Experimental study and mathematical modeling of thin layer drying of rhubarb (<i>Rheum ribes</i> L.)
1. Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.)

Akram Sharifi; Mehrdad Niakousari; Sadegh Rigi

Volume 3, Issue 1 , Winter and Spring 2020, Pages 1-6

http://dx.doi.org/10.22059/jfabe.2020.75287

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
Antimicrobial effects of pomegranate peel extract on <i>Lactobacillus plantarum</i> and shelf life of Thousand Island dressing
2. Antimicrobial effects of pomegranate peel extract on Lactobacillus plantarum and shelf life of Thousand Island dressing

Majid Javanmard; Akram Akbari

Volume 3, Issue 1 , Winter and Spring 2020, Pages 7-14

http://dx.doi.org/10.22059/jfabe.2020.75441

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
Osmotic dehydration combined with hot air convective drying of Aloe vera (<i>Aloe barbadensis</i> Miller) gel
3. Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel

Akram Sharifi; Sadegh Rigi; Amir Hossein Elhamirad; Alireza Basiri

Volume 3, Issue 1 , Winter and Spring 2020, Pages 15-22

http://dx.doi.org/10.22059/jfabe.2020.75618

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
The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites
4. The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites

Behjat Tajeddin; Reza Famil Momen

Volume 3, Issue 1 , Winter and Spring 2020, Pages 23-28

http://dx.doi.org/10.22059/jfabe.2020.75620

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
Modeling the effect of different infrared treatment on <i>B. cereus</i> in cardamom seeds and using genetic algorithm-artificial neural network
5. Modeling the effect of different infrared treatment on B. cereus in cardamom seeds and using genetic algorithm-artificial neural network

Mahdi Shavandi; Alireza Sadeghi; Atena Sarani

Volume 3, Issue 1 , Winter and Spring 2020, Pages 29-34

http://dx.doi.org/10.22059/jfabe.2020.75644

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
Antioxidant activity and mineral content of watermelon peel
6. Antioxidant activity and mineral content of watermelon peel

Javad Feizy; Moslem Jahani; Sima Ahmadi

Volume 3, Issue 1 , Winter and Spring 2020, Pages 35-40

http://dx.doi.org/10.22059/jfabe.2020.75811

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
Advantages of thermal stability of virgin olive oil over canola and frying oil
7. Advantages of thermal stability of virgin olive oil over canola and frying oil

Saeed Keshavarz Moghadam; Maryam Moslehishad

Volume 3, Issue 1 , Winter and Spring 2020, Pages 41-46

http://dx.doi.org/10.22059/jfabe.2020.75878

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
A chromatographic method for detection of palm oil in butter
8. A chromatographic method for detection of palm oil in butter

Javad Feizy; Moslem Jahani

Volume 3, Issue 1 , Winter and Spring 2020, Pages 47-52

http://dx.doi.org/10.22059/jfabe.2020.76393

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
Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract
9. Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract

Amir Hossein Mohammadian; Amir Pouya Ghandehari Yazdi; Mohsen Barzegar

Volume 3, Issue 1 , Winter and Spring 2020, Pages 53-60

http://dx.doi.org/10.22059/jfabe.2020.76395

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
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer
10. The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer

Saeed Mirarab Razi; Ali Motamedzadegan; Seyed Ahmad Shahidi; Ali Rashidinejad

Volume 3, Issue 1 , Winter and Spring 2020, Pages 61-68

http://dx.doi.org/10.22059/jfabe.2020.76607

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
Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets
11. Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets

Fereshteh Dalvandi; Hadi Almasi; Babak Ghanbarzadeh; Hedayat Hosseini; Nader Karimian Khosroshahi

Volume 3, Issue 1 , Winter and Spring 2020, Pages 69-78

http://dx.doi.org/10.22059/jfabe.2020.76631

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
Curcumin as a bioactive compound: biological properties and encapsulation methods
12. Curcumin as a bioactive compound: biological properties and encapsulation methods

Zeinab Mehdipour Biregani; Maryam Gharachorloo

Volume 3, Issue 1 , Winter and Spring 2020, Pages 79-86

http://dx.doi.org/10.22059/jfabe.2020.76608

Abstract
  Curcumin is a bioactive compound from turmeric which has different biological properties and health benefits such as antioxidant, anti-inflammatory, antimicrobial, and anticancer activities. ...  Read More