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 Engineering
Influence of k-Carrageenan on whey protein isolate cold-set emulsion filled gel: A rheological and mechanical study

Mohammad Reza Salahi; Seyed Mohammad Ali Razavi; Mohebbat Mohebbi

Articles in Press, Accepted Manuscript, Available Online from 02 July 2023


  Introduction: Emulsion-filled gel is a sort of gel system that traps oil droplets as a filler and contains a wide range of semi-solid to solid food products. They can also be utilized as a dual system to distribute and control the release of both lipophilic and hydrophilic bioactive and micronutrient ...  Read More

Food Biotechnology
Evaluation of the Effect of Chitosan/Pectin Multi Layer Edible Coating Containing Microencapsulated Cinnamon or Thyme Essential Oils on Increasing the Postharvest Shelf Life of Cucumber

Shohreh Nikkhah; Fakhri Shahidi; Mohebbat Mohebbi; Farideh Tabatabaei Yazdi

Volume 20, Issue 1 , March and April 2024, , Pages 1-18


  IntroductionCucumber is an economically important crop, containing vitamins, minerals, antioxidants, and flavonoids. However, due to loss of weight and firmness, microbial contamination, mechanical damage, and yellowing, the storage duration of cucumber is limited to 3–5 days at room temperature. ...  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 Engineering
Encapsulated Limonene based Multi-layer Electrostatic Adsorption and Evaluate Its Release under Simulated Oral Conditions

Mohammad Khalilian-Movahhed; Mohebbat Mohebbi; Charlotte Sinding

Volume 19, Issue 1 , May and June 2023, , Pages 43-56


  IntroductionEfforts have always been made to protect valuable compounds of medicine, food and aromatics materials that are highly sensitive to environmental conditions by the encapsulation method. encapsulation of flavors, in addition to its protection, allows the aromatic substance to be released in ...  Read More

Food Engineering
Evaluation of Behavior and Modeling of Curcumin Release from Liposomes under Simulated Gastrointestinal Laboratory Conditions

Fateme Mousavi Baygi; Arash Koocheki; Behrooz Ghorani; Mohebbat Mohebbi

Volume 19, Issue 1 , May and June 2023, , Pages 57-78


  Introduction Curcumin, as a natural polyphenolic nutraceutical has been shown many health-promoting effects, mainly associated with its chemical structure. In various studies, different properties of this compound, including anti-tumor and anti-cancer activity, reduction of blood and liver cholesterol ...  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

Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour

Alireza Abbasi; Arash Koocheki; Elnaz Milani; Mohebbat Mohebbi

Volume 18, Issue 5 , November and December 2022, , Pages 631-647


   [1]Introduction: Breakfast cereal products are considered as an important meal for athletes and children. By changing eating habits and increasing the consumption of these products, choosing healthy and nutritious raw materials such as whole grains to produce breakfast cereals with great impact ...  Read More

Food Technology
Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties

Farinaz Saremnejad; Mohebbat Mohebbi; Arash Koocheki

Volume 18, Issue 1 , March and April 2022, , Pages 1-20


    Introduction: Increasing diet-linked diseases and following that the consumers ongoing desire for healthier foods makes reduced-fat products of outstanding importance in the food industry. This study aims to reduce the fat content of sauces as a traditional condiment through the incorporation ...  Read More

Food Engineering
Effect of foam-mat drying condition on physical properties and rehydration behavior of mushroom powder

Saeid Nejatdarabi; Mohebbat Mohebbi

Volume 17, Issue 3 , July and August 2021, , Pages 1-16


  In this study the effect of drying conditions on physical and rehydration properties of foam-mat dried mushroom powder was investigated. Physical properties included moisture content, aw, hygroscopicity, particle size, flowability and cohesiveness, angle of repose, and Tg. The results showed physical ...  Read More

Food Engineering
Development of low-fat chicken nuggets using fish protein concentrate in batter formulation

Fatemeh Heydari; Mohebbat Mohebbi; Mohammad Javad Varidi; Mehdi Varidi

Volume 17, Issue 3 , July and August 2021, , Pages 25-37


  The effect of various levels (5, 10 and 15%) of fish protein concentrate (FPC) in batter formulation was investigated. The physicochemical properties of chicken nugget were evaluated in order to find the optimium level of FPC in batter formulation. Flow behavior showed that the control batter and a treatment ...  Read More

Food Engineering
Optimization of foam production in foam mat drying of celery juice and evaluation of its powder properties

Mahsa Kamali Sarvestani; Mohebbat Mohebbi; Masoud Taghizadeh

Volume 17, Issue 2 , May and June 2021, , Pages 217-231


  Introduction: Celery is one of the most consumed and highly nutritious vegetables with high dietary fiber, phytochemicals, vitamins, and minerals, which offers great benefits for utilization as a functional food ingredient. Fruit and vegetable juice powders have many benefits and economic advantages ...  Read More

Production of aerated chocolate and application of X-ray computed tomography and image processing in evaluating the bubbles features

Messiah Sarfarazi; Mohebbat Mohebbi; Mahdi Saadatmand-Tarzjan; Ali Mirshahi

Volume 16, Issue 5 , November and December 2020, , Pages 525-540


  Introduction: Chocolate is a suspension of solid particles, including sugar, cocoa solids and milk powder (depending on the chocolate type) in a continuous fat phase, namely cocoa butter or its substitutes. The solid particles account for approximately 70% of chocolate with the fat constituting about ...  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

Using Principle Component Analysis for Evaluation of the Camel Burger quality

Fatemeh Heydari; Mohammad Javad Varidi; Mehdi Varidi; Mohebbat Mohebbi

Volume 14, Issue 6 , January and February 2019, , Pages 139-146


  In the present study the cow meat was replaced with camel meat (0, 25, 50, 75 and 100%) in burger formulation. Principal component analysis (PCA) was performed to understand quality variables differences and similarities of thirty-five sample burgers. Score plot, represents Principal component analysis ...  Read More

Cookie from extruded sorghum flour: Effect of extrusion and freezing conditions on frozen dough and cookie quality

Nasim Hasanpoor; Mohebbat Mohebbi; Arash Koocheki; Elnaz Milani

Volume 14, Issue 5 , November and December 2018, , Pages 847-864


  Introduction: Nowadays, frozen dough technology is used to produce bakery, pastry & cakes products. On the other hand, extrusion plays a role as a high-performance process in the food industry, which, given its unique characteristics, can replace many common methods of food processing. This study was ...  Read More

Effect of feed mixture and process variables on physicochemical properties of solid foams made from corn starch and sesame seed by extrusion

Shahram Beiraghi-Toosi; Mohebbat Mohebbi; Mehdi Varidi

Volume 14, Issue 5 , November and December 2018, , Pages 865-876


  Introduction: Extrusion is one of the technologies used for solid foams production. In this process, pressure is the most important parameter and the most important variables affecting pressure are feed mixture, die diameter, barrel temperature and screw speed. A reduction of die diameter or plasticizer ...  Read More

Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack

Sorour Lotfi Shirazi; Arash Koocheki; Elnaz Milani; Mohebbat Mohebbi

Volume 14, Issue 5 , November and December 2018, , Pages 906-991


  Introduction: Snack foods have become an important part of the people’s diets. During last decade demands for utilization of fruit and vegetable waste in order to their dietary fibers in value added food products has been increased. Carrot pomace is rich in dietary fiber that contains important functional ...  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

Optimization of potato puree powder production using foam mat drying method

Atefeh Pourmahdi; Mohebbat Mohebbi; Ashraf Gohari Ardabili; Mehdi Varidi; Mohammad Reza Salahi

Volume 14, Issue 4 , September and October 2018, , Pages 585-600


  Introduction: Potato is one of the most consumed and highly nutritious vegetables with high energy, dietary fiber, phytochemicals, vitamins, and minerals which offer great benefit for utilization as functional food ingredient. The dried potato powder can be used in formulation of many foods like soups, ...  Read More

Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying

Farnaz Hassanzadeh Rad; Fakhri Shahidi; Mohebbat Mohebbi; Mohammad Reza Salahi

Volume 14, Issue 4 , September and October 2018, , Pages 601-616


  Introduction: Kilka Fish is one of the most popular seafood products available for aquaculture development. It is a rich source of proteins, vitamins and minerals such as calcium and phosphor. The highly perishable nature of Kilka fish has strongly attracted researchers to find new methods to extend ...  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

Investigation of multilayer microcapsules based on electrostatic adsorption of soy protein isolated fibrils and high methoxyl pectin containing diacetyl

Elham Ansarifar; Fakhri Shahidi; Mohebbat Mohebbi; Arash Koocheki; Navid Ramazanian

Volume 13, Issue 4 , September and October 2017, , Pages 553-565


  Introduction: Microencapsulation has become an important technique in the food industry. One of the methods of producing microcapsules is to use layer-by-layer adsorption, in which oppositely charged polyelectrolytes are adsorbed consecutively onto a colloidal template. Creating multilayer films based ...  Read More

Prediction of surface heat transfer coefficients and mass transfer kinetics of eggplant samples during deep fat frying by artificial neural network

Safie Khalilian; Aman Mohammad Ziaiifar; Ali Asghari; Mahdi Kashani-Nejad; Mohebbat Mohebbi

Volume 13, Issue 2 , May and June 2017, , Pages 333-345


  Introduction: Thermal properties of food during the frying process and mass transfer mechanisms (water and oil) can help in controlling the quality of the fried product (Fiszman et al., 2005). During the frying process, heat was transferred from the oil to the sample surface that it increases the temperature ...  Read More

Microencapsulation of Spearmint (Mentha Spicata) Oil By Modified Starch

Setareh Hosseinzadeh; Aram Bostan; Mohammad Hossein Hadad Khodaparast; Mohebbat Mohebbi

Volume 12, Issue 5 , November and December 2016, , Pages 639-651


  Introduction : Flavors play an important role in consumer satisfaction and influence further consumption of foods. Most available aroma compounds are produced via chemical synthesis or extraction. Foodstuffs containing synthetic flavor in many cases are avoided, because the consumers suspect that these ...  Read More

Microencapsulation of Spearmint (MenthaSpicata) Oil using spray drying Method

Setareh Hosseinzadeh; Mohammad Hossein Hadad Khodaparast; Aram Bostan; Mohebbat Mohebbi

Volume 12, Issue 4 , September and October 2016, , Pages 499-511


  Introduction: Flavor plays a pivotal role in consumer satisfaction and further consumption of foods. Most available aroma compounds are synthetic and most of consumers tend to avoid them as they are of the idea that the chemical flavors are toxic or detrimental to their health. Recently, the market of ...  Read More