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

Volume 4, Issue 1, June 2021, Pages 75-81

10.22059/jfabe.2021.301112.1049

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


Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens

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

10.22059/jfabe.2022.338961.1110

Atefeh Niazi; Homa Torabizadeh


Simultaneous determination of ethanol and methanol in non-alcoholic beverages by precolumn derivatization and liquid chromatography with fluorescence detection

Volume 6, Issue 1, June 2023, Pages 81-86

10.22059/jfabe.2023.362869.1147

Saeed S. Albaseer; László Dören


Preparation and properties of ginger essential oil nanocapsules

Volume 4, Issue 1, June 2021, Pages 82-89

10.22059/jfabe.2021.312623.1071

Marjan Nouri; Faramarz Khodaiyan


Comparison of active ingredients properties in callus culture of Zataria multiflora with native plant

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

10.22059/jfabe.2022.344430.1119

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


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

Volume 3, Issue 2, December 2020, Pages 87-94

10.22059/jfabe.2020.297658.1046

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


Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability

Volume 6, Issue 1, June 2023, Pages 87-99

10.22059/jfabe.2023.364614.1153

Bahram Hasani; Fakhri Shahidi; Seyed Ali Mortazavi; Mohabbat Mohebi; Reza Farhoosh


An overview on the applications of nanotechnology for improving the safety of food products

Volume 4, Issue 1, June 2021, Pages 90-93

10.22059/jfabe.2021.318969.1084

Shahnaz Bohlooli; Soheyl Eskandari


Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production

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

10.22059/jfabe.2022.345145.1122

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


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

Volume 4, Issue 1, June 2021, Pages 94-98

10.22059/jfabe.2021.319703.1087

Zahra Khoshdouni Farahani


Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks

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

10.22059/jfabe.2020.306719.1057

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


Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples

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

10.22059/jfabe.2021.319085.1085

Aniseh Zarei Jelyani; Najmeh Khademipour; Abdoreza Aghajani


Development of fibrous casings with natural antioxidants using rosemary and thyme extracts in dried sausages

Volume 5, Issue 2, December 2022, Pages 99-108

10.22059/jfabe.2022.344339.1117

Sahra Farhadi; Majid Javanmarddakheli


Variability of properties of starch isolated from yam-soybean composite flour formulation intended for ‘amala’ (yam-based doughmeal) preparation

Volume 6, Issue 1, June 2023, Pages 100-106

10.22059/jfabe.2023.363895.1149

Inioluwa Abosede Bamidele; Mathew Kolawole Bolade


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

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

10.22059/jfabe.2020.308833.1064

Safoora Karimi; Shady Sharifzadeh; Habib Abbasi


The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)

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

10.22059/jfabe.2021.317525.1080

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


Spectral features fusion of effective criteria on wheat yield prediction

Volume 5, Issue 2, December 2022, Pages 109-114

10.22059/jfabe.2022.344819.1121

Adel Karami; Fatemeh Tabib Mahmoudi; Alireza Sharifi


Thermal aggregation of egg white proteins as affected by saccharides

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

10.22059/jfabe.2020.307261.1060

Mahshad Nasabi; Mohsen Labbafi


RSM-CFD modeling for optimizing the apricot water evaporation

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

10.22059/jfabe.2021.320809.1088

Azadeh Ranjbar Nedamani; Seyed Jafar Hashemi


Edible coating for different types of cheeses: A review

Volume 5, Issue 2, December 2022, Pages 115-122

10.22059/jfabe.2022.344697.1120

Samaneh Jebraeili; Javad Hesari; Mahnaz Manafi Dizajyekan


TaqMan real-time PCR: a reliable method to detect meat species

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

10.22059/jfabe.2020.310078.1065

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


Antimicrobial effect of clove alcoholic extract and essential oil on Escherichia coli O157: H7

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

10.22059/jfabe.2021.322351.1089

Zahra Khoshdouni Farahani


Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods

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

10.22059/jfabe.2020.308224.1061

Zarifeh Raji; Hossein Kiani


Comparative studies of the proximate composition, and anti-nutritional factors of Garcinia kola

Volume 5, Issue 2, December 2022, Pages 123-128

10.22059/jfabe.2022.344416.1118

Olufunmilayo Oyenike Oyewale; Olubukola Adebowale Akangbe; Gabriel Tolulope Akinwale; Olakunle Danladi Oladipupo


Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.)

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

10.22059/jfabe.2021.319103.1086

Seyed Abolfazl Tabibian; Mohsen Labbafi; Gholamreza Askari