Volume 3 (2020)
Volume 2 (2019)
Volume 1 (2018)
Volume & Issue: Articles in Press
1. Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger
Articles in Press, Accepted Manuscript, Available Online from 04 September 2020
Abstract
Canola meal was solid-stately fermented (SSF) by Aspergillus niger CBS 120.49 to increase its total phenolic content (TPC) and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ... Read More
2. Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity
Articles in Press, Accepted Manuscript, Available Online from 12 September 2020
Abstract
The aim of this research was to compare the effect of free and immobilized Lysozyme on the physicochemical and antimicrobial properties of sodium caseinate (SC) based active films. ... Read More
3. Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry
Articles in Press, Accepted Manuscript, Available Online from 01 November 2020
Abstract
The fast–growing global concern of food safety has resulted in increased monitoring of pesticide residues in food products. In this study, 250 different samples of fruits (apple, ... Read More
4. Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget
Articles in Press, Accepted Manuscript, Available Online from 01 December 2020
Abstract
In the present study, the effect of Balangu gum (0, 0.25, and 0.5%) and cooking techniques (deep frying, Infrared cooking, Infrared cooking - post frying (IR-PF) and pre frying - Infrared ... Read More
5. Extraction of bioactive compounds from pomegranate: A review
Articles in Press, Accepted Manuscript, Available Online from 04 January 2021
Abstract
Increasing demands for health-promoting compounds originated from natural sources have led to a surge of interest in studies in the field of extraction and purification of such components ... Read More
6. Rheological, antioxidant, physicochemical and biochemical characterization of Iranian monofloral honeys
Articles in Press, Accepted Manuscript, Available Online from 11 January 2021
Abstract
The present study provides an analysis of physicochemical, biochemical, and rheological properties of four types of monofloral honey: Ziziphus, Thymus, Astragalus, and Alfalfa. Physicochemical ... Read More
7. Reduction of acrylamide by orange waste extract phenolic compounds in potato chips
Articles in Press, Accepted Manuscript, Available Online from 18 January 2021
Abstract
Acrylamide can lead to carcinogenic, genotoxic, and neurotoxic risks. Adding plant extracts containing phenolic compounds significantly affected acrylamide formation. In this research ... Read More
8. Microscopic modeling of the rheological behavior of honey
Articles in Press, Accepted Manuscript, Available Online from 03 February 2021
Abstract
The rheological behavior of honey fluid was model at molecular level using the trajectory of the sphericity of the particles in which the interactions are represented with ... Read More
9. Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate
Articles in Press, Accepted Manuscript, Available Online from 04 February 2021
Abstract
In the present study, the effect of enzymatic hydrolysis on the antioxidant properties of whey protein isolate (WPI) was studied. Therefore, the whey protein solution was hydrolyzed ... Read More
10. The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity
Articles in Press, Accepted Manuscript, Available Online from 04 February 2021
Abstract
Functional emergency food rations with health-promoting attributes can improve the performance of armed forces during military missions, especially if there would not be enough time ... Read More
11. Antioxidant capacity and chemical composition of different parts of saffron flowers
Articles in Press, Accepted Manuscript, Available Online from 10 February 2021
Abstract
Saffron is a spice derived from the flower of Crocus sativus L. The present study reports the antioxidant capacity and chemical compositions of various parts of saffron. The IC50 for ... Read More
12. Preparation and properties of ginger essential oil nanocapsules
Articles in Press, Accepted Manuscript, Available Online from 10 February 2021
Abstract
Ginger herb has remarkable antimicrobial and antioxidant activities. In the present study, the aim is to investigate the effect of chitosan as an encapsulation on the physicochemical ... Read More
13. An overview on the applications of nanotechnology for improving the safety of food products
Articles in Press, Accepted Manuscript, Available Online from 01 March 2021
Abstract
The rapid spread of nanotechnology has led to the application of this technology in different sectors of the food industry such as processing, packaging, storage, transport, and safety. ... Read More
14. The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)
Articles in Press, Accepted Manuscript, Available Online from 13 March 2021
Abstract
This study investigated the possibility of developing a novel functional sesame paste based dessert bearing probiotic bacteria (L.paracasei and B.lactis). Probiotics viability in the ... Read More
15. Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life
Articles in Press, Accepted Manuscript, Available Online from 17 April 2021
Abstract
In this paper, it was aimed to investigate physicochemical and sensorial characteristics of cocoa sponge cake containing xanthan gum during maintenance interval. To reduce the stiffness ... Read More
16. Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples
Articles in Press, Accepted Manuscript, Available Online from 24 April 2021
Abstract
In this study, an attempt was made to identify the differences between the two rosewater samples by identifying the chemical volatile compounds present in the original and artificial ... Read More
17. RSM-CFD modeling for optimizing the apricot water evaporation
Articles in Press, Accepted Manuscript, Available Online from 12 May 2021