Assessment of heavy metals in different rice samples by atomic absorption

JOURNAL ARTICLE published 1 April 2022 in Food Science and Technology

Authors: marzieh khoori | akram Arianfar | esmat khoorie | Ph.D. student, Department of Food Hygiene, Ferdowsi University, Mashhad, Iran | Departmen t of Food Science & Technology, Quchan Branch, Islamic Azad University, Quchan, Iran. | Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran

Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake

JOURNAL ARTICLE published 1 January 2022 in Food Science and Technology

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

Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed

JOURNAL ARTICLE published 1 June 2021 in Food Science and Technology

Authors: Mahmoud Rezazadeh Bari | Tohid Jahangoshayesh | Mohammad Alizadeh | Saber Amiri | Professor, Department of Food Science and Technology, Faculty of Agriculture and Natural Resource, Urmia University, Urmia, Iran | MSc, Department of Food Science and Technology, Faculty of Agriculture and Natural Resource, Urmia University, Urmia, Iran | Professor, Department of Food Science and Technology, Faculty of Agriculture and Natural Resource, Urmia University, Urmia, Iran | PhD, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

Texture, Color and Sensory Characteristics of Synbiotic Ultrafiltrated White Cheese Treated with Microbial Transglutaminase Enzyme During Storage Period

JOURNAL ARTICLE published 1 March 2020 in Food Science and Technology

Authors: Fereshteh Torabi | Hossein Jooyandeh | Mohammad Noshad | Hassan Barzegar | Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

Effect of incorporating orange fiber and mango juice on survival of Lactobacillus Casei, physicochemical and sensory properties of synbiotic apple juice

JOURNAL ARTICLE published 1 April 2022 in Food Science and Technology

Authors: laleh torabi | Leila Roufegarinejad | Shahram Hanifian | Mitra Soofi | M.Sc Student, 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 | Associate Professor, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran | Ph.D Student of Food Science and Technology, Research and Development Department, AsiaShoor Company, Tabriz, Iran

Wheat Flour Substitution in Production of Reduced Gluten Pound Cake Using Millets

JOURNAL ARTICLE published 1 December 2021 in Food Science and Technology

Authors: Afsaneh Moeini | Masoud Shafafi Zenoozian1 | Hojjat Karajhiyan | Amir Hossein Elhami Rad | Ahmad Pedram Nia | Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran | Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran | Islamic Azad University, Torbat Heidarieh Branch | Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran | Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran

Is Trans Fatty Acid Still an Issue for Policy Makers in Iran? A Technical Report

JOURNAL ARTICLE published 1 March 2018 in Nutrition and Food Sciences Research

Authors: Zahra Saghafi | Azizollaah Zargaraan | Mahnaz Tabibiazar | Hedayat Hosseini | Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran. I. R. Iran. Postal code: 5166614711. Tel: +98 43 3357581 | 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 | Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran. I. R. Iran. Postal code: 5166614711. Tel: +98 43 3357581 | Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Sclerorhachis platyrachis essential oil: Antioxidant power, total phenolic and flavonoid content and its antimicrobial activity on some Gram-positive and Gram-negative bacteria “in vitro”

JOURNAL ARTICLE published 1 June 2021 in Food Science and Technology

Authors: Mohammad Amin Mehrnia | Behrooz Alizadeh Behbahani | Hassan Barzegar | Hadi Tanavar | 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 | 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 | M. Sc Student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

Comparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches

JOURNAL ARTICLE published 1 May 2022 in Food Science and Technology

Authors: narges nadian | MohammadHossein Azizi | Hossein Abbastabar ahangar | Azam 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 | Chemistry Department, Najafabad Branch, Islamic Azad University, Najafabad, Iran | Food Science and Technology Department, Shahreza Branch, Islamic Azad University, Shahreza, Iran

Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro

JOURNAL ARTICLE published 1 February 2020 in Food Science and Technology

Authors: Hadi Tanavar | Hassan Barzegar | Behrooz Alizadeh behbahani | Mohammad Amin Mehrnia | M. Sc 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

Physiochemical and sensory characteristics of synbiotic beverage yogurt developed from Buffalo´s colostrum & milk

JOURNAL ARTICLE published 1 October 2021 in Food Science and Technology

Authors: Shahram Salar | Sara Jafarian | Seyed Ali Mortazavi | Leila Roozbeh nasiraie | food science & technology,Nour branch,Islamic azad university,NourmIran | food science & technology department,Nour branch,Islamic azad university,Nour,Iran | food science & technology,mashhad ferdowsi university | food science & technology,nour branch,islamic azad university,nour,iran

Evaluation of physicomechanical and release properties composite polymers containing catechin natural antioxidant

JOURNAL ARTICLE published 1 January 2020 in Food Science and Technology

Authors: Moslem Sabaghi | Yahya Maghsoudlou | Mahboobeh Kashiri | Alireza Shakeri | PhD Candidate, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Professor, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Assistant professor, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Associate professor, School of Chemistry, College of Science, University of Tehran, Iran

Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate

JOURNAL ARTICLE published 1 February 2020 in Food Science and Technology

Authors: Behrooz Alizadeh behbahani | Fereshteh Falah | Alireza Vasiee | farideh tabatabaei yazdi | Seyed Ali Mortazavi | Assistant professor, Department of Food Science and Technology, Faculty of Animal Science and Food | Ph.D. Student, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran | Ph.D. Student, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran. | Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran | Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Application of plasma surface treatment to produce CMC-PET/ZnO bilayer nanocomposite film as a novel food packaging

JOURNAL ARTICLE published 1 December 2021 in Food Science and Technology

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.

Survey of physicochemical, nutritional and antioxidant properties of two cultivars of Iranian black and green lentil

JOURNAL ARTICLE published 1 March 2021 in Food Science and Technology

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.

Effect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese

JOURNAL ARTICLE published 1 April 2022 in Food Science and Technology

Authors: Roza Rafiei | Leila Roozbeh Nasiraie | Zahra Emam-Djomeh | Sara Jafarian | Department of Food Science and Technology, Islamic Azad University, Nour Branch, Nour, Iran | Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Nour Branch, Nour, Iran | Professor, Department of Food Science and Technology, University of Tehran | Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Nour Branch, Nour, Iran

Investigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese

JOURNAL ARTICLE published 1 May 2022 in Food Science and Technology

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

Comparison of physicochemical properties of biodegradable conductive films of polylactic acid containing polypyrrole / copper oxide with polyaniline / copper oxide

JOURNAL ARTICLE published 1 May 2022 in Food Science and Technology

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.

antioxidant activity of nano-encapsulated free and bounded phenol

JOURNAL ARTICLE published 1 December 2021 in Food Science and Technology

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

Preparation and investigation of Withania Somnifera extracts on physicochemical, antimicrobial, and mechanical properties of edible films based on sago starch

JOURNAL ARTICLE published 1 July 2020 in Food Science and Technology

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