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
The Effect of Production Method and Simultaneous Use of Whey Protein Concentrate and Transglutaminase Enzyme on Rheological Characteristics and Microstructure of Doogh

Mohammad Hadian; Mostafa Mazaheri Tehrani; Mohsen Ghods rohani

Volume 20, Issue 1 , March and April 2024, , Pages 19-34


  IntroductionDoogh is a fermented dairy product that is produced by blending yogurt with water and some salt. This fermented beverage is widely consumed as a refreshing drink in Iran and other Middle East countries. Doogh is a source of calcium needed by the body on a daily basis and contains B vitamins ...  Read More

Food Technology
Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry

Fayza Hussein Alhasan; Mostafa Mazaheri Tehrani; Mehdi Varidi

Volume 19, Issue 6 , January and February 2024, , Pages 177-195


  Preparing air-in-oil-in-water (A/O/W) double emulsion involves two key steps: oleofoam formation and dispersion of the oleofoam in an aqueous solution containing protein as an emulsifier and hydrocolloid as a thickening agent. This study aimed to investigate the effect of oleofoam level and varying concentrations ...  Read More

Food Technology
Evaluation of the Effect of Sodium Stearoyl-2-lactylate Emulsifier, Xylanase Enzyme, and Alcoholic Sugar Sorbitol on the Quality of Wheat Bran Bread

Parisa Parsa; Mostafa Mazaheri Tehrani; Mohebbat Mohebbi

Volume 19, Issue 4 , September and October 2023, , Pages 427-450


  Introduction Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble to soluble fiber, insoluble arabinoxylans, and glutathione that cause nutritional and technological problems in the ...  Read More

Food Technology
Optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties

Amineh Avami; Mostafa Mazaheri Tehrani; Mohebbat Mohebbi; Fatemeh Pourhaji

Volume 18, Issue 6 , January and February 2023, , Pages 99-112


  There is a challenge in producing a portion both compatible to ketogenic diet and sufficient satiety. This study investigated the possibility of producing sugar-free chocolate product using increasing total fat and protein. The ingredients were chosen such that they do not contain any source of starch ...  Read More

Food Engineering
The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening

Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi

Volume 17, Issue 6 , January and February 2022, , Pages 166-153


  UF- Feta cheese is mostly produced from bovine milk and is usually consumed fresh or only after a short period of ripening (60 days). In this research, the influence of commercial starter cultures (SafeIT 2, FRC- 65 and R- 704) and ripening time (0- 60 days) on chemical (total solids, fat, protein, ash, ...  Read More

Food Technology
Optimization of the interaction of whey protein concentrate-cress seed gum using response surface methodology (RSM) and investigating the foaming properties of the optimal sample

Zahra Kholoosi; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi

Volume 17, Issue 4 , September and October 2021, , Pages 437-449


  Introduction: Proteins and polysaccharides are natural biopolymers that consider among the most widely used hydrocolloids in the food industry (Gaonkar and McPherson 2006) Which are often used simultaneously to improve functional properties. In electrostatic interaction, positively charged proteins with ...  Read More

Potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions

Rahil Rezaei; Morteza Khomeiri; Mahdi Kashani-Nejad; Mostafa Mazaheri Tehrani; Mehran Alami

Volume 15, Issue 3 , July and August 2019, , Pages 1-12


  β-d- glucan as a soluble dietary fiber, has many desirable physical and physiological characteristic. In this research the effect of β-d- glucan and aging conditions (Time and Temperature) on some physicochemical and textural properties of frozen soy yogurt was investigated. Three variables ...  Read More

Evaluation of antimicrobial Activity of Two Lactobacillus Strains Isolated from Traditional Motal Cheese on shelf life of Yoghurt drink (Doogh)

Saeid Afzali; Mohammad Reza Edalatian Dovom; Mohammad Bagher Habibi Najafi; Mostafa Mazaheri Tehrani

Volume 14, Issue 5 , November and December 2018, , Pages 829-846


  Introduction: Yoghurt drink or Doogh has gained great attention in recent years in different countries. On the other hand, this desirable commodity has showed some drawbacks especially from microbial point of view. One of the main problems in Doogh production and storage is considered to be the presence ...  Read More

Foam mat drying of banana milk using microwave and evaluation of resulting powders’s properties

Fatemeh Pourhaji; Farideh Tabatabaei Yazdi; Seyed Ali Mortazavi; Mohebbat Mohebbi; Mostafa Mazaheri Tehrani

Volume 14, Issue 2 , May and June 2018, , Pages 283-296


  Introduction: Banana is one of the most consumed fruit in the world and is cultivated almost in all tropical countries. This fruit has a high nutritional value and is a suitable source of energy due to the presence of high amount of starch, sugar, vitamin A and C, potassium, sodium, and magnesium. Banana ...  Read More

Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients

Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi

Volume 13, Issue 6 , January and February 2018, , Pages 80-91


  In this study, a mixture of milk protein concentrate, whey protein concentrate, skim milk powder, soymilk, margarine, butter and water was used for production of recombined UF-Feta cheese analogue. Variables were milk protein concentrate (8%, 9%, 10%), whey protein concentrate (0%, 1.5%, 3%), soymilk ...  Read More

An investigation on the effect of aging time on the physicochemical, rheological and textural properties of vegetable-based ice cream of soy and sesame

Sajad Ghaderi; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi

Volume 13, Issue 4 , September and October 2017, , Pages 528-539


  Introduction: In the food industry, it is preferred to alter the formulations rather than modifying the legislations, so as to reduce the risk of facing consumer health. For instance, animal fats and oils could be replaced with vegetable oils to manufacture products with low cholesterol and saturated ...  Read More

Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks

Morteza Kashaninejad; Seyed Mohammad Ali Razavi; Mostafa Mazaheri Tehrani; Mahdi Kashani-Nejad

Volume 13, Issue 3 , July and August 2017, , Pages 66-79


  In this study, the compositional, rheological, thermal and textural properties of omega-3 cow's butter (OCB), conventional cow's butter (CCB) and sheep’s butter (SB) were evaluated. The fatty acid composition of SB showed a relatively high content of the short chain fatty acids (SCFA) compared ...  Read More

Formulation of Dates Gel and Condensed whey and Analysis of its Sensory and Chemical Properties

Behnam Fiyuzi; Mostafa Mazaheri Tehrani; Esmail Khazaei

Volume 12, Issue 1 , March and April 2016, , Pages 61-78


  Introduction: Due to the lack of proper harvest, packaging, transport and storage, about 30% of country dates production cannot be directly absorbed into the consumer market and must be exchanged to valuable products in transformation industries.Hydrocolloids are used in fruit snack formulations to create ...  Read More

Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology

Behzad Nasehi; Seyed Mohammad Ali Razavi; Seyed Ali Mortazavi; Mostafa Mazaheri Tehrani

Volume 11, Issue 6 , January and February 2016, , Pages 719-728


  The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70°C. This enrichment resulted ...  Read More

Effect of guar and basil seed gums on physical properties of low fat and light ice cream

Seyed Mohammad Ali Razavi; Mostafa Mazaheri Tehrani; Bahareh Emadzadeh

Volume 11, Issue 5 , November and December 2015, , Pages 696-706


  Introduction: Recently, consumers have directed their interest towards low fat products as they associated them with a reduced risk of well-known health problems such as obesity and coronary heart diseases. Fat is a multifunctional ingredient in ice cream system. Thus, in attempts to provide desirable ...  Read More

Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature

Amir Salari; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi

Volume 11, Issue 3 , July and August 2015, , Pages 225-235


  In this study, mathematical modeling of hot air baking-drying of thin-layer crisp bread was investigated. Thin-layer drying process were conducted under three different temperatures of 110, 150 and 190 °C at a constant air velocity of 0.5±0.1 m/s and absolute humidity of 0.6 ± 0.04g ...  Read More

Optimization of formulation fermented drink yoghurt with fruit juice using response surface methodology

Ommolbanin Godarzi; Mostafa Mazaheri Tehrani; Hashem Pourazerang

Volume 11, Issue 1 , March and April 2015, , Pages 1-12


  In recent years, water or sugar syrup, flavoring agents such as fruit juice or fruit juice concentrates and stabilizers have been added to the acidified dairy beverage composition. Nowadays, the popularity of low fat and defatted fruit yoghurt drinks are mainly growing. The purpose of this study was ...  Read More

The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate

Hadi Mahdavian Mehr; Mostafa Mazaheri Tehrani

Volume 10, Issue 2 , July 2014


  This research aims to assess the physicochemical properties, image features, textural and sensory qualities of dark chocolate made using coffee silver skin as a cocoa powder replacement which was substituted for 25%, 50%, 75% and 100% of the cocoa powder (by weight) in chocolates. The results indicated ...  Read More

Evaluation and Optimization of Chemical and Sensory Properties of Various Formulations of Recombined UF-Feta Cheese Analogues Using Response Surface Methodology

Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi; Hassan Rashidi

Volume 10, Issue 2 , July 2014


  In this research, a mixture of MPC, WPC, SMP, Soy milk, Margarine, Butter and water was used for production of UF-Feta cheese analogue.Variables were MPC (8%, 9%, 10%), WPC (0%, 1.5%, 3%), soy milk (5%, 10%, 15%) and margarine (0%, 5%, 10%). Chemical (total solids, protein, acidity) and sensory (color ...  Read More

Optimization of Low-Fat Butter Formulation according to Its Organoleptic Properties Using Response Surface Methodology (RSM)

Nafiseh Vahedi; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi; Rassoul Kadkhodaee

Volume 9, Issue 4 , January 2014


  Low-fat butter is water in oil emulsion comprising a continuous fat phase including butter, emulsifiers and colorants and also a dispersed aqueous phase including water, stabilizers and proteins. In this research, by using protein components especially full-fat soy flour, a product were produced which ...  Read More

Evaluation of Changes in Chemical and Functional Properties during Production of Soy Protein Concentrates from Industrial Soy Flours

Maryam Ravaghi; Mostafa Mazaheri Tehrani; Ahmad Asoodeh

Volume 8, Issue 1 , April 2012


  Soy protein concentrate (SPC) is a functional and nutritional product which is produced under conditions where soy proteins are immobilized in soy flour and soluble carbohydrates are removed. In this study, four different soy flours including defatted soy flour (fat content 3.67, PDI 55.10), defatted ...  Read More

Effect of Whole Soy Flour as a Fat Replacer and Refining Time on Textural, Rheological and Sensory Properties of Milk Chocolate

Mostafa Mazaheri Tehrani; Samira Yeganeh zad; Nasim Raoufi

Volume 7, Issue 4 , January 2012


  Possibility of replacing whole soy flour for chocolate fat in chocolate production and its impact on textural, rheological and sensory properties of low fat chocolate was explored. For doing this, whole soy flour in 5 levels (0, 2,4,6,8 percent) and two refining times (105 and 135 minutes) was employed. ...  Read More

The Effect of Fat-Reduction and Cacl2 Levels on Sensory and Textural Characteristics of UF-Feta Cheese Made from Retentate Powder of Milk Ultra-Filtration

Hassan Rashidi; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi; Mohsen Ghods rohani

Volume 7, Issue 3 , October 2011


  There is overwhelming scientific evidence that saturation fat consumption increases the risk of both coronary and cancer disease. As a result, fat reduction in UF-Feta cheese (≈ 45% fat in dry matter content) is favorable but unfortunately has some negative effects on the quality of cheese. In this ...  Read More

The Use of Milk Protein Concentrate (MPC-85) in the Production of Low-Fat Cream and Study Its Physicochemical and Sensory Properties

Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani

Volume 7, Issue 2 , July 2011


  Today, production of low-fat products is on the rise. There are several ways to produce mentioned products which one of them is the use of fat substitutes. In this research, table cream (30% fat) was used as the basis for production and the effect of milk protein concentrate (MPC) was studied on physicochemical ...  Read More

Effect of Total Solid on Properties of Acidified Soy-Cow Milk Blend Drinks

Mostafa Mazaheri Tehrani; Toktam Yasamani Farimani

Volume 6, Issue 4 , January 2011


  The consumer demand for formulated foods containing soy proteins has resulted in an increase in the number of new products processed with soy ingredient. In this study acidified soy-cow milk blend drinks were manufactured by fermentation of mixtures of milk/soy milk in ratio of 100/0, 70/30 and 50/50 ...  Read More