Food Microbiology and Biotechnology
Evaluation of Microbial and Chemical Composition of Fermented Beverages Produced from Tiger nut (Cyperus esculentus) and Beetroot (Beta vulgaris)

Fred Coolborn Akharaiyi; Phebean Onosen Ozolua; Christopher Johnson

Volume 11, Issue 3 , November 2022, Pages 223-232

  Consumption of fruits, vegetables, and nuts is essential for human health because of their minerals, vitamins, antioxidants and dietary fibre contents. Two types of beverages were prepared (tiger nut beverage and tiger nut/beetroot beverage). 200 g tiger nut was homogenized in 1 L of sterile water to ...  Read More

Food Biophysics
Extending Shelf Life of Noughl by Modifying Relative Humidity of the Container: Study of Physicochemical and Textural Properties

Fatemeh Azarikia; Saman Abdanan Mehdizadeh

Volume 11, Issue 3 , November 2022, Pages 233-246

  Dehydration of Noughl, as a sugar-based confectionary product, negatively affects its texture which can be hindered by increasing relative humidity (RH) of atmosphere of storage container. In this research, glucose syrup (GS) and its mixture with salt at different ratios (8:1, 4:1 and 2:1) was utilized ...  Read More

Food Technology - Meat, Chicken, Fish and Their Products
Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties

Fereshte Bahmanyar; Seyede Marzieh Hosseini; Leila Mirmoghtadaie; Saeedeh Shojaee_Aliabadi

Volume 11, Issue 3 , November 2022, Pages 247-256

  The objective of this paper is to appraise the quinoa and buckwheat seeds as pseudocereals to develop new beef burgers. In this study, three different formulations were prepared: one control sample with 15% mixture of bread crumb with soy protein, and two samples with 15% quinoa flour (QB) and buckwheat ...  Read More

Food Hydrocolloids
Analyzing the Effects of Agar Gum on the Textural and Rheological Properties of Cold-set whey Protein Isolate Emulsion-filled Gel

Mohammad Reza Salahi; Seyed Mohammad Ali Razavi; Mohebbat Mohebbi

Volume 11, Issue 3 , November 2022, Pages 257-274

  This study evaluated the impact of agar gum (AG) (0-0.7% w/w) on the textural, rheological, and held water characteristics of cold-set whey protein isolate emulsion filled gel (EFG). Steady shear results showed that EFGs had a shear-thinning flow behavior, and with increasing AG concentration, the consistency ...  Read More

The Effect of 1-Methylcyclopropene Application Incorporated with Packaging on the Expression of Ethylene-related Genes and Quality Maintenance of Cherry Tomato Cultivars

Fatemeh Taheri; Asma Jafar Daghighi; Hojatollah Bodaghi; Amin Ebrahimi; Ziba Ghasimi Hagh

Volume 11, Issue 3 , November 2022, Pages 275-290

  Longevity of 4 Cherry tomato cultivars as the perishable climacteric fruit and the expression of ethylene biosynthesis genes (SAM1, ACS4, ACO1 and ACO4) under packaging (LDPE film) and 1-MCP plus packaging (5 µL L-1 for 48 h at 20 °C) treatments at 20 °C for 16 days were studied. The results ...  Read More

Food Biotechnology
Phenolic, Flavonoid Contents and Antioxidant Activity of Methanolic and Aqueous Extracts of Different Parts of Astragalus fasciculifolius and Evaluation Antibacterial Activity of Methanolic Gum Extract

Najmeh Khademi pour; Anousheh Sharifan; Hosein Bakhoda

Volume 11, Issue 3 , November 2022, Pages 291-302

  Astragalus fasciculifolius belongs to the genus Astragalus and the legume family. The distribution of this plant is in Southwest Asia. So far, no detailed studies have been conducted on this plant. This study tried to extract different parts of Astragalus fasciculifolius (gum, aerial parts, and roots) ...  Read More

Food Technology - Cereal Products and Baking
Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread

Saeedeh Shahbazizadeh; Sara Naji-Tabasi; Mostafa Shahidi-Noghabi; Amir Pourfarzad

Volume 11, Issue 3 , November 2022, Pages 303-318

  Increasing shelf-life and nutritional value of bakery products always are important. In this research, curcumin (CUR) loaded in nanogel-reinforced hydrogel (isolated soy protein (ISP)/Sodium alginate (SA) nanogel-based cress seed gum (CSG) hydrogel) was used to improve rheological characteristics of ...  Read More

Food Processing
Thin Layer Modeling and Solar Drying Characteristics of Forced Convective Hybrid Photovoltaic Thermal (PV-T) Solar Dryer Assisted with Evacuated Tube Collector for Drying of Untreated Potato Slices

AR. Umayal Sundari; Veeramanipriya E.

Volume 11, Issue 3 , November 2022, Pages 319-334

  In the present work, a forced convective hybrid photovoltaic thermal (PV-T) solar dryer assisted with an evacuated tube collector (ETC) is set up to investigate the thin layer drying of potato slices. The drying experiment is compared with the traditional sun drying method without PV-T system under the ...  Read More