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
Investigation of thermal stability of sunflower and olive triacylglycerols under the influence of gallic acid and methyl gallate

Mozhgan Akbari; Reza Farhoosh; M. Moinfard

Articles in Press, Accepted Manuscript, Available Online from 26 June 2023


  IntroductionToday, many edible oils such as palms, corn, soybeans and sunflowers are used in food preparation. Essential oleic, linoleic and linolenic fatty acids, found abundantly in olive, sunflower and soybean oils, respectively, play an important role in maintaining health. Antioxidant compounds ...  Read More

Food Chemistry
Investigation of the Impact of Gallic Acid, Methyl Gallate and their Combination on the Oxidative Stability of Frying Oli

Maedeh Hosseinkhani Abadchi; Reza Farhoosh

Volume 19, Issue 2 , July and August 2023, , Pages 383-397


  Introduction  Thermal process is the most prominent option for treating foods. During the heat treatment, food nutrients response simultaneously but adversely under pH, temperature, moisture, and other provided conditions. It might result in an irreversible transformation of composition and structure ...  Read More

Development of an analytical approach for determination of acrylamide content in roasted date seed varieties

Paniz Khaloo Kermani; Marzieh Moeenfard; Reza Farhoosh; Arminda Alves

Volume 18, Issue 4 , September and October 2022, , Pages 543-559


  [1]Introduction: Date seed are considered as a valuable by-product from Phoenix dactylifera L. which played an important role in the economy and social life of the people of the Middle East and North Africa region. They consist mostly of carbohydrates, fatty acids and proteins as well as phenolic compounds. ...  Read More

Food Chemistry
Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew

Farideh Mojrian; Marzieh Moeenfard; Reza Farhoosh; Hadi Mahdavian Mehr

Volume 18, Issue 1 , March and April 2022, , Pages 96-112


  Introduction: Date seeds (also known as pits and kernel) are among the most important wastes which are generated during direct consumption or from the date processing industries. Despite the presence of several nutrients and bioactive compounds and their subsequent beneficial health effects, these by-products ...  Read More

The effects of temperature changes on the kinetic parameters of sesame, canola and olive oils in the presence of sesamol

Mohammad Reza Toorani; Reza Farhoosh; Mohammad Taghi Golmakani; Ali Sharif

Volume 17, Issue 1 , March and April 2021, , Pages 121-132


  Introduction: Lipid oxidation is one of the most important factors affecting the loss of quality or the deterioration of edible oils. This reaction is accompanied by the production of harmful compounds that may threaten consumer’s health. Several parameters affect the severity of the oxidation ...  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

Discerning expiration status of edible vegetable oils based on color changes during oxidation process: Using digital image and linear discriminant analysis in both primary and secondary oxidations

Olga Azimi; Mohebbat Mohebbi; Reza Farhoosh; Mahdi Saadatmand-Tarzjan

Volume 15, Issue 6 , January and February 2020, , Pages 145-158


  Discerning the expiration status (non-rejected and rejected) of edible vegetable oils is very significant because of the hazardous primary and secondary oxidation products. Therefore, it is of outmost importance to monitor the quality and safety of these oils. Based on previous literature, reports and ...  Read More

Evaluation of oxidative stability of frying olive oil during thermal and frying processes

Fatemeh Habibi Nodeh; Reza Farhoosh; Ali Sharif

Volume 15, Issue 2 , May and June 2019, , Pages 235-243


  Introduction: Frying is one of the oldest and popular preparation techniques broadly used at home and food industry. High temperatures plus the presence of air as well as the water from the food being fried cause many destructive reactions. Therefore, thermal stability and performance of oil during frying ...  Read More

Antioxidant Activity of Gentisic and Alpha-resorcylic Acids in Bulk Oils and Emulsions

Azadeh Mardani Ghahfarokhi; Reza Farhoosh; Ali Sharif

Volume 14, Issue 5 , November and December 2018, , Pages 743-753


  Introduction: Hydroxybenzoic acids are a large family of phenolic acids capable of inhibiting one of the most destructive reactions called lipid oxidation. Their antioxidant activities are markedly influenced by the number and position of phenolic OH groups. Increasing the number of electron-donating ...  Read More

Application of digital imaging analysis and pattern recognition in edible oils classification by using color changes during primary and secondary oxidation process

Olga Azimi; Reza Farhoosh; Mohebbat Mohebbi; Mahdi Saadatmand

Volume 14, Issue 4 , September and October 2018, , Pages 503-516


  Introduction: Discerning the expiration status (rancid and non-rancid) of edible vegetable oils is very significant because of hazardous primary and secondary oxidation products. Oils are a nutritious and valuable food source which play an important role not only in supplying energy but also in sustaining ...  Read More

Isolation and identification of antioxidants components From Cumin seed (Cuminum cyminum)

Soudabeh Einafshar; Hashem Pourazerang; Reza Farhoosh; Javad Asili

Volume 12, Issue 6 , January and February 2017, , Pages 742-749


  Natural materials are complicated compositions; therefore, a rapid screening of the active antioxidants is being challenged in the literature. Different polarity solvents were applied to isolate four fractions (F1, F2, F3 and F4) of methanolic extract of Cuminum cyminum. Their anti-oxidative properties ...  Read More

Antioxidant activity of Para-hydroxybenzoic acid and its methyl ester in triacylglycerols of Kilka fish oil and its oil-in-water emulsion

Najmeh Molaahmadibahraseman; Reza Farhoosh; Ali Sharif

Volume 12, Issue 5 , November and December 2016, , Pages 565-571


  Introduction: Medical benefits of Omega 3 fatty acids have appealeda lot of research to be done on of fish oil. Among marine fish, kilka has the most industrial application. Kilka oil contains significant amount of omega-3 fatty acids. In this study, physiochemical properties, fatty acid composition ...  Read More

Antioxidant activity of syringic and vanillic acids in Kilka fish oil and its oil-in-water emulsion

Najmeh Molaahmadibahraseman; Reza Farhoosh; Saeid Johny; Ali Sharif

Volume 12, Issue 5 , November and December 2016, , Pages 588-595


  Introduction: Medical benefits of omega-3 fatty acids have led to a lot of research on fish oil. Among marine fish, Kilka has the highest industrial applications. Kilka oil contains significant amounts of omega-3 fatty acids. In the present study, oxidative stability of Kilka fish oil based on the Schaal ...  Read More

Oxidative stability of Purified Common Kilka (Clupeonella cultiventris caspia) triacylglycerols as affected by the Bene kernel and hull oils and their Unsaponifiable matters

Samaneh Pazhouhanmehr; Reza Farhoosh; Reza Esmaeilzadeh kenari; Ali Sharif

Volume 12, Issue 2 , May and June 2016, , Pages 239-249


  Introduction: Common Kilka (Clupeonella cultriventris caspia) is one of the most abundant and industrial fish in the Caspian Sea located in the north of Iran, and also the best source of long-chain polyunsaturated fatty acids, especially EPA and DHA [Fazli et al., 2009, Connor, 2000]. Due to high level ...  Read More

Efficacy of response surface methodology in optimization the extraction of annatto seed’s colorants

Mahmoud Yolmeh; Mohammad Bagher Habibi Najafi; Reza Farhoosh; Fereshteh Hosseini

Volume 12, Issue 1 , March and April 2016, , Pages 12-20


  IntroductionFood consumers tend to use natural products without any synthetic additives. Therefore, many studies have been conducted to investigate the possibility of replacing synthetic additives with natural substances in various food products.Annatto dye is a natural carotenoid pigment extracted from ...  Read More

Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods

Mohsen Gavahian; Reza Farhoosh; Asgar Farahnaki; Katayoun Javidnia; Fakhri Shahidi

Volume 11, Issue 6 , January and February 2016, , Pages 729-737


  As traditional extraction methods like Hydrodistillation (HD) and steamdistillation (SD) have long extraction times, some novel extraction methods like microwave-assisted hydrodistillation (MAHD) and ohmic-assisted hydrodistillation (OAHD) are recently introduced. In this study, essential oils of Mentha ...  Read More

Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying

Reza Farhoosh; Seyed Mohammad Ali Razavi

Volume 11, Issue 4 , September and October 2015, , Pages 309-318


  Introduction: In this research, the effects of coating by Basil seed gum (BSG) (0.5 and 1%, w/w) compared to that by common gums such as xanthan and methylcellulose (MC) on the oil uptake, moisture removal, color, and texture in deep-fat fried potato strips were investigated. Today, numerous processed ...  Read More

Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: a comparison with conventional hydrodistillation

Mohsen Gavahian; Reza Farhoosh; Asgar Farahnaki; Katayoun Javidnia; Fakhri Shahidi

Volume 11, Issue 3 , July and August 2015, , Pages 236-246


  Ohmic-assisted hydrodistillation (OAHD) is an advanced hydrodistillation (HD) technique utilizing ohmic heating process and could be considered as a novel method for the extraction of essential oils. Long extraction time is one of the major problems with traditional methods. OAHD of essential oils from ...  Read More

Effects of acetic acid and dough fermentation on the acrylamid content of Sangak bread

Reza Farhoosh; Mohammad Shahedi; Ali Sharif

Volume 11, Issue 1 , March and April 2015, , Pages 100-106


  The best PH for getting Millard reaction started and Acrylamide formation ranges 7 to 8. PH below the range slows the reaction speed down and the resultant Acrylamide formation delayed. This research assess how Acetic Acid in 0.05, 0.15, 0.25% concentrations together with sourdough may promote acidity ...  Read More

Investigation on Polar Compounds Distribution of Canola Oil Using High-Performance Size-Exclusion Chromatography (HPSEC) as Affected by Bene Kernel Oil during Frying Process

Reza Farhoosh; Hashem Pourazerang; Mohammad Hossein Hadad Khodaparast

Volume 9, Issue 1 , April 2013


  Measuring the rate of changes in total polar compounds (TPC) content and polar fractions, the oxidative stability of canola oil during frying process as affected by bene kernel oil (BKO, 0.05 and 0.1%) and tert-butylhydroquinone (TBHQ, 100ppm) was investigated. It was observed that the TPC content increased ...  Read More

Optimizing the Condition for Production of Masa Flour

Azadeh Saadatmandi; Mohammad Elahi; Reza Farhoosh; Mahdi Karimi

Volume 8, Issue 4 , January 2013


  Corn tortiilas are flat breads made from corn dough (masa) which is prepared through the nixtamalization process (alkaline cooking). Corn, in nixtamalization, is cooked in a lime solution then the boiled maize is steeped in cooked liquor , following by washing out and milling to obtain wet masa flour. ...  Read More

Oxidative Stability of Iranian Commercial Olive Oils

Reza Farhoosh; Mohammad Hossein Hadad Khodaparast

Volume 8, Issue 3 , October 2012


  In the present study, the oxidative stability of nine Iranian commercial olive oils, including four virgin samples and five deodorized ones, was compared to that of two foreign virgin olive oils. In total, the foreign samples had the MUFA/PUFA ratios (av. 9.27) higher than those of domestic ones (av. ...  Read More

Investigation on the Effect of CaCl2 and EDTA on Phosphorous Rejection and Permeate Flux during the Ultrafiltration of Canola Oil

Reza Farhoosh; Seyed Mohammad Ali Razavi; Seyed Mahmoud Mousavi

Volume 7, Issue 1 , April 2011


  In the present study, the growth of phospholipids' micelles in canola oil by chemical pretreatment and their separation by using membrane technology was investigated. Aqueous solutions of calcium chloride (1% w/w) and EDTA (150 mM) were added to canola oil miscella before ultrafiltration process. Ultrafiltration ...  Read More

Grape (Vitis vinifera) seed extraction with different solvent systems and assay of antioxidant and antiradical properties

Amir Salari; Mohammad Bagher Habibi Najafi; Reza Farhoosh; Seyed Hassan Marashi

Volume 5, Issue 1 , April 2009


  The effect of different solvent systems on the extraction of antioxidant and anti radical agents of grape seed was studied. For this purpose 6 different solvent systems with similar polarity and different selectivity were used to prepare grape seed extract. Extraction efficiency, reducing activity, radical ...  Read More

Survey of solvents extraction of grape seed extracts and assay of antimicrobial properties

Amir Salari; Mohammad Bagher Habibi Najafi; Reza Farhoosh; Seyed Hassan Marashi

Volume 4, Issue 2 , October 2008


  This study has been done to survey of solvent system effect on extraction of grape seed extract and its antimicrobial properties. For this purpose, grape seed extracts were extracted with six different solvent systems. Minimum Bactericidal Concentration (MBC) of extract on six spoilage and Food-born ...  Read More