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
Identification of Functional Groups, Total Phenol and Flavonoids Contents, Antioxidant Potential and Antimicrobial Activity of Black Pepper (Piper nigrum L.) Aqueous Extract and Its Interactions with Chloramphenicol and Amphotericin B

Ehsan Safari; Hassan Barzegar; Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 19, Issue 1 , May and June 2023, , Pages 79-93


  Introduction  The addition of chemical preservatives increases the shelf life of food products, but prolonged and indiscriminate use of chemical preservatives increases the resistance of microorganisms and the health risks associated with theiruptake. Medicinal plants have a wide variety in the ...  Read More

Food Biotechnology
Evaluation of probiotic and antibacterial properties of Lactobacillus fermentum SL163-4

Sara Momenzadeh; Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Hassan Barzegar

Volume 17, Issue 2 , May and June 2021, , Pages 233-242


  Introduction: Probiotics are live microorganisms, if consumed in enough quantity, they exert beneficial effects on human health owing to improvement of intestinal microbiota balance. In addition to the impact on gut microbiota, probiotics have important role on human physical and mental health. This ...  Read More

Food Biotechnology
Determination of the structure, chemical composition, antioxidant activity and the cytotoxic effect of Turmeric essential oil

Bahareh Majdi; Mohammad Amin Mehrnia; Hassan Barzegar; Behrooz Alizadeh Behbahani

Volume 17, Issue 2 , May and June 2021, , Pages 261-271


  Introduction: Antioxidants by Quenching free radicals and preventing lipid oxidation, retard spoilage, discoloration and rancidity of foods. Due to adverse effects of synthetic antioxidants such as carcinogenicity and liver injury, consumers’ attention toward natural antioxidants are increasing. ...  Read More

Effect of oleaster (Elaeagnus angustifolia) flour on gluten free cake properties

Negin Zangeneh; Hassan Barzegar; Mohammad Amin Mehrnia; Mohammad Noshad; Mohammad Hojjati

Volume 17, Issue 1 , March and April 2021, , Pages 69-81


  Introduction: Celiac is an autoimmune digestive disorder caused by the consumption of gluten and the only way of treatment is consuming gluten free diet. Cake fortification due to its high consumption is pursuing by the bakery industry and the application of dietary fibers is increasing due to its relation ...  Read More

Mentha pulegium essential oil: chemical composition, total phenolic and its cytotoxicity on cell line HT29

Hadi Tanavar; Hassan Barzegar; Behrooz Alizadeh Behbahani; Mohammad Amin Mehrnia

Volume 16, Issue 5 , November and December 2020, , Pages 643-653


  Introduction: Free radicals activity and their products of their oxidation can cause undesired feeling and nutritional effects such as, awful taste, destroying vitamins and destruction of essential fatty acids. These compounds which are toxic substances and damage the genetic material of cells causing ...  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


  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

Investigation of the effect of different Spirulina platensis levels on nutritional, physicochemical and sensory properties of sponge cake

Negin Zangeneh; Hassan Barzegar; Behrooz Alizadeh Behbahani; Mohammad Amin Mehrnia

Volume 16, Issue 2 , May and June 2020, , Pages 207-220


  Introduction: Spirulina platensis belongs to the Division of Cyanobacteria and the family of Oscillatoriaceae. It is autotroph and photo-synthesizer and can be reproduced through double cell division. Spirulina platensis is a filamentous blue-green multi-cellular microalgae naturally occurring in the ...  Read More

Optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties

Mohammad Amin Mehrnia; Hassan Barzegar; Leila Hagh jou

Volume 15, Issue 6 , January and February 2020, , Pages 133-144


  Central composite design response surface methodology was used to optimize polysaccharide extraction from olive leaves. Effect of three independent variables [extraction time (3- 7 hours), extraction temperature (60- 100°C) and water-to-raw material ratio (5-25 mL/g)] on extraction yield were studied. ...  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


  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

Effect of vitamin C load on preparing water in oil microemulsions using spontaneous method

Mona Nazari; Mohammad Amin Mehrnia; Hossein Jooyandeh; Hassan Barzegar

Volume 15, Issue 3 , July and August 2019, , Pages 61-68


  Water in oil emulsions could be used for preparing low fat food products or encapsulating water soluble sensitive constituents. In this research, vitamin C loaded water in oil microemulsions prepared using spontaneous method without any co-surfactant. In spontaneous method, microemulsions are formed ...  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


  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

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


  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

Optimization and investigation on physicochemical, sensory and microbial quality of permeate-based probiotic lemon beverage

Reza Amir Khamirian; Hossein Jooyandeh; Javad Hesari; Hassan Barzegar

Volume 13, Issue 5 , November and December 2017, , Pages 830-843


  Introduction: Nowadays an increasing demand for whey products particularly whey protein concentrate (WPC) and whey protein Isolate (WPI) resulted in considerable amount of permeates production, which its rejection causes environmental pollution. The bioconversion of whey and permeate is an appealing ...  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


  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

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


  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