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 characteristics of alginate film containing probiotic Lactobacillus plantarum for sliced sausages coating

Dina Shahrampour; Morteza Khomeiri; Seyed Mohammad Ali Razavi; Mahboobeh Kashiri

Articles in Press, Accepted Manuscript, Available Online from 15 May 2022


  Introduction: Due to the low variety of probiotic food products, it is important to provide appropriate solutions for new products. Trapping probiotic bacteria in the polymers structure of edible films and coatings is a new approach that has been proposed to increase the survival of these microorganisms ...  Read More

Food Biotechnology
Investigating the effect of carvacrol on physical, mechanical and antimicrobial properties of bio-hydrogel film based on filter flour obtained from wheat milling process

Maryam Moosavi; Mahboobeh Kashiri; Yahya Maghsoudlou; Morteza Khomeiri; Mehran Alami

Volume 17, Issue 5 , November and December 2021, , Pages 875-887


  Introduction: Hydrogels are a three-dimensional network of polymeric matrices with the ability to absorb water through chemical or physical cross-linking. Recently, the development of bio-based hydrogel with the aim of reducing the use of fossil fuel is becoming interested. Wheat filter flour (WFF) is ...  Read More

Food Technology
Combined effect of controlled fermented oat and jujube powder on texture and antioxidant activity of the produced wheat bread

Fahimeh Hajinia; Alireza Sadeghi; Alireza Sadeghi Mahoonak; Morteza Khomeiri; Yahya Maghsoudlou; Ali Moayedi

Volume 17, Issue 4 , September and October 2021, , Pages 569-581


  Introduction: Bread is the main source of nutrients and it is a cheap staple food in the daily diet of people in many parts of the world. One of the most important ways to improve the quality of bread is to ferment cereals and use fruit resources. Cereal fermentation has a well-known potential to improve ...  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 the stability, color, and viscosity for whey protein-pectin nano complexes as nano carriers of orange peel oil

Sanaz Ghassemi; Seyed Mahdi Jafari; Morteza Khomeiri; Elham Assadpour

Volume 14, Issue 5 , November and December 2018, , Pages 929-943


  Orange peel oil,a widely used industrial flavoring, is volatile and chemically unstable in the presence of air, light, moisture and high temperatures. Biopolymer Nano complexes, a bunch of Nano carriers, are produced between groups of charged polysaccharides and proteins with the use of electrostatic ...  Read More

Evaluation of antibacterial activity of chitosan bioactive film containing Eucalyptus globulus essentoil oil

Ehsan Azadbakht; Yahya Maghsoudlou; Morteza Khomeiri; Mahboobeh Kashiri

Volume 13, Issue 5 , November and December 2017, , Pages 784-797


  Introduction: The edible films and coatings had remarkable growth in recent years to increase the shelf life and to enhance food quality, stability, and safety and expected to have an important impact on the food market in the following years. In addition, these matrices can be used as carriers of antimicrobials ...  Read More

Effects of Ispharzeh hydrocolloids seeds (Plantago ovata L.) and basil gum (Ocimum basilicum) on physicochemical and sensory properties of ketchup sauce

Samira Shakiba; Morteza Khomeiri; Zeid Ahmadi; Soheil Amiri

Volume 13, Issue 2 , May and June 2017, , Pages 307-321


  Introduction: Ispharzeh is a plant from genus Plantago whose seeds are used commercially for the production of mucilage. The plant is mainly cultivated in Iran and Middle East. Psyllium is mainly used as a dietary fiber to relieve symptoms of both constipation and mild diarrhea and occasionally as a ...  Read More

Evaluation the effect of dominant Lactobacillus starter isolated from traditional sourdough on staling of cup bread produced with whole wheat flour

Abbas Abedfar; Alireza Sadeghi; Mahdi Kashani-Nejad; Morteza Khomeiri; Mehran Alami

Volume 13, Issue 1 , March and April 2017, , Pages 141-154


  Introduction: Sourdough is a very complex biological system and an important modern fermentation method of cereal flours and water. Sourdough fermentation is based on lactic acid and alcoholic fermentation depending on the composition of micro flora and fermentation conditions. Commercial sourdough processes ...  Read More

Evaluation of the effect of Aspergillus flavus inoculation on fatty acids, proxide value and aflatoxin production in four common varieties of peanut cultivated in Golestan province

Maryam Ebrahimi; Morteza Khomeiri; Yahya Maghsoudlou

Volume 12, Issue 4 , September and October 2016, , Pages 394-402


  Introduction:Toxigenic fungi such as A. flavus grow widely in peanut and produce aflatoxins, a group of carcinogenic metabolites. Aflatoxin produced in peanut differed from the genetic variety of plant. The high humidity and moderate temperatures in the subtropical Caspian littoral of northern Iran could ...  Read More

Evaluation of antimicrobial activities of lactic flora isolated from production stages of Maskeh against food indicator bacteria

Mohammad Reza Edalatian Dovom; Masoud Yavarmanesh; Fariba Ghiamati Yazdi; Morteza Khomeiri; Neda Nayyeri

Volume 12, Issue 4 , September and October 2016, , Pages 438-452


  Introduction : Lactic acid bacteria (LAB) are a group of gram positive, catalase negative bacteria which possess unique metabolic, physiological and morphological characteristics. In addition, lactic acid bacteria are considered as a valuable source of antimicrobial agents including bacteriocins. Bacteriocins ...  Read More

Physicochemical, textural, sensory and rheological properties of low-calorie mayonnaise with dairy-based

Amin Rangriz; Seyed Ali Mortazavi; Morteza Khomeiri; Soheil Amiri

Volume 12, Issue 1 , March and April 2016, , Pages 34-48


  IntroductionTraditional mayonnaise is probably one of the oldest and most widely used sauces in all over the world. Mayonnaise is a product with particular consistency and is classified as a type of oil in water emulsions. Vegetable oil, acetic acid, and egg yolk are main components of mayonnaise. In ...  Read More

Possibility of using Tragacanth gum and whey powder as an egg substitute in mayonnaise

Soheil Amiri; Morteza Khomeiri; Mehran Alami

Volume 12, Issue 1 , March and April 2016, , Pages 49-60


  Introduction: Mayonnaise is typical oil in water emulsion prepared from vegetable oil, egg yolk, vinegar, sugar, salt, mustard and a variety of food additives. Among its ingredients, egg yolk is most critical in term of stability of the mayonnaise. Nevertheless, one main problem with egg yolk is its ...  Read More

Effect of Guar Gum and Arabic Gum on the Viability of Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in Frozen Yogurt

Rahil Rezaei; Morteza Khomeiri; Mehran Alami; Mahdi Kashani-Nejad

Volume 8, Issue 4 , January 2013


  In this study, effects of Guar and Arabic gum on the viability of two common probiotic, Lactobacillus acidophilus and Bifidobacterium lactis, in frozen yogurt during 60 days were investigated. Results of survival evaluation of probiotics showed that although during storage time bacteria counts decreased ...  Read More

Comparison Antioxidant Properties Extract of Touyserkani Variety of Walnut Leave with two Extraction Methods (Traditional Method and Microwave Assisted Extraction)

Somayeh Rezai Erami; Seyed Mahdi Jafari; Morteza Khomeiri; Houman Bayat

Volume 8, Issue 2 , July 2012


  The aim of this study is extraction of phenolic compounds from walnut leaves of touyserkani variety with two extraction methods (traditional method and with microwave assisted extraction (MAE)) and evaluation of their antioxidant activity. Total Phenolic contents and antioxidant properties of aqueous, ...  Read More

Evaluation of Antimicrobial Activity of Licorice Root Extract in Orange Flavored Carbonated Soft Drink

Zohreh Karami; Habibollah Mirzaee; Zahra Emam-Djomeh; Alireza Sadeghi Mahoonak; Morteza Khomeiri

Volume 8, Issue 2 , July 2012


  In this research, anti-microbial activity of ethanolic extract of licorice root against food spoilage microorganisms (Lactobacillus delbrueckii, Leuconostocmesenteroides, Candida krusei, Saccharomyces cerevisiae) in an orange flavored carbonated soft drink was investigated. The MIC and MBC of extract ...  Read More

Isolation of Pectinases from Aspergillus Niger to Improve the Fermentation Process of Iranian Tea Leave

Seyedeh Mahsa Dadpour; Morteza Khomeiri; Hamidreza Sadeghi Pour; Shiva Rofigari Haghighat; Mehran Alami

Volume 7, Issue 4 , January 2012


  Fermentation is an important process for black tea production. During this process, by exposure of substrate to enzymes and the underlying oxidation reactions, quality determining factors of tea is produced. It is known that the exogenous application of cell-wall degrading enzymes leads to the increased ...  Read More

Evaluation of Antiradical and Antimicrobial Activity of Methanolic Extract of Two Acorn Varieties and Detection of Phenolic Compound with High Performance Liquid Chromatography

Maryam Ghaderi; Alireza Sadeghi Mahoonak; Mehran Alami; Morteza Khomeiri; Rahil Rezaei

Volume 7, Issue 3 , October 2011


  In this study, total phenolics and flavonoids content, antiradical and antimicrobial activity of methanolic extract of two Iranian acorn varieties, namely Quercus.castaneifolia var castaneifolia and Quercus.branti var persica were evaluated. Total phenolic and flavonoid content and extraction yield of ...  Read More

Study of Rheology and Sensory Properties of Frozen Yogurt Containing Different Levels of Guar Gum and Arabic Gum

Morteza Khomeiri; Mahdi Kashani-Nejad; Mehran Alami

Volume 7, Issue 1 , April 2011


  Gums are the most important stabilizers that are used in ice cream and other frozen dairy dessert industries. In this study, effect of different levels of guar gum (0, 0.1, 0.2 and 0.3%) and Arabic gum (0, 0.1, 0.3 and 0.5%) on rheological behavior of frozen yogurt was investigated. The rheological behavior ...  Read More

Effect of Variety and Method of Extraction on Antioxidant and Antimicrobial Activity of Olive Leaf Extracts

Seyed Mahdi Jafari; Morteza Khomeiri; Mehran Alami

Volume 6, Issue 4 , January 2011


  The aim of this study was to extract phenolic compounds from olive leaves of Cronaiky, Roghani and Mishen varieties by maceration and Microwave-assisted extraction (MAE) methods. Our result revealed that effect of extraction method and variety was statistically significant (p  Read More