Extraction of phenolic compounds from <i>Agrimonia eupatoria</i> using microwave and ultrasound-assisted extraction methods
Extraction of phenolic compounds from Agrimonia eupatoria using microwave and ultrasound-assisted extraction methods

Ata Moeini; Seyed Ali Mortazavi; Akram Sharifi

Volume 5, Issue 1 , June 2022, , Pages 1-8

https://doi.org/10.22059/jfabe.2022.338100.1108

Abstract
  Agrimonia eupatoria (AE) is commonly used as a medicinal plant in Iran. In this study, microwave and ultrasound-assisted extraction (MAE and UAE) methods have been developed to extract ...  Read More
Rheological properties of Babolsar sugarcane syrup
Rheological properties of Babolsar sugarcane syrup

Samaneh Khalili; Akram Sharifi; Marziyeh Hajiaghaei; Seyed Ali Mortazavi

Volume 5, Issue 1 , June 2022, , Pages 60-66

https://doi.org/10.22059/jfabe.2022.339839.1111

Abstract
  Investigating the physicochemical and rheological properties of sugar syrups is important in specifying their usage in the food and beverage industries. In this study, some of the physicochemical ...  Read More
Experimental study and mathematical modeling of thin layer drying of rhubarb (<i>Rheum ribes</i> L.)
Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.)

Akram Sharifi; Mehrdad Niakousari; Sadegh Rigi

Volume 3, Issue 1 , June 2020, , Pages 1-6

https://doi.org/10.22059/jfabe.2020.75287

Abstract
  In this study rhubarb stem slices were dried as single layers with thickness of 3 mm in the inlet air temperature range of 50-70  and air velocity of 1 ± 0.2 m/s in a laboratory ...  Read More
Osmotic dehydration combined with hot air convective drying of Aloe vera (<i>Aloe barbadensis</i> Miller) gel
Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel

Akram Sharifi; Sadegh Rigi; Amir Hossein Elhamirad; Alireza Basiri

Volume 3, Issue 1 , June 2020, , Pages 15-22

https://doi.org/10.22059/jfabe.2020.75618

Abstract
  Aloe vera gel is widely used as a functional ingredient in food processing. This gel is very unstable due to its high water activity. Drying process can be used to obtain shelf stable ...  Read More