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Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake
Authors: Soodeh Zolfaghari | Mehdi Davoodi | Seyed Ali Mortazavi | Ahmad Pedram neia | Fariba Naghipour | Ph.D. Student of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | Associate Prof. of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran. | Depaartment of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | Depaartment of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO) Karaj, Iran
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Evaluation of probiotic lactic butter production: effect of strain and storage time on probiotic viability, physicochemical, microbiological and organoleptic properties
Authors: Delaram Kargar Motlagh | Anusheh Sharifan | Department of Food Science & Technology, ، Science and Research Branch, Islamic Azad University, Tehran,Iran. | sistant Professor, Dept. of Food Science & Technology Islamic Azad University, Science and Research Branch, Tehran, Iran.
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The effects of caffeic acid and tannic acid on physicochemical, morphological and hydrogel properties of cold-water fish gelatin
Authors: Elnaz Parsaie | Abdorreza Mohammadi Nafchi | Leila Nouri | Postgraduate student, Food Science & Technology Department, Islamic Azad University, Damghan Branch, Damghan, Iran | Associate Professor, Food Technology Division, School of Industrial Technology, Universiti Sains, Penang, Malaysia | Assistant Professor, Food Science & Technology Department, Islamic Azad University, Damghan Branch, Damghan, Iran
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Viability of Bifidobacterium animalis subsp. Lactis in cocoa ice cream containing sweetener Stevia
Authors: Golnaz Eshaghi Makouei | MohammadHosein Movassagh | MSc, Food Science and Technology, Department of Food Science and Technology, Shabestar Branch, Islamic Azad University, Shabestar, Iran | Associate Professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran
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The effect of basil and cress seed gum on rheological properties, texture, and color of phytophagous fish paste
Authors: Ali Motamedzadegan | haideh gorjian | Neda Moshtaghi Farokhi | Tandis Khaosravi Rad | Dept. of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University | ph.D Student | Department of Food Science and Technology, Sari University of Agricultural Sciences & Natural Resources, Iran | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Iran
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Evaluation of the effect of adding α-amylase and ascorbic acid on rheological properties of wheat flour dough
Authors: mitra hagh panah | mandana tayefe | Seyyed Mostafa Sadeghi | Azin Nasrollah Zadeh Masouleh | Leili Fadaee | M.Sc. graduate of Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, 19 Lahijan,, Iran, | Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran, 09113364290, m.tayefe@yahoo.com | Associate Professor, Department of Agriculture, Islamic Azad University, Lahijan Branch, Lahijan, Iran | Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran,
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Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils
Authors: Maryam Jalili Safaryan | Hassan Ahmadi | Mohsen Barzegar | Mehdi Tabarsa | Chibuike Udenigwe | PhD student, Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran | Associate Professor, Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran | Professor, Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran | Associate Professor, Department of Seafood Processing, Tarbiat Modares University, Nur, Iran | Professor, Department of Nutrition, Ottawa University, Ottawa, Canada
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Application and Optimization of Dispersive Liquid-liquid Microextraction Coupled with High-performance Liquid Chromatography for Sensitive Determination of Furfural and Hydroxymethyl Furfural in Jarred and Canned Baby-foods
Authors: Hossein Habibi | Abdorreza Mohammadi | Marzieh Kamankesh | Ph.D student in Food Science and Technology, Students` Research Office, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. | Associate Professor of Analytical chemistry, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. | Ph.D student in analytical chemistry, Department of Chemistry, Faculty of Science, Iran University of Science and Technology, Tehran, Iran.
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Investigation of physicochemical and sensory properties of functional cocoa milk containing berry juice, whey and various hydrocolloids
Authors: Bita Bakhshi | Vahid Hakimzadeh | Hassan Rashidi | Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran. | Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran. | Khorasan Razvi agricultural and natural resources research and education center, AREEO, Mashhad, Iran.
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Consumer Perceptions toward Genetically Modified Food Products: A Qualitative Study in Tehran
Authors: S Zare Bidaki | J Mirzay Razaz | A Haghighian Roudsari | Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shaheed Beheshti University of Medical Sciences, Iran | Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shaheed Beheshti University of Medical Sciences, Iran | Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shaheed Beheshti University of Medical Sciences, Iran
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Optimizing of Tomato Juice Clarification Process by Immobilized Commercial Pectinase Using Response Surface Methodology
Authors: Atefeh Abdollahzade | Zahra Beigmohammadi | Mahdieh Ghamari | Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, IslamicAzad University, Tehran, Iran. | Department of Food Science and Technology, Faculty of Biological Sciences, Islamic Azad University, Tehran North Branch. Tehran, Iran | Young Researchers and Elites club, Islamic Azad University, Science and Research Branch, Tehran, Iran
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Production of gamma-aminobutyric acid ontaining yogurt by using Lactobacillus sakei and brown rice malt extract
Authors: Nafiseh Jafari | Solmaz Saremnezhad | Department of Food Science and Technology, Faculty of Pharmacy, Tehran medical Sciences, Islamic Azad University, Tehran-Iran | Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran-Iran
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nfluence of banana peel flour, basil and Alyssum homolocarpum seed gums on cakes containing fig and date syrup
Authors: Zahra Javaheri | Sara Ansari | M. T. Golmakani | Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran | Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran | shiraz university
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Effect of infusion preparation condition of marjoram on the level of antioxidant activity and its heavy metals
Authors: Nazila Zeinali namdar | Mehdi Gharekhani | P.hD student, Department of Food science and technology, Tabriz branch, Islamic Azad University, Tabriz, Iran | Department of Food science and technology, Tabriz branch, Islamic Azad University, Tabriz, Iran
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An overview of the application of natural antimicrobial compounds from plant, animal and microbial origin in foods
Authors: Saber Amiri | Meysam Rajabi | Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran | M.Sc. Student, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
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Study the antifungal activities of Trachyspermum ammi, Satureja hortensis, and Mentha piperita against mold contaminating Iranian white cheese
Authors: Dornoush Jafarpour | Parisa Ataei | Assistant professor of the Department of Food Science and Technology, Faculty of Agriculture, Fasa Branch, Islamic Azad University, Fasa, Iran | BSc. Department of Food Science and Technology, Fasa University, Fasa, Iran
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The Effect of Dunaliella salina on Physicochemical and Sensory Properties of Yogurt
Authors: Mojtaba Salehi | Amireghbal Khajehrahimi | Mohammad Ali Hesarinejad | IAU | Assistant Professor, Department of Marine Science and Technology, Islamic Azad University, North Tehran Branch, North Tehran, Iran | Assistant Professor, Department of Food Processing, Research Institute of Food Science & Technology (RIFST), Mashhad, Iran
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Investigation of physico-chemical properties of montmorillonite modified with cationic surfactant
Authors: Sara Arabmofrad | Seid Mahdi Jafari | Aman Mohamad Ziaiifa | Hoda Shahiri Tabarestani | Ghasem Bahlakeh | PhD. student, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. | Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. | Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. | Assistant professor, Department of Food chemistry, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. | Assistant professor, Department of Chemical Engineering, Faculty of Engineering, Golestan university, Aliabad Katoul.
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Stability of vitamin D3 and Zinc in fortified extruded rice during processing, storage and cooking
Authors: Sara Ranjbar | Alireza Basiri | Amir Hossein Elhamirad | Akram Sharifi | Hossein Ahmadi Chenarbon | Ph.D. Student, Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran. | Assistant Professor, Department of Chemical Technologies, Iranian Research Organization of Science and Technology, Tehran, Iran. | Associated Professor, Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran. | Assistant Professor, Department of Food Science and Engineering, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran. | Assistant Professor, Department of Agronomy, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
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Investigation of physico-chemical and microbial properties of low fat yogurt enriched with whey protein concentration, milk protein concentration, and wheat-psyllium fiber
Authors: Yalda Javidi | Mohammad Goli | Department of Food Science & Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran | Department of Food Science & Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
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