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
Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates

Zhila Ghasemi; Mohammad Alizadeh khaled abad; Hadi Almasi; Mehdi Nikoo

Volume 17, Issue 6 , January and February 2022, , Pages 85-102


  Nowadays, probiotics have been seriously considered for their potential application in healthy food formulations. The most highlighted concern about probiotics is that the number of probiotic bacteria at the time of consumption may be lower than the required value (107 CFU/g). A new approach is the immobilization ...  Read More

Optimization of Iranian mentha longifolia of nanoemulsion containing omega-3 fatty acids by Spontaneous emulsification

Nasrin Faraji; Mohammad Alizadeh khaled abad; Hadi Almasi; Sajad Pirsa; Soheila Faraji

Volume 17, Issue 1 , March and April 2021, , Pages 143-172


  Introduction: Fish oil is an omega3 source, because it consists of a long chain polyunsaturated fatty acids (PUFAs), namely Eicosapentaenoic acid (EPA, 20:5 n-3) and Docosahexaenoic acid (DHA, 22:6 n-3) that are essential to all humans and provide multiple health benefits associated with brain development, ...  Read More

Investigation the effect of formulation and condition of packaging on the Ham syneresis during Shelf Life

Esmail Khazaei; Mikhalil Piruzifard; Fariba Zeynali; Mohammad Alizadeh khaled abad

Volume 16, Issue 2 , May and June 2020, , Pages 251-269


  Introduction: Meat and meat products are important sources of protein, fat, essential amino acids, minerals and vitamins, and other nutrients. Bologna sausage, a cooked meat product, is one of the most accepted processed meat products and is consumed and enjoyed worldwide. Among the meat products, sausage ...  Read More

Study on the physicochemical/ microbial properties and gas chromatography profile of synbiotic yogurt

Nasibeh Obudi; Mohammad Alizadeh khaled abad; Sajad Pirsa

Volume 15, Issue 3 , July and August 2019, , Pages 45-59


  A synbiotic yogurt was provided by adding aerobic (Lactobacillus acidophilus) and anaerobic (Bifidobacterium bifidum) probiotics and inulin to the yogurt. The effects of aerobic and anaerobic probiotics, storage time, and inulin on the physicochemical/microbial properties of synbiotic yogurt in terms ...  Read More

Producing and optimizing the properties of chitosan-organic nanofiber biodegradable nanocomposite based containing O. vulgare subsp. gracile and C. copticum essential oils and its application on the oxidative stability of Canola oil

Eisa Jahed; Hadi Almasi; Mohammad Alizadeh khaled abad

Volume 14, Issue 5 , November and December 2018, , Pages 907-927


  Introduction: Due to increasing attention to the environment, as well as consumer demand for healthy, nutritive food products and extended shelf life, in the recent years, the food and packaging industries have paid increasing attention to biodegradable edible packaging prepared from biopolymers such ...  Read More

Studying on the effect of Arabic gum, Milk protein concentrate and Whey protein concentrate on the quality indices of synbiotic yoghurt supplemented with transglutaminase

Ayda Saleh; Mahmoud Rezazadehbari; Mohammad Alizadeh khaled abad; Najmeh Sabahi Mohammadi

Volume 12, Issue 4 , September and October 2016, , Pages 428-437


  Introduction : Yoghurt is one of the most popular dairy products in all over the world.Nowadays due to the tendency of consumers to use the products with healthy effects, probiotic and synbiotic products are considered. Yoghurt by itself is a healthy food; because of its high levels of protein and calciumcontents.Consumption ...  Read More

Improvement of the rheological properties of dough using transglutaminase and asparaginase enzymes, whey powder and inulin

Forough Mohtarami; Mohsen Esmaiili; Mohammad Alizadeh khaled abad; Seyed Mahdi Seyedain Ardebili

Volume 11, Issue 4 , September and October 2015, , Pages 445-457


  Introduction: A mixture of wheat flour, water, salt, yeast and other optional ingredients such as preservatives, enzymes, whey powder, surfactants, sugar, fibres and improvers form bread dough. Enrichment of dough and bakery products by dietary fibres such as wheat bran and resistant starch, beta-glucans ...  Read More

Physicochemical and Functional Properties of Zedo Gum Exudating from Amygdalus scoparia Spach Trees in the Miyan Jangal area of the Fars Province

Hoda Khalesi; Mohammad Alizadeh khaled abad; Mahmoud Rezazadehbari

Volume 8, Issue 3 , October 2012


  Zedo gum is a polysaccharide that exudates from Amygdalus scoparia Spach tree. In this study the apparent viscosity under the influence of the gum concentration (0.5%, 0.75%, 1%, 2%, 3%, 4% and 5% w/v), temperature (20, 45, and 70 ˚C), pH (2, 5 and 8) and salt concentration (0-0.5 M) has been investigated. ...  Read More

Optimization of Low Fat Probiotic Yogurt Production Using Combined Design

Nasrin Faraji; Mohammad Alizadeh khaled abad; Asghar Khosrowshahi; Soheila Faraji

Volume 8, Issue 2 , July 2012


  Heart disease - cardiovascular, cancer and obesity are the main causes of death and there are direct relationship between the consumption of high-fat foods and the incidence of these diseases. Therefore the demand for low-fat food products and probiotics has been dramatically increased. In this study, ...  Read More