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Effect of Dry Red Grape Pomace as a Nitrite Substitute on the Microbiological and Physicochemical Properties and Residual Nitrite of Dry-cured Sausage
Authors: Fatemeh Riazi | Fariba Zeynali | Ebrahim Hoseini | Homa Behmadi | M.Sc student Dept.of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran | Assistant ProfessorDept.of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran | Associate Professor, Collage of Food Science and Technology, Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Member of Scientific Board, Agricultural Engineering Research Institute, Food Engineering and Post-Harvest Technology. Res. Dept, Tehran, Iran
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Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale
Authors: Abbas Mahjoorian | Mohammadreza Saeedi Asl | Sara Jafarian | Maryam Tahanezhad | Babak Golzadeh | Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Tehran, Iran | Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | Department of Food Science & Technology, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran | Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Tehran, Iran | Department of Chemisty, Payame Noor University (PNU), Tehran, Iran
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Effect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior
Authors: Jaleh Ahmadi Kabir | Mohammad Hossein Azizi Azizi | hossein abbastabar ahangar | Aazam Arabi | Food science and Technology Department, Najafabad Branch, Islamic Azad University, Najafabad, Iran. | Food Science and Technology Department, Faculty of Agriculture, Tarbiat Modares University, Tehran Iran | Department Chemistry, Najafabad Branch, Islamic Azad University, Najafabad, Iran | Food Science and Technology Department, Shahreza Branch, Islamic Azad University, Shahreza, Iran
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Investigation the effect of ZnO and β-glucan on chemical and microbial characteristic of gelatin based biodegradable film over storage of chicken fillet
Authors: Shahin Sherafatkhah Azari | Ainaz Alizadeh | leila Roufegarinejad | Narmela Asefi | Hamed Hamishehkar | Department of Food Science and Technology, TabrizBranch, Islamic Azad University, Tabriz, Iran | Department of Food Science and Technology, TabrizBranch, Islamic Azad University, Tabriz, Iran | Associate Professor, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University,Tabriz, Iran | 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
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Evaluation of probiotic and antifungal properties of the predominant LAB isolated from fermented acorn (Quercus persica)
Authors: Hosein Purabdolah | Alireza Sadeghi | Maryam Ebrahimi | Mahdi Kashaninejad | Hoda Shahiri tabarestani | Jalal Mohamadzadeh | Department of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran. | Department of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran. | Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran. | Department of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran. | Department of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran. | Agricultural Engineering Research Department ,Golestan Agricultural and Natural Resources Research Center, AREEO, Gorgan, Iran
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Effect of different pre-treatments on antioxidant and some chemical compounds of extract of hawthorn fruit
Authors: Aytakin nejati-Rad | Masomeh Moghimi | Rahil Rezaei | Hamid Bakhshabadi | Food Science and Technology department, Gonbad Kavoos branch, Islamic Azad University, Gonbad Kavoos, Iran | Chemistry department, Gonbad Kavoos branch, Islamic Azad university, Gonbad Kavoos, Iran | Food Science and Technology department, Gonbad Kavoos Branch, Islamic Azad University, Gonbad Kavoos, Iran | Food Science and Technology, Gonbad Kavoos department, Islamic azad University, Gonbad Kavoos, Iran
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Investigation of the Effects of Inulin and β-glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimization of Formulation Using D-optimal Mixture Design
Authors: Roya Afshari | National Nutrition &Food Technology Research Institute, Faculty of Nutrition Sciences &Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Hedayat Hosseini | Ramin Khaksar | Mohammad Amin Mohammadifar | Zohre Amiri | Rozita Komeili | Amin Mousavi Khaneghah | National Nutrition &Food Technology Research Institute, Faculty of Nutrition Sciences &Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | National Nutrition &Food Technology Research Institute, Faculty of Nutrition Sciences &Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | National Nutrition &Food Technology Research Institute, Faculty of Nutrition Sciences &Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | National Nutrition &Food Technology Research Institute, Faculty of Nutrition Sciences &Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | National Nutrition &Food Technology Research Institute, Faculty of Nutrition Sciences &Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran
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Kolkhoung (Pistacia khinjuk) Hull Oil and Kernel Oil as Antioxidative Vegetable Oils with High Oxidative Stability and Nutritional Value
Authors: Maryam Asnaashari | Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), Sari, Iran | Seyed Mohammad Bagher Hashemi | Hamed Mahdavian Mehr | Seyed Hossein Asadi Yousefabad | Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran | Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, Mashhad, Iran | Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, 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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Evaluation of phytochemical compounds and antioxidant properties of Padina distromatic and Sargassum angustifulium Ultrasound extracts
Authors: khadijeh shirani | shilla safaeian | rezvan mousavi nadushan | Nahid Rahimifard | Department of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, Iran. | Department of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, Iran. | Department of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, Iran. | Food and Drug Control Laboratories, Ministry of Health and Medical Education, Tehran, Iran.
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Investigating the possibility of producing celiac bread using Lactic Acid Corn sourdough using Lactobacillus plantarum At two levels of 5 and 10 %
Authors: Mozhdeh Fazel Tehrani Moghadam | Hossein Jalali | Abdorreza Mohammadi Nafchi | Leila Nouri | PhD student in Food Science and Technology, food microbiology, Islamic Azad University, Damghan, Iran | Assistant professor, Department of Food Science and Technology, Islamic Azad University, Damghan, Iran | Associate Professor, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia | Assistant professor, Department of Food Science and Technology, Islamic Azad University, Damghan, Iran
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Investigation of adding antioxidant compounds extracted from sugar beet leaves by ultrasonic method on oxidative stability of soybean oil
Authors: Samira Izadi | Masod Honarvar | Habib Mirzaei | 1- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | 1- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | 2- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Iran
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Detection of aflatoxin M1 in milk using electrochemical aptasensor based on screen printed electrode and cyclic voltammetry method
Authors: sayede fateme ahmadi | Mohammad Hojjatoleslamy | Hossein kiani | Homan Molavi | sayede khadijeh ahmadi | PHD Student, Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University,Shahrekord, Iran. | Assoc. Prof.,Department of Food Science and Technology, Shahrekord branch,Islamic Azad University, Shahrekord, Iran. | Assist. Prof., Bioprocessing and Biodetection Lab, Department of Food science and Technology, University of Tehran, Karaj, Iran. Assist. | Assist. Prof., Department of Food Science and Technology, Shahrekord branch,Islamic Azad University, Shahrekord, Iran. | M.Sc. Student, Department of Health and Food Quality Control, Faculty of Veterinary Medicine,Shahrekord University, Shahrekord, Iran.
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Evaluation of different extraction methods (maceration and ultrasound) on antioxidant, anti-Alzheimer's and antimicrobial properties of Padina distromatic extract
Authors: khadijeh shirani bidabadi | shilla safaeian | rezvan mousavi nadushan | nahid rahimifard | epartment of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, Iran. | epartment of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, Iran. | Department of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, Iran. | Food and Drug Control Laboratories, Ministry of Health and Medical Education, Tehran, Iran.
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In Vitro Biocontrol of Escherichia coli Through the Immobilization of its Specific Lytic Bacteriophage on Cellulose Acetate Biodegradable Film
Authors: Samaneh Faraji Kafshgari | Yahya Maghsoudlou | Morteza Khomeyri | Mahboubeh Kashiri | Arash Babaei | Department of Food Science and Technology, Faculty of Food Industries, University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Department of Food Science and Technology, Faculty of Food Industries, University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Department of Food Science and Technology, Faculty of Food Industries, University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Department of Food Science and Technology, Faculty of Food Industries, University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Department of Biology, Faculty of Basic Sciences, Malayer University, Malayer, Iran
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Modeling of mass and heat transfer in deep fat frying processes and evaluation in potato model food system
Authors: Azer Naghavi Gargari | Narmela Asefi | Leila Roufegarinejad | Ph.D. Student, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran | Associate Prof. Dr., Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran. | Associate Prof. Dr., Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
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Study the chemical composition of essential oil of Foeniculum vulgare and antioxidant activity and its cell toxicity
Authors: Behrooz Alizadeh behbahani | Mohammad Noshad | Fereshteh Falah | 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 | PhD student, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
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Design of colorimetric indicator based on curcumin for detection of trout spoilage
Authors: Zahra Teymouri | Hajar Shekarchizadeh | Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran | Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran.
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Investigating the Effect of Formulation on Phase Separation in Cornelian Cherry Concentrate Fortified with Whey (cornus mass L)
Authors: Behnaz Naderi | Mehrnaz Aminifar | Saba Belgheisi | Dept. of Food Science & Technology, Isfahan University of Technology (IUT), Isfahan, Iran | Dept. of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran. | Dept. of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran.
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Effect of oil type and potato to oil ratio on temperature distribution, moisture loss and oil absorption during the frying process of french fries
Authors: Abdurrahman qaderi | Jalal Dehghannya | Babak Ghanbarzadeh | Department of Food Science and Technology, University of Kurdistan, Sanadaj, Iran | a Department of Food Science and Technology, University of Tabriz, Tabriz 51666-16471, Iran | a Department of Food Science and Technology, University of Tabriz, Tabriz 51666-16471, Iran
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