The Editors of Journal of Food Chemistry and Nanotechnology (JFCN) would like to express their tremendous gratitude to all those individuals who participated in the peer review process during the preparation of this Volume – 9 (2023).
Read MoreTomas Duminis
In this investigation, the quality of consumer-grade seeds of Nigella sativa was assessed using TQ (TQ) as a standard compound. Assessment of the seeds was based on the amount of TQ present in the seeds and on the antioxidant, activity exhibited by the crude oil extracted from the seeds.
Amir Hosseinvand, Mohammad Naser Fazel Rabi, Abdullah Haidari, Avinash Kumar and Milad Amruddin
Undoubtedly, one of the perishable groups in food science classification is dairy products. Dairy group foods provide nutrients that are vital for the health and maintenance of the body. Moreover, agriculture products with the lowest waste are strategist products for all the countries. Artificial neural networks (ANNs) are used in almost all industries such as science, technology, medicine and engineering due to their optimal efficiency.
Afsaneh Morshedi, Toktam Mohammadi-Moghaddam and Seyyed Mohammad Ali Razavi
This aim of this research was to model the moisture loss kinetic of four pistachio kernels cultivars (Akbari, Ahmadaghaei, Kaleghouchi, and Fandoghi) during the IR (Infrared)-roasting and to study the effect of IR-roasting on the microbial and aflatoxin contamination. The IR-roasting process applied in the optimum point of each variety. For all pistachio cultivars, the best model to predict the moisture ratio during the process was the Weibull model.
Toktam Mohammadi-Moghaddam, Mohaddeseh Kariminejad, Samira Hadad, Somayeh Jafarzadeh, Dina Shahrampour, Afsaneh Morshedi and Marcos Eduardo Valdes
Black plum peel (BPP) as a by-product of plum processing, has nutritional, antimicrobial, and antioxidant properties. In this study, the effect of black plum peel extract (BPPE) (0, 0.5, 1.5, and 2%) on physical (thickness, water solubility (WS), and water vapor permeability (WVP)), mechanical (tensile strength (TS) and elongation at break (EAB)), structural (FTIR; Fourier transform infrared spectroscopy) properties, antioxidant activity, and antimicrobial characteristics of chitosan/gelatin edible film was investigated.
Afsaneh Morshedi, Reza Karazhian, Mohammad Morshedi, Marcos Eduardo Valdes and Toktam Mohammadi Moghaddam
The infrared roasting process of Ahmadaghaei pistachio kernel was studied. The process temperature was in range (120-180 ̊C) and continued until the sample moisture content reached 2%. The process time varied between 7.5 – 20 min in different temperatures.