Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste
1. Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste

Marziye Mirzakhani; Sohrab Moini; Zahra Emam-Djomeh

Volume 1, Issue 2 , Summer and Autumn 2018, Pages 81-90

Abstract
  Biological packaging material based on obtained proteins from fish waste, are biopolymers that have the capability of biodegradable film formation. Thus, purpose of this research is ...  Read More
Instrumental texture properties of Spanish <i>turrón</i>, Italian <i>torrone</i> and French <i>nougat</i>
2. Instrumental texture properties of Spanish turrón, Italian torrone and French nougat

Mohammad Hojjati; Marisa Speziale; Laura Vázquez-Araújo; Antonio Mincione; Angel Antonio Carbonell-Barrachina

Volume 1, Issue 2 , Summer and Autumn 2018, Pages 91-96

Abstract
  The characteristic texture of turrón, torrone and nougat was examined. They are typical European confections prepared from almonds, honey, sugars and/or chocolate. Three different ...  Read More
Thermal processing determination time for fermented and acidified indigenes Iranian vegetables
3. Thermal processing determination time for fermented and acidified indigenes Iranian vegetables

Aslan Azizi

Volume 1, Issue 2 , Summer and Autumn 2018, Pages 97-102

Abstract
  Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  ...  Read More
Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread
4. Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread

Zahra sheikholeslami; Mahdi Karimi; Toktam Hejrani

Volume 1, Issue 2 , Summer and Autumn 2018, Pages 103-108

Abstract
  Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study, the effects of concentrate of smoked and ...  Read More
Rheological properties of probiotic non-fat yogurt containing <i>Lactobacillus reuteri</i>: Effects of inulin addition, inoculum level and fermentation temperature
5. Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature

Mona Sadat Bitaraf; Faramarz Khodaiyan; Seyed Saeid Hosseini

Volume 1, Issue 2 , Summer and Autumn 2018, Pages 109-116

Abstract
  The simultaneous effects of inulin addition (0-4%w/w), probiotic inoculum level (1-3%v/v) and fermentation temperature (37-45°C) on the dynamic rheological properties of probiotic ...  Read More
Effect of spray drying conditions and feed composition on the physical properties of barerry (<i>Berberis vulgaris</i>) juice powder
6. Effect of spray drying conditions and feed composition on the physical properties of barerry (Berberis vulgaris) juice powder

Atefeh Ghollasi; Farideh Tabatabaei Yazdi; Mehdi Varidi; Mohebbat Mohebbi

Volume 1, Issue 2 , Summer and Autumn 2018, Pages 117-126

Abstract
  In this study, the effect of some processing parameters on bulk density, particle density, particle size and some of powder reconstruction properties such as dispersibility, Wettability ...  Read More
Effect of sumac (<i>Rhus coriaria</i>) and rosemary (<i>Rosmarinus officinalis</i>) water extracts on microbial growth changes in ground beef meat
7. Effect of sumac (Rhus coriaria) and rosemary (Rosmarinus officinalis) water extracts on microbial growth changes in ground beef meat

Farnaz Naseri Khalkhali; Maliheh Rahati Noveir

Volume 1, Issue 2 , Summer and Autumn 2018, Pages 127-132

Abstract
  The present study investigated the effect of sumac (SWE) and rosemary water extracts (RWE) on microbial growth in ground beef meat during refrigerated storage. The meat samples were ...  Read More
Difference between efficiency of ultrasound treatments above and below the membrane surface in membrane clarification of pomegranate juice
8. Difference between efficiency of ultrasound treatments above and below the membrane surface in membrane clarification of pomegranate juice

Morteza Aliasghari Aghdam; Hossein Mirsaeedghazi; Mohammad Aboonajmi; Mohammad Hossein Kianmehr

Volume 1, Issue 2 , Summer and Autumn 2018, Pages 133-136

Abstract
  Microfiltration can clarify pomegranate juice; however, fouling is a limiting phenomenon in the process. In current work ultrasound was applied above and below the membrane surface ...  Read More
Some chemical characteristics of major varieties of sour cherry grown in Iran
9. Some chemical characteristics of major varieties of sour cherry grown in Iran

Ghasem Fadavi; Nadia Ahmadi; Changiz Esfandyari; Homa Behmadi

Volume 1, Issue 2 , Summer and Autumn 2018, Pages 137-142

Abstract
  In this study some selected chemical properties such as total soluble solids, pH, total acidity, formalin index, reduced sugar content and ascorbic acid of major sour cherry cultivated ...  Read More
Investigation of physicochemical and sensory properties of a Zoulang (<i>Eryngium caucasicum</i>) flavored yogurt
10. Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt

Maryam Hakimi Rad

Volume 1, Issue 2 , Summer and Autumn 2018, Pages 143-148

Abstract
  Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer ...  Read More
A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel
11. A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel

Bahare Pasandide; Faramarz khodaiyan; Zeinab Mousavi; Seyed Saeid Hosseini

Volume 1, Issue 2 , Summer and Autumn 2018, Pages 149-156

Abstract
  Microwave assisted extraction technique was employed to extract pectin from citron peel. Box-Behnken design was applied to investigate the influence of irradiation time, microwave power ...  Read More
Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application
12. Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application

Babak Ghiasi Tarzi; Khatereh Amini; Anoosheh Sharifan

Volume 1, Issue 2 , Summer and Autumn 2018, Pages 157-164

Abstract
  The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies. ...  Read More