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
Evaluation of Physicochemical and Textural Properties of Low-Fat and Low Sodium Imitation Pizza Cheese

Massoumeh Mehraban Sangatash; Maryam Dadras-Moghadam; Seyed Ali Mortazavi; Hanieh Yarabbi

Volume 19, Issue 6 , January and February 2024, , Pages 143-166


  The increasing growth of cardiovascular diseases, high blood pressure, and hardening of the vessel walls as well as obesity in many countries has made low-fat and low sodium pizza cheese one of the subjects of study all over the world. The effects of four important independent variables including inulin ...  Read More

Food Biotechnology
Evaluation of Antioxidant and Antimicrobial Properties of Nanoemulsion of Citrus paradisi Essential Oil Against Pathogenic Microorganisms: In Vitro Study

Hossein Zanganeh; Fakhri Shahidi; Seyed Ali Mortazavi; Behrooz Alizadeh Behbahani

Volume 19, Issue 4 , September and October 2023, , Pages 415-425


  IntroductionOxidation reactions and microorganisms’ activity are considered as the most important factors affecting the quality of food products. Recently, in the light of the inefficiency of some chemical preservatives against microorganisms and the presence of toxic residues in food products, ...  Read More

Food Biotechnology
Detection of Salmonella spp. in raw chicken products using specific primer-probe set by Real time-PCR method

Kobra Tajik Toughan; Mohammad Reza Edalatian Dovom; Seyed Ali Mortazavi; Ali Javadmanesh

Volume 18, Issue 5 , November and December 2022, , Pages 589-601


  [1]Introduction: Poultry and meat products are the largest sources of non-typhoid salmonella infections in most countries. Studies have shown that raw foods of animal origin, especially poultry and its products, are the main source of contamination of kitchens and restaurants. In terms of growth conditions, ...  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

Production of Beneficial Ice Cream Containing Immunoglobulin Y against Helicobacter pylori

Sahar Sabahi; Seyed Ali Mortazavi; Mohammad Reza Nassiri; Arash Ghazvini; Fakhri Shahidi

Volume 17, Issue 1 , March and April 2021, , Pages 133-142


  Introduction: Immunoglobin Y (IgY) or egg yolk antibodies have captured attention as substitutes for antibiotics against the presence of disease-causing organisms (Thomsen et al., 2016; Li et al., 2015; Pereira et al., 2019). Compared to mammalian IgG, IgY has several advantages including high yield, ...  Read More

The Effect of Lactose Reduction on the Acetaldehyde Amount and Organoleptic Properties of Doogh as a Fermentative Product Using Ultrafiltration

Reza Mobasserfar; Seyed Ali Mortazavi

Volume 15, Issue 5 , November and December 2019, , Pages 613-622


  Introduction: Doogh is one of the most important and most widely consuming fermented traditional Iranian milk products, which is being prepared from the healthy milk by using the activity of certain lactic acid bacteria and molds under the especial conditions. Streptococcus thermophilus and Lactobacillus ...  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

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

Study of different levels of micro-algae Spirulina platensis on the Microstructure and Psychochemical and Sensory Characteristics of Kiwi pastille

Esmail Khazaei; Fakhri Shahidi; Seyed Ali Mortazavi; Mohebbat Mohebbi

Volume 12, Issue 1 , March and April 2016, , Pages 21-33


  Introduction: Kiwifruit (Actinidia sp.) has many appealing properties for consumers such as flavor, color, and nutritional content, especially vitamin C. Kiwi seems to be used as one of the major ingredients within the formulation of this category of foods.Microalgae are nutritional and innovative natural ...  Read More

Physicochemical, textural, sensory and rheological properties of low-calorie mayonnaise with dairy-based

Amin Rangriz; Seyed Ali Mortazavi; Morteza Khomeiri; Soheil Amiri

Volume 12, Issue 1 , March and April 2016, , Pages 34-48


  IntroductionTraditional mayonnaise is probably one of the oldest and most widely used sauces in all over the world. Mayonnaise is a product with particular consistency and is classified as a type of oil in water emulsions. Vegetable oil, acetic acid, and egg yolk are main components of mayonnaise. In ...  Read More

Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology

Behzad Nasehi; Seyed Mohammad Ali Razavi; Seyed Ali Mortazavi; Mostafa Mazaheri Tehrani

Volume 11, Issue 6 , January and February 2016, , Pages 719-728


  The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70°C. This enrichment resulted ...  Read More

Effect of Guar gum and amylase enzymes on quality part baked frozen Barbari bread

Seyed Ali Mortazavi; Zahra Sheikholeslami; Mehdi GhiafeDavoodi

Volume 11, Issue 5 , November and December 2015, , Pages 508-520


  Introduction: Bread stales and unfortunately it is a certainty and causes significant product waste all over the world.Staling results in loss of important sensory parameters of bread, like flavor and texture, and it is a consequence of a group of several physical–chemical changes occurring during ...  Read More

Microbiological diversity in Kurdish cheese throughout ripening and its relationship with physicochemical and sensory characteristics

Seyed Ali Mortazavi; Elnaz Milani; Marzieh Moeenfard

Volume 11, Issue 2 , May and June 2015, , Pages 140-151


  Kurdish cheese is semi-firm cheese which has been traditionally manufactured from whole raw cow or sheep milk, in the East of Iran. It is ripened in goat’s skin bags. The microbial diversity of kordish cheese originates from natural microbiota present in the raw milk and its unique organoleptic ...  Read More

Isolation and identification of fungi from raisins varieties in Khorasane Razavi based on morphological and molecular properties

Mahboubeh Sarabi; Fakhri Shahidi; Ahmad Reza Bahrami; Seyed Ali Mortazavi; Mohammadreza Nassiry; Massoumeh Mehraban Sangatash; Marzieh Hosseininejad

Volume 11, Issue 1 , March and April 2015, , Pages 13-21


  Raisins are dried grapes that may be eaten raw or used in cooking, baking and brewing as an ingredient. Iran is one of the major exporters of raisins in recent years and Iranian raisins are exported to many countries. It is important to ensure of microbiological quality and safety of raisins. The aim ...  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

Ripening time influence on free fatty acid and free amino acid changes of traditional Kurdish cheese

Elnaz Milani; Fakhri Shahidi; Seyed Ali Mortazavi; Seyed Alireza Vakili

Volume 10, Issue 3 , October 2014


  Traditional raw milk cheese is one of the most consuming cheeses in the world. Kurdish cheese is a semi-firm, traditionally made in the East of Iran. It is manufactured from raw sheep or cow milk and kept in goat’s skin bags during ripening period. As a result Kurdish cheese is often more complex ...  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

Effect of Solvent Extraction Technique on Fatty Acid Composition of Pistachio Oil

Ana Abdolshahi; Seyed Ali Mortazavi; Ali Akbar Shabani; Amir Hossein Elhami Rad; Mehrdad Taheri; Mojtaba Heidari Majd

Volume 10, Issue 2 , July 2014


  Pistachio oil has important nutritional and therapeutic properties because of high concentration of essential fatty acids. The extraction method used to obtain natural compounds from raw matter is critical for product quality and especially protection of nutrition value of them. The study was conducted ...  Read More

The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate

Mohammad Bagher Habibi Najafi; Mohebbat Mohebbi; Fakhri Shahidi; Seyed Ali Mortazavi

Volume 10, Issue 2 , July 2014


  The effect of pretreatment osmotic-ultrasonic dehydration on the drying kinetic, rehydration kinetic, texture, shrinkage and color change of quince slices was investigated. Quince slices were osmotic-ultrasonic processed at 27.25 min for ultrasonic time, 120 min for osmotic dehydration and 50.52 % for ...  Read More

Evaluation and Comparison in Subtituation of Molasses with Date, Raisin and whey in Baker's Yeast Production

Parnian Pezeshki; Abdolmajid Maskooki; Mohammad Elahi; Seyed Ali Mortazavi

Volume 10, Issue 1 , April 2014


  Baker's yeast is one of the most important additives for improving the bread quality and molasses is a commonly used source of sugars for producing baker's yeast. Nowadays, due to increasing the fermentation industries and limitation in suitable sources of sugars, the use of other carbohydrate sources ...  Read More

Kiwi Pastille Formulation and Effect of Different Concentrations of Agar and Guaron Moisture Content, Textural and Sensory Properties

Esmail Khazaei; Fakhri Shahidi; Seyed Ali Mortazavi; Mohebbat Mohebbi

Volume 10, Issue 1 , April 2014


  In this research, the production of a new kiwi- based product by applying kiwi puree, agar (0.25, 0.5 and 1%), guar (0.25, 0.5 and 1%) and other formulation ingredients (kiwi puree, sweeteners and pH modulators) has been investigated. Dependent variables include moisture content measurement, instrumental ...  Read More

Study on the Effect of Gel Improver Components on Properties of Barbari Bread Fortified with Soy Flour Using Image Processing Techniques

Amir Pourfarzad; Mohammad Hossein Hadad Khodaparast; Mahdi Karimi; Seyed Ali Mortazavi

Volume 9, Issue 4 , January 2014


  The effect of adding sodium stearoyl-2-lactylate (SSL) and propylene glycol (PG) (0 - 0.5 g/100g) to emulsifier gel formulation on the crumb and crust characteristics of Barbari bread fortified with soy flour in order to optimize these characteristics were evaluated. The obtained results showed that ...  Read More

Evaluating the Feasibility of Producing Antimicrobial Film Based on Sodium Caseinate and Essential Oil of Zataria multiflora Boiss

Hashem Razavi Setoti; Seyed Ali Mortazavi; Monirosadat Shakeri; Shahram Beiraghi-Toosi; Elham Asadolahi

Volume 9, Issue 3 , October 2013


  In this study, antimicrobial effects of Zataria Multiflora boiss added to sodium caseinate film on four bacterial species: Staphylococcus aurous, Escherichia coli, Bacillus subtilis and Salmonella intertidis was investigated. Disk diffusion method was used to study the antimicrobial activity of Zataria ...  Read More

Isolation and Identification of the Indigenous Lactic acid Bacteria of Koozeh Cheese and Its Changes during Ripening (Fresh and Ripened) Using Cultural Methods and Carbohydrate Fermentation Profiles

Mohammad Reza Edalatian Dovom; Mohammad Bagher Habibi Najafi; Seyed Ali Mortazavi; Majid Hashemi; Masoud Yavarmanesh

Volume 9, Issue 2 , July 2013


  The objective of this study was to evaluate lactic flora identification in fresh (one-day) and ripened (90-day) Koozeh cheese samples as one of the raw milk cheeses. In first step, in order to isolate the different genera of Lactic acid bacteria (LAB), selective and differential (corresponding) media ...  Read More

Study of Aflatoxin-producing Fungi Contamination of Raisins Varieties Produced in Khorasane Razavi Province

Elmira Haghighi; Massoumeh Mehraban Sangatash; Seyed Ali Mortazavi; Mahboubeh Sarabi; Reyhaneh Noorbakhsh; Mohammad Armin

Volume 9, Issue 1 , April 2013


  The aim of this study was to investigate the mold contamination of main raisins varieties produced in Khorasan Razavi Province with aflatoxin-producing fungi and determine amount of aflatoxins. For this purpose 50 samples were collected from different markets in Kashmar, Khalil abad, Bardaskan, Mashhad ...  Read More