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 Chemistry
Using Microwave Pretreatment in the Enzymatic Hydrolysis of Pumpkin Seed Protein (Cucurbita maxima L.) by Alcalase and Investigating Its Antioxidant Properties

Zeinab Nooshi Manjili; Alireza Sadeghi Mahoonak; Vahid Erfani Moghadam; Mohammad Ghorbani; Hoda Shahiri Tabarestani

Volume 20, Issue 2 , May and June 2024, , Pages 295-308


  Introduction Seeds and nuts have received increasing attention due to their nutritional value and the high therapeutic properties of their bioactive compounds. Most of the seeds are used as nuts, and some of them are considered agricultural waste. Pumpkin seeds have a high content of protein (30–40% ...  Read More

Food Chemistry
The Effect of Ultrasound Pretreatment on Hydrolysis Time by Pepsin Enzyme to Produce Antioxidant Peptides from Edible Mushroom (Agaricus bisporus) Protein

Iysan Izanloo; Alireza Sadeghi Mahoonak

Volume 19, Issue 5 , November and December 2023, , Pages 693-709


  Introduction Free radicals originate from oxidation reactions decrease food quality and also promote incidence of various diseases such as cancer. In this regard, the use of natural compounds with antioxidant properties, such as bioactive peptides, is of interest to many researchers. Food-derived ...  Read More

Food Chemistry
Optimization of Antioxidant Peptides Production from Tryptic Hydrolysis of Pomegranate Seed Protein

Maryam Rahimipanah; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Hoda Shahiri Tabarestani; Mohsen Nabimeybodi

Volume 19, Issue 1 , May and June 2023, , Pages 181-194


  Introduction  High levels of free radicals can damage biomolecules and eventually cause oxidative stress. Bioactive peptides produced during enzymatic hydrolysis keep high health properties, such as antioxidant properties. The production of antioxidant peptides has received much attention as a ...  Read More

Food Biotechnology
Evaluation of probiotic and antifungal properties of the yeast isolated from buckwheat sourdough

Sara Shahryari; Alireza Sadeghi; Maryam Ebrahimi; Alireza Sadeghi Mahoonak; Ali Mayedi

Volume 18, Issue 5 , November and December 2022, , Pages 575-588


  [1]Introduction: Evaluation of antimicrobial and probiotic properties of the microbiota isolated from fermented pseudo-cereals is important in order to prepare adjunct and starter cultures. Probiotics are live and active microorganisms that, if used in sufficient numbers, help the microbial balance of ...  Read More

Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts

Morteza Mohammadi; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Adel Beigbabaie; Samira Yeganeh zad

Volume 18, Issue 2 , May and June 2022, , Pages 277-293


  Introduction: Phenolic compounds are known as a base of many functional foods due to their antioxidant properties and salutary effects. Phenolic compounds mainly found in plant sources. Agricultural wastes are one of the cheapest sources for getting phenolic compounds. Pistachio is considered one of ...  Read More

Food Chemistry
Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction

Elham Ranjbar Nedamani; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Charlotte Jacobsen; Vahid Khouri

Volume 17, Issue 6 , January and February 2022, , Pages 137-152


  The aim of the present study was to use the Maillard reaction as a means to glycosylate protein hydrolysates obtained from Cajanus cajan and to evaluate the effects of this chemical modification on antioxidant and emulsifying properties. Chemical properties, amino acid composition, and molecular weight ...  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

Food Technology
Effect of ultrasound and enzyme treatment on wheat and corn starches for making porous starches and iron ion absorption capacity

Somayeh Ghandehari alavijeh; Mehran Alami; Yahya Maghsoudlou; Alireza Sadeghi Mahoonak

Volume 17, Issue 2 , May and June 2021, , Pages 329-338


  Introduction: Porous starch granules are becoming of great interest such as non-toxic absorbents, owing to their great absorption capacity derived from the major specific surface area. Pores can protect sensitive elements as oils, minerals, vitamins, bioactive lipids, food pigments such as beta-carotene ...  Read More

Optimization of Cajanus Cajan’s antioxidant and nutritional characteristics during hydrolysis process by pepsin using response surface method

Elham Ranjbar Nedamani; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Sharlot Jakobson; Vahid Khori

Volume 15, Issue 5 , November and December 2019, , Pages 583-596


  Introduction: Proteins are being hydrolyzed to generate various properties such as antioxidant activity and nutritional values. Enzymatic hydrolysis is carried out in milder condition and is more controllable. The produced protein hydrolysates’ properties are dependent to the hydrolysis condition. ...  Read More

Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh

Najimeh Taghavi; Aman Mohammad Ziaiifar; Habibollah Mirzaee; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Hassan Sabbaghi

Volume 14, Issue 4 , September and October 2018, , Pages 561-571


  Introduction: Frying is a unit operation in which food is heated in oil to alter its eating quality. First reviews of frying performed on the principles of heat and mass transfer and oil uptake in foods, because during the frying process heat and mass transfer occurred between product and frying medium. ...  Read More

Optimization of production of bioactive peptides through the enzymatic hydrolysis of bee pollen protein by Alcalase and comparison with the royal jelly

Atefe Maqsoudlou; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Fidel Toldta

Volume 14, Issue 2 , May and June 2018, , Pages 243-257


  Introduction: Bee pollen, commonly referred as the ‘‘life-giving dust’’, results from the agglutination of flower pollens with nectar using salivary substances of the honeybees (Almeida-Muradian et al., 2005). Pollen contains 10 to 40% protein, 1 to 13% lipid, 13 to 55% carbohydrates and 2 to ...  Read More

Optimization of tomato paste powder efficiency production by spray dryer and evaluation of its quality characteristics

Adel Dezyani; Aman Mohammad Ziaiifar; Seyed Mahdi Jafari; Mohammad Ghorbani; Alireza Sadeghi Mahoonak

Volume 13, Issue 5 , November and December 2017, , Pages 647-662


  Introduction: High sensitivity of fruit and vegetables juices to heat has been resulted to the development of spray drying method for drying this category of products. Spray drying is a well-established and widely used method for transforming a wide range of liquid food products into powder form. The ...  Read More

The optimization of the production of anti-oxidative peptides from enzymatic hydrolysis of Pumpkin seed protein

Elham Nourmohammadi; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Mehran Alami; Masoumeh Sadeghi

Volume 13, Issue 1 , March and April 2017, , Pages 14-26


  Introduction: Proteins are vital substances for health since they provide nitrogen, amino acids and the energy required for normal body performance. However, the applications of proteins are limited due to their certain properties, such as their low solubility. The enzymatic hydrolysis of proteins is ...  Read More

Clarification of sour orange juice by ultrafiltration: Optimization of permeate flux and fouling resistances using response surface methodology

Mohammadmahdi Seyedabadi; Mahdi Kashani-Nejad; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou; Fakhreddin Salehi

Volume 12, Issue 3 , July and August 2016, , Pages 350-361


  The turbidity of sour orange juice after juice extraction affects on quality, shelf-life and concentration of juice. Therefore, juice clarification is an important operation in the fruit processing industry. The goal of this study was evaluating the effect of membrane operation parameters including pressure ...  Read More

Physical characteristics, quantitative-qualitive properties and anti-oxidant materials of local orange (Citrus sinensis cv. Siavaraz) at harvesting times, during processing and storage

Seyed Yousef Pourmir; Alireza Sadeghi Mahoonak; Javad Fattahi Moghadam; Yahya Maghsoudlou; Mohammad Ghorbani

Volume 11, Issue 5 , November and December 2015, , Pages 665-676


  Introduction: Citrus fruits, which belong to the family of rutaceae are one of the main fruit tree crops grown throughout the world. Although sweet orange (Citrus sinensis) is the major fruit in this group accounting for about 70% of citrus output.Citrus fruits are well – appreciated fortheir refreshing ...  Read More

Comparison of physico-chemical and rheological characteristics of natural honeys with adulterated and sugar honeys

Mahdi Kashani-Nejad; Alireza Sadeghi Mahoonak; Seyed Mohammad Ali Razavi

Volume 11, Issue 4 , September and October 2015, , Pages 392-407


  Introduction: Honey is a natural food product having a high nutritional and medicinal value. It is a sweet, viscous substance produced by the honeybees from the nectar of plants. Sensory and physical properties and chemical composition of honey depend on the botanical origin and the regional and climatic ...  Read More

Estimation of convective heat transfer coefficient as function of the water loss rate during frying process

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Alireza Sadeghi Mahoonak; Mahdi Kashani-Nejad; Habibollah Mirzaee

Volume 11, Issue 4 , September and October 2015, , Pages 473-484


  Introduction: Heat transfer processes are important for almost all aspects of food preparation and play a key role in determining food safety. Temperature difference between the source of heat and the receiver of heat is the driving force in heat transfer. Convection is the transfer of heat by the movement ...  Read More

Estimation of walnuts oxidative stability using an accelerated shelf-life testing approach

Hamed Hosseini; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou

Volume 10, Issue 4 , January 2015, , Pages 307-317


  An accelerated shelf-life test using elevated temperatures 62, 72 and 82 ˚C was conducted to predict the oxidation progression of walnuts over a long-term storage. Oxidation parameters including values of conjugated dienes (CD) and trienes (CT) values and thiobarbituric acid (TBA) value were employed ...  Read More

Antioxidant Interactions of Green Tea and Rosemary Extracts Combination

Elham Ranjbar Nedamani; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Mahdi Kashani-Nejad

Volume 10, Issue 3 , October 2014


  The aim of present study was to investigate and compare antioxidant properties of green tea and rosemary extracts and determine the effect of their combination on the antioxidant properties. Results of total phenols, DPPH free radical scavenging assay, total antioxidant capacity, reducing power and their ...  Read More

Effect of Evening Prime Rose (Oenothera biennis) Leaves Extract on Spoilage Microorganisms in Apple Juice

Vida Mardani Ghahfarokhi; Mehran Alami; Saeedeh Arabshahi- Delouee; Alireza Sadeghi Mahoonak

Volume 10, Issue 1 , April 2014


  In this study, phenolic compounds of evening primrose leaves (Oenothera biennis) were extracted with aceton 70%, ethanol 70% and methanol 70%. Total phenolic content of aceton extract was significantly higher than the ethanolic and methanolic extracts. Extracts were tested for their antimicrobial activity ...  Read More

Effect of Contact Surface Area and Two Common Storage Temperatures on The Oxidative Stability of Walnut

Hamed Hosseini; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou

Volume 9, Issue 4 , January 2014


  Oxidative stability of walnut (Juglansregia L.) was evaluated over a period of 1 year storage in various conditions. The whole walnuts, walnut kernels, walnut chopped kernels, walnut kernels packaged in polyethylene (PET) under vacuum and poly propylene (PP) contain of CO2 were kept in a normal condition ...  Read More

Study on Chemical Composition of Alosa Caspia and Evaluation of Changes in its Moisture and Salt Content during Salting and Drying

Adeleh Soleimani; Mohammad Javad Varidi; Alireza Sadeghi Mahoonak; Mehdi Nasiri mahalati

Volume 8, Issue 2 , July 2012


  This study was carried out to evaluate the chemical compoition of Alosa Caspia and results compared with Clupeonella engrauliformis which is a common fish catch among Clupeonella and Clupeidae spp in Caspian sea . Results showed that the amount of fat, protein, ash and dry matter in Alosa was higher ...  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

Tomato Industrial Waste and Ethanol and Pectinase Treatment on Lycopene Extraction Yield

Azadeh Ranjbar Nedamani; Yahya Maghsoudlou; Mohammad Ghorbani; Alireza Sadeghi Mahoonak

Volume 8, Issue 1 , April 2012


  Lycopene is a natural and dominant pigment in tomato with coloring and antioxidant properties, which nowadays the demands for its extraction enhancement from tomato and tomato products are increasing. In this study, the effect of pectinase enzyme pre-treatment at 2- 10 ml/kg and also washing with 94% ...  Read More

Effect of Vacuum Packaging On Chemical, Microbiological and Sensory Properties of (Rutilus Frissi Kutum) Fillets Stored In Ice

Yasaman Etemadian; Bahareh Shabanpour; Alireza Sadeghi Mahoonak; Ali Shabani; Mohsen Yahyaee; Khodar Dordiee

Volume 7, Issue 4 , January 2012


  All of the food products are required to be packaged due to hygienic regard, storage, suitable transportation and preservation of quality and vacuum packaging is one of the prevention methods of spoilage. Hence in this study, some of the quality factores changes of Rutilus frissi kutum fillets storaged ...  Read More