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

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

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 87-94

http://dx.doi.org/10.22059/jfabe.2020.297658.1046

Abstract
  In this study, the drying kinetics of saffron stigmas pretreated by atmospheric pressure cold plasma pretreatment (15, 30, 45 and 60 s) followed by hot air drying (60°C and 1.5 ...  Read More
Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks
2. Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks

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

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 95-100

http://dx.doi.org/10.22059/jfabe.2020.306719.1057

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
Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from <i>Zataria multiflora</i>
3. Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora

Safoora Karimi; Shady Sharifzadeh; Habib Abbasi

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 101-109

http://dx.doi.org/10.22059/jfabe.2020.308833.1064

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
Thermal aggregation of egg white proteins as affected by saccharides
4. Thermal aggregation of egg white proteins as affected by saccharides

Mahshad Nasabi; Mohsen Labbafi

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 110-115

http://dx.doi.org/10.22059/jfabe.2020.307261.1060

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

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

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 116-120

http://dx.doi.org/10.22059/jfabe.2020.310078.1065

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
Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods
6. Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods

Zarifeh Raji; Hossein Kiani

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 121-127

http://dx.doi.org/10.22059/jfabe.2020.308224.1061

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
Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods
7. Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods

Reza Farahmandfar; Behraad Tirgarian

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 128-137

http://dx.doi.org/10.22059/jfabe.2020.308599.1063

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
Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme
8. Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme

Rahim Rahebi Bardi; Mahsa Tabari; Hamid Tavakolipor

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 138-146

http://dx.doi.org/10.22059/jfabe.2020.310311.1066

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
An investigation on the possibility of production of cookie containing sunflower seed meal flour and <i>Rosa damascena</i> waste extract
9. 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 , Summer and Autumn 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
Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review
10. Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review

Behzad Nasehi

Volume 3, Issue 2 , Summer and Autumn 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
The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese
11. 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 , Summer and Autumn 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 edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates
12. 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 , Summer and Autumn 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