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
The Effect of Non-thermal Plasma on Improvement of Functional Properties of Sorghum Starch

Fatemeh Shokrollahi; Fakhri Shahidi; Mohammad Javad Varidi; Arash Koocheki; Farshad Sohbatzadeh

Volume 19, Issue 2 , July and August 2023, , Pages 217-229


  IntroductionSorghum is a valuable source of starch for human use, being a drought-tolerant cereal grain that contains a large amount of starch (approximately 70%). However, native sorghum starch has limited application in the food industry due to its poor functional properties. Modification of sorghum ...  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

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

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

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

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

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

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

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

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

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

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

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

Evaluation of traditional production process of rock candy and it's defects

Aliakbar Gholamhosseinpour; Mohammad Elahi; Mohammad Javad Varidi; Fakhri Shahidi

Volume 4, Issue 1 , April 2008


  The rock candy is the grown sucrose crystal which has been produced in Iran and India for the first time originally. In this process, the large sucrose crystals has been produced by cooling the supersaturated solution. The traditional processing has not changed up to now. Recently, many efforts were ...  Read More