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Investigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese
Authors: Peiman Esmaeilzadeh | Mohammad Reza Ehsani | Peiman Mizani | Mohammad Hadi Givianrad | Ph.D. Student, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Assistant Professor, Department of Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Application of plasma surface treatment to produce CMC-PET/ZnO bilayer nanocomposite film as a novel food packaging
Authors: Seyedeh Leila Nasiri | Mohammad Hossein Azizi | Farnaz Movahedi | Nahid Rahimifard | Hamid Tavakolipour | Ph.D. student of Food Science and Technology, Department of Food Science and Technology, Tehran North Branch, Islamic Azad University, Tehran, Iran. | Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran. | Department of Cellulosic Materials and Packaging, Chemistry and Petrochemistry Research Center, Standard Research Institute (SRI), Karaj, Iran | Food and Drug Control Laboratories, Ministry of Health and Medical Education, Tehran, Iran. | Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
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Production of Electrospun Nanofibers from Food Proteins and Polysaccharides and Their Applications in Food and Drug Sciences
Authors: Masoud Aman Mohammadi | Mohammad Reza Rostami | Mojtaba Raeisi | Mahnaz Tabibi Azar | Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran | Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran | Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran | Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
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Effect of Cysteine and Lysine on Some Technical Properties of Yoghurt Starter Culture Bacteria
Authors: Nassim Azari | Hamid Ezzatpanah | Maryam Tajabadi-Ebrahimi | Maryam Mizani | Department of Food Science and Technology,Science and Research Branch,Islamic Azad University, Tehran,Iran | Department of Food Science and Technology,Science and Research Branch,Islamic Azad University, Tehran,Iran | Department of Science, Faculty of Science, Tehran Central Branch,Islamic Azad University, Tehran, Iran | Department of Food Science and Technology,Science and Research Branch,Islamic Azad University, Tehran,Iran
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Preparation and investigation of Withania Somnifera extracts on physicochemical, antimicrobial, and mechanical properties of edible films based on sago starch
Authors: Shrareh Lashkari zadeh bami | hamid sarhadi | Abdolvahed Safarzaei | Department of Food Science & Technology, Bam Branch, Islamic Azad University, Bam, Iran | Department of Food Science & Technology, Bam Branch, Islamic Azad University, Bam, Iran | Department of Food Science & Technology, Bam Branch, Islamic Azad University, Bam, Iran
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Survey of physicochemical, nutritional and antioxidant properties of two cultivars of Iranian black and green lentil
Authors: Mohammad Yaghtini | Javad Feizy | Seyyed Emad Hoseini Taheri | Moslem Jahani | M.Sc. Student, Department of Food Science and Technology, Islamic Azad University of Sabzevar, Sabzevar, Iran. | Asistan Professor of Food Quality Control and Safety Department, Research Institute of Food Science and Technology, P.O. Box 91735-147, Mashhad, Iran. | Takchin Almas Sahar Company (Hosseini Brothers Nuts), Toos Industrial State, Mashhad, Iran. | Asistan Professor of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran.
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Optimization of physicochemical and sensory properties of prebiotic ketchup sauce containing sweet potato puree, inulin and date liquid sugar by response surface methodology
Authors: Davood Mirzaie | ahmad pedram neia | mehdi jalali | Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran. | Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran. | Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
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Modeling the Physical Properties of Chemically Interestrified Shortenings of Ardeh Oil and Palm Stearin
Authors: Mahdis Mahdis Tourchi Rudsari | Leila Najafian | Seyed Ahmad Shahidi | Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran | Department of food science and technology, sari branch, islamic azad university, sari , iran | Department of Food Science and Technology, Ayatollah Amoli, Islamic Azad University, Amol, Iran
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Supercritical Carbon Dioxide Extraction of Bioactive Compounds from Feijoa (Feijoa sellowiana) Leaves
Authors: Mitra Mousavi | Mandana Bimakr | Seyyed Mohammad Ghoreishi | Ali Ganjloo | M.Sc student in Food Technology, Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Iran | Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Iran | Professor, Department of Chemical Engineering, Faculty of Engineering, Isfahan University of Technology, Iran | Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Iran
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Production of probiotic pineapple juice with encapsulation of Lactobacillus plantarum by chitosan and tragacanth gums
Authors: Saba Sabbaghpour Langaroudi | Leila Nouri | Mohammad Hossein Azizi | PhD Student of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran | Assistant Professor of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran. | Professor, Department of Food Science & Technology, Tarbiat Modarres University, Tehran, Iran
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antioxidant activity of nano-encapsulated free and bounded phenol
Authors: NAZILA MOBASERI | reza esmaeilzadeh kenari | Razie Razavi | department of food science and technology Khazar University, Mahmood abad, Iran | Associate Professor, Department of Food Science & Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran | Department of Food Science & Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
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Comparison of physicochemical properties of biodegradable conductive films of polylactic acid containing polypyrrole / copper oxide with polyaniline / copper oxide
Authors: Parisa Abdolsattari | Mahmoud Rezazadeh Bari | Sajad Pirsa | Ph.D student, Department Food Science and Technology, Urmia Campus, University of Urmia, Iran. | Professor, Department Food Science and Technology, Urmia Campus, University of Urmia, Iran. | Assistant Professor, Department Food Science and Technology, Urmia Campus, University of Urmia, Iran.
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Physicochemical Properties of Low and High Amylose Cross-Linked Rice Starches
Authors: Foroud Bagheri | Mohsen Radi | Sedigheh Amiri | Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran | Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran | Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran
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Broccoli sprout in a type of smoothie as a health-promoting Snacking-drink: Formulation and physicochemical studies
Authors: katayoon samia kalantary | maryam mizani | Mehrdad Ghavami | M.Sc. In Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. | Associate Professor, Dept. Of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. | Professor, Dept. Of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
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Assessing Activity and Characteristics of the Bacteriocins Produced by Lactobacilli from Local Yogurts of Behbahan City
Authors: B Alizadeh Behbahani | M Noshad | H Jooyandeh | 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. | 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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Evaluation of reciprocal pharmaceutical effect and antimicrobial activity of Shirazi thyme essential oil against some Gram-positive and Gram-negative bacteria
Authors: Elnaz Saffari Samani | Hossein Jooyandeh | Behrooz Alizadeh Behbahani | Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | 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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Effect of Methanolic Extract obtained from Cynodon dactylon (L) Pers. Rhizomes on Oxidative Stability of Soybean Oil under Thermal Conditions
Authors: Samira Savadi | Mohsen Vazifedoost | Zohre Didar | Mohammad Mehdi Nemat Shahi | eisa jahed | Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran. | Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran | Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran. | Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran. | PhD Graduate, Department of Food Science and Technology, Urmia University, Research and Development (R&D) Expert, Kalleh Meat Products, Amol, Iran
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Effect of sodium alginate-based edible coating containing lemon verbena (Lippia citrodora) extract on the shelf-life of minced meat in refrigerated condition
Authors: Seyedeh Marzieh Mousavi Tarsi | Leila Najafian | Amir Ahmadpour | Seyedeh Maryam Mousavi Tarsi | Seyedeh Farnaz Bagheri Ghadikolai | Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran | Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran | Department Agricultural Promotion and Training, Sari Branch, Islamic Azad University, Sari, Iran | Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran | Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran
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The effect of inulin on the viability of Lactobacillus fermentum strain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties
Authors: Hossein Jooyandeh | Behrooz Alizadeh behbahani | Mohammad Noshad | Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | 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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Evaluating the effect of utilizing ultrasound and citric acid on the feasibility of producing biodegradable film based on lemon juicing waste
Authors: Mitra Soofi | Ph.D Student, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran | Ainaz Alizadeh | Hamed Hamishehkar | Hadi Almasi | Leila Roufegarinejad | Associate Professor, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran | Professor, Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran | Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran | Associate Professor, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
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