Volume 3 (2020)
Volume 2 (2019)
Volume 1 (2018)
1. Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.)
Volume 3, Issue 1 , Winter and Spring 2020, Pages 1-6
Abstract
In this study rhubarb stem slices were dried as single layers with thickness of 3 mm in the inlet air temperature range of 50-70 and air velocity of 1 ± 0.2 m/s in a laboratory ... Read More
2. Antimicrobial effects of pomegranate peel extract on Lactobacillus plantarum and shelf life of Thousand Island dressing
Volume 3, Issue 1 , Winter and Spring 2020, Pages 7-14
Abstract
Nowadays, consumers become interested to use the substitution of natural preservatives instead of chemical preservatives. It has been proven that pomegranate peel contains large amounts ... Read More
3. Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel
Volume 3, Issue 1 , Winter and Spring 2020, Pages 15-22
Abstract
Aloe vera gel is widely used as a functional ingredient in food processing. This gel is very unstable due to its high water activity. Drying process can be used to obtain shelf stable ... Read More
4. The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites
Volume 3, Issue 1 , Winter and Spring 2020, Pages 23-28
Abstract
Using biocomposites containing wheat straw (WS) and synthetic polymers like polyethylene (PE) has gained tremendous popularity, but its application in the packaging industry is not ... Read More
5. Modeling the effect of different infrared treatment on B. cereus in cardamom seeds and using genetic algorithm-artificial neural network
Volume 3, Issue 1 , Winter and Spring 2020, Pages 29-34
Abstract
In this study, the effect of infrared (IR) on decontamination of Bacillus cereus in cardamom seeds were determined at difference IR radiation powers (100, 200, and 300 W), different ... Read More
6. Antioxidant activity and mineral content of watermelon peel
Volume 3, Issue 1 , Winter and Spring 2020, Pages 35-40
Abstract
Both synthetic and natural antioxidants are using in the food industries. The evaluation of the former showed its potential carcinogenic effects. So, different studies focused on natural ... Read More
7. Advantages of thermal stability of virgin olive oil over canola and frying oil
Volume 3, Issue 1 , Winter and Spring 2020, Pages 41-46
Abstract
The aim of this study is to evaluate the effects of thermal processing of virgin olive oil, canola and frying oil on chemical oxidative indices (peroxide, p -anisidin value and oxidative ... Read More
8. A chromatographic method for detection of palm oil in butter
Volume 3, Issue 1 , Winter and Spring 2020, Pages 47-52
Abstract
Replacement with the cheaper animal fats or vegetable oils is conventional in milk through direct incorporation or homogenization of skimmed milk with less expensive foreign fats. The ... Read More
9. Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract
Volume 3, Issue 1 , Winter and Spring 2020, Pages 53-60
Abstract
The aim of this study was to produce the ice cream with potential antidiabetic effects by addition of pistachio peel extract (PPE) (0, 10, 20 and 30% on dry matter basis). The properties ... Read More
10. The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer
Volume 3, Issue 1 , Winter and Spring 2020, Pages 61-68
Abstract
In this study, the effect of basil seed gum (BSG) on the stability and rheological properties of egg white albumin (EWA) emulsions was investigated. A constant amount of EWA (0.5% w/v) ... Read More
11. Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets
Volume 3, Issue 1 , Winter and Spring 2020, Pages 69-78
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
12. Curcumin as a bioactive compound: biological properties and encapsulation methods
Volume 3, Issue 1 , Winter and Spring 2020, Pages 79-86