Effect of selected fat replacers on textural, physical and sensory properties of non-fat ice cream
Authors: Parisa Poursani | Seyed Mohammad Ali Razavi | Mostafa Mazaheri Tehrani | Food science and Technology Department, Ferdowsi University of Mashhad, Mashhad, Iran. | Food science and Technology Department, Ferdowsi University of Mashhad, Mashhad, Iran. | Food science and Technology Department, Ferdowsi University of Mashhad, Mashhad, Iran.
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In vitro investigation of the antimicrobial activity of Dezfuli orange peel essential oil with and without common antibiotics on some pathogenic bacteria
Authors: Mohammad Noshad | Behrooz Alizadeh behbahani | Hossein Jooyandeh | Mostafa Rahmati-Joneidabad | Ebrahimi Hemati Kheykha | Mitra Ghodsi Sheikhjan | 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. | 2- Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | 3- Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | 4- MSc. student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | 5- DVM, 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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Investigation of physicochemical, mechanical and antimicrobial properties of nanocomposite from bean inner pod gum containing nanoparticles of titanium dioxide and oregano essential oil
Authors: Mozhgan Nasiri Shahri | Ali Mohamadi Sani | Vahid Hakimzadeh | Mostafa Shahidi Noghabi | 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. | Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran. | Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran
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Study of vacuum frying process of tomato slices and determination of optimal conditions
Authors: Alireza Basiri | Nasrin Hasanipar | Babak Ghiassi Tarzi | Sahra Farhadi | Department of Food Science and processing, Iranian Research Organization for science and technology, Tehran, Iran | 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 | Department of Food Science and processing, Iranian Research Organization for science and technology, Tehran, Iran
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Investigation of physicochemical and organoleptic properties of diet celery yogurt
Authors: Mahsa Mohammadi | masoud dezyani | Fatemeh Shahdadi | Department of Food Science and Technology, Shabestar branch, Islamic Azad University, Sofian, Iran. | Department of Food Science and Technology, Sofian branch, Islamic Azad University, Sofian, Iran. | Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran.
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The Effect of Adding Eggwhites and Increasing pH on Shelf Life and Viscosity of Chocolate Milk Drinks
Authors: Fahimeh Lotfian | Zahra Emam djomeh | Mostafa Karami | Sohrab Moeini | Ph.D. Student, Department of food science and technology, Islamic Azad University, North Tehran Branch, Tehran, Iran | Professor, Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran | Bu-Ali Sina University, Faculty of Food Science and Technology, Hamedan, Iran | Professor, Department of food science and technology, Islamic Azad University, North Tehran Branch, Tehran, Iran
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Production of Arachidonic Acid and Eicosapentaenoic Acid by Mortierella alpina CBS 528.72 on Date Waste
Authors: Seyedeh Zeinab Asadi | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Kianoush Khosravi-Darani | Houshang Nikoopour | Hossein Bakhoda | Department of Food Technology 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, Science and Research Branch, Islamic Azad University, Tehran, Iran | Department of Agricultural Mechanization, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Evaluation of physicochemical properties of dried Damavand’s apple slices under the effect of grape pomace extract
Authors: mona ranjbar | Mohammad Ghorbani | Ali Reza Sadeghi Mahoonak | Yahya Maghsoudlou | Ali Moayedi | M.Sc. Student of food chemistry, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. | Associate Professor, Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Iran | Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. | Assistant professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Antimicrobial Effects of Hydroalcoholic Extract of Sour Lemon Peel on G- Bacteria and G+ Bacteria
Authors: yasamin latifi | Maral Behzadinia | Sepide Qara | Pegah Parhizkar | Mohammad Abbasi | zahra jafari | Ph.D. Student,Department of Food Science and Technology, Islamic Azad University, NoorBranch, Mazandaran, Iran. | B.Sc. Student, Department of Food Science and Technology, University of Medical Sciences ,College of Pharmaceutical Sciences Islamic Azad University, Tehran, Iran | Master graduate, Department of Food Science and Technology,Faculty of Agriculture, Ferdowsi University of Mashhad, Khorasan Razavi,Iran | Master student , food industry engineering department, Marine Science and Technology Islamic Azad University-Tehran North Branch,Tehran,iran. | master of food science,food industry department, agricultural school,shahrood technical university,Semnan,iran. | Phd student, Department of Food Science and technology, Faculty of Science and Food Industry, Branch of sarvestan, Islamic Azad University, Fars, Iran
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Antimicrobial potential of Cordia myxa fruit on pathogenic bacteria: A study “in vitro” laboratory conditions
Authors: Ebrahimi Hemati | Hossein Jooyandeh | Behrooz Alizadeh behbahani | Mohammad Noshad | MSc. student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | Associate 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. | 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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Development and characterization of Carboxymethyl cellulose based nanocomposite film containing inulin and cellulose nanofiber
Authors: Negin Zabiholahi | Ainaz Alizadeh | Hadi Almasi | shahram hanifian | Hamed Hamishekar | Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran | Department of Food Science and Technology, Urmia University, Urmia, Iran | Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran | Drug applied research center, TabrizUniversityof Medical Sciences, Tabriz, Iran
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Antioxidant and antimicrobial properties of methanolic extract of green walnut skin
Authors: yasamin latifi | Mahmood Chaharlang | Milad Daneshniya | Samane khaki Arani | Masome Barzanooni | Parvin Boghori | Young Researchers and elite Club , Noor Branch, Islamic Azad University, Mazandaran, Iran | Master of Scince (MSc),Department of Food Science and Technology,Azin Shoushtar Branch,Applied Scientific University, Khuzestan,Iran | Bachelor student,Department of Food Science and Technology, Islamic Azad University, Qazvin Branch, Qazvin, Iran | Master of Science (MSc).Student, Department of Food Science and Technology, Islamic Azad University,Varamin Branch,Tehran, Iran. | Bachelor student department of food science and , Neyshabour Branch , Islamic Azad University , khorasan Razavi, Iran | Master of Science, Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad, khorasan Razavi, Iran
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Extraction of pentosans from wheat bran by conventional and combined methods
Authors: Mina Emamiyan | رادی Radi | Sedigheh Amiri | Hamidreza Akhavan | 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, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
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Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup
Authors: Nasim Kazem Alilou | Saber Amiri | Mahmoud Rezazadeh Bari | Sona Dodangeh | M.Sc. graduated, Saba College of Higher Education, Department of Food Science and Technology, Urmia, West Azerbaijan, Iran | PhD. of Food Biotechnology, Urmia University, Faculty of Agriculture, Department of Food science and Technology, Urmia, West Azerbaijan, Iran | Professor, Urmia University, Faculty of Agriculture, Department of Food Science and Technology, Urmia, West Azerbaijan, Iran | PhD student of Food Science and Technology, Isfahan University of Technology, College of Agriculture, Isfahan, Isfahan, Iran
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Effect of different parameters on the design of baking bread on the quality and textural properties of flat bread
Authors: S. Mahdi Mirzababaee | Ali Rafe | Hosein Zamani | H Zamani | Assistant Professor, Department of Food Machinary, Research Institute of Food Science and Technology, Mashhad, Iran | Research Institute of Food Science and Technology, Mashhad, Iran | Assistant Professor, Department of Food Machinary, Research Institute of Food Science and Technology, Mashhad, Iran
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Biodegradable film of modified starch/albumin containing magnesium oxide nanoparticles; Investigation of color, transparency, mechanical, and calorimetry properties
Authors: Negar Hosseini | sajad pirsa | Jafar Farzi | epartment of Food Science and Technology, Afagh Institute of Higher Education, Urmia, Iran. | Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran. | epartment of Food Science and Technology, Afagh Institute of Higher Education, Urmia, Iran.
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Characterization of tertiary conjugate of gelatin-flaxseed (Linum usitatissimum) mucilage- oxidized tannic acid
Authors: Farzaneh Mohseni | Amir Goli | Maryam Abdollahi | Master student of Food Science and Technology, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156 83111 Isfahan, Iran, mohseniiut6913@gmail.com. | Associated professor, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156 83111 Isfahan, Iran, +983133913357, +983133912254, amirgoli@cc.iut.ac.ir. | PhD student of Food Science and Technology, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156 83111 Isfahan, Iran, maryam.abdollahi@ag.iut.ac.ir
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Effect of packaging with edible film of sago starch containing Withania Somnifera extract on quality properties of chicken fillet
Authors: zahra Alizadeh | hamid sarhadi | Fatemeh Shahdadi | 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, Faculty of Agriculture, University of Jiroft, Jiroft, Iran
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Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake
Authors: Maryam Sabet Ghadam | Mohammad Reza Saeedi Asl | Akram Sharifi | Mohammad Armin | Ahmad Pedram nia | Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran | Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran
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Improvement of shelf life and qualitative properties of fermented doughnut by antioxidant extracted from Salvia leriifolia compared to commercial antioxidant
Authors: Shohreh Arab Shirazi | ahmad pedram neia | Mohammadreza Saeedi Asl | Fariba Naghipour | Hamid Tavakolipour | Ph.D of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran | Department 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 | Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
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