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
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
Investigation of the functional groups of bioactive compounds, radical scavenging potential, antimicrobial activity of Trigonella foenum aqueous extract “in vitro”

Hediyeh Yousefipour; Mohammad Amin Mehrnia; Behrooz Alizadeh Behbahani; Hossein Jooyandeh; Mohammad Hojjati

Volume 18, Issue 4 , September and October 2022, , Pages 415-426


  [1]Introduction: Herbs and spices, which are essential part of the human diet, have been used in traditional medicine to increase the flavor, color, and aroma of various foods and food products. Herbs and spices are also known as preservative, antioxidative, and antimicrobial agents. Plant extracts and ...  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

Investigation on the chemical composition, bioactive functional groups, antioxidant potential and cell toxicity (HT29) of Shirazi thyme essential oil: A study in laboratory scale

Elnaz Saffari Samani; Hossein Jooyandeh; Behrooz Alizadeh Behbahani

Volume 18, Issue 2 , May and June 2022, , Pages 203-217


  Introduction: Shirazi thyme is a perennial herbaceous plant related to Lamiaceae family growing in central and southern regions of Iran. This study aimed to assess chemical composition, bioactive functional groups, antioxidant potential, total phenol, and total flavonoids of Shirazi thyme essential ...  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 Biotechnology
Evaluation of probiotic and antibacterial properties of Lactobacillus fermentum SL163-4

Sara Momenzadeh; Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Hassan Barzegar

Volume 17, Issue 2 , May and June 2021, , Pages 233-242


  Introduction: Probiotics are live microorganisms, if consumed in enough quantity, they exert beneficial effects on human health owing to improvement of intestinal microbiota balance. In addition to the impact on gut microbiota, probiotics have important role on human physical and mental health. This ...  Read More

Optimization of the Formula and Process of Donut Enriched with Bagasse

Mahboubeh Darapoor; Behzad Nasehi; Hassan Barzegar; Hossein Jooyandeh

Volume 15, Issue 5 , November and December 2019, , Pages 635-647


  Introduction: By-products have traditionally been used as animal feed and are considered agricultural waste. However, they are rich in fiber and bioactive compounds, and efforts have been made to utilize them as functional ingredients and for the enrichment of food products. On the other hand, the intake ...  Read More

Effect of vitamin C load on preparing water in oil microemulsions using spontaneous method

Mona Nazari; Mohammad Amin Mehrnia; Hossein Jooyandeh; Hassan Barzegar

Volume 15, Issue 3 , July and August 2019, , Pages 61-68


  Water in oil emulsions could be used for preparing low fat food products or encapsulating water soluble sensitive constituents. In this research, vitamin C loaded water in oil microemulsions prepared using spontaneous method without any co-surfactant. In spontaneous method, microemulsions are formed ...  Read More

Optimization and investigation on physicochemical, sensory and microbial quality of permeate-based probiotic lemon beverage

Reza Amir Khamirian; Hossein Jooyandeh; Javad Hesari; Hassan Barzegar

Volume 13, Issue 5 , November and December 2017, , Pages 830-843


  Introduction: Nowadays an increasing demand for whey products particularly whey protein concentrate (WPC) and whey protein Isolate (WPI) resulted in considerable amount of permeates production, which its rejection causes environmental pollution. The bioconversion of whey and permeate is an appealing ...  Read More

Effect of microbial transglutaminase on physical, rheological, textural and sensory properties of light ice cream

Hossein Jooyandeh; Erfan Danesh; Mostafa Goudarzi

Volume 13, Issue 4 , September and October 2017, , Pages 469-479


  Introduction: Health-conscious consumers are interested in eating dairy products including ice cream with less fat. As a consequence, the dairy industry has developed a variety of reduced-fat ice cream products. However, quality aspects of many of these products do not meet consumer expectations for ...  Read More

Effect of enzymatic transglutaminase treatment on textural and sensory properties of low-fat UF-Feta cheese incorporated with whey proteins using response surface optimization

Erfan Danesh; Hossein Jooyandeh; Vahid Samavati; Mostafa Goudarzi

Volume 13, Issue 2 , May and June 2017, , Pages 282-294


  Introduction: Scientific evidence has demonstrated that consumption of high-fat foods has direct connection with increasing incidences of various diseases such as obesity, diabetes, hardening of the artery walls and blood pressure. Thus, demand for low-fat foods has increasingly been promoted by health-conscious ...  Read More

Extraction of crude extract from Malva neglecta leaves and evaluation of its free radical scavenging activities

Hossein Jooyandeh; Vahid Samavati

Volume 13, Issue 1 , March and April 2017, , Pages 167-179


  Introduction: Accumulation of free radicals could lead to permanent oxidative destruction of organisms by attacking macromolecules and organelles of the body, thus causing organism aging, fatigue and degenerative diseases. Therefore, discovering and developing safe and non-toxic natural antioxidants ...  Read More

Effects of Different Manufacturing Methods on Yield, Physicochemical and Sensory Properties of Mozzarella Cheese

Hossein Jooyandeh; Majid Nooshkam; Amir Bahador Davari

Volume 12, Issue 3 , July and August 2016, , Pages 371-381


  The effect of different mozzarella cheese manufacturing methods, i.e. direct acidification (DA), starter culture (SC) and their combination method (CM) on physicochemical, yield, texture, color and sensory properties of the product were compared. Chemical analyses of samples revealed that the SC cheese ...  Read More