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)
Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil

Mohsen Ebrahimi Hemmati Kaykha; Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 18, Issue 4 , September and October 2022, , Pages 467-482


  [1]Introduction: Oxidative reactions are needed for human survival, but these reactions can sometimes be destructive. There is a lot of evidence that shows many disorders (neurological, renal, hepatic) and diseases such as cancer and vascular diseases, and even food spoilage are caused by oxidative reactions ...  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

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

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

Effects of acetic acid and dough fermentation on the acrylamid content of Sangak bread

Reza Farhoosh; Mohammad Shahedi; Ali Sharif

Volume 11, Issue 1 , March and April 2015, , Pages 100-106


  The best PH for getting Millard reaction started and Acrylamide formation ranges 7 to 8. PH below the range slows the reaction speed down and the resultant Acrylamide formation delayed. This research assess how Acetic Acid in 0.05, 0.15, 0.25% concentrations together with sourdough may promote acidity ...  Read More

Study the Distribution State of Phytosterol and Color Changes of Enriched Yogurt with Phytosterol Using Gas Chromatography and Photoshop Software

Zahra Izadi; Ali Nasirpour; Ghasem Ali Garoosi

Volume 8, Issue 3 , October 2012


  Phytosterols have been used for reduction of cholesterol since 1950. The high melting temperature and chalky taste are the major problems related to the enrichment of foodstuffs with phytosterols. The Cristal construct of these compounds could not reduce remarkably the blood cholesterol in comparison ...  Read More