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
Synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of Japanese quail meat

Behzad Nasehi; Majid Nooshkam; Mitra Ghodsi; Ahmad Tatar

Volume 18, Issue 6 , January and February 2023, , Pages 127-139

https://doi.org/10.22067/ifstrj.2023.77120.1191

Abstract
  The use of antibiotics in livestock breeding, especially poultry, leads to an increase in antibiotic resistance and human disorders. Therefore, researchers are seeking a good substitute to improve gut microbial balance, growth performance, and meat quality of livestock. The present study was aimed to ...  Read More

Effect of flour replacement with pomegranate seed powder on the properties of Sponge Cake

Fatemh Eivani; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar

Volume 16, Issue 4 , September and October 2020, , Pages 437-452

https://doi.org/10.22067/ifstrj.v16i4.81476

Abstract
  Introduction: Increasing the demand for purchase and use of high quality products with good health benefits has led to a lot of efforts to increase and maintain the quality of different products. Sponge cake is one of the cereal products that the stale and lack of dietary fiber in cake flour is one of ...  Read More

Optimization of the Formula and Process of Donut Enriched with Bagasse

Mahboubeh Darapoor; Behzad Nasehi; Hassan Barzegar; Hossein Jooyandeh

Volume 15, Issue 5 , November and December 2019, , Pages 635-647

https://doi.org/10.22067/ifstrj.v15i2.74091

Abstract
  Introduction: By-products have traditionally been used as animal feed and are considered agricultural waste. However, they are rich in fiber and bioactive compounds, and efforts have been made to utilize them as functional ingredients and for the enrichment of food products. On the other hand, the intake ...  Read More

Improvement of Physicochemical and Nutritional quality of sponge cake fortified with microwave- air dried quince pomace

Adieh Anvar; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar

Volume 15, Issue 3 , July and August 2019, , Pages 69-79

https://doi.org/10.22067/ifstrj.v15i3.72894

Abstract
  In the present study, the effects of addition of quince pomace powder (0- 15%) and water content (25- 35%) on the batter rheological properties, physicochemical characterizes and sensory properties of sponge cake were evaluated. The results showed that increasing substitution of quince pomace increased ...  Read More

Effect of storage time on physicochemical properties of extruded snacks containing pomegranate powder

Kowsar Kakaei; Mohammad Noshad; Behzad Nasehi; Mohammad Hojjati; Shahram Beiraghi-Toosi

Volume 15, Issue 1 , March and April 2019, , Pages 211-221

https://doi.org/10.22067/ifstrj.v0i0.72668

Abstract
  Introduction: In the past years, snack consuming in all age groups, special children have increased due to their low cost and eating readiness. Generally, these products have high starch content, but low nutrients such as vitamins, minerals, amino acids and fiber. In fact, most of the snacks are known ...  Read More

Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study

Simin Ghasemizadeh; Behzad Nasehi; Mohammad Noshad

Volume 14, Issue 3 , July and August 2018, , Pages 65-73

https://doi.org/10.22067/ifstrj.v14i3.64863

Abstract
  In the study, the effect of compositional parameters (Xanthan, Corn flour and quinoa flour content) on sensory characteristics and image features of gluten free bread were evaluated. Results showed, addition of quinoa and corn flour significantly decreased L* value and increased a* value of crust and ...  Read More

Development of a chitosan-montmorillonite nanocomposite film containing Satureja hortensis essential oil

Vahid Alizadeh; Hassan Barzegar; Behzad Nasehi; Vahid Samavati

Volume 13, Issue 6 , January and February 2018, , Pages 131-143

https://doi.org/10.22067/ifstrj.v1396i13.64248

Abstract
  The present work describes the physicochemical and antimicrobial properties of active films developed by incorporating different concentrations (0.5, 1, and 2% v/v) of Satureja hortensis essential oil (SEO) and 3% (w/w) nanoclay into a chitosan- montmorillonite nanocomposite film. The tensile strength ...  Read More

Application of machine vision technology for visual assessment of microwave pre-treated donut

Mehran Nouri; Behzad Nasehi; Vahid Samavati; Saman Abdanan

Volume 13, Issue 5 , November and December 2017, , Pages 867-879

https://doi.org/10.22067/ifstrj.v1395i0.55526

Abstract
  Introduction: Fried foods such as donuts enjoyed worldwide for their taste, distinctive flavor, aroma and crunchy texture. There is, however, grave health concern over large fat content of fried foods (Melito and Farkas, 2013). There are several ways to lower fat content in deep-fried foods. One method ...  Read More

Characterization of physical and antimicrobial properties of chitosan edible films containing Pistacia atlantica gum essence

Vahid Alizade; Hassan Barzegar; Behzad Nasehi; Vahid Samavati

Volume 13, Issue 4 , September and October 2017, , Pages 584-593

https://doi.org/10.22067/ifstrj.v1395i0.50541

Abstract
  Introduction: The environmental effect of synthetic plastic wastes is of increasing global concern. There is an urgent need to develop and apply renewable biopolymer materials. Development of edible and biodegradable films can help solving the waste disposal problem by partially replacing synthetic plastics ...  Read More

Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber

Mehran Nouri; Behzad Nasehi; Vahid Samavati; Saman Abdanan

Volume 13, Issue 2 , May and June 2017, , Pages 227-239

https://doi.org/10.22067/ifstrj.v1395i0.49210

Abstract
  Introduction: Increased awareness of diet-health association has led to the growth of health food industry. Deep-fat fried foods such as donuts enjoy wide popularity owing to their taste, distinctive flavor, aroma and crunchy texture. There is, however, a great health concern over large fat content of ...  Read More

Drying kinetics and optimization of microwave- assisted drying of quince pomace

Adieh Anvar; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar

Volume 12, Issue 6 , January and February 2017, , Pages 750-757

https://doi.org/10.22067/ifstrj.v12i6.59815

Abstract
  In this study, microwave drying conditions of quince pomace optimized with respect to quality attributes (moisture content, color change and consumer acceptance). Response surface methodology (RSM) technique was used to develop models to respond to the microwave power (100, 2000, 300 W), and microwave ...  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

https://doi.org/10.22067/ifstrj.v1394i6.28307

Abstract
  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

Evaluation and comparison of microbial, sensorial and cooking characteristics of spaghetti produced by old and modern technology

Behzad Nasehi

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.38076

Abstract
  Pasta products are known in all countries of the world and the quality of them are dependent on the technology and type of flour. At the present, these products are producing with wheat flour and old technology, or semolina and modern technology. The goal of this study was the Assessment of spaghetti's ...  Read More

Investigation on enthalpy changes in Iranian flat breads and Baguette during storage

Behzad Nasehi; Seyed Ali Mortazavi; Seyed Mohammad Ali Razavi

Volume 1, Issue 2 , October 2005

https://doi.org/10.22067/ifstrj.v1i2.219

Abstract
  Abstract The aim of this research was to investigate the enthalpy variations of Iranian flat breads during storage in room temperature and determining relationship between enthalpy and amount of staling development. For this purpose, the major Iranian Breads including Barbari, Taftoon, Lavash and Sangak ...  Read More