Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by <i>Aspergillus niger</i>
1. Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger

Ehsan Bigdelian; Mohsen Labbafi; Mohammad Safari; Karamatollah Rezaei; Sayed Hadi Razavi

Volume 4, Issue 1 , Winter and Spring 2021, Pages 1-10

http://dx.doi.org/10.22059/jfabe.2020.306126.1056

Abstract
  Canola meal was solid-stately fermented (SSF) by Aspergillus niger CBS 120.49 to increase its total phenolic content (TPC) and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ...  Read More
Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity
2. Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity

Pashew Bayazidi; Hadi Almasi; Behbood Purfathi

Volume 4, Issue 1 , Winter and Spring 2021, Pages 11-18

http://dx.doi.org/10.22059/jfabe.2020.308532.1062

Abstract
  The aim of this research was to compare the effect of free and immobilized Lysozyme on the physicochemical and antimicrobial properties of sodium caseinate (SC) based active films. ...  Read More
Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry
3. Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry

Maryam Farshidi; Jalal Moludi; Ali Mohebbi; Behzad Ebrahimi; Asa Kamali Shojaei

Volume 4, Issue 1 , Winter and Spring 2021, Pages 19-25

http://dx.doi.org/10.22059/jfabe.2020.312165.1069

Abstract
  The fast–growing global concern of food safety has resulted in increased monitoring of pesticide residues in food products. In this study, 250 different samples of fruits (apple, ...  Read More
Effects of Infrared cooking techniques and Balangu (<i>Lallemantia royleana</i>) gum concentration on quality characteristics and stress relaxation of chicken nugget
4. Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget

Delasa Rahimi; Mahdieh Hasani; Mahdi Kashaninejad

Volume 4, Issue 1 , Winter and Spring 2021, Pages 26-36

http://dx.doi.org/10.22059/jfabe.2020.314361.1075

Abstract
  In the present study, the effect of Balangu gum (0, 0.25, and 0.5%) and cooking techniques (deep frying, Infrared cooking, Infrared cooking - post frying (IR-PF) and pre frying - Infrared ...  Read More
Extraction of bioactive compounds from pomegranate: A review
5. Extraction of bioactive compounds from pomegranate: A review

Zeinab Mehdipour Biregani; Anoosheh Sharifan

Volume 4, Issue 1 , Winter and Spring 2021, Pages 37-42

http://dx.doi.org/10.22059/jfabe.2021.315382.1076

Abstract
  Increasing demands for health-promoting compounds originated from natural sources have led to a surge of interest in studies in the field of extraction and purification of such components ...  Read More
Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys
6. Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys

Ali Jafari; Mohsen Esmaiili; Saber Amiri; Reza Heidari

Volume 4, Issue 1 , Winter and Spring 2021, Pages 43-52

http://dx.doi.org/10.22059/jfabe.2021.313740.1074

Abstract
  The present study provides an analysis of physicochemical, biochemical, and rheological properties of four types of monofloral honey: Ziziphus, Thymus, Astragalus, and Alfalfa. Physicochemical ...  Read More
Microscopic modeling of the rheological behavior of honey
7. Microscopic modeling of the rheological behavior of honey

Olubukola Adebowale Akangbe; John Uju Nwalor; Olufunmilayo Oyenike Oyewale

Volume 4, Issue 1 , Winter and Spring 2021, Pages 53-57

http://dx.doi.org/10.22059/jfabe.2021.315887.1077

Abstract
  The rheological behavior of honey fluid was model at molecular level using the trajectory of the sphericity of the particles in which the interactions are   represented with ...  Read More
Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate
8. Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate

Zeinab Mehdipour Biregani; Hamed Ahari

Volume 4, Issue 1 , Winter and Spring 2021, Pages 58-62

http://dx.doi.org/10.22059/jfabe.2021.317538.1081

Abstract
  In the present study, the effect of enzymatic hydrolysis on the antioxidant properties of whey protein isolate (WPI) was studied. Therefore, the whey protein solution was hydrolyzed ...  Read More
The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity
9. The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity

Mehdi Mohammadian; Arasb Dabbagh Moghaddam; Laleh Almasi; Shahnaz Bohlooli; Anousheh Sharifan

Volume 4, Issue 1 , Winter and Spring 2021, Pages 63-68

http://dx.doi.org/10.22059/jfabe.2021.316882.1079

Abstract
  Functional emergency food rations with health-promoting attributes can improve the performance of armed forces during military missions, especially if there would not be enough time ...  Read More
Antioxidant capacity and chemical composition of different parts of saffron flowers
10. Antioxidant capacity and chemical composition of different parts of saffron flowers

Akram Azghandi Fardaghi; Ali Es-haghi; Javad Feizy; Rajasekhar Lakshmipathy

Volume 4, Issue 1 , Winter and Spring 2021, Pages 69-74

http://dx.doi.org/10.22059/jfabe.2021.316326.1078

Abstract
  Saffron is a spice derived from the flower of Crocus sativus L. The present study reports the antioxidant capacity and chemical compositions of various parts of saffron. The IC50 for ...  Read More
Reduction of acrylamide by orange waste extract phenolic compounds in potato chips
11. Reduction of acrylamide by orange waste extract phenolic compounds in potato chips

Somaye Seyedi; Majid Javanmarddakheli; Azade Shekarabi; Mahdi Shavandi; Sahra Farhadi

Volume 4, Issue 1 , Winter and Spring 2021, Pages 75-81

http://dx.doi.org/10.22059/jfabe.2021.301112.1049

Abstract
  Acrylamide can lead to carcinogenic, genotoxic, and neurotoxic risks. Adding plant extracts containing phenolic compounds significantly affected acrylamide formation. In this research ...  Read More
Preparation and properties of ginger essential oil nanocapsules
12. Preparation and properties of ginger essential oil nanocapsules

Marjan Nouri; Faramarz Khodaiyan

Volume 4, Issue 1 , Winter and Spring 2021, Pages 82-89

http://dx.doi.org/10.22059/jfabe.2021.312623.1071

Abstract
  Ginger herb has remarkable antimicrobial and antioxidant activities. In the present study, the aim is to investigate the effect of chitosan as an encapsulation on the physicochemical ...  Read More
An overview on the applications of nanotechnology for improving the safety of food products
13. An overview on the applications of nanotechnology for improving the safety of food products

Shahnaz Bohlooli; Soheyl Eskandari

Volume 4, Issue 1 , Winter and Spring 2021, Pages 90-93

http://dx.doi.org/10.22059/jfabe.2021.318969.1084

Abstract
  The rapid spread of nanotechnology has led to the application of this technology in different sectors of the food industry such as processing, packaging, storage, transport, and safety. ...  Read More
Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life
14. Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life

Zahra khoshdouni farahani

Volume 4, Issue 1 , Winter and Spring 2021, Pages 94-98

http://dx.doi.org/10.22059/jfabe.2021.319703.1087

Abstract
  In this paper, it was aimed to investigate physicochemical and sensorial characteristics of cocoa sponge cake containing xanthan gum during maintenance interval. To reduce the stiffness ...  Read More
Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples
15. Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples

Aniseh Zarei Jelyani; Najmeh Khademipour; Abdoreza Aghajani

Volume 4, Issue 1 , Winter and Spring 2021, Pages 99-104

http://dx.doi.org/10.22059/jfabe.2021.319085.1085

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