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
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 Biotechnology
Evaluation of antibacterial and antioxidant properties of Coriander seed essential oil and investigation of oxidative stability of soybean oil containing Coriander essential oil

Negin Ghazanfari; Seyed Ali Mortazavi; Farideh Tabatabaei Yazdi; Morteza Mohammadi

Volume 17, Issue 5 , November and December 2021, , Pages 863-873


  Introduction: One of the most important challenges facing medical science is infectious diseases and poisoning, which in turn increases the production and consumption of new and common antibiotics. With theover use of common antibiotics, we are witnessing the spread of antibiotic-resistant microbial ...  Read More

Food Biotechnology
Evaluation of antioxidant potential and antimicrobial activity of Mocheh (Lepidium draba) extract “in vitro”

Sahar Roshanak; Behrooz Alizadeh Behbahani; Fakhri Shahidi; Farideh Tabatabaei Yazdi; Alireza Vasiee; Neda Hashemi

Volume 17, Issue 3 , July and August 2021, , Pages 17-24


  Usage of natural products like herbals, provide unlimited opportunities for novel and suitable additives. Mocheh can be used in fresh form or as an ingredient in soup and salad. This study was aimed to determine the antimicrobial and antioxidant activities of Mocheh (Lepidium draba) extract. The antimicrobial ...  Read More

Food Biotechnology
Evaluation of chlorophyll content, antioxidant activity and antimicrobial effect of Dandelion leaves extract

Sahar Roshanak; Behrooz Alizadeh Behbahani; Fakhri Shahidi; Farideh Tabatabaei Yazdi; Alireza Vasiee; Neda Norouzi

Volume 17, Issue 3 , July and August 2021, , Pages 63-72


  In this research, the chlorophyll content, total flavonoid content (TFC), total phenolic content (TPC) and antioxidant activity of aqueous extract of Dandelion was determined. In addition, the effect of aqueous extract of Dandelion, obtained by maceration, was tested on various food borne and food spoilage ...  Read More

Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties

Fakhri Shahidi; Farideh Tabatabaei Yazdi; Majid Nooshkam; Zahra Zareie; Fereshte Fallah

Volume 16, Issue 1 , March and April 2020, , Pages 117-129


  Introduction: Lipid oxidation leads to the generation of off-flavors and potential toxic compounds. Synthetic antioxidants are frequently applied for inhibiting this reaction, however; there is a concern regarding to the potent toxic effects of synthetic antioxidants on human health. The non-enzymatic ...  Read More

The effect of wheat germ powder on physicochemical, microbial and sensory properties of kefir beverage

Soheila Ahmadian Mask; Farideh Tabatabaei Yazdi; Seyed Ali Mortazavi; Arash Koocheki

Volume 15, Issue 4 , September and October 2019, , Pages 395-406


  Introduction: Kefir is a traditional beverage produced by fermented milk with kefir grains, which is becoming increasingly popular throughout the world due to its health benefits and disease prevention properties beyond its basic nutritional value. The grains contain a mixture of complex microflora such ...  Read More

Identification of lactic flora of fermented carrot using biochemical and molecular method and determination of their relationship with phylogenetic analysis

Mohammad Ebrahim Goharjoo; Mohammad Reza Edalatian Dovom; Fakhri Shahidi; Farideh Tabatabaei Yazdi; Mohammad Javad Varidi

Volume 15, Issue 2 , May and June 2019, , Pages 323-339


  Introduction: Carrot products such as carrot juice and fermented carrot products possess high nutritional value and they are considered as a major source of β-carotene. Carotenoids because of containing conjugated double bonds, have antioxidant properties and provide the natural yellow, orange and red ...  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

Optimization of ultrasound assisted extraction of pectin from black mulberry (Morus nigra.L) pomace

Vahid Mosayebi; Farideh Tabatabaei Yazdi; Zahra Emam-Djomeh

Volume 13, Issue 4 , September and October 2017, , Pages 594-610


  Introduction: Pectin is a complex heteropolysaccharide presented naturally in the middle lamella and primary cell walls of plant tissues. Pectin is mostly composed of a linear backbone of α-(1, 4) linked D-galacturonic acid residues which are partially esterified with methyl alcohol or acetic acid at ...  Read More

Optimization of mangroveleaf extraction by mixture design and investigation of its antimicrobial effect on Listeria innocua, Enterococcus faecium and Escherichia coli

Behrooz Alizadeh Behbahani; Ali Alghooneh; Farideh Tabatabaei Yazdi; Fakhri Shahidi; Mohebbat Mohebbi

Volume 12, Issue 2 , May and June 2016, , Pages 201-213


  Introduction: Avicennia marina, commonly known as gray or white mangrove, is a specie of mangrove tree classified in the plant family Acanthaceae. It is distributed along Africa's east coast, south-west, south and south-east Asia, and southern Iran along the Persian Gulf coast. It grows as a shrub or ...  Read More

Effect of citric acid on pasting properties and swelling power of low and high amylose rice starch

Reza Farahmandfar; Seyed Ali Mortazavi; Farideh Tabatabaei Yazdi; Arash Koocheki

Volume 10, Issue 4 , January 2015, , Pages 299-306


  In this study, variations of the pasting properties, swelling power and solubility of two rice starches, low amylose (8.7%) and high amylose (26%) at two citric acid concentrations (0 and 0.01 M) was investigated. The results showed that the peak viscosity and breakdown viscosity of rice starch decreased ...  Read More

Study on drying behavior, effective moisture diffusivity and activation energy of hot air-drying of different Tarkhineh formulations

Farideh Tabatabaei Yazdi; Mohebbat Mohebbi; Seyed Ali Mortazavi; Arash Ghaitaranpour; Behrooz Alizadeh Behbahani

Volume 10, Issue 3 , October 2014


  The effects of a couple of factors (cooking period of wheat: 0, 1 and 3.5 h and temperature of drying 70, 80 and 90 ْC) on drying behavior of Tarkhineh during hot-air drying has been investigated. Tarkhineh pill samples with 8 cm diameter and 11 mm thickness were dried to 0.64(d.b). Results showed that ...  Read More

The Effect of Ozone on Reduction of Total Counts and Patogenic Bacteria of Poultry Carcass in Immersion Chiller of Slaughterhouse

Naeimeh Kazemi Taskooh; Mohammad Javad Varidi; Mohammad Hossein Hadad Khodaparast; Farideh Tabatabaei Yazdi

Volume 10, Issue 1 , April 2014


  In this study,The effect of Ozonated water(0.2, 0.5, and 1 ppm) with different exposure times (5,10, and 15 min) for control of Staphylococcus aureus , Escherichia coli and total counts in poultry Carcass, on Chiller water in slaughter house were investigated. For this purpose, Control samples passed ...  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

Evaluation of Corn Flour Addition on Qualitative Properties of Deep Fat-Fried Shrimp Nuggets Prepared with Different Pre-frying Processes

Fereshteh Dehghan Nassiri; Mohebbat Mohebbi; Farideh Tabatabaei Yazdi; Mohammad Hossein Hadad Khodaparast

Volume 8, Issue 4 , January 2013


  The objective of this work was to determine the effect of pre-frying elimination through the addition of methylcellulose and the influence of wheat flour partial replacement with corn flour (5 and 10%) on some quality factors of deep fat fried shrimp nuggets and compare the results with traditional process ...  Read More

Optimization of Dough Mixing Time and Mixing Speed To Improve Dough Rheology and Quality of Barbari Bread Using Response Surface Methodology

Seyed Hossein Razavizadegan Jahromi; Farideh Tabatabaei Yazdi; Mahdi Karimi; Seyed Ali Mortazavi

Volume 7, Issue 4 , January 2012


  Efforts to improve the quality of bakery products are increasing every day. Several techniques were developed for this purpose. In this study the possibility of betterment and optimization of quality properties of dough and Barbari bread with emphasis on process variables using rotatable response surface ...  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

Influence of Hi-Cap 100 and Tween 80 Interaction on the Properties of Cardamom Oil–in-water Emulsion and its Microcapsules

Rassoul Kadkhodaee; Seyed Ali Mortazavi; Farideh Tabatabaei Yazdi

Volume 6, Issue 4 , January 2011


  The aim of this work was to investigate the influence of interactions between modified starch (Hi-Cap 100) and the nonionic surfactant Tween 80 on the properties of cardamom oil-in-water emulsion and its corresponding spray dried microcapsules. To this end the mean diameter and size distribution of droplets ...  Read More

Study on refinement of used water in laver and CO2 gas pumps of sugar plants Using liming

Farideh Tabatabaei Yazdi; Khalil Behzad; Mostafa Mazaheri Tehrani; Mostafa Shahidi Noghabi

Volume 5, Issue 1 , April 2009


  One of the most important stages in sugar industry that making wastewater and contamination is the water obtained to washing of CO2 in mazoot furnace and related pumps. Amount of water consumption in this stage is about 30 to 35 percent of weight of sugar beet, so amount of this stream is considerable. ...  Read More