تعداد مقالات: 189

Canning process effects on heavy metals (lead, cadmium, tin) contents in skipjack tuna (Katsuwonus pelamis) in oil

صفحه 1 - 5   دوره 8    شماره 1
Nikfallah, Shima Bahrami, Sepideh Moslehi Shad, Maryam

Optimization of wheat-bitter yam composite flour for nutrient-enhanced cake production: Rheological, nutritional, and sensory properties

صفحه 6 - 17   دوره 8    شماره 1
Awolu, Olugbenga O. Adesunmibo,, Ibukunoluwa T. Bolade, Mathew K.

A review of methods for reducing ice crystal size in food products

صفحه 18 - 27   دوره 8    شماره 1
Yousefi Vardanjani, Majid Shafaroodi, Atosa Fatehi Peykani, Mehran

Impact of cooking techniques and refrigeration storage using in vitro determination of glycemic index and resistant starch of cooked Mansuli rice

صفحه 28 - 32   دوره 8    شماره 1
Timsina, Prekshya Panta, Om Prakash Gautam, Navin Poudel, Bhoj Raj

Effect of pulp layer thickness and drying temperature on the drying kinetics and physicochemical quality of tree tomato (Solanum betaceum) powder

صفحه 33 - 44   دوره 8    شماره 1
Maitha, Isaac M. Okoth, Michael W. Njue, Lucy G. Mbuge, Duncan O.

Effect of guar gum on batter viscosity and the physical, textural, and sensory properties of gluten-free pancakes based on Quinoa powder

صفحه 61 - 68   دوره 8    شماره 1
Vejdanivahid, Sepideh Salehi, Fakhreddin

Effects of combined drying method (osmotic-hot air) on the structural, color, and kinetic properties of apple cubes

صفحه 51 - 60   دوره 8    شماره 1
Baratian Ghorghi, Samira Heydari, Mohsen Vasiee, Alireza Kashaninejad, Morteza Sarabandi, Khashayar

Evaluation of Lead and Arsenic concentrations in commercial beverages in Isfahan market by using Atomic Absorption Spectroscopy

صفحه 45 - 50   دوره 8    شماره 1
Kiani, Forough Hashemifard, Aref Jahanmard, Elham Sepahi, Soheila Ansari, Fatemeh Nazifi, Seyed Mohamad Reza Jafari, Nasibeh Teimouri, Marzieh Rahimi, Narjes Motamedi, Azadeh Masoudi, Fatemeh Esfandiarpour, Narges Ghorabi, Neda

Physicochemical, textural, and sensory effects of replacing rice flour with Quinoa powder in gluten-free cake formulations

صفحه 69 - 79   دوره 8    شماره 1
Vejdanivahid, Sepideh Salehi, Fakhreddin

A review of Pickering emulsions-based delivery systems: Encapsulation, enhancing the stability and bioavailability of bioactive compounds

صفحه 93 - 105   دوره 8    شماره 1
Kamandloo, Farzaneh Miran, Mona

A comparative analysis of anti-inflammatory effects of essential oils and extracts from 37 species of Lamiaceae family on inflammatory bowel disease (IBD)

صفحه 80 - 92   دوره 8    شماره 1
Kazemivash, Nastaran Ziarati, Parisa

Effect of controlled fermented rice bran and its water soluble extract on technofunctional characteristics of wheat bread baked using infrared heating/superheated vapor

صفحه 106 - 113   دوره 8    شماره 1
Sadeghi, Alireza Ghorbani, Mohammad Pourrashidi, Mahdi Ziaiifar, Aman Mohammad

Validation of an analytical method to determine the content of ochratoxin A in malt extract and malt beverage

صفحه 1 - 6   دوره 7    شماره 2
Alaei Roozbahani, Zahra Aliakbarzadeh, Ghazaleh Mahmoudi-Meymand, Masoumeh Mazaheri, Mansooreh

Introducing wild almond oil as a healthier alternative for frying purposes

صفحه 7 - 14   دوره 7    شماره 2
Majidian, Javad Kamandloo, Farzaneh Rezaei, Karamatollah

Effect of addition of microcapsules produced with Cress Seed Gum and Acacia Senegal Gum containing thymol on the quality and shelf life of functional yogurt during storage in the refrigerator

صفحه 15 - 22   دوره 7    شماره 2
Badri, Elham Mostaghim, Toktam Shahsavani, Lida

Impact of Controlled Fermentation on Quality Characteristics, and Antioxidant Activity of Sourdough Bread

صفحه 23 - 30   دوره 7    شماره 2
Kashaninejad, Mahdi Rahimi, Delasa Sadeghi, Alireza Ebrahimi, Maryam

Study on the quality characteristics of cooked faba beans as affected by microwave treatment

صفحه 31 - 36   دوره 7    شماره 2
Salehi, Fakhreddin Ghazvineh, Sara Amiri, Mostafa

Combined effects of guar gum based edible coating and sonication on quality of fried potato slices

صفحه 37 - 43   دوره 7    شماره 2
Salehi, Fakhreddin Ghazvineh, Sara Amiri, Mostafa

Application of mathematical and genetic algorithm-artificial neural network models in microwave drying of sprouted quinoa

صفحه 44 - 50   دوره 7    شماره 2
Vejdanivahid, Sepideh Salehi, Fakhreddin

Exploring the Nutritional and Therapeutic Potentials of Red Seaweeds: A Review

صفحه 51 - 68   دوره 7    شماره 2
Surendran, Simmaky Wijesekara, RGS Srivarathan, Sukirtha Gunathilake, KDPP

Anti-tumor activity of Teucrium polium extracts in MCF-7 breast cancer cells: A comparison with Cisplatin

صفحه 69 - 74   دوره 7    شماره 2
Bohlooli, Mousa Zahedi, Shabnam Ghamari, Fatemeh Khajeh, Mostafa Khatibi, Ali Maghsoudi, Ali Sheikhnejad, Reza Hasanein, Parisa Ghaffari-Moghaddam, Mansour Sheibani, Nader

Processing techniques and nutrient retention in complementary foods for older infants and young children

صفحه 93 - 103   دوره 7    شماره 2
Feyera, Milkesa

Effects of various osmotic concentrations, time, and temperature on button mushroom (Agaricus bisporus) during osmodehydrofreezing process

صفحه 75 - 83   دوره 7    شماره 2
Faraji, Laleh Jahanbakhshian, Nafiseh Soleimanifard, Sediqeh

The synergistic effects of Moringa Peregrina and Murraya koenigii leaf extracts on antimicrobial activity (against Candida albicans and Helicobacter pylori), antioxidant, and lipase inhibitory properties

صفحه 84 - 92   دوره 7    شماره 2
Dashtlali, Helma Moslehishad, Maryam Ghamari, Fatemeh Mohammadi, Hamed

Optimization of Ozonation Method for Reduction of Aflatoxin B1 in Ground Corn and its Impact on other mycotoxins

صفحه 19 - 27   دوره 7    شماره 1
Rahmani, Anosheh Hajihosseini, Reza Mahmoudi-Meymand, Masoumeh

Evaluation of antidiabetic and antioxidant properties of selected soybean varieties and their suitability to incorporate into wheat bread

صفحه 1 - 8   دوره 7    شماره 1
Gunathilake, KDPP Jeewanthi, W.S. Mathota Arachchige, Y. L. N.

Sustainable and cost-effective production of glutamic acid by Corynebacterium glutamicum PTCC 1532 from waste bread using enzymatic hydrolysis and microbial fermentation

صفحه 9 - 18   دوره 7    شماره 1
Razavi, Sayed Hadi Jafari Shad, Amin Khodaiyan, Faramarz

Extrusion Technology for Encapsulation: Principle, Method, and Application

صفحه 28 - 40   دوره 7    شماره 1
Kamble, Dinkar B. Rani, Savita

Fabrication and characterization of nanochitin-reinforced carboxymethyl cellulose edible film

صفحه 41 - 46   دوره 7    شماره 1
Jannatiha, Narges Moslehishad, Maryam Shojaee-Aliabadi, Saeedeh

Estimating flow behavior of microwave-treated Wild sage seed gum dispersions using various flow behavior models

صفحه 47 - 51   دوره 7    شماره 1
Samary, Kimia Salehi, Fakhreddin Tashakori, Maryam

An amperometric hand-held Nitrate biosensor based on Nitrate reductase immobilized on a thin film electrode: a tool for in-filed water and food analysis

صفحه 52 - 57   دوره 7    شماره 1
Kiani, Hossein Mousavi, Mohammad Savarolyia, MOHAMAD

Beverage powder based on Shahani grape pomace extract: Physicochemical properties of foam-mat freeze-dried and spray-dried powders

صفحه 58 - 64   دوره 7    شماره 1
Madani, Negar Sharifi, Akram

Effect of edible organic acids (ascorbic, citric, malic, and tartaric) on the rheological behavior of xanthan gum dispersion

صفحه 65 - 71   دوره 7    شماره 1
Samary, Kimia Salehi, Fakhreddin Tashakori, Maryam

Evaluation of Viability of Probiotic Bacteria in some Iranian Probiotic Dairy Products

صفحه 72 - 78   دوره 7    شماره 1
Sharifi, Akram Mahmoudi, Razzagh Kazemi, Fatemeh

Comparison of Peracetic Acid with Organic Acids on Microbial, Chemical and Physical Properties of Red Meat after Slaughtering in Refrigeration

صفحه 87 - 94   دوره 7    شماره 1
Moslehishad, Maryam Rahimzadeh, Parastoo Homapour, Masoud

Health risk assessment of heavy metals (Cd, Pb, and Cr) in cultivated rice of Kor river basin in Kamfiruz District, Fars Province, Iran

صفحه 79 - 86   دوره 7    شماره 1
Abdeshahi, Abas Mehrab, Narges Cheraghi, Mitra

Superparamagnetic 3-mercaptopropionic acid capped FePt nanoparticles as delivery carriers of curcumin and their preferential cytotoxic effect on MDA-MB-231 breast cancer cells

صفحه 1 - 7   دوره 6    شماره 2
Sarrafzadeh, Mohammad-Hossein Ghaffari, Seyed-Behnam

Polymethacrylate coated electrospun chitosan/PEO nanofibers loaded with thyme essential oil: a newfound potential for antimicrobial food packaging

صفحه 8 - 16   دوره 6    شماره 2
Emam-Djomeh, Zahra Ekrami, Mohammad Farahmand, Elham Razavi, Sayed Hadi

GC-MS analysis of the chemical composition and alcohol content in Rose Water samples of the Isfahan market

صفحه 26 - 32   دوره 6    شماره 2
Masoudi Moghadam, Fatemeh Jahanmard, Elham Sepahi, Soheila Motamedi, Azadeh Ansari Renani, Fatemeh

Formulation trial of ready-to-use therapeutic foods and evaluation of their sensory properties: case of caterpillar-cassava-millet based cookies

صفحه 17 - 25   دوره 6    شماره 2
Bongo, Gedeon Ngiala Ngiala Pambu, Aaron Lelo Dianzuangani, Didier Lusimbamo Zakuani, Nadege Luzinga Kalala, Carlo Mpiana Kavumbu, Santos Mutanda Yandju, Marie-Claire Dembo

Therapeutic potential of Ocimum sanctum flower infusion

صفحه 41 - 47   دوره 6    شماره 2
Ranaweera, KKDS Gunathilake, KDPP Janarny, G.

Phytochemical Properties of Fully Ripe Date Powder of Selective Omani Date (Barni, Fard, Khalas and Madloki) Cultivars

صفحه 33 - 40   دوره 6    شماره 2
Waly, Mostafa Al Subhi, Lyutha Al-Sarhani, Afrah Al-Sabahi, Jamal

Quantitative Changes in Essential Oils Contents of Parsley (Petroselinum crispum) Harvested in Three Consecutive Months of Spring

صفحه 48 - 55   دوره 6    شماره 2
Mirmohammadmakki, Fatemehsadat Ghavami, Mehrdad Azizinezhad, Reza Gharachorloo, Maryam Abdossi, Vahid

Lime juice adulteration detection by spectroscopy and machine learning

صفحه 56 - 62   دوره 6    شماره 2
Izadi, Saeed Alaei Roozbahani, Zahra Labbafi, Mohsen Aghakhan, Ali I

Effect of moisture absorption and temperature on the thermal properties of dried tigernut

صفحه 63 - 67   دوره 6    شماره 2
Igwe, Uchenna S Igwe, Jeremiah Friday Omereoha, Amarachi Glory

Gelation of gellan-stabilized oil-in-water emulsions using different gelling agents: fabrication and characterization

صفحه 73 - 80   دوره 6    شماره 2
Hojatipour, Hannaneh Askari, Gholamreza

Enzymatic Dehulling of Sesame (Sesamum indicum L.) Seeds Using Cellulase and Xylanase

صفحه 68 - 72   دوره 6    شماره 2
Fazaelipoor, Mohammad Hassan Rashidi Najafabadi, Maryam Afsahi, Mohammad Mehdi

Production of Hibiscus Tea (Hibiscus sabdariffa) Probiotic Dietary Drink based on Stevia and Inulin

صفحه 81 - 91   دوره 6    شماره 2
Abdolmaleki, Mohammadreza Shahsavani, Lida Mostaghim, Toktam

Fabrication and physicochemical characterization of electrospun nanofibers using Chia seed mucilage

صفحه 1 - 7   دوره 6    شماره 1
Rastegarzadeh, Saadat Hojjati, Mohammad Fazlara, Ali Dehghani, Samira Noshad, Mohammad

Development and performance evaluation of small-scale low-viscous juice continuous pasteurizer

صفحه 8 - 17   دوره 6    شماره 1
Kigozi, Julia Baidhe, Emmanuel Balimunsi, Hussein Kivumbi

Combination effects of potassium lactate and sodium diacetate on the chemical and microbial attributes of hamburger during the frozen storage

صفحه 26 - 33   دوره 6    شماره 1
Mohammadi, Shabnam Sahari, Mohammad Ali Mehdipour Biregani, Zeinab

Investigating the effect of emulsifiers and enzymes on the physicochemical and organoleptic characteristics of flat bread fermented by direct and sponge method

صفحه 18 - 25   دوره 6    شماره 1
Karimi, Mahdi Sheikholeslami, Zahra Ghiafehdavoodi, Mahdi Ghods-rohani, Mohsen

Impact of germination on the physicochemical and rheological properties of flours and starch granular morphology of Panicum miliaceum (Proso millet), Paspalum scrobiculatum (Kodo millet), and Setaria italica (Foxtail millet)

صفحه 34 - 42   دوره 6    شماره 1
Gunathilake, K. D. P. P. Chiranthika, N. N. G. Chandrasekara, A.

Preparation and quality characteristics of gluten-free sponge cake using alfalfa seed (Medicago sativa L.) flour

صفحه 43 - 48   دوره 6    شماره 1
Mojani-Qomi, Mansooreh Sadat Sarmasti, Maryam Zolfaghari, Mahbobeh Sadat

Synbiotic microencapsulation of corncob xylooligosaccharide and in vitro study for bioactivity and stability upon digestion and storage

صفحه 49 - 58   دوره 6    شماره 1
Perera, Niranjalie Adassooriya, Nadeesh Wanigasinghe, Hasini Geethma

Evaluation of antioxidant, anti-inflammatory and anti-diabetic properties of noni fruit (Morinda citrifolia L.) and its simulated gastrointestinal digesta fractions

صفحه 59 - 68   دوره 6    شماره 1
Samarasinghe, Haththotuwa Gamage Amal Sudaraka Illeperuma, Dona Chamara Kumari Gunathilake, Katugampalage Don Prasanna Priyantha

Analyzing Rosmarinus officinalis essential oil and its nanoemulsion in beef burgers shelf life at refrigerator temperature

صفحه 69 - 80   دوره 6    شماره 1
Mirzaei, Amir Ataee, Maryam Mozafari, Ali Anvar, Amirali

Simultaneous determination of ethanol and methanol in non-alcoholic beverages by precolumn derivatization and liquid chromatography with fluorescence detection

صفحه 81 - 86   دوره 6    شماره 1
Albaseer, Saeed S. Dören, László

Variability of properties of starch isolated from yam-soybean composite flour formulation intended for ‘amala’ (yam-based doughmeal) preparation

صفحه 100 - 106   دوره 6    شماره 1
Bolade, Mathew Kolawole Bamidele, Inioluwa Abosede

Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability

صفحه 87 - 99   دوره 6    شماره 1
Hasani, Bahram Mohebi, Mohabbat Shahidi, Fakhri Mortazavi, Seyed Ali Farhoosh, Reza

Development of fibrous casings with natural antioxidants using rosemary and thyme extracts in dried sausages

صفحه 99 - 108   دوره 5    شماره 2
Farhadi, Sahra Javanmarddakheli, Majid

Edible coating for different types of cheeses: A review

صفحه 115 - 122   دوره 5    شماره 2
Hesari, Javad Jebraeili, Samaneh Manafi Dizajyekan, Mahnaz

Spectral features fusion of effective criteria on wheat yield prediction

صفحه 109 - 114   دوره 5    شماره 2
Tabib Mahmoudi, Fatemeh Karami, Adel Sharifi, Alireza

Comparative studies of the proximate composition, and anti-nutritional factors of Garcinia kola

صفحه 123 - 128   دوره 5    شماره 2
Akangbe, Olubukola Adebowale Akinwale, Gabriel Tolulope Oladipupo, Olakunle Danladi Oyewale, Olufunmilayo Oyenike

Developing a smart colorimetric indicator film by incorporating pomegranate peel powder into cassava starch film

صفحه 129 - 135   دوره 5    شماره 2
Esfahani, Azadeh Baghaei, Homa Nouri, Leila Mohammadi Nafchi, Abdorreza

Evaluation of antibacterial and probiotic growth stimulatory activities of some honey types produced in Khuzestan

صفحه 136 - 140   دوره 5    شماره 2
Rakabizadeh, Bahareh Tadayoni, Mehrnoosh

Recent advances in the extraction methods of essential oils and oleoresins from plant materials and its potential applications: A comprehensive review

صفحه 151 - 167   دوره 5    شماره 2
Ranaweera, KKDS Gunathilake, KDPP Munaweera, Imalka Sethunga, Maheshika

The future of plant food security lies in food biotechnology

صفحه 141 - 150   دوره 5    شماره 2
Bahari, Abbas Hagh Nazari, Simin Monazami, Hosein Bagheri, Khadijeh Knezevic, Desimir

Evaluation of functional properties in ready-to-drink beverage formulated with Kalanchoe pinnata (Akkapana) and Aloe vera

صفحه 168 - 177   دوره 5    شماره 2
Hettiarachchi, Chalani Oshala Gunathilake, Katugampalage Don Prasanna Priyantha Thaksala, Haloluwe Kankanamge Shanthi

Health risk assessment of heavy metals in food products from Iran (Case Study: Shushtar City)

صفحه 178 - 188   دوره 5    شماره 2
Velayatzadeh, Mohammad Payandeh, Khoshnaz Amininasab, Mohammad Hossein

Effect of transglutaminase and buffalo milk incorporation on textural parameters and starter cultures viability of strained yogurt

صفحه 195 - 202   دوره 5    شماره 2
Sffari Samani, Elnaz Noshad, Mohammad Jooyandeh, Hossein Alizadeh Behbahani, Behrooz

Anti-tumor activity of ginger extracts in MCF-7 breast cancer cells

صفحه 189 - 194   دوره 5    شماره 2
Maghsoudi, Ali Khajeh, Mostafa Ghaffari-Moghaddam, Mansour Ghamari, Fatemeh Afshin, Faezeh Bohlooli, Mousa Sheikhnejad, Reza Khatibi, Ali Sheibani, Nader

Extraction of phenolic compounds from Agrimonia eupatoria using microwave and ultrasound-assisted extraction methods

صفحه 1 - 8   دوره 5    شماره 1
Moeini, Ata Mortazavi, Seyed Ali Sharifi, Akram

The effects of Coleus scutellarioides extract on physicochemical and antioxidant properties of fish gelatin active films

صفحه 9 - 15   دوره 5    شماره 1
Mohammadi Nafchi, Abdorreza Hematian, Fahimeh Baghaie, Homa Bolandi, Marzieh

Health impacts and functional properties of lycopenes: A Review

صفحه 24 - 33   دوره 5    شماره 1
Nemati, Azita Motamedzadegan, Ali

Experimental study of the passage of canola oil and olive oil droplets between the water-oil interfaces

صفحه 16 - 23   دوره 5    شماره 1
Karimi, Safoora Abiri, Ana Shafiee, Mojtaba

Physico-chemical and rheological properties of sage seed gum extracted by dry method in comparison with the conventional method

صفحه 34 - 42   دوره 5    شماره 1
Razavi, Seyed Mohammad Ali Hosseini, Ahmad Reza

Response surface optimization of polyphenol extraction from petals of Hibiscus-rosa sinensis

صفحه 43 - 51   دوره 5    شماره 1
Ranaweera, Kamburawala Kankanamge Don Somathilaka Janarny, Ganesamoorthy Gunathilake, Katugampalage Don Prasanna Priyantha

The effect of infrared on Bacillus cereus in paprika powder: Modeling through genetic algorithm-artificial neural network

صفحه 52 - 59   دوره 5    شماره 1
Shavandi, Mahdi Sadeghi, Alireza Sarani, Atena

Rheological properties of Babolsar sugarcane syrup

صفحه 60 - 66   دوره 5    شماره 1
Hajiaghaei, Marziyeh Mortazavi, Seyed Ali Khalili, Samaneh Sharifi, Akram

Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens

صفحه 76 - 85   دوره 5    شماره 1
Niazi, Atefeh Torabizadeh, Homa

Sour orange fruit (Citrus aurantium) seeds: Humble seeds bursting with goodness

صفحه 67 - 75   دوره 5    شماره 1
Rownaghi, Marzieh Niakousari, Mehrdad Golmakani, Mohammad-Taghi Hosseini, Seyed Mohamad Hashem

Comparison of active ingredients properties in callus culture of Zataria multiflora with native plant

صفحه 86 - 92   دوره 5    شماره 1
Sharifzadeh, Shady Karimi, Safoora Abbasi, Habib Mahdie, Hossein Karimi, Somaye

Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production

صفحه 93 - 98   دوره 5    شماره 1
Keyvani Bostanabad, Majid Bolandi, Marzieh Mohammadi Nafchi, Abdorreza Baghaei, Homa

The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)

صفحه 105 - 111   دوره 4    شماره 2
Razavi, Sayed Hadi Khaji, Fatemeh E. Mousavi, Zeinab Kiani, Hossein

RSM-CFD modeling for optimizing the apricot water evaporation

صفحه 112 - 119   دوره 4    شماره 2
Ranjbar Nedamani, Azadeh Hashemi, Seyed Jafar

Antimicrobial effect of clove alcoholic extract and essential oil on Escherichia coli O157: H7

صفحه 120 - 124   دوره 4    شماره 2
Khoshdouni Farahani, Zahra

Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.)

صفحه 125 - 134   دوره 4    شماره 2
Labbafi, Mohsen Tabibian, Seyed Abolfazl Askari, Gholamreza

The effect of PVA coated film containing silver nano particles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet

صفحه 135 - 145   دوره 4    شماره 2
Anvar, Amirali Kavakebi, Elham Ahari, Hamed Motalebi, Abasali

Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties

صفحه 146 - 152   دوره 4    شماره 2
Moradi, Elaheh Lakshmipathy, Rajasekhar Feizy, Javad

Production of functional fermented camel milk with Anti-Helicobacter pylori activity

صفحه 153 - 159   دوره 4    شماره 2
Mostafavi, Yasaman Sadat Moslehishad, Maryam Mirdamadi, Saeed Salami, Maryam Amanlou, Massoud Moradi Marnilo, Sepideh

Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments

صفحه 160 - 167   دوره 4    شماره 2
Najaf Najafi, Masoud Shateri, Alireza Kashaninejad, Morteza

Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (Allium cepa L.) at various pre-frying treatments

صفحه 168 - 174   دوره 4    شماره 2
Nobahari, Simin Bassiri, Ali Reza

Utilization of fermented whey protein concentrate and whey permeate in beard loaf making

صفحه 186 - 192   دوره 4    شماره 2
Jooyandeh, Hossein Minhas, Kuldip Singh

Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1

صفحه 175 - 185   دوره 4    شماره 2
Keramat, Javad Nasirpour, Ali Jahanmard, Elham Emadi, Rahmatollah

Status of cholesterol in our diets: A review

صفحه 193 - 199   دوره 4    شماره 2
Iliyasu, Raliya Muhammad, Abdulkarim Sabo Dandago, Munir Abba Jibril, Hassana

Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity

صفحه 11 - 18   دوره 4    شماره 1
Bayazidi, Pashew Almasi, Hadi Purfathi, Behbood

Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger

صفحه 1 - 10   دوره 4    شماره 1
Bigdelian, Ehsan Labbafi, Mohsen Safari, Mohammad Rezaei, Karamatollah Hadi Razavi, Sayed

Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry

صفحه 19 - 25   دوره 4    شماره 1
Farshidi, Maryam Mohebbi, Ali Kamali Shojaei, Asa Moludi, Jalal Ebrahimi, Behzad

Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget

صفحه 26 - 36   دوره 4    شماره 1
Hasani, Mahdieh Kashaninejad, Mahdi Rahimi, Delasa

Extraction of bioactive compounds from pomegranate: A review

صفحه 37 - 42   دوره 4    شماره 1
Mehdipour Biregani, Zeinab Sharifan, Anoosheh

Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate

صفحه 58 - 62   دوره 4    شماره 1
Ahari, Hamed Mehdipour Biregani, Zeinab

Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys

صفحه 43 - 52   دوره 4    شماره 1
Amiri, Saber Jafari, Ali Esmaiili, Mohsen Heidari, Reza

Microscopic modeling of the rheological behavior of honey

صفحه 53 - 57   دوره 4    شماره 1
Akangbe, Olubukola Adebowale Nwalor, John Uju Oyewale, Olufunmilayo Oyenike

The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity

صفحه 63 - 68   دوره 4    شماره 1
Almasi, Laleh Bohlooli, Shahnaz Mohammadian, Mehdi Dabbagh Moghaddam, Arasb Sharifan, Anousheh

Antioxidant capacity and chemical composition of different parts of saffron flowers

صفحه 69 - 74   دوره 4    شماره 1
Es-haghi, Ali Azghandi Fardaghi, Akram Feizy, Javad Lakshmipathy, Rajasekhar

Reduction of acrylamide by orange waste extract phenolic compounds in potato chips

صفحه 75 - 81   دوره 4    شماره 1
Seyedi, Somaye Javanmarddakheli, Majid Shekarabi, Azade Shavandi, Mahdi Farhadi, Sahra

Preparation and properties of ginger essential oil nanocapsules

صفحه 82 - 89   دوره 4    شماره 1
Khodaiyan, Faramarz Nouri, Marjan

An overview on the applications of nanotechnology for improving the safety of food products

صفحه 90 - 93   دوره 4    شماره 1
Eskandari, Soheyl Bohlooli, Shahnaz

Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life

صفحه 94 - 98   دوره 4    شماره 1
Khoshdouni Farahani, Zahra

Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples

صفحه 99 - 104   دوره 4    شماره 1
Aghajani, Abdoreza Zarei Jelyani, Aniseh Khademipour, Najmeh

Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling

صفحه 87 - 94   دوره 3    شماره 2
Askari, Gholamreza Ghomi, Hamidreza Tabibian, Seyed Abolfazl Labbafi, Mohsen Rezaeinezhad, Alireza

Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora

صفحه 101 - 109   دوره 3    شماره 2
Karimi, Safoora Sharifzadeh, Shady Abbasi, Habib

Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks

صفحه 95 - 100   دوره 3    شماره 2
Jafari, Seid Mahdi Kashaninejad, Mahdi Aghajanzadeh, Sara Ganjeh, Mohammad Ziaiifar, Aman Mohammad

Thermal aggregation of egg white proteins as affected by saccharides

صفحه 110 - 115   دوره 3    شماره 2
Labbafi, Mohsen Nasabi, Mahshad

Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods

صفحه 121 - 127   دوره 3    شماره 2
Kiani, Hossein Raji, Zarifeh

TaqMan real-time PCR: a reliable method to detect meat species

صفحه 116 - 120   دوره 3    شماره 2
Azizkhani, Maryam Sharifan, Mahyar Porzahmat Shirvan, Sahar Torabi, Maryam

Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods

صفحه 128 - 137   دوره 3    شماره 2
Tirgarian, Behraad Farahmandfar, Reza

Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme

صفحه 138 - 146   دوره 3    شماره 2
Rahebi Bardi, Rahim Tabari, Mahsa Tavakolipor, Hamid

Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review

صفحه 160 - 167   دوره 3    شماره 2
Nasehi, Behzad

An investigation on the possibility of production of cookie containing sunflower seed meal flour and Rosa damascena waste extract

صفحه 147 - 159   دوره 3    شماره 2
Labbeiki, Ghazal Kamali, Zahra Moazzezi, Shima

The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese

صفحه 168 - 177   دوره 3    شماره 2
Hesari, Javad Javidipour, Issa Jalilzadeh, Abbas Peighambardoust, Seyed Hadi

Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates

صفحه 178 - 184   دوره 3    شماره 2
Salajegheh, Fereshteh Panahi, Bahman Karimi, Hadi Tajeddin, Behjat

Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.)

صفحه 1 - 6   دوره 3    شماره 1
Sharifi, Akram Niakousari, Mehrdad Rigi, Sadegh

Antimicrobial effects of pomegranate peel extract on Lactobacillus plantarum and shelf life of Thousand Island dressing

صفحه 7 - 14   دوره 3    شماره 1
Javanmard, Majid Akbari, Akram

Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel

صفحه 15 - 22   دوره 3    شماره 1
Elhamirad, Amir Hossein Sharifi, Akram Rigi, Sadegh Basiri, Alireza

The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites

صفحه 23 - 28   دوره 3    شماره 1
Tajeddin, Behjat Famil Momen, Reza

Modeling the effect of different infrared treatment on B. cereus in cardamom seeds and using genetic algorithm-artificial neural network

صفحه 29 - 34   دوره 3    شماره 1
Shavandi, Mahdi Sadeghi, Alireza Sarani, Atena

Advantages of thermal stability of virgin olive oil over canola and frying oil

صفحه 41 - 46   دوره 3    شماره 1
Keshavarz Moghadam, Saeed Moslehishad, Maryam

A chromatographic method for detection of palm oil in butter

صفحه 47 - 52   دوره 3    شماره 1
Feizy, Javad Jahani, Moslem

Antioxidant activity and mineral content of watermelon peel

صفحه 35 - 40   دوره 3    شماره 1
Jahani, Moslem Feizy, Javad Ahmadi, Sima

Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract

صفحه 53 - 60   دوره 3    شماره 1
Mohammadian, Amir Hossein Ghandehari Yazdi, Amir Pouya Barzegar, Mohsen

The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer

صفحه 61 - 68   دوره 3    شماره 1
Motamedzadegan, Ali Shahidi, Seyed Ahmad Mirarab Razi, Saeed Rashidinejad, Ali

Curcumin as a bioactive compound: biological properties and encapsulation methods

صفحه 79 - 86   دوره 3    شماره 1
Mehdipour Biregani, Zeinab Gharachorloo, Maryam

Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets

صفحه 69 - 78   دوره 3    شماره 1
Ghanbarzadeh, Babak Dalvandi, Fereshteh Almasi, Hadi Hosseini, Hedayat Karimian Khosroshahi, Nader

Optimization of edible Alyssum homalocarpum films for physical and mechanical properties

صفحه 85 - 92   دوره 2    شماره 2
Abbasi Rad, Sara Askari, Gholamreza

The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup

صفحه 93 - 100   دوره 2    شماره 2
Nouri, Marjan Baghi, Mehdi Dehghani, Sara

Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties

صفحه 101 - 106   دوره 2    شماره 2
Salmanian, Hanie Khodaiyan, Faramarz Hosseini, Seyed Saeid

The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors

صفحه 107 - 112   دوره 2    شماره 2
Alhooei, Dina Salami, Maryam Moslehi Shad, Maryam Chobert, Jean-Marc Haertlé, Thomas

Investigating the mechanical, physical and antimicrobial properties of gelatin films containing Cinnamomum verum hydrosol

صفحه 113 - 118   دوره 2    شماره 2
Didar, Zohreh

Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil

صفحه 119 - 126   دوره 2    شماره 2
Karami, Mostafa Salimi, Maryam

Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera

صفحه 133 - 138   دوره 2    شماره 2
Bahrami, Maryam Hosseini Mazhari, Seyed Ziaeddin Ebrahimzadeh Mousavi, Zeinab

Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation

صفحه 127 - 132   دوره 2    شماره 2
Khakzad, Shller Tabandeh, Mohammad Reza Rahmani, Fatemeh Hojjati, Mohammad

Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree

صفحه 139 - 146   دوره 2    شماره 2
Ziaiifar, Aman Mohammad Kashaninejad, Mahdi Aalami, Mehran Saberi, Mehdi Mirzaei, Habib Ollah Ghorbani, Khalil Aghajanzadeh, Sara

Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin

صفحه 147 - 154   دوره 2    شماره 2
Ghani, Shima Noshad, Mohammad Barzegar, Hassan Hojjati, Mohammad

Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp

صفحه 155 - 162   دوره 2    شماره 2
Zaki Dizaji, Hassan Javadikia, Hossein Naderloo, Leila Azizi, Samira

A review on the relationship between university and industry and the effect of significant parameters

صفحه 163 - 170   دوره 2    شماره 2
Mousavi, Mir-Michael Azizi-lalabadi, Maryam Dehghan, Parvin

Chemical composition of seed and seed oil from Iranian commercial date cultivars

صفحه 1 - 6   دوره 2    شماره 1
Golshan Tafti, Abolfazl Panahi, Bahman

Comparing total anthocyanins, total phenolics and antioxidant activities of extracts (aqueous, organic and anthocyanin) obtained from pomegranate (peel, juice, and seed) and antimicrobial activity of peel extracts on the four pathogenic bacteria

صفحه 7 - 12   دوره 2    شماره 1
Parseh, Hoda Shahablavasani, Alireza

Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese

صفحه 13 - 18   دوره 2    شماره 1
Zomorodi, Shahin Azarpazhooh, Elham Behmadi, Homa

Evaluation of general knowledge on transgenic products as a biosafety needs: A case study of Iranian universities students

صفحه 19 - 24   دوره 2    شماره 1
Hemmati, Ali Pooyanmehr, Mehrdad

Physicochemical, textural and sensory analysis of bread made from bakery premixe

صفحه 35 - 40   دوره 2    شماره 1
Yosefzadeh Sani, Sepideh Sheikholeslami, Zahra Karimi, Mahdi

Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology

صفحه 25 - 34   دوره 2    شماره 1
Mahdizadeh Barzoki, Zahra Emam-Djomeh, Zahra Rafiee-Tehrani, Morteza Mortazavian, Elaheh Moosavi Movahedi, Ali Akbar

Development of novel active coating from Sagez and Sagez-zein to increase the shelf life of sweet lemon (Citrus limetta)

صفحه 41 - 48   دوره 2    شماره 1
Karaminia, Ahmad Mousavi, Mohammad Askari, Gholamreza

Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components

صفحه 49 - 54   دوره 2    شماره 1
Lotfian, Fahimeh Moeini, Sohrab Karami, Mostafa

Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins

صفحه 55 - 60   دوره 2    شماره 1
Hadi, Saeid Dabbagh Moghaddam, Arasb Mohammadian, Mehdi Sharifan, Anousheh

Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC)

صفحه 61 - 70   دوره 2    شماره 1
Khodaiyan, Faramarz Atai Salehi, Esmail Hosseini, Seyed Saeid Motedayen, Ali Akbar

Incorporation of essential oils with antibiotic properties in edible packaging films

صفحه 77 - 84   دوره 2    شماره 1
Khezerlou, Arezou Ehsani, Ali Azizi-lalabadi, Maryam Mousavi, Mir-Michael

Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil

صفحه 71 - 76   دوره 2    شماره 1
Vahidi, Roghayeh Pourahmad, Rezvan Mahmoudi, Razzagh

Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste

صفحه 81 - 90   دوره 1    شماره 2
Mirzakhani, Marziye Emam-Djomeh, Zahra Moini, Sohrab

Thermal processing determination time for fermented and acidified indigenes Iranian vegetables

صفحه 97 - 102   دوره 1    شماره 2
Azizi, Aslan

Instrumental texture properties of Spanish turrón, Italian torrone and French nougat

صفحه 91 - 96   دوره 1    شماره 2
Mincione, Antonio Carbonell-Barrachina, Angel Antonio Hojjati, Mohammad Speziale, Marisa Vázquez-Araújo, Laura

Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread

صفحه 103 - 108   دوره 1    شماره 2
Karimi, Mahdi Hejrani, Toktam Sheikholeslami, Zahra

Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature

صفحه 109 - 116   دوره 1    شماره 2
Khodaiyan, Faramarz Hosseini, Seyed Saeid Bitaraf, Mona Sadat

Effect of spray drying conditions and feed composition on the physical properties of barerry (Berberis vulgaris) juice powder

صفحه 117 - 126   دوره 1    شماره 2
Mohebbi, Mohebbat Ghollasi, Atefeh Tabatabaei Yazdi, Farideh Varidi, Mehdi

Effect of sumac (Rhus coriaria) and rosemary (Rosmarinus officinalis) water extracts on microbial growth changes in ground beef meat

صفحه 127 - 132   دوره 1    شماره 2
Naseri Khalkhali, Farnaz Rahati Noveir, Maliheh

Difference between efficiency of ultrasound treatments above and below the membrane surface in membrane clarification of pomegranate juice

صفحه 133 - 136   دوره 1    شماره 2
Aliasghari Aghdam, Morteza Kianmehr, Mohammad Hossein Mirsaeedghazi, Hossein Aboonajmi, Mohammad

Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt

صفحه 143 - 148   دوره 1    شماره 2
Hakimi Rad, Maryam

Some chemical characteristics of major varieties of sour cherry grown in Iran

صفحه 137 - 142   دوره 1    شماره 2
Fadavi, Ghasem Ahmadi, Nadia Behmadi, Homa Esfandyari, Changiz

Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application

صفحه 157 - 164   دوره 1    شماره 2
Sharifan, Anoosheh Ghiasi Tarzi, Babak Amini, Khatereh

A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel

صفحه 149 - 156   دوره 1    شماره 2
Khodaiyan, Faramarz Hosseini, Seyed Saeid Pasandide, Bahare Mousavi, Zeinab

Effect of trout farm on the water quality of river using Iran water quality index (IRQWI): A case study on Deinachal River

صفحه 13 - 20   دوره 1    شماره 1
Mirsaeedghazi, Hossein

PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties

صفحه 7 - 12   دوره 1    شماره 1
Farhoodi, Mehdi

Isolation of lipase producing bacteria from olive extract to improve lipase production using a submerge fermentation technique

صفحه 1 - 6   دوره 1    شماره 1
Moradi, Samira Razavi, Seyed Hadi Mousavi, Seyed Mohammad

Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter

صفحه 21 - 26   دوره 1    شماره 1
Edalatian, Mohammad Reza Habibi Najafi, Mohammad Bagher Koocheki, Arash

Chemical composition and antimicrobial activity of Pelargonium roseum essential oil from Southwest of Iran

صفحه 33 - 38   دوره 1    شماره 1
Azhdarzadeh, Fatemeh Tahmuzi Didehban, Saeed Hojjati, Mohammad

Effect of extraction rate on rheological properties of wheat flour

صفحه 27 - 32   دوره 1    شماره 1
Moradi, Vahideh Ghiassi Tarzi, Babak Farhoodi, Mehdi Fallah, Amir

Chemical composition, total phenolic content and antimicrobial activities of Zhumeria majdae

صفحه 47 - 52   دوره 1    شماره 1
Mirzakhani, Marziye Ekrami, Mohammad Moini, Sohrab

Date juice decolorized by ultra-filtration and its use with stevioside sweetener in beverage formulation

صفحه 39 - 46   دوره 1    شماره 1
Eslami, Behnoud Labbafi, Mohsen Khodaiyan, Faramarz

Optimization of microwave assisted extraction (MAE) of pectin from black mulberry (Morus nigra L.) pomace

صفحه 57 - 66   دوره 1    شماره 1
Mosayebi, Vahid Tabatabaei Yazdi, Farideh

Comparison antioxidant effect of fennel extract and BHT on the quality of minced silver carp during refrigerated storage

صفحه 53 - 56   دوره 1    شماره 1
Bagheri, Roya Sahari, Mohammad Ali

Comparative study on chemical pretreatment (acid and ozone) methods for improving enzymatic digestibility of sugar cane bagasse

صفحه 67 - 70   دوره 1    شماره 1
Abbasi, Azam Afshari Jouibari, Hassan Sarshar, Mohammad Farshadfar, Sholeh

MCPD fatty acid esters in vegetable oils: formation, analysis and toxicology

صفحه 71 - 80   دوره 1    شماره 1
Mousavi, Mir-Michael Azizi-lalabadi, Maryam Piravi-vanak, Zahra Azadmard-Damirchi, Sodeif

Effects of mung bean powder substitution on the physicochemical, antioxidant, and sensory properties of pancakes

صفحه 17 - 26   دوره 8    شماره 2
Salehi, Fakhreddin Vejdanivahid, Sepideh

Profiling anti-Nutritional factors and toxic heavy metals in sesame oil: Comparative analysis of four Iranian varieties

صفحه 11 - 16   دوره 8    شماره 2
Izadi, Sajad Shraei Ardakani, Ali Ahmadi, Amin

Formulation of a sporophore-based supplementary food: the case of the sporophore of the edible fungal species Pleurotus ostreatus (Jacq. ex. Fries) Kummer (1871) grown on banana (Musa spp) leaves

صفحه 1 - 10   دوره 8    شماره 2
Batubenga, Roger Asamboa, Lionel Shotsha Makengo, Gisèle Kafuti Luhahi, Fatuma L. Bongo, Gédéon Ngiala Bosawu, Nathalie Wangi Dibaluka, Simon Mpulusu

Advancements in AI-driven process optimization and quality control for edible oils in Industry 4.0

صفحه 27 - 37   دوره 8    شماره 2
Ramezani, Fereshteh Razzaghi, Tahere

Probiotic gluten-free mini baguette bread: Fortified with encapsulated Bacillus coagulans strain and chia (Salvia hispanica) seeds

صفحه 43 - 50   دوره 8    شماره 2
Mohafez, Sana Nouri, Marjan

Antioxidant activity of the rosemary (Rosmarinus officinalis L.) extract on the stability of sesame (Sesamum indicum L.) oil during accelerate storage time

صفحه 38 - 42   دوره 8    شماره 2
Moshtaghi, Hamdollah Yasini Ardakani, Seyed Ali Sahraei Ardakani, Ali Kiani, Hossein
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس