Inhibition of Coliform Bacteria in Ultra-Filtrated Cheese Packed in Nanocomposite Films Containing Cloisite30B- Metal Nanoparticles
Authors: Faranak Beigmohammadi | Seyed Hadi Peighambardoust | Javad Hesari | Seyed Jamaleddin Peighambardoust | Former PhD student of Food Technology, Department of Food Science, College of, Agriculture, University of Tabriz, Tabriz 5166616471, I.R., Iran | Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, I.R. Iran | Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran | Assistant Prof. of Polymer Science and Technology, Faculty of Chemical & Petroleum, Engineering, University of Tabriz, Tabriz, I.R. Iran
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Women's Behaviors and Views on Home Food Safety in Tehran: A Qualitative Study
Authors: Fatemeh Esfarjani | Ramin Khaksar | Fatemeh Mohammadi-nasrabadi | Roshanak Roustaee | Haleh Alikhanian | Telma Zowghi | Hedayat Hosseini | Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | 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 | Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Dept. of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology , Shahid Beheshti University of Medical Sciences, Tehran, Iran | 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
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Optimization of Starch Biopolymer Enriched with Chitosan Containing Rosemary Essential Oil and its Application in Packaging of Peanuts
Authors: Zainab Sayyahi | Faranak Beigmohammadi | Sharam Shoaiee | Department of Food Science and Technology, Faculty of Agriculture, Ashtian Branch, Islamic Azad University, Central 3961813347, Iran. | Department of Food Science and Technology, Faculty of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah 6718997551, Iran. | Department of Food Science and Technology, Faculty of Agriculture, Ashtian Branch, Islamic Azad University, Central 3961813347, Iran.
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Textural Stability of Lepidium perfoliatum Seed Gum against Freezing Processes
Authors: Hadi Bagheri | Mahadi Khashaninejad | Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Sumac in Food Industry: A Changing Outlook for Consumer and Producer
Authors: Aziz Homayouni Rad | Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran | Mahsa Khaleghi | Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
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Effects of Vitamin D Supplementation on Depression Status, Selected Pro-inflammatory Biomarkers and Neurotransmitters in Depressive Patients: A Study Protocol
Authors: Mina Kaviani | Department of Biology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Bahareh Nikooyeh | Hamid Zand | Parichehreh Yaghmaei | Tirang R. Neyestani | Laboratory of Nutrition Research, National Nutrition and Food technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. | National Nutrition and Food technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. | Department of Biology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Laboratory of Nutrition Research, National Nutrition and Food technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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The Association of Food Intake and Physical Activity with Body Composition, Muscle Strength and Muscle Function in Postmenopausal Women
Authors: Mohammad Reza Vafa | Behnaz Abiri | Sepideh Haghifar | Asma Malkami | Fatemeh Esmaeili | Aida Arefazar | Zohreh Amiri | Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran | Department of Nutrition, Faculty of Paramedicine, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran | National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk
Authors: Marjan Nouri | Hamid Ezzatpanah | Young Researchers and Elite Club, Roudehen Branch, Islamic Azad University, Roudehen, Iran | Department of Food Science and Technology, Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Chemical Composition and Biological Activities of Lemon (Citrus limon) Leaf Essential Oil
Authors: Mohammad Hojjati | Hassan Barzegar | Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Iran | Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Iran
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Non-thermal Production of Natural betalain Colorant Concentrate from Red Beet Extract by Using the Osmotic Distillation
Authors: Nazanin Amirasgari | Hossein Mirsaeedghazi | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Mazandaran, Iran. | Department of Food Technology, College of Abouraihan, University of Tehran, Pakdasht, Iran.
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Extending Oxidative Stability of Fish Burgers Using Propolis Ethanolic Extract during Storage
Authors: M Mokhtarian | M Shabani | R Kazempoor | Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran | Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran | Department of Biology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
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Challenges and Barriers to Improve Quality of Traditional Flat Breads in Iran
Authors: M Bazhan | E Nasseri | F Shafiei Sabet | Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition, and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Department of Nutrition Research, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Antioxidant and Antimicrobial Activities of Aqueous Extract of the Yellow and White Sweet Spanish onion (Allium cepa L.) in Isfahan
Authors: Mahshid Sadeghian | Niloufar Mardani | Mahshid Jahadi | Kourosh Keighobadi | Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran | Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran. | Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran. | Plant Improvement and Seed Production Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
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Isolation and Identification of Lactobacillus Strains from Behbahan Local Cheeses and Investigation of Technological and Antimicrobial Properties of These Strains against Major Food Pathogens
Authors: B Alizadeh Behbahani | M Noshad | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
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Hypovitaminosis D in Adults Living in a Sunny City: Relation to Some Cardiometabolic Risk Factors, National Food and Nutrition Surveillance
Authors: Bahareh Nikooyeh | Majid Hajifaraji | Amir-Hossein Yarparvar | Zahra Abdollahi | Mahnoosh Sahebdel | Amaneh Mosayebi Dehkordi | Dena Norouzi | Seyed Masoumeh Taghizadeh | Ali Kalayi | Nastaran Shariatzadeh | Maliheh Zahedirad | Tirang Neyestani | Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Department of Nutritional Policy-Making Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | UNICEF Office, Tehran 193951176, Iran | Nutrition Office, Iran Ministry of Health, Iran | Department of Health, Ahvaz University of Medical Sciences, Ahvaz, Iran | Department of Health, Ahvaz University of Medical Sciences, Ahvaz, Iran | Ahvaz West Health Center, Ahvaz University of Medical Sciences, Ahvaz, Iran | Department of Health, Ahvaz University of Medical Sciences, Ahvaz, Iran | Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Chemical Composition and Antimicrobial Activity of Leaf, Ripe and Unripe Peel of Bitter Orange (Citrus aurantium) Essential Oils
Authors: Fatemeh Azhdarzadeh | Mohammad Hojjati | Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khouzestan, Iran | Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khouzestan, Iran
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Influence of Time and Temperature on Stability of Added Vitamin D3 During Cooking Procedure of Fortified Vegetable Oils
Authors: Zahra Saghafi | Bahareh Nikooyeh | Ali Jamali | Mercedeh Mehdizadeh | Azizollaah Zargaraan | Department of Food Science and Technology, National Nutrition and Food Technology Research Institute. Faculty of Nutrition and Food Science. Shahid Beheshti University of Medical Sciences and Health Services | Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Quality control laboratory, Kourosh Food Industry (Tehran, Iran) | Quality Assurances Unite, Kourosh Food Industry,Tehran, Iran | Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute. Faculty of Nutrition and Food Science. Shahid Beheshti University of Medical Sciences and Health Services
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Intelligent Modeling of Permeate Flux during Membrane Clarification of Pomegranate Juice
Authors: Elham Moradi Avarzaman | Payam Zarafshan | Hossein Mirsaeedghazi | Behzad Alaeddini | Department of Food Science, Nour Branch, Islamic Azad University, Nour, Iran | Department of Agrotechnology, College of Abouraihan, University of Tehran, Pakdasht, Tehran, Iran | Department of Food Technology, College of Abouraihan, University of Tehran, Pakdasht, Tehran, Iran | Department of Food Science, Nour Branch, Islamic Azad University, Nour, Iran
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Efficiency of Whole Melon Seed Flour in Formulation of Breakfast Cereals
Authors: E Milani | F Shahidi | E Ansarifar | M Khalilian | F Salehi | Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Iran | Department of Food Science, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran 3- Assistant Professor, Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand, Iran | PhD student of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran | M.Sc in Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran
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An Overview of Food Security Statuses in Afghan Refugees in Iran
Authors: Zahra Kamali | Arezoo Haghighian Roudsari | Abdol-Samad Abedi | Fatemeh Mohammadi-Nasrabadi | Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Department of Community Nutrition and Research Department of Food and Nutrition Policy and Planning, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Department of Research Deputy, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. | Research Department of Food and Nutrition Policy and Planning, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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