Comparative study on chemical pretreatment (acid and ozone) methods for improving enzymatic digestibility of sugar cane bagasse
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 , June 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
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 , June 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
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 , June 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
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 , December 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
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 , December 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
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 , June 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
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 , June 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
Curcumin as a bioactive compound: biological properties and encapsulation methods

Zeinab Mehdipour Biregani; Maryam Gharachorloo

Volume 3, Issue 1 , June 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
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 , December 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
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 , December 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>
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 , June 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
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

http://dx.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
The effects of <i>Coleus scutellarioides</i> extract on physicochemical and antioxidant properties of fish gelatin active films
The effects of Coleus scutellarioides extract on physicochemical and antioxidant properties of fish gelatin active films

Fahimeh Hematian; Homa Baghaie; Abdorreza Mohammadi Nafchi; Marzieh Bolandi

Volume 5, Issue 1 , June 2022, , Pages 9-15

http://dx.doi.org/10.22059/jfabe.2022.340276.1112

Abstract
  Active films are the new generation of packaging in the food industry that can maintain and develop the shelf life of food products. The aim of this study was to fabricate and characterize ...  Read More
Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity
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 , June 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
Experimental study of the passage of canola oil and olive oil droplets between the water-oil interfaces
Experimental study of the passage of canola oil and olive oil droplets between the water-oil interfaces

Safoora Karimi; Ana Abiri; Mojtaba Shafiee

Volume 5, Issue 1 , June 2022, , Pages 16-23

http://dx.doi.org/10.22059/jfabe.2022.338502.1109

Abstract
  Today, the discussion of droplet-fluid interaction is one of the most challenging topics in multiphase (liquid-liquid) flows. In the present study, the behavior of two edible oils (olive ...  Read More
Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry
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 , June 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
Health impacts and functional properties of lycopenes: A Review
Health impacts and functional properties of lycopenes: A Review

Ali Motamedzadegan; Azita Nemati

Volume 5, Issue 1 , June 2022, , Pages 24-33

http://dx.doi.org/10.22059/jfabe.2022.336045.1104

Abstract
  There is now a growing awareness of a healthy lifestyle in the community and people are looking for useful products in their diet. Functional foods are therefore of great importance ...  Read More
Effects of Infrared cooking techniques and Balangu (<i>Lallemantia royleana</i>) gum concentration on quality characteristics and stress relaxation of chicken nugget
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 , June 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
Physico-chemical and rheological properties of sage seed gum extracted by dry method in comparison with the conventional method
Physico-chemical and rheological properties of sage seed gum extracted by dry method in comparison with the conventional method

Ahmad Reza Hosseini; Seyed Mohammad Ali Razavi

Volume 5, Issue 1 , June 2022, , Pages 34-42

http://dx.doi.org/10.22059/jfabe.2022.337828.1107

Abstract
  This paper aimed to evaluate the chemical compositions, water absorption capacity (WAC), solubility, extraction yield, and steady shear rheological properties of sage seed gum (SSG) ...  Read More
Extraction of bioactive compounds from pomegranate: A review
Extraction of bioactive compounds from pomegranate: A review

Zeinab Mehdipour Biregani; Anoosheh Sharifan

Volume 4, Issue 1 , June 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
Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys

Ali Jafari; Mohsen Esmaiili; Saber Amiri; Reza Heidari

Volume 4, Issue 1 , June 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
Response surface optimization of polyphenol extraction from petals of <i>Hibiscus-rosa sinensis</i>
Response surface optimization of polyphenol extraction from petals of Hibiscus-rosa sinensis

Ganesamoorthy Janarny; Kamburawala Kankanamge Don Somathilaka Ranaweera; Katugampalage Don Prasanna Priyantha Gunathilake

Volume 5, Issue 1 , June 2022, , Pages 43-51

http://dx.doi.org/10.22059/jfabe.2022.341288.1113

Abstract
  Edible flowers of Hibiscus rosa-sinensis have been identified as a source of antioxidant phenolics. Thus, effective extraction of phenolics is important to efficiently utilize these ...  Read More
The effect of infrared on <i>Bacillus cereus</i> in paprika powder: Modeling through genetic algorithm-artificial neural network
The effect of infrared on Bacillus cereus in paprika powder: Modeling through genetic algorithm-artificial neural network

Mahdi Shavandi; Alireza Sadeghi; Atena Sarani

Volume 5, Issue 1 , June 2022, , Pages 52-59

http://dx.doi.org/10.22059/jfabe.2022.335678.1103

Abstract
  In this study, the effect of infrared (IR) on decontamination of Bacillus cereus, color, weight losses, and temperature profiles at paprika powder was determined in difference IR radiation ...  Read More
Microscopic modeling of the rheological behavior of honey
Microscopic modeling of the rheological behavior of honey

Olubukola Adebowale Akangbe; John Uju Nwalor; Olufunmilayo Oyenike Oyewale

Volume 4, Issue 1 , June 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
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 , June 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