Search results: 734 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. Evaluation of physicochemical properties of mucilage and comparison of extraction efficiency of two solvent and supercritical methods.

In this research, extraction of okra mucilage was investigated by two methods of solvent and supercritical fluid extraction. Optimization the yield and physicochemical properties of the extract obtained from both methods was also investigated. Materials and methods: Fresh okra obtained from local...

Author(s) : Karani, F.; Sargolzaei, J.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2021 Vol.17 No.2 pp.fa379-fa392

4. 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

5. Study on physicochemical properties of Quinoa flour of three different varieties and the effect of pH on their functional characteristics.

This study proposed to investigate the physicochemical properties of quinoa flour of three different varieties and monitor the effect of pH on their functional characteristics. Results and discussion: Chemical properties are important in both technological and nutritional aspects, chemical...

Author(s) : Taghizadeh, M.; Akhoondzadeh, H.; Zamani, Z.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2021 Vol.17 No.1 pp.fa13-fa27 ref.44

6. Optimization of dietary almond formulation enriched with stevia and azure plant by response surface methodology.

Today, with the change in the culture of life, the occurrence of malnutrition in different age groups, and the occurrence of diseases such as diabetes, hypertension and obesity, the production of low-calorie food formulations seems necessary. On the other hand, with the increase in demand for...

Author(s) : Golia, M. J.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2021 Vol.17 No.1 pp.fa29-fa42 ref.31

7. 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

8. Production of beneficial egg-based ice cream containing immunoglobulin Y against Helicobacter pylori.

Today, consumers are looking for foods that promote good health and reduce the risk of disease. Eggs are a great source of immunoglobulin Y, which plays a very important role in passive immunity. Therefore, this study was performed with the aim of creating inactive oral immunity against ...

Author(s) : Sabahi, S.; Qazvini, A.; Fakhri, S.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2021 Vol.17 No.1 pp.fa133-fa142 ref.37

9. Production and evaluation of physicochemical and rheological properties of low-saturation shortening using organo-gelling technique based on monoacyl glycerol and polyglycerol ester.

In this research, organo-selling technique based on monoacyl glycerol and polyglycerol ester has been used to produce short saturation. For this purpose, a dual mixture group consisting of 20% palm stearin oil and 80% rapeseed oil was made, so that the percentage of saturated fatty acids in the...

Author(s) : Mahjoub, R.; Hakimzadeh, V.; Salehi, I. A.; Farmani, J.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2021 Vol.17 No.1 pp.fa187-fa204 ref.35

10. Estimation of the total acceptance of banana fruit using digital image processing and Gaussian process regression model during the storage period.

A study was conducted to investigate the changes, during the storage period, of color (R, G, B, L, a, b, h, s, v, C, H), dimensional characteristics (diameter, curvature radius, long and small length) and chemical parameters (total soluble solids, pH and total titration acidity) of several banana...

Author(s) : Nasiri, S.; Mehdizadeh, S. A.; Nadafzadeh, M.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.2 pp.171-191 ref.27

11. 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

12. 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

13. Investigation the effect of formulation and condition of packaging on the ham syneresis during shelf life.

Introduction: Meat and meat products are important sources of protein, fat, essential amino acids, minerals and vitamins and other nutrients. Bologna sausage, a cooked meat product, is one of the most accepted processed meat products and is consumed and enjoyed worldwide. The aim of this study was...

Author(s) : Pool, E. K.; Piruzifard, M.; Zynali, F.; Khaledabadi, M. A.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.16 No.2 pp.251-269 ref.47

14. 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

15. 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

16. 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

17. 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

18. 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

19. Investigation of the effect of adding squash (Cucurbita pepo) on physico-chemical and sensory properties of stirred yogurt during storage.

Yoghurt is a dairy product that has health effects such as controlling digestive problems, stimulating the immune system and increasing longevity. By absorbing water, the fibres increase the volume of food and facilitate excretion. Increasing fibre intake also reduces the risk of cardiovascular...

Author(s) : Marzieh Salami; Stone, M. M. F.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.17 No.1 pp.fa93-fa106 ref.many

20. Antioxidant potential of cinnamon, ajowan and zataria essential oils in grape seed oil.

In order to inhibit the oxidation of lipids, improve the oxidative stability of foods and to minimize the hazard risk to human health, antioxidants are added to food materials in industrial processing. In this work, the antioxidant potential of cinnamon (Cinnamomum zeylanicum), ajowan (Carum...

Author(s) : Azizkhani, M.; Adinehpour, F.

Publisher : Ferdowsi University of Mashhad, Mashhad, Iran

Journal article : Iranian Food Science & Technology Research Journal 2020 Vol.15 No.6 pp.81-88 ref.20

21. 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

22. 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

23. 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

24. 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

25. 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