally friendly have been proposed. ...  Read More

Full Research Paper Food Technology
Improving the Texture of Shrimp Nugget Produced from Surimi in Combination with Carrageenan, Alginate and Xanthan

Bahareh Shabanpour; Parastoo Pourashouri; Aniseh Jamshidi; Kaveh Rahmani farah; Akbar Vejdan Taleshmikaeil

Volume 20, Issue 2 , May and June 2024, Pages 323-337


  Introduction Consumption of ready-to-eat products especially seafood, has become very popular based on the lifestyle during these years. Battered and breaded products are highly acceptable due to their attractive appearance and unique taste. Shrimp and shrimp products are one of the most popular ...  Read More

Full Research Paper Food Engineering
Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process

Fakhreddin Salehi; Moein Inanloodoghouz; Sara Ghazvineh; Parisa Moradkhani

Volume 20, Issue 2 , May and June 2024, Pages 339-350


  IntroductionSour cherries (Prunus cerasus L.) are relatively diverse and broadly distributed around the world, being found in Asia, Europe, and North America. Sour cherries have unique anthocyanin content, and rich in phenolic compounds. The fruits are generally used for processing purposes, such as ...  Read More