Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties
Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties

Elaheh Moradi; Javad Feizy; Rajasekhar Lakshmipathy

Volume 4, Issue 2 , December 2021, , Pages 146-152

http://dx.doi.org/10.22059/jfabe.2021.323338.1091

Abstract
  The present study reports the microencapsulation of extracts of saffron pollens containing polyphenolic compounds. Saffron pollen exhibit varying properties such as antioxidant and ...  Read More
An investigation on the possibility of production of cookie containing sunflower seed meal flour and <i>Rosa damascena</i> waste extract
An investigation on the possibility of production of cookie containing sunflower seed meal flour and Rosa damascena waste extract

Zahra Kamali; Shima Moazzezi; Ghazal Labbeiki

Volume 3, Issue 2 , December 2020, , Pages 147-159

http://dx.doi.org/10.22059/jfabe.2020.310632.1067

Abstract
  In recent years, the production of nutritious snacks has received much attention. Food industry by-products represent an abundant source of nutrients and are often used as an animal ...  Read More
Production of functional fermented camel milk with Anti-<i>Helicobacter pylori</i> activity
Production of functional fermented camel milk with Anti-Helicobacter pylori activity

Yasaman Sadat Mostafavi; Maryam Salami; Massoud Amanlou; Maryam Moslehishad; Saeed Mirdamadi; Sepideh Moradi Marnilo

Volume 4, Issue 2 , December 2021, , Pages 153-159

http://dx.doi.org/10.22059/jfabe.2021.326136.1095

Abstract
  The aim of this study was to use two probiotic strains, Lactobacillus rhamnosus and Lactobacillus casei, in order to produce a functional fermented camel milk drink with anti-Helicobacter ...  Read More
Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review
Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review

Behzad Nasehi

Volume 3, Issue 2 , December 2020, , Pages 160-167

http://dx.doi.org/10.22059/jfabe.2020.306762.1059

Abstract
  Today, due to the interest of consumers in nutritional properties of food, the demands for the production of functional foods have increased. Pasta is one of the most important and ...  Read More
Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments
Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments

Morteza Kashaninejad; Masoud Najaf Najafi; Alireza Shateri

Volume 4, Issue 2 , December 2021, , Pages 160-167

http://dx.doi.org/10.22059/jfabe.2021.330805.1097

Abstract
  In this study, the effect of different amounts of konjac gum (KG) (0 to 0.2%) and sage seed gum (SSG) (0 to 0.2%) as experimental variables of the mixture design and fat content (0 ...  Read More
The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese
The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese

Abbas Jalilzadeh; Javad Hesari; Seyed Hadi Peighambardoust; Issa Javidipour

Volume 3, Issue 2 , December 2020, , Pages 168-177

http://dx.doi.org/10.22059/jfabe.2020.306083.1068

Abstract
  The effect of whey protein concentrate based edible coating incorporating different concentrations of natamycin and lysozyme-xanthan gum conjugate on ultrafiltrated white cheese shelf ...  Read More
Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (<i>Allium cepa</i> L.) at various pre-frying treatments
Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (Allium cepa L.) at various pre-frying treatments

Simin Nobahari; Ali Reza Bassiri

Volume 4, Issue 2 , December 2021, , Pages 168-174

http://dx.doi.org/10.22059/jfabe.2021.331399.1099

Abstract
  Effects of pretreatments (blanching, air-drying, osmotic dehydration and freezing) and process parameters: frying temperature (100, 110 and 120°C) and frying time: (180, 300 and ...  Read More
Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1
Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1

Elham Jahanmard; Javad Keramat; Ali Nasirpour; Rahmatollah Emadi

Volume 4, Issue 2 , December 2021, , Pages 175-185

http://dx.doi.org/10.22059/jfabe.2021.334217.1101

Abstract
  Detoxification of solution and beer from aflatoxins B1 and G1 using layered double hydroxides is the focus of this study. The aluminum-magnesium layered double hydroxide (Al-Mg LDH) ...  Read More
Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates
Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates

Fereshteh Salajegheh; Behjat Tajeddin; Bahman Panahi; Hadi Karimi

Volume 3, Issue 2 , December 2020, , Pages 178-184

http://dx.doi.org/10.22059/jfabe.2020.306636.1058

Abstract
  Maintaining optimum quality and eliminating dates of contamination, cleanup and packaging to extend the shelf life is one of the country's priorities and policies. Edible coatings with ...  Read More
Utilization of fermented whey protein concentrate and whey permeate in beard loaf making
Utilization of fermented whey protein concentrate and whey permeate in beard loaf making

Hossein Jooyandeh; Kuldip Singh Minhas

Volume 4, Issue 2 , December 2021, , Pages 186-192

http://dx.doi.org/10.22059/jfabe.2021.335604.1102

Abstract
  The fermented whey protein concentrate (FWPC) and whey permeate (WP) at the levels of 0 (control), 25, 50, 75 and 100% were separately substituted instead of water (v/v) used for dough ...  Read More
Status of cholesterol in our diets: A review
Status of cholesterol in our diets: A review

Raliya Iliyasu; Abdulkarim Sabo Muhammad; Munir Abba Dandago; Hassana Jibril

Volume 4, Issue 2 , December 2021, , Pages 193-199

http://dx.doi.org/10.22059/jfabe.2021.330882.1098

Abstract
  Cardiovascular disease (CVD) is the leading cause of death in the world. Hypercholesterolemia, characterized by elevated blood low-density lipoprotein cholesterol (LDL-C) concentrations, ...  Read More
Development of fibrous casings with natural antioxidants using rosemary and thyme extracts in dried sausages
Development of fibrous casings with natural antioxidants using rosemary and thyme extracts in dried sausages

Sahra Farhadi; Majid Javanmarddakheli

Articles in Press, Accepted Manuscript, Available Online from 05 July 2022

http://dx.doi.org/10.22059/jfabe.2022.344339.1117

Abstract
  In this research, an active packaging system with antioxidant properties has been designed for the shelf life extension of sausage. Cotton linter-based fibrous casing has been coated ...  Read More
Fabrication and physicochemical characterization of electrospun nanofibers using Chia seed mucilage
Fabrication and physicochemical characterization of electrospun nanofibers using Chia seed mucilage

Samira Dehghani; Mohammad Noshad; Saadat Rastegarzadeh; Mohammad Hojjati; Ali Fazlara

Articles in Press, Accepted Manuscript, Available Online from 15 July 2022

http://dx.doi.org/10.22059/jfabe.2022.343218.1114

Abstract
  In this study, Chia seed mucilage (CSM) as a new source and Polyvinly alcohol (PVA) as co-polymer was used to prepare of nanofibers. Different solutions with CSM/PVA volume ratios of ...  Read More
Spectral features fusion of effective criteria on wheat yield prediction
Spectral features fusion of effective criteria on wheat yield prediction

Adel Karami; Fatemeh Tabib Mahmoudi; Alireza Sharifi

Articles in Press, Accepted Manuscript, Available Online from 01 August 2022

http://dx.doi.org/10.22059/jfabe.2022.344819.1121

Abstract
  The yield of the wheat crop is affected by the climate and soil parameters such as moisture and nutrients, plant pests and diseases. The main objective of this research is the feature ...  Read More
Edible coating for different types of cheeses: A review
Edible coating for different types of cheeses: A review

Samaneh Jebraeili; Javad Hesari; Mahnaz Manafi Dizajyekan

Articles in Press, Accepted Manuscript, Available Online from 16 August 2022

http://dx.doi.org/10.22059/jfabe.2022.344697.1120

Abstract
  Edible coatings are biodegradable and environment-friendly, used for reduce of plastic packaging. The prolonging of shelf life of food products is very important as even a few days ...  Read More
Comparative studies of the proximate composition, and anti-nutritional factors of <i>Garcinia kola</i>
Comparative studies of the proximate composition, and anti-nutritional factors of Garcinia kola

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

Articles in Press, Accepted Manuscript, Available Online from 27 August 2022

http://dx.doi.org/10.22059/jfabe.2022.344416.1118

Abstract
  The study was undertaken to determine the comparative studies on the proximate composition and anti-nutritional factors of Garcinia kola. The proximate composition and anti-nutritional ...  Read More
Developing a smart colorimetric indicator film by incorporating pomegranate peel powder into cassava starch film
Developing a smart colorimetric indicator film by incorporating pomegranate peel powder into cassava starch film

Azadeh Esfahani; Abdorreza Mohammadi Nafchi; Homa Baghaei; Leila Nouri

Articles in Press, Accepted Manuscript, Available Online from 11 September 2022

http://dx.doi.org/10.22059/jfabe.2022.346869.1125

Abstract
  The purpose of this study was to investigate the effect of pomegranate peel powder on the physicochemical, barrier, and pH sensitivity of the films based on cassava starch. The pomegranate ...  Read More