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
Ethanolic Extract of Prosopis farcta Root: Determination of Total Phenols and Flavonoids, Radical Scavenging Ability and Its Antimicrobial Effect on Some Bacteria Causing Infection and Food Poisoning

Behrooz Alizadeh Behbahani; Mostafa Rahmati-Joneidabad; Mohammad Noshad

Volume 20, Issue 1 , March and April 2024, , Pages 35-46


  IntroductionThe use of safe ingredients to preserve food is steadily increasing. The high time and cost of production and approval of synthetic food additives and the reduction of public acceptance of these compounds have caused serious problems in their utilization. Excessive use of synthetic preservatives, ...  Read More

Food Biotechnology
Investigation of Chemical Properties of Green Tea Ethanolic Extract and Its Inhibitory and Lethal Effects on Aspergillus niger, Botrytis cinerea and Rhizopus stolonifer (Causing Rot in Strawberry and Grapes)

Mostafa Rahmati-Joneidabad; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 19, Issue 4 , September and October 2023, , Pages 477-489


  IntroductionStrawberry and grapes are generally infected with pathogenic fungi (e.g., Aspergillus niger, Botrytis cinerea, Rhizopus stolonifera, etc.). Synthetic fungicides are commonly used as the first line of defense against post-harvest pathogens on packaging lines. However, disposal of toxic waste ...  Read More

Food Biotechnology
Identification of Functional Groups, Total Phenol and Flavonoids Contents, Antioxidant Potential and Antimicrobial Activity of Black Pepper (Piper nigrum L.) Aqueous Extract and Its Interactions with Chloramphenicol and Amphotericin B

Ehsan Safari; Hassan Barzegar; Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 19, Issue 1 , May and June 2023, , Pages 79-93


  Introduction  The addition of chemical preservatives increases the shelf life of food products, but prolonged and indiscriminate use of chemical preservatives increases the resistance of microorganisms and the health risks associated with theiruptake. Medicinal plants have a wide variety in the ...  Read More

Food Biotechnology
Determination of chemical composition and evaluation the antimicrobial activity of Olea europaea leaf extract against pathogenic bacteria “in vitro”

Behrooz Alizadeh Behbahani; Mohammad Noshad; Mostafa Rahmati-Joneidabad

Volume 18, Issue 5 , November and December 2022, , Pages 603-614


  [1]Introduction: Oxidation and food pathogens are considered two important and influential factors affecting food quality and health. Recently, due to the increasing demand for natural products, the application of synthetic preservatives to control microbial growth and lipid oxidation have been decreased ...  Read More

Food Biotechnology
Evaluation of total phenols and flavonoids, antioxidant power, and antimicrobial activity of Levisticum officinale Koch essential oil against some spoilage fungi causing apple and orange rot

Mostafa Rahmati-Joneidabad; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 18, Issue 5 , November and December 2022, , Pages 699-709


  [1]Introduction: Economic losses can occur due to the growth of fungi on foods that lead to food spoilage and plant diseases. Fruits and vegetables are often exposed to microbial activity, caused by pathogenic fungi, during post-harvest storage. Diseases of food origin are a growing public health problem. ...  Read More

Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil

Mohsen Ebrahimi Hemmati Kaykha; Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 18, Issue 4 , September and October 2022, , Pages 467-482


  [1]Introduction: Oxidative reactions are needed for human survival, but these reactions can sometimes be destructive. There is a lot of evidence that shows many disorders (neurological, renal, hepatic) and diseases such as cancer and vascular diseases, and even food spoilage are caused by oxidative reactions ...  Read More

Food Biotechnology
Green synthesis of silver nanoparticles using Callistemon citrinus leaf extract and evaluation of its antibacterial activity

Zohreh Sosani Gharibvand; Behrooz Alizadeh Behbahani; Mohammad Noshad; Hossein Jooyandeh

Volume 18, Issue 1 , March and April 2022, , Pages 151-163


  Introduction: Nowadays, production and utilization of Nano materials have increased due to their unique and interesting properties. So far, different physical and chemical methods have been used to synthesize silver nanoparticles. Chemical synthesis is not compatible due to the hazardous chemicals residues ...  Read More

Food Biotechnology
Assessment of antimicrobial and viability of Lactobacillus plantarum LZ95 under acidic and bile conditions

Elahe Isvand Heydari; Hossein Jooyandeh; Mohammad Hojjati; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 17, Issue 4 , September and October 2021, , Pages 533-541


  Introduction: Probiotics are viable microbial food supplements that, when well-arranged in adequate amounts, confer a health advantage on the host. Probiotics have different positive health impacts such as equilibration of intestinal microbiota, prevention of cancer and diarrhea, reduction of cholesterol ...  Read More

Food Engineering
Effect of food processing on aflatoxin reduction in cereals and nuts: A meta-analysis approach

Mohammad Noshad; Moslem Savari; Reza Ghorani; Dalal Albosharib

Volume 17, Issue 3 , July and August 2021, , Pages 53-61


  Fungal toxins, mycotoxins such as aflatoxins, are compounds produced by different fungi during the growth and reproduction period. The most important fungal toxins that jeopardize human health are aflatoxins, which are produced by Aspergillus fungi and can grow in all crops. With toxic and carcinogenic ...  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

An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread

Mohammad Noshad; Abbas Mirzaei; Sahar Asgharipour

Volume 16, Issue 6 , January and February 2021, , Pages 151-163


  In this study, the fuzzy hierarchical analysis (FAHP) and TOPSIS methods was used to select the best formulations of gluten-free baguette contain modified quinoa flour (QM). For this purpose, two criteria, namely physical and chemical properties (with sub-criteria of texture, taste, flavor, color, porosity, ...  Read More

Effect of flour replacement with pomegranate seed powder on the properties of Sponge Cake

Fatemh Eivani; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar

Volume 16, Issue 4 , September and October 2020, , Pages 437-452


  Introduction: Increasing the demand for purchase and use of high quality products with good health benefits has led to a lot of efforts to increase and maintain the quality of different products. Sponge cake is one of the cereal products that the stale and lack of dietary fiber in cake flour is one of ...  Read More

Mineral composition, bioactive compounds and antioxidant activity of Salvia hispanica L as affected by thermal and non-thermal treatments

Mohammad Noshad; Behrooz Alizadeh Behbahani; Parisa Ghasemi

Volume 16, Issue 3 , July and August 2020, , Pages 15-23


  In this study, the effect of thermal treatments (roasting and autoclave) and non-thermal treatments (soaking and germination) on total phenolic content, total flavonoid content, antioxidant activity and bioavailability of minerals of chia seed was evaluated. Results showed thermal treatments increased ...  Read More

Determination of chemical composition, antioxidant properties and antimicrobial activity of coriander seed essential oil on a number of pathogenic microorganisms

Marzieh Omidi Mirzaei; Mohammad Hojjati; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 16, Issue 2 , May and June 2020, , Pages 221-233


  Introduction: Essential oils and secondary metabolites of plants have too many uses in medicine as well as food and hygiene industries. The herbal essential oils include different health features including antioxidant and antibacterial activities. Several forms of the activated oxygen, also known as ...  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

Improvement of Physicochemical and Nutritional quality of sponge cake fortified with microwave- air dried quince pomace

Adieh Anvar; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar

Volume 15, Issue 3 , July and August 2019, , Pages 69-79


  In the present study, the effects of addition of quince pomace powder (0- 15%) and water content (25- 35%) on the batter rheological properties, physicochemical characterizes and sensory properties of sponge cake were evaluated. The results showed that increasing substitution of quince pomace increased ...  Read More

Effect of storage time on physicochemical properties of extruded snacks containing pomegranate powder

Kowsar Kakaei; Mohammad Noshad; Behzad Nasehi; Mohammad Hojjati; Shahram Beiraghi-Toosi

Volume 15, Issue 1 , March and April 2019, , Pages 211-221


  Introduction: In the past years, snack consuming in all age groups, special children have increased due to their low cost and eating readiness. Generally, these products have high starch content, but low nutrients such as vitamins, minerals, amino acids and fiber. In fact, most of the snacks are known ...  Read More

Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study

Simin Ghasemizadeh; Behzad Nasehi; Mohammad Noshad

Volume 14, Issue 3 , July and August 2018, , Pages 65-73


  In the study, the effect of compositional parameters (Xanthan, Corn flour and quinoa flour content) on sensory characteristics and image features of gluten free bread were evaluated. Results showed, addition of quinoa and corn flour significantly decreased L* value and increased a* value of crust and ...  Read More

Drying kinetics and optimization of microwave- assisted drying of quince pomace

Adieh Anvar; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar

Volume 12, Issue 6 , January and February 2017, , Pages 750-757


  In this study, microwave drying conditions of quince pomace optimized with respect to quality attributes (moisture content, color change and consumer acceptance). Response surface methodology (RSM) technique was used to develop models to respond to the microwave power (100, 2000, 300 W), and microwave ...  Read More

Effect of Osmotic and Ultrasound Pretreatments on Some Quality Characteristics of Air-Dried Banana

Fakhri Shahidi; Mohebbat Mohebbi; Mohammad Noshad; Ahmad Ehtiati; Milad Fathi

Volume 7, Issue 4 , January 2012


  Banana is one of the most important tropical fruit from commercial and industrial point of view. This fruit is an extremely perishable fruit which can not be preserved using freezing process. Therefore, drying is the most promising method. Conventional air drying is energy intensive and consequently ...  Read More