Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Food Biotechnology
Investigation of the functional groups of bioactive compounds, radical scavenging potential, antimicrobial activity of Trigonella foenum aqueous extract “in vitro”

Hediyeh Yousefipour; Mohammad Amin Mehrnia; Behrooz Alizadeh Behbahani; Hossein Jooyandeh; Mohammad Hojjati

Volume 18, Issue 4 , September and October 2022, , Pages 415-426


  [1]Introduction: Herbs and spices, which are essential part of the human diet, have been used in traditional medicine to increase the flavor, color, and aroma of various foods and food products. Herbs and spices are also known as preservative, antioxidative, and antimicrobial agents. Plant extracts and ...  Read More

Food Biotechnology
Determination of the structure, chemical composition, antioxidant activity and the cytotoxic effect of Turmeric essential oil

Bahareh Majdi; Mohammad Amin Mehrnia; Hassan Barzegar; Behrooz Alizadeh Behbahani

Volume 17, Issue 2 , May and June 2021, , Pages 261-271


  Introduction: Antioxidants by Quenching free radicals and preventing lipid oxidation, retard spoilage, discoloration and rancidity of foods. Due to adverse effects of synthetic antioxidants such as carcinogenicity and liver injury, consumers’ attention toward natural antioxidants are increasing. ...  Read More

Effect of oleaster (Elaeagnus angustifolia) flour on gluten free cake properties

Negin Zangeneh; Hassan Barzegar; Mohammad Amin Mehrnia; Mohammad Noshad; Mohammad Hojjati

Volume 17, Issue 1 , March and April 2021, , Pages 69-81


  Introduction: Celiac is an autoimmune digestive disorder caused by the consumption of gluten and the only way of treatment is consuming gluten free diet. Cake fortification due to its high consumption is pursuing by the bakery industry and the application of dietary fibers is increasing due to its relation ...  Read More

Mentha pulegium essential oil: chemical composition, total phenolic and its cytotoxicity on cell line HT29

Hadi Tanavar; Hassan Barzegar; Behrooz Alizadeh Behbahani; Mohammad Amin Mehrnia

Volume 16, Issue 5 , November and December 2020, , Pages 643-653


  Introduction: Free radicals activity and their products of their oxidation can cause undesired feeling and nutritional effects such as, awful taste, destroying vitamins and destruction of essential fatty acids. These compounds which are toxic substances and damage the genetic material of cells causing ...  Read More

Investigation of the effect of different Spirulina platensis levels on nutritional, physicochemical and sensory properties of sponge cake

Negin Zangeneh; Hassan Barzegar; Behrooz Alizadeh Behbahani; Mohammad Amin Mehrnia

Volume 16, Issue 2 , May and June 2020, , Pages 207-220


  Introduction: Spirulina platensis belongs to the Division of Cyanobacteria and the family of Oscillatoriaceae. It is autotroph and photo-synthesizer and can be reproduced through double cell division. Spirulina platensis is a filamentous blue-green multi-cellular microalgae naturally occurring in the ...  Read More

Optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties

Mohammad Amin Mehrnia; Hassan Barzegar; Leila Hagh jou

Volume 15, Issue 6 , January and February 2020, , Pages 133-144


  Central composite design response surface methodology was used to optimize polysaccharide extraction from olive leaves. Effect of three independent variables [extraction time (3- 7 hours), extraction temperature (60- 100°C) and water-to-raw material ratio (5-25 mL/g)] on extraction yield were studied. ...  Read More

Evaluation of physicochemical properties of pectin extracted from eggplant waste using ultrasound technique

Mohammad Noshad; Mohammad Amin Mehrnia; Nasim Dehghan

Volume 15, Issue 4 , September and October 2019, , Pages 477-484


  Introduction: Pectin is a type of water-soluble hetero-polysaccharide that is present in the primary cell wall of plant and is used as a jellying, thickening and stabilizing agent in various food products. The degree of esterification is the most important determinant of the use of pectin in the food ...  Read More

Effect of vitamin C load on preparing water in oil microemulsions using spontaneous method

Mona Nazari; Mohammad Amin Mehrnia; Hossein Jooyandeh; Hassan Barzegar

Volume 15, Issue 3 , July and August 2019, , Pages 61-68


  Water in oil emulsions could be used for preparing low fat food products or encapsulating water soluble sensitive constituents. In this research, vitamin C loaded water in oil microemulsions prepared using spontaneous method without any co-surfactant. In spontaneous method, microemulsions are formed ...  Read More

Experimental and modeling investigation of mass transfer during infrared drying of Quince

Mohammad Amin Mehrnia; Aigin Bashti; Fakhreddin Salehi

Volume 12, Issue 6 , January and February 2017, , Pages 758-766


  In this research, an experimental and modeling study on mass transfer analysis during infrared drying of quince was undertaken. In the experimental part, the effects of various drying conditions in terms of infrared radiation power (150-375 W) and distance (5-15 cm) on drying characteristics of quince ...  Read More