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
Investigating the effect of carvacrol on physical, mechanical and antimicrobial properties of bio-hydrogel film based on filter flour obtained from wheat milling process

Maryam Moosavi; Mahboobeh Kashiri; Yahya Maghsoudlou; Morteza Khomeiri; Mehran Alami

Volume 17, Issue 5 , November and December 2021, , Pages 875-887


  Introduction: Hydrogels are a three-dimensional network of polymeric matrices with the ability to absorb water through chemical or physical cross-linking. Recently, the development of bio-based hydrogel with the aim of reducing the use of fossil fuel is becoming interested. Wheat filter flour (WFF) is ...  Read More

Food Technology
Effect of ultrasound and enzyme treatment on wheat and corn starches for making porous starches and iron ion absorption capacity

Somayeh Ghandehari alavijeh; Mehran Alami; Yahya Maghsoudlou; Alireza Sadeghi Mahoonak

Volume 17, Issue 2 , May and June 2021, , Pages 329-338


  Introduction: Porous starch granules are becoming of great interest such as non-toxic absorbents, owing to their great absorption capacity derived from the major specific surface area. Pores can protect sensitive elements as oils, minerals, vitamins, bioactive lipids, food pigments such as beta-carotene ...  Read More

Evaluation of quality of gluten-free cake prepared from heat-treated millet seeds

Mehran Alami; Bahareh Fathi

Volume 16, Issue 5 , November and December 2020, , Pages 607-619


  Introduction: Millet is one of the cereals resistant to drought, pest and disease and has a short growing season. As the world's population grows and water resources decline, this agricultural product will increasingly become- important for human use in the future. Millet is gluten-free grain and can ...  Read More

Potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions

Rahil Rezaei; Morteza Khomeiri; Mahdi Kashani-Nejad; Mostafa Mazaheri Tehrani; Mehran Alami

Volume 15, Issue 3 , July and August 2019, , Pages 1-12


  β-d- glucan as a soluble dietary fiber, has many desirable physical and physiological characteristic. In this research the effect of β-d- glucan and aging conditions (Time and Temperature) on some physicochemical and textural properties of frozen soy yogurt was investigated. Three variables ...  Read More

Effect of various concentrations of pectin on the color and anthocyanins stability of black barberry (Berberis cratagina) in the fruit pastille model system

Mohammad Farhadi Chitgar; Mehran Alami; Yahya Maghsoudlou; Mohammad Reza Ataroudi

Volume 14, Issue 4 , September and October 2018, , Pages 617-628


  Introduction: Gummy candies are included in many confectionery products, such as jellies, pastilles and etc. The texture of gummy candies is achieved by using various gelling agents, such as gelatin, starch and pectin. Color is the most important quality attribute of gummy candies because it is appreciated ...  Read More

The application of PLS regression to study the relationships between Sensory and texture characteristics

Hadi Bagheri; Mahdi Kashani-Nejad; Mehran Alami; Aman Mohammad Ziaiifar

Volume 13, Issue 4 , September and October 2017, , Pages 540-552


  Introduction: Roasting is one of the processing steps involved in the nut industry to improve the flavor, color, texture and overall acceptability of the product. Ppeanut is a fruit or pod of the order Leguminosae and contains 47–50% oil, 25–30% protein and is an essential source of minerals and ...  Read More

Effect of Thermo-sonication on Quality Properties of Barberry (Berberis vulgaris) Juice

Mohammad Farhadi Chitgar; Mehran Alami; Elnaz Milani; Yahya Maghsoudlou

Volume 13, Issue 4 , September and October 2017, , Pages 627-636


  Introduction: Barberry (Berberis vulgaris) from the distant past has been used as one of the main medicinal plants in Iran and many other countries. Currently, it has been known for pharmaceutical active compounds such as berberine, which has wide application in pharmaceutical industry. Barberry fruits ...  Read More

Study on physicochemical properties of gluten-free sponge cake

Ali Mehraban Shendi; Mehran Alami; Shabnam Mokhtari

Volume 13, Issue 2 , May and June 2017, , Pages 295-306


  Introduction: Cakes are usually formulated including wheat flour, sugar, egg and some liquids such as milk, water and oil. The textural properties of gluten in dough such as tensile, expansion and tolerance capability during mixing are major factors in baking industry. In fact, the structural protein ...  Read More

The optimization of the production of anti-oxidative peptides from enzymatic hydrolysis of Pumpkin seed protein

Elham Nourmohammadi; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Mehran Alami; Masoumeh Sadeghi

Volume 13, Issue 1 , March and April 2017, , Pages 14-26


  Introduction: Proteins are vital substances for health since they provide nitrogen, amino acids and the energy required for normal body performance. However, the applications of proteins are limited due to their certain properties, such as their low solubility. The enzymatic hydrolysis of proteins is ...  Read More

Evaluation the effect of dominant Lactobacillus starter isolated from traditional sourdough on staling of cup bread produced with whole wheat flour

Abbas Abedfar; Alireza Sadeghi; Mahdi Kashani-Nejad; Morteza Khomeiri; Mehran Alami

Volume 13, Issue 1 , March and April 2017, , Pages 141-154


  Introduction: Sourdough is a very complex biological system and an important modern fermentation method of cereal flours and water. Sourdough fermentation is based on lactic acid and alcoholic fermentation depending on the composition of micro flora and fermentation conditions. Commercial sourdough processes ...  Read More

Possibility of using Tragacanth gum and whey powder as an egg substitute in mayonnaise

Soheil Amiri; Morteza Khomeiri; Mehran Alami

Volume 12, Issue 1 , March and April 2016, , Pages 49-60


  Introduction: Mayonnaise is typical oil in water emulsion prepared from vegetable oil, egg yolk, vinegar, sugar, salt, mustard and a variety of food additives. Among its ingredients, egg yolk is most critical in term of stability of the mayonnaise. Nevertheless, one main problem with egg yolk is its ...  Read More

Effect of Evening Prime Rose (Oenothera biennis) Leaves Extract on Spoilage Microorganisms in Apple Juice

Vida Mardani Ghahfarokhi; Mehran Alami; Saeedeh Arabshahi- Delouee; Alireza Sadeghi Mahoonak

Volume 10, Issue 1 , April 2014


  In this study, phenolic compounds of evening primrose leaves (Oenothera biennis) were extracted with aceton 70%, ethanol 70% and methanol 70%. Total phenolic content of aceton extract was significantly higher than the ethanolic and methanolic extracts. Extracts were tested for their antimicrobial activity ...  Read More

Studying the Effect of Osmosis-Ultrasound Compound Pre-treatment on Drying Kiwi Fruit Sheets

Elahe Eshraghi; Mahdi Kashani-Nejad; Yahya Maghsoudlou; Shahram Beiraghi-Toosi; Mehran Alami

Volume 9, Issue 4 , January 2014


  The aim of this research was to use Osmosis-Ultrasound Compound pre-treatment and studying the time of drying and the potentiality to rehydration in dried samples of kiwi fruit (Hayvard variety). The samples were drained in three timed phases, 10, 20 and 30 minutes in room temperature in 30, 50 and 70 ...  Read More

Evaluating Antioxidant and Antimicrobial Activities of Phenolic Essences Extracted from Evening Primrose (Oenothera biennis) Flowers

Vida Mardani Ghahfarokhi; Mehran Alami; Saeedeh Arabshahi- Delouee; Rasul Khoda Bakhshi; Maryam Ghaderi

Volume 9, Issue 2 , July 2013


  Evening primrose (Oenothera biennis) is a biennial flowering plant increasingly cultivated for medicinal use of γ-linolenic acid rich oil of its seeds. In this study, total phenolic and flavonoids content, antioxidant and antimicrobial activity of aceton, ethanolic and metanolic extracts of evening ...  Read More

Effect of Guar Gum and Arabic Gum on the Viability of Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in Frozen Yogurt

Rahil Rezaei; Morteza Khomeiri; Mehran Alami; Mahdi Kashani-Nejad

Volume 8, Issue 4 , January 2013


  In this study, effects of Guar and Arabic gum on the viability of two common probiotic, Lactobacillus acidophilus and Bifidobacterium lactis, in frozen yogurt during 60 days were investigated. Results of survival evaluation of probiotics showed that although during storage time bacteria counts decreased ...  Read More

Effect of Gum Tragacanth as a Fat Replacer on Rheological, Sensory and Texture Properties of Low Fat Mayonnaise

Soheil Amiri; Mehran Alami; Amir Daraei Garmekhani

Volume 8, Issue 2 , July 2012


  Mayonnaise is a popular product which is consumed in large amounts. However, many consumers consider it as a unhealthy product as it contains high amounts of oil. Therefore, production of low fat mayonnaise with a quality close to that of traditional one might respond to consumer demand. In the present ...  Read More

Studying the Effect of Ultrasound Pre-treatment on drying Kiwi fruit sheets

Elahe Eshraghi; Yahya Maghsoudlou; Mahdi Kashani-Nejad; Shahram Beiraghi-Toosi; Mehran Alami

Volume 7, Issue 4 , January 2012


  The aim of this research was to use ultrasound pre-treatment and studying the time of drying and rehydration in dried samples of kiwifruit (Hayvard variety). The samples were dehydrated for different lengths of time, 10, 20 and 30 minutes at room temperature in distilled water in Ultrasound bath (45 ...  Read More

Isolation of Pectinases from Aspergillus Niger to Improve the Fermentation Process of Iranian Tea Leave

Seyedeh Mahsa Dadpour; Morteza Khomeiri; Hamidreza Sadeghi Pour; Shiva Rofigari Haghighat; Mehran Alami

Volume 7, Issue 4 , January 2012


  Fermentation is an important process for black tea production. During this process, by exposure of substrate to enzymes and the underlying oxidation reactions, quality determining factors of tea is produced. It is known that the exogenous application of cell-wall degrading enzymes leads to the increased ...  Read More

Evaluation of Antiradical and Antimicrobial Activity of Methanolic Extract of Two Acorn Varieties and Detection of Phenolic Compound with High Performance Liquid Chromatography

Maryam Ghaderi; Alireza Sadeghi Mahoonak; Mehran Alami; Morteza Khomeiri; Rahil Rezaei

Volume 7, Issue 3 , October 2011


  In this study, total phenolics and flavonoids content, antiradical and antimicrobial activity of methanolic extract of two Iranian acorn varieties, namely Quercus.castaneifolia var castaneifolia and Quercus.branti var persica were evaluated. Total phenolic and flavonoid content and extraction yield of ...  Read More

Effect of Heat Processing on Chemical and Functional Properties of Tomato Seed Flour

Asra Talei; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Seyed Mahdi Jafari; Mehran Alami

Volume 7, Issue 2 , July 2011


  Tomato seeds are the main component of tomato pulp and considered as an excellent source of edible oils, protein, and essential amino acids. Tomato seeds can be used as an important source of protein for human nutrition. The purpose of present study was to evaluate the effect of heat treatment on functional ...  Read More

Study of Rheology and Sensory Properties of Frozen Yogurt Containing Different Levels of Guar Gum and Arabic Gum

Morteza Khomeiri; Mahdi Kashani-Nejad; Mehran Alami

Volume 7, Issue 1 , April 2011


  Gums are the most important stabilizers that are used in ice cream and other frozen dairy dessert industries. In this study, effect of different levels of guar gum (0, 0.1, 0.2 and 0.3%) and Arabic gum (0, 0.1, 0.3 and 0.5%) on rheological behavior of frozen yogurt was investigated. The rheological behavior ...  Read More

Effect of Soaking in Water, Alkali and Acetic Acid to Remove Polyphenol from Kernel of Two Iranian Acorn Varieties

Alireza Sadeghi Mahoonak; Mehran Alami; Mohammad Ghorbani; Mohammad Hossain Azizi

Volume 7, Issue 1 , April 2011


  The acorn is an edible nut of oak trees (Quercus spp.) that had been used for human nutrition for a long time. Besides nutritious components, acorn contains considerable amounts of phenolic substances. At present study, two different varieties of Iranian oak acorns, namely, Q. branti var. persica (Qb) ...  Read More

Physicochemical and Rheological Properties of Beta-Glucan Extracted from Hull-Less Barlay

Soheil Amiri; Mehran Alami; Seyed Mahdi Jafari; Alireza Sadeghi Mahoonak

Volume 6, Issue 4 , January 2011


  In the present study, physicochemical, rheological and textural properties of beta-glucan (BG) extracted from four Iranian hull-less barley lines (EHDS4, EHDS18, ALELI, CAM-B) were investigated. Two different methods namely, hot water (HW) and acidic (A) were used for extraction of beta-glucan. Results ...  Read More

Effect of Variety and Method of Extraction on Antioxidant and Antimicrobial Activity of Olive Leaf Extracts

Seyed Mahdi Jafari; Morteza Khomeiri; Mehran Alami

Volume 6, Issue 4 , January 2011


  The aim of this study was to extract phenolic compounds from olive leaves of Cronaiky, Roghani and Mishen varieties by maceration and Microwave-assisted extraction (MAE) methods. Our result revealed that effect of extraction method and variety was statistically significant (p  Read More

Influence of Fleawort Seed Hydrocolloid on Physicochemical and Sensory Characteristics of Low fat Yoghurt

Soheil Amiri; Mehran Alami; Rahil Rezaei

Volume 6, Issue 3 , October 2010


  In the present research work, influence of fleawort (Plantago ovate L.) seed hydrocolloid at three concentration level (0.1, 0.15 and 0.2%) was investigated on physicochemical, textural and sensory characteristics of low fat yoghurt. The treated yoghurt samples were compared with a positive (3% fat) ...  Read More