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

http://dx.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
The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity
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 , June 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
Sour orange fruit (<i>Citrus aurantium</i>) seeds: Humble seeds bursting with goodness
Sour orange fruit (Citrus aurantium) seeds: Humble seeds bursting with goodness

Marzieh Rownaghi; Mehrdad Niakousari; Mohammad-Taghi Golmakani; Seyed Mohamad Hashem Hosseini

Volume 5, Issue 1 , June 2022, , Pages 67-75

http://dx.doi.org/10.22059/jfabe.2022.343386.1115

Abstract
  Physicochemical properties of sour orange (Citrus aurantium) seeds including its length, weight, density (bulk, tapped, and true), porosity, 1000-grains weight, approximate analysis ...  Read More
Antioxidant capacity and chemical composition of different parts of saffron flowers
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 , June 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
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 , June 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
Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from <i>Bacillus licheniformis</i> and <i>Bacillus amyloliquefaciens</i>
Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens

Atefeh Niazi; Homa Torabizadeh

Volume 5, Issue 1 , June 2022, , Pages 76-85

http://dx.doi.org/10.22059/jfabe.2022.338961.1110

Abstract
  Gluten hydrolysates (GHs) were prepared using endopeptidases, alcalase, and neutrase. Characteristics of both enzymes including UV spectrophotometry, protein content, enzyme activity, ...  Read More
Preparation and properties of ginger essential oil nanocapsules
Preparation and properties of ginger essential oil nanocapsules

Marjan Nouri; Faramarz Khodaiyan

Volume 4, Issue 1 , June 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
Comparison of active ingredients properties in callus culture of <i>Zataria multiflora</i> with native plant
Comparison of active ingredients properties in callus culture of Zataria multiflora with native plant

Habib Abbasi; Shady Sharifzadeh; Hossein Mahdie; Somaye Karimi; Safoora Karimi

Volume 5, Issue 1 , June 2022, , Pages 86-92

http://dx.doi.org/10.22059/jfabe.2022.344430.1119

Abstract
  Recent studies show that the extraction of active ingredients from medicinal plants is subject to various parameters includes plant type, cultivation conditions and the extraction method. ...  Read More
Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling
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 , December 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
An overview on the applications of nanotechnology for improving the safety of food products

Shahnaz Bohlooli; Soheyl Eskandari

Volume 4, Issue 1 , June 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
Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production
Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production

Majid Keyvani bostanabad; Marzieh Bolandi; Abdorreza Mohammadi Nafchi; Homa Baghaei

Volume 5, Issue 1 , June 2022, , Pages 93-98

http://dx.doi.org/10.22059/jfabe.2022.345145.1122

Abstract
  Cheese is one of the dairy products that have an important role in a family’s food basket. Different types of cheese are produced in the world. In Iran, Lighvan cheese is very ...  Read More
Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life
Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life

Zahra Khoshdouni Farahani

Volume 4, Issue 1 , June 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
Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks
Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks

Sara Aghajanzadeh; Mohammad Ganjeh; Seid Mahdi Jafari; Mahdi Kashaninejad; Aman Mohammad Ziaiifar

Volume 3, Issue 2 , December 2020, , Pages 95-100

http://dx.doi.org/10.22059/jfabe.2020.306719.1057

Abstract
  Thermal processing of the key lime juice leads to the inactivation of pectin methylesterase (PME) and the degradation of ascorbic acid (AA). These changes affect directly the cloud ...  Read More
Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples
Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples

Aniseh Zarei Jelyani; Najmeh Khademipour; Abdoreza Aghajani

Volume 4, Issue 1 , June 2021, , Pages 99-104

http://dx.doi.org/10.22059/jfabe.2021.319085.1085

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
Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from <i>Zataria multiflora</i>
Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora

Safoora Karimi; Shady Sharifzadeh; Habib Abbasi

Volume 3, Issue 2 , December 2020, , Pages 101-109

http://dx.doi.org/10.22059/jfabe.2020.308833.1064

Abstract
  Sequential ultrasound-microwave associated extraction (SUMAE) is a combination of ultrasound waves and microwaves energies in which ultrasonic extraction is used as a pretreatment. ...  Read More
The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)
The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)

Fatemeh Khaji; Zeinab E. Mousavi; Hossein Kiani; Sayed Hadi Razavi

Volume 4, Issue 2 , December 2021, , Pages 105-111

http://dx.doi.org/10.22059/jfabe.2021.317525.1080

Abstract
  This study investigated the possibility of developing a novel functional sesame paste based dessert bearing probiotic bacteria (Lactobacillus paracasei and Bifidobacterium lactis). ...  Read More
Thermal aggregation of egg white proteins as affected by saccharides
Thermal aggregation of egg white proteins as affected by saccharides

Mahshad Nasabi; Mohsen Labbafi

Volume 3, Issue 2 , December 2020, , Pages 110-115

http://dx.doi.org/10.22059/jfabe.2020.307261.1060

Abstract
  Thermal characteristics of egg white proteins (EWP) may differ in the presence of saccharides. Therefore, the influence of saccharides including carboxymethyl cellulose (CMC), pectin, ...  Read More
RSM-CFD modeling for optimizing the apricot water evaporation
RSM-CFD modeling for optimizing the apricot water evaporation

Azadeh Ranjbar Nedamani; Seyed Jafar Hashemi

Volume 4, Issue 2 , December 2021, , Pages 112-119

http://dx.doi.org/10.22059/jfabe.2021.320809.1088

Abstract
  In this paper, the response surface methodology is complemented with CFD simulation in order to study the optimization of the drying process of apricot slices. A Box-Behnken design ...  Read More
TaqMan real-time PCR: a reliable method to detect meat species
TaqMan real-time PCR: a reliable method to detect meat species

Sahar Porzahmat Shirvan; Maryam Azizkhani; Maryam Torabi; Mahyar Sharifan

Volume 3, Issue 2 , December 2020, , Pages 116-120

http://dx.doi.org/10.22059/jfabe.2020.310078.1065

Abstract
  The aim of this study was to detect and identify meat species (beef, lamb, pork, chicken, donkey, and horse) in Kebab as a Halal meat-based food sold in on-road-restaurants of North ...  Read More
Antimicrobial effect of clove alcoholic extract and essential oil on <i>Escherichia coli</i> O157: H7
Antimicrobial effect of clove alcoholic extract and essential oil on Escherichia coli O157: H7

Zahra Khoshdouni Farahani

Volume 4, Issue 2 , December 2021, , Pages 120-124

http://dx.doi.org/10.22059/jfabe.2021.322351.1089

Abstract
  The importance of using different medicinal plants indicates their health and valuable effects such as antioxidant, antimicrobial, anti-inflammatory effects and etc. In this research, ...  Read More
Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods
Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods

Zarifeh Raji; Hossein Kiani

Volume 3, Issue 2 , December 2020, , Pages 121-127

http://dx.doi.org/10.22059/jfabe.2020.308224.1061

Abstract
  The goal of this study was to investigate the most suitable kinetic models for pectin extraction by way of ultrasound-assisted extraction (UAE) and conventional heating extraction (CHE) ...  Read More
Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (<i>Crocus sativus</i> L.)
Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.)

Seyed Abolfazl Tabibian; Mohsen Labbafi; Gholamreza Askari

Volume 4, Issue 2 , December 2021, , Pages 125-134

http://dx.doi.org/10.22059/jfabe.2021.319103.1086

Abstract
  Saffron flower waste is a new source of pectin and response surface methodology (RSM) was used to optimize the microwave-assisted acid extraction process. The optimal extraction conditions ...  Read More
Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods
Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods

Reza Farahmandfar; Behraad Tirgarian

Volume 3, Issue 2 , December 2020, , Pages 128-137

http://dx.doi.org/10.22059/jfabe.2020.308599.1063

Abstract
  In recent years, the attention on essential oils (EOs) as natural additives of food products have been rapidly growing due to the extended health risk of synthetic preservatives. Artificial ...  Read More
The effect of PVA coated film containing silver nano particles synthesized from aqueous <i>Satureja rechingeri</i> extract on shelf life of rainbow trout (<i>Oncorhynchus mykiss</i>) fillet
The effect of PVA coated film containing silver nano particles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet

Elham Kavakebi; Amirali Anvar; Hamed Ahari; Abasali Motalebi

Volume 4, Issue 2 , December 2021, , Pages 135-145

http://dx.doi.org/10.22059/jfabe.2021.325907.1094

Abstract
  This study investigated the effect of rainbow trout fillet's packaging (Oncorhynchus mykiss) on polyvinyl alcohol films that activated by silver nanoparticles; even though, it synthesized ...  Read More
Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme
Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme

Rahim Rahebi Bardi; Mahsa Tabari; Hamid Tavakolipor

Volume 3, Issue 2 , December 2020, , Pages 138-146

http://dx.doi.org/10.22059/jfabe.2020.310311.1066

Abstract
  Enzymes are useful to modify wheat proteins to preserve the gas better and to correct the rheological properties of the dough of weak flour and bread. Gluten proteins are highly impacting ...  Read More