Search results: 736 results (approx.)

1. Optimization of foam production in foam mat drying of celery juice and evaluation of its powder properties.

In this study, the production of celery juice powder was studied using floor drying method. The optimum foam production conditions of celery juice in terms of xanthan gum concentration (0.25-0.45%) as foam stabilizer, whey protein concentrate (2-6%) as foaming agent and stirring time (2-10 minutes) ...

Author(s) : Sarvestani, M. K.; Mohebbi, M.; Taghizadeh, M.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2021 Vol.17 No.2 pp.fa217-fa231

2. The effect of wheat germ protein isolate on physical, rheological, textural and sensorial properties of ice cream.

Introduction: Dairy products fortification especially ice cream is one of the most important goals and priorities of today's humanbeing to produce health food products. Protein isolate is one of the compounds used to produce health products. The aim of this study was to produce ice cream with new...

Author(s) : Mahpour, H.; Mostaghim, T.; Shahriari, Sh.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2021 Vol.17 No.2 pp.fa243-fa259 ref.25

3. Effect of formulation and extrusion technique on technological properties of snack containing jujube flour.

In this research, production of high-nutritional snack with jujube flour was studied. Results & Discussion: Results showed that the addition of jujube flour independently increased the density 0.33, hardness 35.73 N, solubility 42% and redness (a*) 3.41, and reduced the color brightness...

Author(s) : Milani, E.; Shahidi, F.; Ansarifar, E.; Khalilian-Movahed, M.; Salehipoor, F.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2021 Vol.17 No.1 pp.fa-fa11 ref.24

4. Evaluation and comparison of sensory, textural and color properties of low-fat cream using principal component analysis and partial least squares regression.

In this study, the effect of different amounts of Kunjak gum (zero to 0.2%), Mero seed gum (zero to 0.2%) as experimental variables of mixture design and fat content (zero to 3%) and homogenization rate (zero to 24000 rpm) Per minute. As experimental variables, the process design on the pH, texture ...

Author(s) : Najafi, M. N.; Shateri, H. R.; Nejad, M. K.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2021 Vol.17 No.1 pp.fa107-fa120 ref.many

5. Investigating the effect of different levels of spirulina platinum microalgae on the nutritional, physicochemical and sensory characteristics of sponge cake.

The aim of this study was to produce sponge cake enriched with Spirulina platinum microalgae and study the nutritional characteristics. In this experimental study, the effect of adding Spirulina platinum microalgae at four levels (protein, fat, iron, zinc and copper), physicochemical properties...

Author(s) : Zanganeh, N.; Barzegar, H.; Behbahani, B. A.; Mehrnia, M. A.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.2 pp.207-220 ref.30

6. The effect of nitric oxide and temperature on maintaining the quality of Ariel pomegranate Mulles cultivar.

This paper presents the results of a study conducted in Iran to evaluate the effects of natural and temperature treatment on quantitative and qualitative characteristics in the post-harvest period of pomegranate arils. The studied factors included nitric oxide as a natural compound (0, 5 and 10 μm...

Author(s) : Mandegari, M.; Dastjerdi, A. M. M. A.; Musharraf, L.; Tatari, M.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.2 pp.235-249 ref.49

7. The effect of hydrothermal processing on rheological properties of oat β-glucan.

In this study, beta-glucan was extracted from oats using hot water extraction method. After extraction, the physiochemical and functional properties of extracted β-glucan such as solubility, foaming, foaming stability and rheological properties were tested. In order to measure the moisture, ash and ...

Author(s) : Sattari, A.; Milani, J. M.; Amiri, Z. R.; Parizi, A. P.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.2 pp.271-286 ref.45

8. The effect of ginger extract, citric acid and ultrasound on the physicochemical properties of camel meat.

In this study, in order to ulceration process (2 levels) on camel meat based on a completely randomized design was investigated. The pieces of meat were divided into two groups, and one group underwent an ulteration process. Five groups of marinade solution (30% ginger extract, 30% ginger extract + ...

Author(s) : Jafari, F.; Nafiseh; Goli, M.; Ghorbani, Z.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.2 pp.287-299 ref.3

9. Insertion of red beet extract by maltodextrin carriers and isolation of whey protein using spraying and freezing dryers.

The aim of this study was to produce red beetroot extract powder as a source of biologically active and colored compounds using drying, freezing and spraying processes. For this purpose, the isolation of whey protein (WPI) and maltodextrin with DE is 20-18 in different ratios (100: 0, 75: 25, 50:...

Author(s) : Faridnia, M.; Thani, A. M.; Najafi, M. N.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.2 pp.313-322 ref.30

10. Electrical conductivity of reconstituted milk affected by temperature and composition.

The aim of this study was to investigate the electrical conductivity of recombined milk affected by temperature, protein percentage, and lactose content. In order to investigate the effect of protein percentage (1, 2 and 3%) and percentage of lactose or sugar content (4, 6 and 8%) on the electrical ...

Author(s) : Naseri, H.; Hazbavi, I.; Shahbazi, F.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.2 pp.323-330 ref.22

11. Experimental study of the performance of Mlp and Rbf neural networks for modeling the drying process of paddy in microwave dryers.

This paper presents the results of a study conducted to investigate the effect of microwave power on kinetics of rice drying, head rice yield and effective diffusivity coefficient of moisture, using a continuous type of domestic microwave dryer. The experiments were performed at three microwave...

Author(s) : Mir, M. I. M.; Breadwinner, S.; Mogharnejad, K.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.2 pp.331-341 ref.18

12. Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (Origanumvulgare L.) leaves.

Ultrasound assisted extraction (UAE) has attracted growing interest, due to its great advantages for the extraction of bioactive compounds from plant species. Ultrasound efficiency is affected by various factors such as extraction temperature, extraction time, intensity of ultrasound waves, and...

Author(s) : Maghsoudlou, E.; Kenari, R. E.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.15 No.6 pp.89-101 ref.27

13. Study on firmness and texture changes of pear fruit when loading different forces and stored at different periods using artificial neural network.

This study evaluated the effect of different dynamic and static loadings and different storage periods on the firmness of pear fruit. Pear fruit was first segregated into three groups of 27 pear in order to undergo three loadings: static thinedge compression loading, static wide-edge compression...

Author(s) : Torshizi, M. V.; Azadbakht, M.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.15 No.6 pp.113-132 ref.21

14. Optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties.

Central composite design response surface methodology was used to optimize polysaccharide extraction from olive leaves. Effect of three independent variables [extraction time (3-7 hours), extraction temperature (60-100°C) and waterto-raw material ratio (5-25 mL/g)] on extraction yield were studied. ...

Author(s) : Mehrnia, M. A.; Barzegar, H.; Jou, L. H.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.15 No.6 pp.133-144 ref.17

15. Discerning expiration status of edible vegetable oils based on color changes during oxidation process: using digital image and linear discriminant analysis in both primary and secondary oxidations.

Discerning the expiration status (non-rejected and rejected) of edible vegetable oils is very significant because of the hazardous primary and secondary oxidation products. Therefore, it is of outmost importance to monitor the quality and safety of these oils. Based on previous literature, reports...

Author(s) : Azimi, O.; Mohebbi, M.; Farhoosh, R.; Saadatmand-Tarzjan, M.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.15 No.6 pp.145-158 ref.32

16. Energy and exergy analysis in drying orange leaves by Ahmik method.

In this study, energy analysis and exergy in microwave dryers for drying orange slices have been studied. For this study, first oranges were cut into 4 mm thick slices, then by acoustic method in 3, 5 and 7 minute pre-treatment times at 30 volts. 50 and 70 volts were pre-treated with Ahmik. The...

Author(s) : Azadbakht, M.; Tarshizi, M. V.; Noshad, F.; Rokhbin, A.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.3 pp.1-13 ref.20

17. Mineral composition, bioactive compounds and antioxidant activity of salvia hispanica L as affected by thermal and non-thermal treatments.

In this study, the effect of thermal treatments (roasting and autoclave) and non-thermal treatments (soaking and germination) on total phenolic content, total flavonoid content, antioxidant activity and bioavailability of minerals of chia seed was evaluated. Results showed thermal treatments...

Author(s) : Noshad, M.; Behbahani, B. A.; Ghasemi, P.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.3 pp.15-23 ref.20

18. Investigating the effect of adding marshmallow mucilage on the qualitative, physical and sensory characteristics of cupcakes.

In this study, the performance of Althaea officinalis mucilage on the qualitative characteristics of cup cake and its potential use in stagnant control has been investigated. For this purpose, the effect of different concentrations of marshmallow mucilage (zero, 0.25, 0.5 and 1%) on the physical...

Author(s) : Farimani, T. Y.; Hesarinejad, M. A.; Tat, M.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.3 pp.25-35 ref.many

19. Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.).

Impact of microwave-grill -drying (MWGD) at different powers (300, 450 and 600 Watts) on functional properties of berry "Russian olive" was investigated. The effect of microwave's water and oil holding capacities, gelation, foaming and emulsifying, which will provide novel and applicable knowledge...

Author(s) : Boudraa, S.; Zidani, S.; Elothmani, D.; Saadoudi, M.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.3 pp.51-61 ref.35

20. Predicting the physiological characteristic changes in pears subjected to external loads using Artificial Neural Network (ANN) - Part 1: Static loading.

This research was aimed to study the effects of loading force and storage period on the physiological characteristic of pears. In this experiment, the pears were subjected to quasi-static loading (wide-edge and thin-edge) and different storage periods (5, 10 and 15 days). The amounts of the fruits' ...

Author(s) : Azadbakht, M.; Torshizi, M. V.; Mahmoodi, M. J.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.3 pp.63-85 ref.27

21. Antioxidant effect of microencapsulated sodium selenite by solvent evaporation in soybean oil during storage for one year.

In this study, by encapsulation, selenium as a vital micronutrient and natural antioxidant replaced synthetic antioxidants with adverse effects. Sodium selenite with concentrations (100, 300, 500, 700 and 900 mg in 20 ml of spray solution) with a combination of wall materials including Arabic gum...

Author(s) : Zand, F. J.; Goli, M.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.5 ref.33

22. Investigation of the effect of adding soy protein isolate and change in particle size of breadcrumbs on physicochemical properties of chicken nuggets.

The aim of this study was to investigate the role of particle size of breadcrumbs and the effect of adding soy protein isolate to breadcrumbs and water paste on the properties of chicken nuggets. Rusk flour was prepared in three sizes: small, medium and large. Then 3% soy protein isolate was added...

Author(s) : Sotoudeh, M. S.; Soltanizadeh, N.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.5 pp.629-641 ref.26

23. Investigation of sensory properties and antimicrobial effect of frankincense and shallot essential oil on Listeria monocytogenes bacteria in white salt water.

Increased level of public awareness and concern about the use of chemical preservatives, the use of preservatives and plant antimicrobials and its effect on the growth of important food microorganisms has increased. Therefore, the general purpose of this study was to investigate the...

Author(s) : Sadeghi, F.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.4 pp.343-356 ref.29

24. Evaluation of the content of alpha and gamatocoufrol in almonds, hazelnuts, peanuts and pistachios during the roasting process.

Roasting is one of the processes that changes the amount of nutrients in the brain. The aim of this study was to investigate the effect of roasting conditions on the content of alpha and gametocoffrol. In the present study, the effect of temperature (C 120 and 150), and the time (zero, 20, 30 and...

Author(s) : Farahmandfar, R.; Salmani, S.; Fahim, H.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.4 pp.357-365 ref.29

25. Evaluation of microbial, chemical and sensory characteristics of coated lamb with Scutellaria lateriflora seed mucilage in combination with Carum copticum essential oil to shelf life extension at refrigerated storage.

Meat and meat products undergo chemical and microbial spoilage during production, transportation, storage and consumption. Antimicrobial edible coatings containing natural herbal extracts and essential oil possess various benefits and are currently used to design novel active biodegradable...

Author(s) : Shahidi, F.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.4 pp.383-394