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)
Study effect of drying conditions in cabinet dryer on drying rate of grape and quality of raisin

Azam Ayoubi; Nasser Sedaghat; Mahdi Kashani-Nejad; Mohebbat Mohebbi; Mehdi Nasiri mahalati

Volume 12, Issue 2 , May and June 2016, , Pages 226-238


  The purpose of this research was study effect of drying conditions (temperature at three levels of 60,70, and 80 oC, air velocity at two levels of 1/5 and 2/5 m/s, and four pretreatments including potassium carbonate and paksan oil, olive oil, hot water and no pretreatment (control)) on drying grape ...  Read More

Effect of lipid edible coatings on physicochemical and microbial properties of raisin

Azam Ayoubi; Nasser Sedaghat; Mahdi Kashani-Nejad; Mohebbat Mohebbi; Mehdi Nasiri mahalati

Volume 11, Issue 5 , November and December 2015, , Pages 496-507


  Introduction: Raisin is a principal traditional export product of Iran and has a special position in the foreign trade of the country.During storage, the product turns sticky and hard due to exudates syrup and moisture loss. To solve this problem, the application of edible coating would be an appropriatesolution. ...  Read More

Effect of Aqueous Ozone on Alfatoxin Degradation in Pistachio of Ohadi Cultivar

Parviz Bashiri; Mohammad Hossein Hadad Khodaparast; Nasser Sedaghat; Farideh Tabatabaei Yazdi; Mehdi Nasiri mahalati

Volume 9, Issue 3 , October 2013


  In this research effectiveness of immersing three types of contaminated pistachios fresh with hull (exocarp or epicarp), dried in shell and dried with hull from Ohady cultivar in ozonated water 0 ppm (control), 4 and 8 ppm ozone concentrations in aqueous solution for range of exposure times 0(control), ...  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

Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation

Roya Rezaee; Fakhri Shahidi; Mohammad Elahi; Mohebbat Mohebbi; Mehdi Nasiri mahalati

Volume 8, Issue 1 , April 2012


  In this research, the production of plum pastille-like with starch and gelatin was studied. Thirteen formulation of plum pastille-like were prepared according to a second-order composite rotatable design (with five central points). Response surface methodology (RSM) was used to optimize product formulation ...  Read More

Antibacterial Effect of Nano-Encapsulated Nisin in Liposoms In Contrast to Free Nisin in Control of Listeria monocytogenes in Iranian Feta Cheese (UF)

Elham Zaerzadeh; Seyed Ali Mortazavi; Mahmoud Reza Jafari; Sima Afsharnejad; Farideh Tabatabaei Yazdi; Mehdi Nasiri mahalati

Volume 7, Issue 3 , October 2011


  The objective of this study was evaluating the effectiveness of encapsulated nisin in liposoms in contrast to free nisin in control of Listeria monocytogenes ATCC 19117 in Feta cheese during its ripening. The size of the nano-encapsules with nisin was around 103-150 nm and of the nano-encapsules without ...  Read More

The Physico- Chemical Characteristics of Sheep Meat Post Mortem

Bahareh Emadzadeh; Mohammad Javad Varidi; Mehdi Nasiri mahalati

Volume 7, Issue 2 , July 2011


  Sheep meat is one of the most important sources of red meat in middle-east countries and therefore having knowledge of its quality is necessary. The physicho-chemical characteristics of sheep meat were studied during 7 days of ageing period. Samples were taken from the top round section including Biceps ...  Read More

Evaluation of Sheep Carcass Yield and Weight Losses during Post Mortem Period

Bahareh Emadzadeh; Mohammad Javad Varidi; Mehdi Nasiri mahalati

Volume 6, Issue 4 , January 2011


  Carcass yield is important economical parameters for producers and contributors of meat science. In the present study, carcass yield and also the weight losses resulted post mortem until consumption were investigated. The mean values of cold carcass and hot carcass weight were 15.63 and 15.33, the mean ...  Read More

Possibility of HAV diagnosis in milk by ELISA technique

Masoud Yavarmanesh; Seyed Ali Mortazavi; Mehdi Nasiri mahalati; Javad Barooei

Volume 1, Issue 1 , April 2005


  Food borne viral infections are recognized increasingly as human illneses. Hepatitis A virus (HAV) is an important pathogen which has been responsible for water and many food – borne outbreeks especially milk . In this study for approaching to best diagnosis method of HAV in milk by ELISA technique, ...  Read More