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 Technology
Evaluation of Physicochemical and Microstructure Properties of Expanded Quinoa

Elham Ghiami; Arash Koocheki; Elnaz Milani

Volume 19, Issue 4 , September and October 2023, , Pages 451-462


  Introduction Quinoa, which is known as the mother grain,has higher protein content than common cereals and possesses a large lysine content. Quinoa is composed mainly of carbohydrates (60-75%), of which 10-13% is dietary fiber. Quinoa also has a slightly higher protein content (12-16%) compared ...  Read More

Food Technology
The Effect of Non-thermal Plasma on Improvement of Functional Properties of Sorghum Starch

Fatemeh Shokrollahi; Fakhri Shahidi; Mohammad Javad Varidi; Arash Koocheki; Farshad Sohbatzadeh

Volume 19, Issue 2 , July and August 2023, , Pages 217-229


  IntroductionSorghum is a valuable source of starch for human use, being a drought-tolerant cereal grain that contains a large amount of starch (approximately 70%). However, native sorghum starch has limited application in the food industry due to its poor functional properties. Modification of sorghum ...  Read More

Food Engineering
Evaluation of Behavior and Modeling of Curcumin Release from Liposomes under Simulated Gastrointestinal Laboratory Conditions

Fateme Mousavi Baygi; Arash Koocheki; Behrooz Ghorani; Mohebbat Mohebbi

Volume 19, Issue 1 , May and June 2023, , Pages 57-78


  Introduction Curcumin, as a natural polyphenolic nutraceutical has been shown many health-promoting effects, mainly associated with its chemical structure. In various studies, different properties of this compound, including anti-tumor and anti-cancer activity, reduction of blood and liver cholesterol ...  Read More

Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour

Alireza Abbasi; Arash Koocheki; Elnaz Milani; Mohebbat Mohebbi

Volume 18, Issue 5 , November and December 2022, , Pages 631-647


   [1]Introduction: Breakfast cereal products are considered as an important meal for athletes and children. By changing eating habits and increasing the consumption of these products, choosing healthy and nutritious raw materials such as whole grains to produce breakfast cereals with great impact ...  Read More

Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour

Seyed Amir Tavakoli Lahijani; Fakhri Shahidi; Mahmoud Habibian; Arash Koocheki

Volume 18, Issue 2 , May and June 2022, , Pages 330-342


  [1]Introduction: Bread has a major role in the diet of people in Iran. One of the important factors affecting the quality of bread is the quality of wheat flour protein called gluten. Gluten is the principal structure forming elements of most baked products, contributing to the elasticity, cohesiveness ...  Read More

Food Technology
Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties

Farinaz Saremnejad; Mohebbat Mohebbi; Arash Koocheki

Volume 18, Issue 1 , March and April 2022, , Pages 1-20


    Introduction: Increasing diet-linked diseases and following that the consumers ongoing desire for healthier foods makes reduced-fat products of outstanding importance in the food industry. This study aims to reduce the fat content of sauces as a traditional condiment through the incorporation ...  Read More

The effects of alcalase prepared silver carp (Hypophthalmichthys molitrix) skin hydrolysate on some quality features and oxidative stability of microencapsulated Kilka fish oil

Seyed Hassan Jalili; Reza Farhoosh; Arash Koocheki; Abbas Ali Motallebi

Volume 16, Issue 1 , March and April 2020, , Pages 103-115


  Introduction: Considerable amounts of essential fatty acids in fish oil makes it possible to use in the production of functional foods to meet nutritional needs and beneficial effects on health. One of the major problems is their high susceptibility to oxidative deterioration and consequent production ...  Read More

The effect of wheat germ powder on physicochemical, microbial and sensory properties of kefir beverage

Soheila Ahmadian Mask; Farideh Tabatabaei Yazdi; Seyed Ali Mortazavi; Arash Koocheki

Volume 15, Issue 4 , September and October 2019, , Pages 395-406


  Introduction: Kefir is a traditional beverage produced by fermented milk with kefir grains, which is becoming increasingly popular throughout the world due to its health benefits and disease prevention properties beyond its basic nutritional value. The grains contain a mixture of complex microflora such ...  Read More

Cookie from extruded sorghum flour: Effect of extrusion and freezing conditions on frozen dough and cookie quality

Nasim Hasanpoor; Mohebbat Mohebbi; Arash Koocheki; Elnaz Milani

Volume 14, Issue 5 , November and December 2018, , Pages 847-864


  Introduction: Nowadays, frozen dough technology is used to produce bakery, pastry & cakes products. On the other hand, extrusion plays a role as a high-performance process in the food industry, which, given its unique characteristics, can replace many common methods of food processing. This study was ...  Read More

Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack

Sorour Lotfi Shirazi; Arash Koocheki; Elnaz Milani; Mohebbat Mohebbi

Volume 14, Issue 5 , November and December 2018, , Pages 906-991


  Introduction: Snack foods have become an important part of the people’s diets. During last decade demands for utilization of fruit and vegetable waste in order to their dietary fibers in value added food products has been increased. Carrot pomace is rich in dietary fiber that contains important functional ...  Read More

Antimicrobial effect of WPC-based edible film containing mastic tree sap (Pistacia atlantica Subsp. Kurdica) essential oil on Penicillium expansum

Samira Abbaspour Monjezi; Mohammad Reza Edalatian Dovom; Mohammad Bagher Habibi Najafi; Arash Koocheki

Volume 14, Issue 4 , September and October 2018, , Pages 657-670


  Introduction: Nowadays, consumers prefer foods produced without synthetic preservatives. These chemical preservatives have been gradually replaced by natural preservatives in formulation of edible films and coating. Since, edible films can be applied as carriers of antimicrobial agents, so, these aforementioned ...  Read More

Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions

Mohammad Ali Hesarinejad; Seyed Mohammad Ali Razavi; Arash Koocheki; Mohammad Amin Mohammadifar

Volume 13, Issue 6 , January and February 2018, , Pages 144-155


  Nowadays, demands for hydrocolloids which improve the rheological properties of foods as well as retain their properties under the influence of food additives have increased. In this study, dilute solution properties were employed to understand the molecular and conformational properties of Alyssum homolocarpum ...  Read More

Investigation of multilayer microcapsules based on electrostatic adsorption of soy protein isolated fibrils and high methoxyl pectin containing diacetyl

Elham Ansarifar; Fakhri Shahidi; Mohebbat Mohebbi; Arash Koocheki; Navid Ramazanian

Volume 13, Issue 4 , September and October 2017, , Pages 553-565


  Introduction: Microencapsulation has become an important technique in the food industry. One of the methods of producing microcapsules is to use layer-by-layer adsorption, in which oppositely charged polyelectrolytes are adsorbed consecutively onto a colloidal template. Creating multilayer films based ...  Read More

Effect of freezing on functional properties of Lepidium perfoliatum seed gum

Maryam Mahfoozy; Arash Koocheki; Seyed Mohammad Ali Razavi

Volume 13, Issue 2 , May and June 2017, , Pages 240-250


  Introduction: Freezing is one of the ways to extend the shelf life and improve the chemical and microbiological stability of food products. Food products are exposed to different processes and the functional properties of the products change during these processing. Hydrocolloids are used to stabilize ...  Read More

Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch

Ahmad Ehtiati; Fakhri Shahidi; Arash Koocheki; Seyed Mohammad Ali Razavi; Mahsa Majzoobi

Volume 13, Issue 2 , May and June 2017, , Pages 393-404


  Introduction: Sorghum (Sorghum bicolor) is a tropical plant and has the fifth ranking of world cereals production. One of the important aspects of sorghum is drought tolerance and little input need during growth which has made that suitable for cultivation in semiarid regions. Due to the presence of ...  Read More

Structural and functional properties of three genotypes of common bean proteins (Phaseolus vulgaris)

Fatemeh Rahmati; Arash Koocheki; Mehdi Varidi; Rassoul Kadkhodaee

Volume 13, Issue 1 , March and April 2017, , Pages 79-91


  Introduction: Proteins are food ingredients with critical functional properties and participation in developing food products. So far, functional properties of several plant proteins such as pea, chickpea and lentil, groundnut, beach pea and bayberry have been investigated. Nowadays, there is an increasing ...  Read More

Extraction of hull-less barley (cultivar Lut) ß-glycan using hot water: Optimization using response surface methodology

Arash Koocheki; Abdollah Hematian Sourki; Mohammad Elahi; Seyed Mohammad Ali Razavi

Volume 12, Issue 5 , November and December 2016, , Pages 572-587


  Introduction: β-glucan is the most important water soluble fiber found in cell wall of some cereals such as barley, oat, wheat and rye, that are composed of β-D-glucoseunits with (1→4) (70%) and (1→3) (30%)anomericbonds(Benito-Román, Alonso, & Cocero, 2013).β-glucan ...  Read More

The Effect of Different Concentrations of Glycerol on Properties of Blend Films Based on Polyvinyl Alcohol-AllysumHomolocarpum Seed Gum

Leila Monjazeb Marvdashti; Masoud Yavarmanesh; Arash Koocheki

Volume 12, Issue 5 , November and December 2016, , Pages 663-677


  Introduction:Packaging is an important factor in food industry and is dominated by petroleum-derived polymers. Therefore, the amount of research involving the production and characterization of biodegradable films has increased substantially, mainly due to interest in minimizing the ecological impact ...  Read More

Kinetic modeling of mass transfer during deep fat frying of chicken nugget coated with batter containing Godume shahri seed gum/ soy protein isolates

Hamed Mahdavian Mehr; Arash Koocheki; Mohebbat Mohebbi

Volume 12, Issue 4 , September and October 2016, , Pages 512-525


  Introduction:Deep fat frying is a cooking method where oil is used as the heat transfer medium, in direct contact with food at a temperature above boiling point of water. The aim of this process is to combine short cooking times with unique characteristics. It also involves heat and mass transfer simultaneously. ...  Read More

Study of organoleptic and rheological properties of chocolate mousse incorporating sodium caseinate and gelatin

Saeed Mirarab Razi; Mohebbat Mohebbi; Mohammad Hossein Hadad Khodaparast; Arash Koocheki

Volume 12, Issue 2 , May and June 2016, , Pages 330-339


  Introduction: Proteins are widely used in food industry because it has functional properties such as formation and stabilization of foam systems. These molecules had surface-active properties. They rapidly adsorb at interface during the foaming processes and form a film around gas bubbles. The bulk properties ...  Read More

Investigation of functional properties of quince seed mucilage extracted by ultrasound

Atefeh Farahmand; Mehdi Varidi; Arash Koocheki

Volume 12, Issue 1 , March and April 2016, , Pages 163-181


  Introduction: Exploiting natural substances with dual or multiple functionalities is getting more attention in food industry due to the requirement from the health- conscious consumers and the trends for sustainable environment. Hydrocolloids are high molecular weight macromolecules that can be easily ...  Read More

Effect of Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety)

Nasser Sedaghat; Ghodsieh Moradi; Sara Khoshnoudi; Arash Koocheki

Volume 11, Issue 5 , November and December 2015, , Pages 546-559


  Introduction:Pistachio (Pistaciavera L.) is a tasty nuts and a good source of nutrients. During the last decade, the worldwide trades of pistachio have increasing trend, likely reflecting on the increase in consumers demand for this nuts. The high oil and essential fatty acid contents of the pistachio ...  Read More

Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget

Hamed Mahdavian Mehr; Arash Koocheki; Mohebbat Mohebbi

Volume 11, Issue 5 , November and December 2015, , Pages 608-619


  Introduction: Batter coating is a new technology to reduce fat content of fried foods. The ingredients and flowproperties of batter are the most important parameters to determine the performance of batter coating and quality of the final product. Among batter additives, proteins can be used as an important ...  Read More

Effect of xanthan gum on physical and textural properties of Baguette bread containing Tahinimeal

Habib Jahandideh; Masoud Taghizadeh; Mohammad Hossein Hadad Khodaparast; Arash Koocheki

Volume 11, Issue 4 , September and October 2015, , Pages 337-350


  Introduction: Nowadays, one of the most important nutritional problems in different societies is the protein mal-nutrition. Since bread is the main food material being consumed in all over the world, bread enrichment using the grains rich in protein such as sesame seeds would be an appropriate alternative. ...  Read More

The viscoelastic and thermal properties of Qodume shirazi seed gum (Alyssum homolocarpum)

Mohammad Ali Hesarinejad; Seyed Mohammad Ali Razavi; Arash Koocheki

Volume 11, Issue 2 , May and June 2015, , Pages 116-128


  In this study, dynamic rheological, structural and thermal properties of Alyssum homolocarpum seed gum (AHSG) were investigated as a function of concentration (1.5, 2, 2.5 and 3% w/v) and temperature (5–85 °C). The effects of heating/cooling rate on the rheology of AHSGs were studied using ...  Read More