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 Technology
Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry

Fayza Hussein Alhasan; Mostafa Mazaheri Tehrani; Mehdi Varidi

Volume 19, Issue 6 , January and February 2024, , Pages 177-195


  Preparing air-in-oil-in-water (A/O/W) double emulsion involves two key steps: oleofoam formation and dispersion of the oleofoam in an aqueous solution containing protein as an emulsifier and hydrocolloid as a thickening agent. This study aimed to investigate the effect of oleofoam level and varying concentrations ...  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

The effect of fat replacement by aloe Vera gel on physicochemical, technological and sensory properties of sausage containing 40 % red meat

Shakiba Kianiani; Mohammad Javad Varidi; Mehdi Varidi

Volume 15, Issue 1 , March and April 2019, , Pages 1-11


  Introduction: Meat and meat products contribute about 20% to human fat consumption. Fat is the main source of energy and the base of fat soluble vitamins. Besides, it improves cooking yield and water holding capacity, conserves taste and flavor of products and affects the emulsion stability, juiciness, ...  Read More

Evaluation of lactic acid on textural characteristics and proteolytic pattern of biceps femoris muscle of camel

Mahsan Irajifar; Mohammad Javad Varidi; Mehdi Varidi; Younes Zahedi

Volume 15, Issue 1 , March and April 2019, , Pages 37-54


  Introduction: Camel carcasses has lower fat content in comparison with cow, moreover, camel meat has relatively higher polyunsaturated fatty acids and lower cholesterol contents (Kadim et al., 2009a & 2006). However, calcium amount of camel meat is greater than that of cow, and its lower consumption ...  Read More

Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study

Somayeh Niknia; Seyed Mohammad Ali Razavi; Mehdi Varidi

Volume 14, Issue 6 , January and February 2019, , Pages 101-111


  In this study, sodium caseinate was hydrolyzed with Withania coagulans extract and the response surface methodology (RSM) was applied to optimize the effects of hydrolysis conditions including hydrolysis temperature, enzyme concentration and hydrolysis time on the degree of hydrolysis, solubility, 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

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

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

Structural and functional properties of three genotypes of common bean proteins (Phaseolus vulgaris)

Fatemeh Rahmati; Arash Koocheki; Mehdi Varidi; Rassoul Kadkhodaee

Volume 13, Issue 1 , March and April 2017, , Pages 79-91


  Introduction: Proteins are food ingredients with critical functional properties and participation in developing food products. So far, functional properties of several plant proteins such as pea, chickpea and lentil, groundnut, beach pea and bayberry have been investigated. Nowadays, there is an increasing ...  Read More

Comparative Study on Some Physical and Chemical Properties of Three Native Seed Berberis Genotypes from Semnan Province

Mohammad Farhadi Chitgar; Mehdi Varidi; Mohammad Javad Varidi; Ahmad Balandari

Volume 12, Issue 2 , May and June 2016, , Pages 250-260


  Introduction: Extensive researches into native plants as a source of functional food have been conducted over the resent years. Meanwhile, barberry has been utilized as one of the main medicinal plants in Iran and many other countries, from the past decades. Currently, it has been known pharmaceutical ...  Read More

Investigation of functional properties of quince seed mucilage extracted by ultrasound

Atefeh Farahmand; Mehdi Varidi; Arash Koocheki

Volume 12, Issue 1 , March and April 2016, , Pages 163-181


  Introduction: Exploiting natural substances with dual or multiple functionalities is getting more attention in food industry due to the requirement from the health- conscious consumers and the trends for sustainable environment. Hydrocolloids are high molecular weight macromolecules that can be easily ...  Read More

Effect of pH Changes on Functional Properties of Fenugreek Protein Isolate

Samira Feyzi; Mehdi Varidi; Fatemeh Zare; Mohammad Javad Varidi

Volume 11, Issue 5 , November and December 2015, , Pages 521-534


  Introduction: Plant proteins play a significant role in the human diet, and among which legumes are excellent foods with several nutritional and functional advantages and low price. Among legumes, fenugreek (Trigonella foenum graecum) seed, belonging to the Fabaceae family, is a great source of plant ...  Read More

Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties

Akram Arianfar; Fakhri Shahidi; Rassoul Kadkhodaee; Mehdi Varidi

Volume 11, Issue 4 , September and October 2015, , Pages 285-295


  Introduction: Tea (Camellia sinensis), is the most widely beverage after water across the world. The most important chemical composition in tea is phenolic compounds (catechins) that have antioxidant and anticarcinogenic properties and are benefited for cardiovascular disease. There are two major kinds ...  Read More

Estimation and evaluation of diffusion coefficient of diacetyl encapsulated alginate-whey protein microspheres at simulated mouth conditions

Mohsen Zandi; Mohebbat Mohebbi; Mehdi Varidi; Navid Ramazanian

Volume 11, Issue 4 , September and October 2015, , Pages 435-444


  .Introduction: Flavor release from food during consumption in the mouth plays an important role in flavor perception and influenced by the food matrix. Since, food matrix changes biochemically and physically during eating, therefore, food flavor microencapsulation results in controlled release at specific ...  Read More

Effects of temperature and solid content on degradation kinetics of anthocyanins in barberry (Berberis vulgaris var asperma)

Mohammad Farhadi Chitgar; Mohammad Javad Varidi; Mehdi Varidi; Fakhri Shahidi

Volume 11, Issue 2 , May and June 2015, , Pages 107-115


  Barberry is an agricultural product, which is cultivated in large amounts, only in Iran. Its popularity as an ingredient for many by-products has grown recently. It contains anthocyanins which can be used as natural food colorants. These compounds are useful for human health and have high economic value. ...  Read More

The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt

Seyed Amir Tavakoli Lahijani; Fakhri Shahidi; Mehdi Varidi; Mohebbat Mohebbi

Volume 11, Issue 2 , May and June 2015, , Pages 152-160


  Spirulina platensis is a blue-green microalga with unique nutrient content and several therapeutic aspects which has been used for fortification of different foods. In this study, the effect of Spirulina platensis powder in different levels (0, 0.5, 1 and 2 percent), added in two stages (before pasteurization ...  Read More

Effect of Mincing Degree on Color Properties in Camel, Beef and Ostrich Meat

Fatemeh Heydari; Mohammad Javad Varidi; Mehdi Varidi

Volume 10, Issue 4 , January 2015, , Pages 291-298


  The objective of this study was the evaluation of pH, Color parameters [lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue (H*), a*/b* ratio, and color differences (ΔE)], Mb, MetMb, OxyMb, DeoMb and WHC in minced meat. Three types of meat ( Beef, camel and ostrich) and four mincing ...  Read More

Investigation of Ostrich Carcass Yield, Body Composition and Weight losses during Post-mortem Period as Influenced by Sex and Slaughter Conditions and its Economical Evaluation

Homa Baghaei; Mohammad Javad Varidi; Mehdi Varidi

Volume 10, Issue 3 , October 2014


  Determination of the body composition weight due to the growing ostrich farms in Iran is a beneficial subject. It is so important for dependent industries to know the effects of sex and slaughter conditions on carcass quality. In present study, the mean value for hot yield (55.93%) was higher than cold ...  Read More

Effects of Temperature, Frying time and Lentil Flour Addition to the batter formulation on quality of simulated fried crust by using a Deep-Fried Model System

Behdad Shokrollahi Yanchedhmeh; Mohebbat Mohebbi; Mehdi Varidi; Elham Ansarifar

Volume 10, Issue 3 , October 2014


  In recent decades, as the result of industrial life, consuming fried and fast foods have increased significantly. Excessive use of fat, especially saturated fats and trans fatty acids is one of the important factors that increases heart diseases, weight gain, and cancers. Therefore, using effective methods ...  Read More

Effect of Roasting and Blanching on Physicochemical and Sensory Properties of Sesame Milk

Zahra Ahmadian; Mehdi Varidi; Mohammad Javad Varidi; Hashem Pourazerang

Volume 10, Issue 2 , July 2014


  High nutritional value and existence of bioactive components in sesame seeds converted it to a valuable food. One of the methods to increase per capita consumption is processing of sesame with different ways such as production of sesame milk. In this study, the effect of blanching time (0 as a control ...  Read More

Study the Fatty Acid Composition and the Physicochemical Properties of Salvia macrosiphon Boiss Seed Oil

Mohebbat Mohebbi; Mohammad Hossein Hadad Khodaparast; Mehdi Varidi; Bijan Malaekeh Nikooei

Volume 9, Issue 3 , October 2013


  In this study, the oil yield, fatty acid (FA) composition and the physicochemical and quality characteristics of Salvia macrosiphon crude seed oil were determined. The main fatty acids ranked in the following order of abundance: α- Linolenic Acid> Linoleic Acid> Oleic Acid. The n3 /n6 FA ...  Read More

Kinetic Modeling of Mass Transfer during Deep fat Frying of Kurdish Cheese Nugget Coated with white Egg

Elham Ansarifar; Mohebbat Mohebbi; Fakhri Shahidi; Mehdi Varidi

Volume 9, Issue 2 , July 2013


  The objective of this study was to evaluate the effect of frying temperature, time and different batter formulations on the rheological properties and mass transfer during deep fat frying of Kurdish cheese nuggets. The effects of white egg (0, 5, 10%) addition to the batter formulation of cheese nuggets ...  Read More

The Effect of Ascorbic Acid, Citric acids and Sodium Metabisulphite on Colour and Foaming Properties of Mushroom Purees (Agaricus bisporus)

Atena Pasban; Mohebbat Mohebbi; Hashem Pourazerang; Mehdi Varidi

Volume 9, Issue 2 , July 2013


  Enzymatic browning and formation of brown pigments are some of the most important problems in preparation of mushroom purees. In this study, the effect of some anti browning agents including sodium metabisulphite, ascorbic acid, and citric acid on the whiteness and foaming properties of mushroom purees ...  Read More