Search results: 150 results (approx.)

1. Chemical analysis of composition of raw soybean oil deodorized distillates by GC-MS.

Deodorizer distillate is regarded as a waste material of the edible oil industries. It has intricate nature that consists of a valuable source of bioactive and nutritive compounds including phytosterols, tocopherols and squalene that are valuable economically. In this study instead of using sample...

Author(s) : Asl, P. J.; Niazmand, R.; Jahani, M.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.1 pp.fa1-fa10 ref.16

2. The effect of coating with tragacanth and salep gums and osmotic treatments on the physicochemical characteristics of ostrich meat pieces.

In this study, the effect of sodium chloride concentration and duration of osmotic treatment on physicochemical characteristics of meat pieces with treatment of tragacanth gum and salep gum was investigated. In order to increase the moisture transfer and decrease the solid gain, osmotic treatment...

Author(s) : Alamatian, S.; Mohebbi, M.; Varidi, M.; Momen-Nezhad, M.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.1 pp.fa11-fa28 ref.many

3. Optimization of fortified milk chocolate formulation with chia seed oil, vitamin d3, and calcium by surface response method.

In the present research, the optimization of formulation of fortified chocolate using Chia seed Oil as source of Omega-3, vitamin D3 and calcium was investigated by surface response method. Different amounts of calcium (60, 95 and 130 mg), vitamin D3 (0.5, 0.75 and 1 μg) and Chia Oil (1, 3 and 5...

Author(s) : Razavizadeh, B. M.; Noghabi, M. S.; Yeganehzad, S.; Hashemi, S.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.1 pp.fa29-fa42 ref.35

4. Investigation of the effect of starter type and formulation on physicochemical and sensory properties of concentrated yoghurt using mixture design and two-stage clustering method.

In this study, the effect of starter type (probiotic and non-probiotic), milk (58 to 80%), cream (1 to 33%), whey powder (3 to 7%) and milk protein concentrate (6 to 12%) on acidity, pH, viscosity and sensory properties (flavor, color, texture and overall acceptance) of yogurt were evaluated using...

Author(s) : Rashidi, H.; Kashaninejad, M.; Bolandy, M.; Ghaffary, S.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.1 pp.fa43-fa58 ref.33

5. Enrichment of pomegranate juice pigments with polymeric resins and preparation of its powder by spray drying method.

Pomegranate juice is a known natural source of anthocyanins, including the glycosidic derivatives of delphinidin, cyanidin, and pelargonidin. The use of resins in various industries has a long history and, in this study, resin was used to enrich anthocyanins in pomegranate juice. The anthocyanin...

Author(s) : Tavakoli, M. M.; Ebrahimi, S. N.; Rezadoost, H.; Mirjalili, M. H.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.1 pp.fa71-fa82 ref.many

6. Experimental investigation of fish fillet drying process using IR radiation.

The aim of this study was to use the Response Surface Method (RSM) model to design, test and optimize the drying process of fillets of common carp (Cyprinus carpio) using infrared radiation. The power of infrared radiation was 83, 104 and 125 watts and the power of the IR-lamp was 250 watts and its ...

Author(s) : Farokhpour, F.; Roomiani, L.; Zarinabadi, S.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.1 pp.fa83-fa94 ref.many

7. Investigation of effective factors on the formation of acrylamide and benzo(a)pyrene in the baking process of different bread types traditional, semi-industrial and industrial.

Bread as staple of the Iranian may be contaminated by a variety of contaminants such as benzo(a)pyrene and acrylamide. Acrylamide and benzo(a)pyrene are classified as group 2A and group 1 carcinogens, respectively. Therefore, due to the high consumption of bread in our country and the carcinogenic...

Author(s) : Eslamizad, S.; Kobarfard, F.; Naderi, N.; Yazdanpanah, H.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.1 pp.fa95-fa106 ref.many

8. The effect of various levels of xanthan/guar gum and chubak extract on rheological, thermal, sensory and microstructure of gelatin free marshmallow.

The aim of this study was to replace gelatin and albumin with three levels of xanthan gum and guar gum (1, 1.5 and 2%) and three levels of chubak extract (0.2, 0.4 and 0.6%) in marshmallow and evaluate physicochemical and organoleptic properties of new formulations. The results of physicochemical...

Author(s) : Mardani, M.; Yeganehzad, S.; Niazmand, R.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.2 pp.fa107-en126 ref.many

9. Physicochemical and antioxidant properties of ultrafiltrated white cheese fortified with microencapsulated of wheat germ extract by spray and freeze dryers.

In this study, wheat germ extract at different concentrations (2.5, 10 and 20%) and wheat germ extract powder produced by spray and freeze drying process method at three concentrations (0.2, 0.4 and 0.6%) was added to the ultrafiltrated white cheese and physicochemical properties of that were...

Author(s) : Jamdar, F.; Mortazavi, S. A.; Asl, M. R. S.; Sharifi, A.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.2 pp.fa127-en140 ref.many

10. Evaluation of caffeine release from hydrogel colloidosome under simulated oral condition and instrumental analysis of the microcapsule.

In this research hydrogel-based colloidosome with shell of CaCO3 microparticles was used in order to encapsulate caffeine as a model flavor compound. When the CaCO3 particles were dispersed in sunflower oil and then water in oil emulsion was prepared, with adding D-gluconic acid δ-lactone, water...

Author(s) : Rezaei, Z.; Mohebbi, M.; Amiryousefi, M. R.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.2 pp.fa141-en154 ref.44

11. Kinetic modeling of permeates flux and total hydraulic resistance of camel milk diafiltration: effect of pH and NaCl concentration.

In this study, kinetic modeling of permeates flux and total hydraulic resistance of camel milk diafiltration in different conditions of pH (5.8, 6.3 and 6.8) and NaCl concentration (0, 75 and 150 mM) was performed by using 6 kinetic models. Finally, the homographic kinetic model has been selected...

Author(s) : Kashaninejad, M.; Razavi, S. M. A.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.2 pp.fa155-en168 ref.32

12. Evaluation of changes in alkyl pyrazines, color and sensory properties of cocoa powder under different roasting conditions.

Cocoa is an important product in the world and the raw material for the production of cocoa powder, which is widely used in the chocolate and food industries. Its value and quality are related to its unique and complex flavor combinations. The most important of these compounds are pyrazines, which...

Author(s) : Ebrahimzadegan, S.; Asefi, N.; Maleki, R.; Heris, S. S. S.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.2 pp.fa169-en180 ref.39

13. Textural and sensory properties of reduced-fat mayonnaise prepared with pre-gelatinized cornstarch and Farsi gum.

For the first time, the effect of the combination of Farsi gum (FG) and pre-gelatinized (pre-gel) cornstarch, as a fat replacer and substitute for xanthan-guar gum, on textural, stability, sensory, average droplet size and rheological characteristics of low-calorie mayonnaise were investigated. FG...

Author(s) : Mousakhani-Ganjeh, H.; Goli, M.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.9 No.4 pp.363-374

14. Optimization of conjugated linoleic acid (CLA) synthesis conditions applying it in milk enrichment.

In present study, linoleic acid from sunflower oil and propylene glycol as solvent were used to synthesize conjugated linoleic acid (CLA), and the response surface methodology (RSM) was applied to optimize the process. The results showed that the propylene glycol as solvent and reaction time were...

Author(s) : Shayanmehr, M. R.; Elhamirad, A. H.; Armin, M.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.9 No.4 pp.375-388 ref.many

15. A new spectrophotometric method for determination of tartrazine in saffron samples based on modified magnetic graphene oxide nanocomposite.

Quality control in agricultural products has always been noticed. In the present study, a new pre-concentration technique for the determination of Tartrazine (TZ) in saffron samples by employing Fe3O4/Graphene oxide-COOH as an adsorbent is presented. Fe3O4/Graphene oxide-COOH was prepared and...

Author(s) : Fooladi, E.; Ebrahimi, M.; Nakhaei, N.; Asadi, K.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.9 No.4 pp.389-398 ref.30

16. Predicting the moisture ratio of dried tomato slices using artificial neural network and genetic algorithm modeling.

Nowadays, mathemathical simulation and modeling of drying curves are useful instruments in order to improve control systems for final product quality under various conditions. These approaches are usually applied for studying the factors present in the process, optimization of the conditions and...

Author(s) : Mokhtarian, M.; Majd, M. H.; Garmakhany, A. D.; Zaerzadeh, E.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.9 No.4 pp.411-422 ref.29

17. Thermal stabilization of the betalain extract using encapsulation and co-pigmentation and its application in the model drink.

One of the important challenges about using of the betalains is their low stability against light and heat. Therefore, the main goal of this research was to stabilize the extracted betalain from red beet against thermal treatments. To investigate the thermal stability of the betalain, encapsulation ...

Author(s) : Saberian, H.; Noghabi, V. P.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.3 pp.fa325-en340 ref.49

18. Encapsulation of lycopene by using basil seed gum/polyvinyl alcohol nanofibers.

In this study, nanofibers of basil seed gum (BSG) were prepared by electrospinning method. To reduce repelling interaction and helping the process of electrospinning, aiding agents such as polyvinyl alcohol (PVA) can be used. PVA (10% w/v) and BSG (1% w/v) with different volume ratios of 10:90,...

Author(s) : Komijani, M.; Mohebbi, M.; Ghorani, B.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.3 pp.fa235-en248 ref.many

19. Improving the stability and bioaccessibility of vitamin D3 in the structure of nanoniosomes designed by different surfactants.

Due to the high nutritional value of vitamin D3 and its instability in various environmental and processing conditions, the need to preserve it through techniques such as capsulation during nutrification is felt. In this study, vitamin D3 was encapsulated in the structure of niosomes based on...

Author(s) : Maqamikia, H.; Hakimzadeh, V.; Arianfar, A.; Rajabzadeh, G.; Shahidi-Noghabi, M.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.3 pp.fa249-en260 ref.many

20. Effects of agitation and aeration on growth kinetics of Spirulina platensis and production of natural pigments in stirred photobioreactor.

Spirulina platensis is a planktonic, photosynthetic filamentous cyanobacterium with bioactive molecules, which is a rich source of pigments such as phycocyanin.In this study, effects of two important factors of agitation and aeration on biomass production of S. platensis and its production of...

Author(s) : Torabi, S.; Jahadi, M.; Ghasemisepro, N.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.3 pp.fa261-en272 ref.many

21. Effects of adding concentrated protein of bitter orange seed on physical, chemical and sensory properties of set-type yogurt.

Yogurt is one of the most popular and widely consumed dairy products that it is very important in people's food basket. Thus, the modification and improvement of its technological and nutritional properties has a special place. Aiming to improve nutritional value, syneresis reduction and reach to...

Author(s) : Tavakoli, S.; Mokhtarian, M.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2021 Vol.10 No.3 pp.fa273-en284 ref.23

22. Antioxidant activity of faba bean (Vicia faba) proteins hydrolysates produced by alcalase and trypsin.

Enzymetic modification of proteins in order to break down specific peptide bonds and protein modification is widely used in the food industry. In this research, protein of faba bean seeds was hydrolyzed using alcalase and trypsin enzymes at three concentrations (1, 2 and 3%) and reaction times of...

Author(s) : Samaei, S. P.; Ghorbani, M.; Mahoonak, A. S.; Alami, M.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2020 Vol.9 No.1 pp.Fa1-Fa10 ref.20

23. The evaluation of structural properties and release behavior of D-limonene nanoencapsulated with Alyssum homolocarpum seed gum applying electrospraying.

In this study alyssum homolocarpum seed gum (AHSG) nanocapsules containing D-limonene were fabricated by electrospraying process. For this purpose, D-limonene emulsions with constant AHSG (0.5% w/w) and two different flavor concentrations (10 or 20% based on gum weight) were prepared. The effects...

Author(s) : Khoshakhlagh, K.; Mohebbi, M.; Koocheki, A.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2020 Vol.9 No.1 pp.Fa11-Fa26 ref.32

24. Optimizing the formulation of probiotic yogurt containing porridge, eggplant based on the hierarchical analysis method.

The aim of this study was to evaluate the effect of incorporation of eggplant puree (0-45%) on physicochemical properties (pH, acidity, color and syneresis), sensorial parameters (odor and taste, color, and texture) and survival of probiotics in yogurt after 1, 4, 7, 10 and 14 days of storage....

Author(s) : Jooyandeh, H.; Noshad, M.; Kakaei, K.; Sheikhjan, M. G.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2020 Vol.9 No.1 pp.Fa41-Fa56 ref.many

25. A comparison of physicochemical and sensory characteristics of ice cream made from cow's milk, soy milk, or their mix powder.

In this research, in the preparation of ice cream, cow's milk and/or soy milk at a ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were substituted. Then, characteristics such as pH, viscosity, overrun, melt resistance and sensory properties were tested. The results indicated that by...

Author(s) : Borazgh, A. M.; Tehrani, M. M.; Mortazavi, S. A.; Razavi, S. M. A.

Publisher : Research Institute of Food Science and Technology, Mashhad, Iran

Journal article : Journal of Research and Innovation in Food Science and Technology 2020 Vol.9 No.1 pp.Fa73-Fa84 ref.24