Volume 4 (2021)
Volume 3 (2020)
Volume 2 (2019)
Volume 1 (2018)
Number of Articles: 91
76. Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks
Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 95-100
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
77. Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples
Volume 4, Issue 1 , Winter and Spring 2021, , Pages 99-104
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
78. Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora
Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 101-109
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
79. Thermal aggregation of egg white proteins as affected by saccharides
Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 110-115
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
80. TaqMan real-time PCR: a reliable method to detect meat species
Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 116-120
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
81. Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods
Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 121-127
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
82. Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods
Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 128-137
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
83. Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme
Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 138-146
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
84. An investigation on the possibility of production of cookie containing sunflower seed meal flour and Rosa damascena waste extract
Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 147-159
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
85. Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review
Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 160-167
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
86. The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese
Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 168-177
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
87. Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates
Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 178-184
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
88. The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)
Articles in Press, Accepted Manuscript, Available Online from 13 March 2021
Abstract
This study investigated the possibility of developing a novel functional sesame paste based dessert bearing probiotic bacteria (L.paracasei and B.lactis). Probiotics viability in the ... Read More
89. RSM-CFD modeling for optimizing the apricot water evaporation
Articles in Press, Accepted Manuscript, Available Online from 12 May 2021
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
90. Antimicrobial effect of clove alcoholic extract and essential oil on Escherichia coli O157: H7
Articles in Press, Accepted Manuscript, Available Online from 29 June 2021
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
91. Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.)
Articles in Press, Accepted Manuscript, Available Online from 16 July 2021