Chemical composition of seed and seed oil from Iranian commercial date cultivars
-24. Chemical composition of seed and seed oil from Iranian commercial date cultivars

Abolfazl Golshan Tafti; Bahman Panahi

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 1-6

Abstract
  In the present study, the seeds of two date palm (phoenix dactylifera L.) cultivars, Mazafati and Kalutah, were analyzed for their physical properties and chemical composition. Studies ...  Read More
Isolation of lipase producing bacteria from olive extract to improve lipase production using a submerge fermentation technique
-23. Isolation of lipase producing bacteria from olive extract to improve lipase production using a submerge fermentation technique

Samira Moradi; Seyed Hadi Razavi; Seyed Mohammad Mousavi

Volume 1, Issue 1 , Winter and Spring 2018, , Pages 1-6

Abstract
  The tremendous mounting interest in lipase production is pertinent to the biotechnological applications that these enzymes offer. Lipase, belonging to the hydrolyze enzymes, is involved ...  Read More
Experimental study and mathematical modeling of thin layer drying of rhubarb (<i>Rheum ribes</i> L.)
-22. Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.)

Akram Sharifi; Mehrdad Niakousari; Sadegh Rigi

Volume 3, Issue 1 , Winter and Spring 2020, , Pages 1-6

http://dx.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
Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste
-21. Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste

Marziye Mirzakhani; Sohrab Moini; Zahra Emam-Djomeh

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 81-90

Abstract
  Biological packaging material based on obtained proteins from fish waste, are biopolymers that have the capability of biodegradable film formation. Thus, purpose of this research is ...  Read More
Optimization of edible <i>Alyssum homalocarpum</i> films for physical and mechanical properties
-20. Optimization of edible Alyssum homalocarpum films for physical and mechanical properties

Sara Abbasi Rad; Gholamreza Askari

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 85-92

Abstract
  The effect of dry material, glycerol and ratio of water to seed in Alyssum homalocarpum films on their thickness, transparency, moisture content, tensile strength, elongation and water ...  Read More
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
-19. 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

Hoda Parseh; Alireza Shahablavasani

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 7-12

Abstract
  Nowadays, consumers are highly worried about using chemical preservatives in foods. Thus they tend to use natural and safe food products with healthful benefits. Pomegranate and its ...  Read More
PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties
-18. PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties

Mehdi Farhoodi

Volume 1, Issue 1 , Winter and Spring 2018, , Pages 7-12

Abstract
  Nowadays polymer nanocomposites have introduced as a new class of food packaging materials due to their enhanced mechanical, thermal, and barrier properties. In this study PET nano ...  Read More
Antimicrobial effects of pomegranate peel extract on <i>Lactobacillus plantarum</i> and shelf life of Thousand Island dressing
-17. Antimicrobial effects of pomegranate peel extract on Lactobacillus plantarum and shelf life of Thousand Island dressing

Majid Javanmard; Akram Akbari

Volume 3, Issue 1 , Winter and Spring 2020, , Pages 7-14

http://dx.doi.org/10.22059/jfabe.2020.75441

Abstract
  Nowadays, consumers become interested to use the substitution of natural preservatives instead of chemical preservatives. It has been proven that pomegranate peel contains large amounts ...  Read More
Instrumental texture properties of Spanish <i>turrón</i>, Italian <i>torrone</i> and French <i>nougat</i>
-16. Instrumental texture properties of Spanish turrón, Italian torrone and French nougat

Mohammad Hojjati; Marisa Speziale; Laura Vázquez-Araújo; Antonio Mincione; Angel Antonio Carbonell-Barrachina

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 91-96

Abstract
  The characteristic texture of turrón, torrone and nougat was examined. They are typical European confections prepared from almonds, honey, sugars and/or chocolate. Three different ...  Read More
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup
-15. The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup

Sara Dehghani; Marjan Nouri; Mehdi Baghi

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 93-100

Abstract
  In this study, walnut green husk extract, which is a valuable waste of horticultural products, was used to enhance antioxidant properties and reduce microbial load of ketchup sauce. ...  Read More
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
-14. 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

Shahin Zomorodi; Elham Azarpazhooh; Homa Behmadi

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 13-18

Abstract
  In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan each in the range of 0-0.1%, ...  Read More
Effect of trout farm on the water quality of river using Iran water quality index (IRQWI): A case study on Deinachal River
-13. Effect of trout farm on the water quality of river using Iran water quality index (IRQWI): A case study on Deinachal River

Hossein Mirsaeedghazi

Volume 1, Issue 1 , Winter and Spring 2018, , Pages 13-20

Abstract
  Rivers can be contaminated with different pollutants such as trout farms. Evaluation of the effect of trout farm on water quality is important to give new permission for trout farm ...  Read More
Osmotic dehydration combined with hot air convective drying of Aloe vera (<i>Aloe barbadensis</i> Miller) gel
-12. 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 , Winter and Spring 2020, , Pages 15-22

http://dx.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
Thermal processing determination time for fermented and acidified indigenes Iranian vegetables
-11. Thermal processing determination time for fermented and acidified indigenes Iranian vegetables

Aslan Azizi

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 97-102

Abstract
  Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  ...  Read More
Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties
-10. Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties

Hanie Salmanian; Faramarz khodaiyan; Seyed Saeid Hosseini

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 101-106

Abstract
  In this study, biodegradable kefiran-chitosan-nanocellulose blend films were developed and their physical, mechanical, barrier, thermal and structural properties determined. Results ...  Read More
Evaluation of general knowledge on transgenic products as a biosafety needs: A case study of Iranian universities students
-9. Evaluation of general knowledge on transgenic products as a biosafety needs: A case study of Iranian universities students

mehrdad pooyanmehr; Ali Hemmati

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 19-24

Abstract
  The use of genetically modified organisms (GMOs), their benefits, dangers, safety and their limitations is the subject of scientific, political and social discussions in various countries, ...  Read More
Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter
-8. Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter

Mohammad Reza Edalatian; Mohammad Bagher Habibi Najafi; Arash Koocheki

Volume 1, Issue 1 , Winter and Spring 2018, , Pages 21-26

Abstract
  In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial ...  Read More
The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites
-7. The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites

Behjat Tajeddin; Reza Famil Momen

Volume 3, Issue 1 , Winter and Spring 2020, , Pages 23-28

http://dx.doi.org/10.22059/jfabe.2020.75620

Abstract
  Using biocomposites containing wheat straw (WS) and synthetic polymers like polyethylene (PE) has gained tremendous popularity, but its application in the packaging industry is not ...  Read More
Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread
-6. Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread

Zahra sheikholeslami; Mahdi Karimi; Toktam Hejrani

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 103-108

Abstract
  Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study, the effects of concentrate of smoked and ...  Read More
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors
-5. The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors

Dina Alhooei; Maryam Salami; Maryam Moslehi Shad; Jean-Marc Chobert; Thomas Haertlé

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 107-112

Abstract
  In this study, the effects of some edible pigments used in the food industry on pathogenic bacteria were investigated. For this purpose, five natural food colors were selected consisted ...  Read More
Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology
-4. Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology

Zahra Mahdizadeh Barzoki; Zahra Emam-Djomeh; Morteza Rafiee-Tehrani; Elaheh Mortazavian; Ali Akbar Moosavi Movahedi

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 25-34

Abstract
  Insulin therapy has been the best choice for the clinical management of diabetes mellitus. The current insulin therapy is via subcutaneous injection, which often fails to mimic the ...  Read More
Effect of extraction rate on rheological properties of wheat flour
-3. Effect of extraction rate on rheological properties of wheat flour

Vahideh Moradi; Babak Ghiassi Tarzi; Mehdi Farhoodi; Amir Fallah

Volume 1, Issue 1 , Winter and Spring 2018, , Pages 27-32

Abstract
  The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological ...  Read More
Modeling the effect of different infrared treatment on <i>B. cereus</i> in cardamom seeds and using genetic algorithm-artificial neural network
-2. Modeling the effect of different infrared treatment on B. cereus in cardamom seeds and using genetic algorithm-artificial neural network

Mahdi Shavandi; Alireza Sadeghi; Atena Sarani

Volume 3, Issue 1 , Winter and Spring 2020, , Pages 29-34

http://dx.doi.org/10.22059/jfabe.2020.75644

Abstract
  In this study, the effect of infrared (IR) on decontamination of Bacillus cereus in cardamom seeds were determined at difference IR radiation powers (100, 200, and 300 W), different ...  Read More
Rheological properties of probiotic non-fat yogurt containing <i>Lactobacillus reuteri</i>: Effects of inulin addition, inoculum level and fermentation temperature
-1. Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature

Mona Sadat Bitaraf; Faramarz Khodaiyan; Seyed Saeid Hosseini

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 109-116

Abstract
  The simultaneous effects of inulin addition (0-4%w/w), probiotic inoculum level (1-3%v/v) and fermentation temperature (37-45°C) on the dynamic rheological properties of probiotic ...  Read More
Investigating the mechanical, physical and antimicrobial properties of gelatin films containing <i>Cinnamomum verum</i> hydrosol
0. Investigating the mechanical, physical and antimicrobial properties of gelatin films containing Cinnamomum verum hydrosol

Zohreh Didar

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 113-118

Abstract
  Hydrosol is a side product of essential oil extraction from plants. In this study, the effect of various ratios (5-100 %v/v) of cinnamon hydrosol replacement in the formulation of edible ...  Read More