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

azam abbasi; Hassan Afshari Jouibari; Mohammad Sarshar; Sholeh Farshadfar

Volume 1, Issue 1 , Winter and Spring 2018, , Pages 67-70

Abstract
  Sugarcane bagasse contains cellulose, lignin and hemicellulose, 39-42%, 20-25% and 25-27% respectively. So it is can be used as a sugar source in many processes. Lignin and hemicellulose ...  Read More
Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets
52. Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets

Fereshteh Dalvandi; Hadi Almasi; Babak Ghanbarzadeh; Hedayat Hosseini; Nader Karimian Khosroshahi

Volume 3, Issue 1 , Winter and Spring 2020, , Pages 69-78

http://dx.doi.org/10.22059/jfabe.2020.76631

Abstract
  Poultry meat is a susceptible product for growth of spoilage and pathogenic microorganisms. The shelf life extension of raw poultry meat is a challenge in food industry. In this research, ...  Read More
Chemical compounds and antibacterial and antioxidant properties of citron (<i>Citrus medica</i> L.) peel essential oil
53. Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil

Roghayeh Vahidi; Rezvan Pourahmad; Razzagh Mahmoudi

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 71-76

Abstract
  In this research, essential oil of citron peel was extracted through water distillation by clevenger apparatus and then its chemical composition and antibacterial and antioxidant properties ...  Read More
A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel
54. A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel

Bahare Pasandide; Faramarz khodaiyan; Zeinab Mousavi; Seyed Saeid Hosseini

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 149-156

Abstract
  Microwave assisted extraction technique was employed to extract pectin from citron peel. Box-Behnken design was applied to investigate the influence of irradiation time, microwave power ...  Read More
Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp
55. Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp

Hassan Zaki Dizaji; Hossein Javadikia; Samira Azizi; Leila Naderloo

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 155-162

Abstract
  Since seafood is highly susceptible to corruption, it is important to check their storage and shelf-life time. In this research, image processing technology was used to recognize the ...  Read More
MCPD fatty acid esters in vegetable oils: formation, analysis and toxicology
56. MCPD fatty acid esters in vegetable oils: formation, analysis and toxicology

Maryam Azizi-lalabadi; Mir-Michael Mousavi; Zahra Piravi-vanak; Sodeif Azadmard-Damirchi

Volume 1, Issue 1 , Winter and Spring 2018, , Pages 71-80

Abstract
  3-monochoropropane-1, 2-diol (3-MCPD) and 2-monochloropropane-1,3-diol (2-MCPD) and glycidol esters (GE) have been known as food contaminants. These compounds are formed during high-temperature ...  Read More
Incorporation of essential oils with antibiotic properties in edible packaging films
57. Incorporation of essential oils with antibiotic properties in edible packaging films

Arezou Khezerlou; Maryam Azizi-Lalabadi; Mir-Michael Mousavi; Ali Ehsani

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 77-84

Abstract
  Over the last few years, the studies have been conducted to develop and to apply edible films from different agricultural commodities. A wide range of materials are used to produce ...  Read More
Curcumin as a bioactive compound: biological properties and encapsulation methods
58. Curcumin as a bioactive compound: biological properties and encapsulation methods

Zeinab Mehdipour Biregani; Maryam Gharachorloo

Volume 3, Issue 1 , Winter and Spring 2020, , Pages 79-86

http://dx.doi.org/10.22059/jfabe.2020.76608

Abstract
  Curcumin is a bioactive compound from turmeric which has different biological properties and health benefits such as antioxidant, anti-inflammatory, antimicrobial, and anticancer activities. ...  Read More
Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application
59. Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application

Babak Ghiasi Tarzi; Khatereh Amini; Anoosheh Sharifan

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 157-164

Abstract
  The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies. ...  Read More
A review on the relationship between university and industry and the effect of significant parameters
60. A review on the relationship between university and industry and the effect of significant parameters

Mir-Michael Mousavi; Maryam Azizi-lalabadi; Parvin Dehghan

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 163-170

Abstract
  There has been no systematic research of the characteristics of the universities and academic researchers that seem to have contributed most to industrial innovation. This article assesses ...  Read More
Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by <i>Aspergillus niger</i>
61. Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger

Ehsan Bigdelian; Mohsen Labbafi; Mohammad Safari; Karamatollah Rezaei; Sayed Hadi Razavi

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 1-10

http://dx.doi.org/10.22059/jfabe.2020.306126.1056

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

Pashew Bayazidi; Hadi Almasi; Behbood Purfathi

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 11-18

http://dx.doi.org/10.22059/jfabe.2020.308532.1062

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

Maryam Farshidi; Jalal Moludi; Ali Mohebbi; Behzad Ebrahimi; Asa Kamali Shojaei

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 19-25

http://dx.doi.org/10.22059/jfabe.2020.312165.1069

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
Effects of Infrared cooking techniques and Balangu (<i>Lallemantia royleana</i>) gum concentration on quality characteristics and stress relaxation of chicken nugget
64. Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget

Delasa Rahimi; Mahdieh Hasani; Mahdi Kashaninejad

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 26-36

http://dx.doi.org/10.22059/jfabe.2020.314361.1075

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
Extraction of bioactive compounds from pomegranate: A review
65. Extraction of bioactive compounds from pomegranate: A review

Zeinab Mehdipour Biregani; Anoosheh Sharifan

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 37-42

http://dx.doi.org/10.22059/jfabe.2021.315382.1076

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

Ali Jafari; Mohsen Esmaiili; Saber Amiri; Reza Heidari

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 43-52

http://dx.doi.org/10.22059/jfabe.2021.313740.1074

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
Microscopic modeling of the rheological behavior of honey
67. Microscopic modeling of the rheological behavior of honey

Olubukola Adebowale Akangbe; John Uju Nwalor; Olufunmilayo Oyenike Oyewale

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 53-57

http://dx.doi.org/10.22059/jfabe.2021.315887.1077

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

Zeinab Mehdipour Biregani; Hamed Ahari

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 58-62

http://dx.doi.org/10.22059/jfabe.2021.317538.1081

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

Mehdi Mohammadian; Arasb Dabbagh Moghaddam; Laleh Almasi; Shahnaz Bohlooli; Anousheh Sharifan

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 63-68

http://dx.doi.org/10.22059/jfabe.2021.316882.1079

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
Antioxidant capacity and chemical composition of different parts of saffron flowers
70. Antioxidant capacity and chemical composition of different parts of saffron flowers

Akram Azghandi Fardaghi; Ali Es-haghi; Javad Feizy; Rajasekhar Lakshmipathy

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 69-74

http://dx.doi.org/10.22059/jfabe.2021.316326.1078

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

Somaye Seyedi; Majid Javanmarddakheli; Azade Shekarabi; Mahdi Shavandi; Sahra Farhadi

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 75-81

http://dx.doi.org/10.22059/jfabe.2021.301112.1049

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
Preparation and properties of ginger essential oil nanocapsules
72. Preparation and properties of ginger essential oil nanocapsules

Marjan Nouri; Faramarz Khodaiyan

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 82-89

http://dx.doi.org/10.22059/jfabe.2021.312623.1071

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

Seyed Abolfazl Tabibian; Mohsen Labbafi; Gholamreza Askari; Hamidreza Ghomi; Alireza Rezaeinezhad

Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 87-94

http://dx.doi.org/10.22059/jfabe.2020.297658.1046

Abstract
  In this study, the drying kinetics of saffron stigmas pretreated by atmospheric pressure cold plasma pretreatment (15, 30, 45 and 60 s) followed by hot air drying (60°C and 1.5 ...  Read More
An overview on the applications of nanotechnology for improving the safety of food products
74. An overview on the applications of nanotechnology for improving the safety of food products

Shahnaz Bohlooli; Soheyl Eskandari

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 90-93

http://dx.doi.org/10.22059/jfabe.2021.318969.1084

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

Zahra khoshdouni farahani

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 94-98

http://dx.doi.org/10.22059/jfabe.2021.319703.1087

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