Food Engineering Research

Editorial

First pages

Volume 22, Issue 2 , March 2024

Abstract

Editorial

Research Paper

Effect of whey protein and flaxseed gum on physical and sensory properties Jujube-apple puree puffy pastille

Elham Azarpazhooh; Parvin Sharayei; Hadi Zeraatgar; Bita Beyzaie

Volume 22, Issue 2 , March 2024, Pages 1-20

https://doi.org/10.22092/fooder.2024.359116.1337

Abstract

Fruit-based pastiles play a special role in the food culture of adolescents and young people, and their frequent and sufficient consumption has an effective role in achieving general health. In this study, functional pastille with a puffy texture was produced using the statistical method of central composite ... Read More

Research Paper

Effects of Physalis angulate fruit powder and tragacanth gum as an egg replacer to produce dietic mayonnaise sauce

Alireza Rahman; Farzad Kazemipour; Fatemeh Hosseinmardi

Volume 22, Issue 2 , March 2024, Pages 21-44

https://doi.org/10.22092/fooder.2024.362585.1368

Abstract

Extensive research has been conducted in many industries, including the mayonnaise industry, to explore the use of fat substitutes and to create useful products, which is especially relevant given the growing prevalence of obesity and its associated illnesses in society. In this study, mayonnaise was ... Read More

Research Paper

Investigation of production and physicochemical properties of Estamaran date vinegar

Leila Behbahani; Maryam Ravaghi

Volume 22, Issue 2 , March 2024, Pages 45-54

https://doi.org/10.22092/fooder.2024.359191.1338

Abstract

Vinegar has long been used worldwide as a basic seasoning that can be produced from different materials. Many reports have focused on the antioxidant activity of vinegar and its use to lose fat and weight. It is also one of the superior food additives as it contains different nutrients such as carbohydrates, ... Read More

Research Paper

Investigation of dynamic and physicochemical properties of loaded- propolis extract nanoparticles

Mansooreh Soleimanifard; Javad Feizy

Volume 22, Issue 2 , March 2024, Pages 55-68

https://doi.org/10.22092/fooder.2024.361745.1362

Abstract

Propolis is rich in bioactive compounds, including antioxidant and antimicrobial compounds, therefore it is necessary to protect these sensitive compounds by high-performance methods such as encapsulation. The purpose of this research was to produce nanoparticles containing the propolis extract and to ... Read More

Research Paper

Effect of baking by infrared radiation-superheated vapor system on control of mouldiness in the wheat bread containing rice-bran sourdough

Mahdi Pourrashidi; Alireza Sadeghi; Aman mohammad Ziaiifar; Mohammad Ghorbani; Zohreh Mokhtari

Volume 22, Issue 2 , March 2024, Pages 69-84

https://doi.org/10.22092/fooder.2024.357439.1325

Abstract

Simultaneous application of modern baking methods with fermented substrates is of great importance in controlling bread mouldiness. In the present study, predominant LAB was isolated from rice bran sourdough and after molecular identification, it was used as a starter culture in sourdough bread processing. ... Read More

The Comparison of the Zedo Gum with Carboxy Methylcellulose and Inulin on the Quality, Viscosity and Sensory Properties of Fruit Frozen Yogurt

Shahin Zomorodi; Sahar Kheirkhah Fogara; Leila Rozbeh; Sara Jafarian

Volume 22, Issue 1 , June 2023, , Pages 1-14

https://doi.org/10.22092/fooder.2020.352523.1289

Abstract

Frozen yogurt is a kind of dairy dessert that combines the flavor of yogurt with the texture of ice cream. Stabilizers are preventing the formation of ice crystals due to their connection with a part of the water present in the product. In this study, the effect of 0.3 and 0.4% zedo, 0.1% carboxyl methyl ... Read More

A two-dimensional model of deep fat frying heat transfer and its evaluation in a potato food model

Azar Naghavi Gargari; Narmella Asefi; Leila Roofegarinejad

Volume 21, Issue 1 , August 2022, , Pages 13-34

https://doi.org/10.22092/fooder.2020.342853.1268

Abstract

In the present study, the two-dimensional modelling of heat transfer during the deep-fat frying process was investigated. In the first stage, three temperature levels of 150, 160, and 170 °C were selected for frying and recorded by a K-type thermocouple. In order to record the temperature changes ... Read More

The Effect of Relative Phosphate Replacement with Modified Potato Starch in Cocktail Sausage Formulation

Zahra Malekzadeh; Seyed Ebrahim Hoseini; Homa Behmadi

Volume 21, Issue 1 , August 2022, , Pages 93-108

https://doi.org/10.22092/fooder.2022.354081.1299

Abstract

Phosphates are used as stabilizers and emulsifiers in many processed foods. Phosphates are used in more than 65% of meat products. Due to the potential health risks of phosphate consumption and the tendency of consumers to buy phosphate-free or phosphate-reduced products, several studies have been conducted ... Read More Phosphates are used as stabilizers and emulsifiers in many processed foods. Phosphates are used in more than 65% of meat products. Due to the potential health risks of phosphate consumption and the tendency of consumers to buy phosphate-free or phosphate-reduced products, several studies have been conducted in recent years to replace phosphate in meat products. Due to the unique functional properties of phosphates, their complete removal is technologically challenging. The aim of the present study was to partially replacement of phosphate in cocktail sausages with modified potato starch. Effect of adding three types of starch including: Acetylated distarch adipate, Hydroxypropyl distarch phosphate and Starch sodium octenyl succinate at two levels of 1.35 and 2.7% compared to samples of sausages produced with commercial phosphate (Control sample - no modified starch) on physicochemical properties of sausage including pH, cooking loss, tissue firmness, microbial characteristics (coliform, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, Salmonella and mold and yeast) and sensory characteristics (color, odor, texture and acceptance) were evaluated in a 5-point hedonic system during 30 days of storage (zero, 15 and 30 days after production). Replacement of phosphate with modified starch did not make a significant difference in the pH of the samples with the control. No significant difference (p <0.05) was observed in the cooking loss of samples containing 1.35% of modified starch with the control sample. The cooking loss was significantly higher in sausages containing 2.7% of modified starch with higher moisture content. All samples were microbiologically in accordance with Iranian national standards. Formulated sausage samples were not significantly different (p <0.05) from the control at time zero. After 30 days of storage, the microbial load of treatments containing 1.35% of acetylated diastarch adipate and hydroxypropyl diastarch phosphate were less than the control. Increasing the amount of starch to 2.7%, regardless of their type, increased the microbial load. In this study, the most desirable formula in terms of quality were sausages containing 1.35% modified hydroxypropyl diastarch phosphate starch and sausages containing 2.7% modified sodium starch actinyl succinate starch were less desirable compared to other formulations.

Application of Natural Pigments of Chlorophyll and Lycopene Oleoresin and Berberis Vulgaris Extract in and Studying the Physic-chemical Properties of Barbari’s Bread

Azadeh Ranjbar Nedamani; Seyedeh Maedeh Hashemi

Volume 21, Issue 1 , August 2022, , Pages 165-178

https://doi.org/10.22092/fooder.2021.343625.1277

Abstract

In this work, the application of natural pigment in bread was studied according to consumer’s attitudes. The amount of 0, 0.5, 1.5, and 2 g oleoresins of spinach chlorophyll and tomato lycopene, also the Berberis Vulgaris extract was added to 30 g dough. After bread cooking, the bread moisture, ... Read More

Improving the Stability and Anti-Cancer Properties of Curcumin Loaded Eudragit Coated Cubosomes Against HT-29 Colorectal Cancer Cells

Maryam Salek-Nejat; Zahra Emam-Djomeh; Gholamreza Askari

Volume 22, Issue 1 , June 2023, , Pages 35-48

https://doi.org/10.22092/fooder.2022.357636.1327

Abstract

Nanocubosomes are a collection of lipid particles that can be used in the preparation of nanoparticles. In this study, we seek to investigate the feasibility of producing curcumin nanocubosomes by intestinal lining and to investigate the effect of encapsulation on release profile and in vitro cell cytotoxicity. ... Read More

Research Paper

Effect of Drip Strips Irrigation Intervals on Quality Properties of Rice (Oryza sativa L.) cv. Anbarbo

Maryam Ravaghi; Leila Behbahani; Ali Mokhtaran; Kobra Tajaddodi Talab; Alireza Ghodsvali; asefeh latifi

Articles in Press, Accepted Manuscript, Available Online from 12 August 2023

https://doi.org/10.22092/fooder.2023.361561.1360

Abstract

Rice is one of the most important summer crops in Khuzestan province where its cultivation has been limited due to water scarcity in recent years. Water is the most important factor for sustainable production of many agricultural products and changes in soil moisture content during rice growth can affect ... Read More

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Research Paper

Investigating the effect of ultrasound process on the extraction of phenolic compounds and lactic acid bacteria in the improvement of biological properties of black raspberry juice and prevention of tilapia fish oxidation

Mohammad Mahdi Karimkhani; Abdollah Jamshidi; Mahmoud Nasrollahzadeh; Mohammad Armin; Tayebeh Zeinali; seid mehdi jafari

Articles in Press, Accepted Manuscript, Available Online from 11 June 2024

https://doi.org/10.22092/fooder.2023.362564.1367

Abstract

The aim of study was to investigate the effect of the ultrasound extraction on phenolic compounds and also to improve the properties of black raspberry juice (Rubus Dolichocarpus) by adding Lactobacillus gaseri and L.casei bacteria. First, raspberry juice was extracted by ultrasonic method with constant ... Read More

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A review of biosensors based on Anthocyanins, betalains and Curcumins in smart food packaging

Bahareh Nowruzi

Articles in Press, Accepted Manuscript, Available Online from 19 June 2024

https://doi.org/10.22092/fooder.2024.362829.1370

Abstract

Smart packages, by using materials that monitor and interact with the packaging environment through an internal or external indicator, provide information on the state of the packaged food to the consumer. The use of artificial colors as indicators of food freshness in food packaging, not only have toxic, ... Read More

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Research Paper

The use of anti-freezing agents in preventing the production of reducing sugars during cold stress and potato storage

Articles in Press, Accepted Manuscript, Available Online from 19 June 2024

https://doi.org/10.22092/fooder.2024.364492.1381

Abstract

For preventing the production of reducing sugars during cold stress in potatoes, this project was implemented using a factorial experiment in the form of a completely randomized design in 3 repetitions. The treatments were: two potato varieties (Agria and Fontin), antifreeze agents (spraying calcium ... Read More

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Research Paper

The effect of xanthan gel on the rheological properties of wheat flour dough and the quality of Gholach bread

Mansooreh Soleimanifard

Articles in Press, Accepted Manuscript, Available Online from 19 June 2024

https://doi.org/10.22092/fooder.2024.361497.1359

Abstract

In recent years use of additives particularly hydrocolloids in bakery industries has become prevalent. This research was carried out to evaluate the effects of gel of xanthan on rheological properties of dough of flour of wheat and physicochemical properties (volume, specific volume, hardness, cooking ... Read More

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Number of Volumes	18
Number of Issues	58
Number of Articles	531
Number of Contributors	1,026
Article View	559,754
PDF Download	310,261
View Per Article	1054.15
PDF Download Per Article	584.3
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Number of Submissions	291
Accepted Submissions	137
Acceptance Rate	47
Time to Accept (Days)	148
Number of Indexing Databases	8

Volume 22 (2023)

Volume 21 (2022)

Volume 20 (2021)

Volume 19 (2020)

Volume 16 (2015)

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