Search results: 134 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. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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

16. Evaluation of xanthan gum addition on the characteristics of local sweet bread (kichi) and the use of image processing to the assessment of its microstructural properties.

Kichi is a local sweet bread that cooked in the west of Iran, especially in Chaharmahal and Bakhtiari Province. This product is traditionally produced and has a low shelf life and hard texture. Therefore, the aim of this study was to investigate the effect of xanthan gum (0, 0.1, 0.3 and 0.5%) to...

Author(s) : Akbarian, M.; Mohebbi, M.; Koocheki, A.; Milani, E.; Movahhed, M. K.

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.3 pp.237-254

17. Effect of Saccharomyces cerevisiae live cell and treated with heat and acid on citrinin and pigments of Monascus purpureus.

Monascus purpureus can produce a wide range of natural pigments so attract the attention of food producers as substitute of synthetic colors. Monascus pigments usually accompanied with citrinin contamination which limits their wide application in foods. The usage of Saccharomyces cerevisiae is...

Author(s) : Moghadam, H. D.; Shahidi, F.; Yazdi, F. T.; Sarabi-Jamab, M.; Es'haghi, Z.

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.3 pp.269-282

18. Determining and comparing the optimal amount of fat and gum of balango seed in fresh yogurt by two methods of multi-objective particle swarm algorithm and response level.

In this study, the components of fresh low-fat yogurt mixture containing balango seed gum were modeled and optimized. For this purpose, first, the independent variables of balango gum (0 to 0.1%) and fat (0 to 2%) were modeled in a completely randomized centralized design and each of the response...

Author(s) : Norouzi, S.; Kashaninejad, M.; Rouhani, M. Q.

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.3 pp.283-296

19. Investigation of rheological properties of different concentrations of nanofiber gel prepared from tomato pulp.

In this study, tomato pulp from the waste of tomato paste factories was purchased and after drying by a super mill was converted into powder. Three gels with concentrations of 2, 4 and 6% were prepared from the obtained powder and rheological tests of scan-strain, scan-frequency and...

Author(s) : Motamedzadegan, A.; Razavi, R.

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.3 pp.297-310

20. Evaluation survival of Lactobacillus plantarum coated in synbiotic suspension under simulated gastrointestinal conditions.

Today, due to the role of probiotic bacteria in the health of society and the exposure of these bacteria to acute conditions of food processes and the gastrointestinal tract, microcoating of probiotics with biopolymers in beneficial emulsions is considered as a new technique by many researchers....

Author(s) : Yekta, M.; Hakimzadeh, V.

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.3 pp.311-326

21. The encapsulation of saffron extract in double emulsion system and stability evaluation of its active constituents using principal component analysis method during storage period.

In this study, a double emulsion system was developed based on an optimized initial simple emulsion with the view to increase the stability of effective saffron compounds (crocin, picrocrocin and safranal). To this end the effect of various concentrations of surfactant (10, 12.5 and 15%) and...

Author(s) : Najafi, M. N.; Nemati, S.; Mohammadi-Sani, A.; Kadkhodaee, R.

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.2 pp.fa127-fa142 ref.39

22. The determination of physicomechanical properties of nettle seed (Urtica pilulifera) and optimization of its mucilage extraction conditions using response surface methodology.

In this study, some geometrical, gravimetrical and frictional properties of nettle seed were evaluated for the first time. The length, width and thickness of seeds were 2.49, 1.98 and 0.78 mm, and the average arithmatic diameter, average geometric diameter, sphericity and surface area of nettle...

Author(s) : Zamani, Z.; Razavi, S. M. A.; Amiri, M. S.

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.2 pp.fa143-fa160 ref.34

23. The effect of chitosan and cooking methods on heterocyclic aromatic amines formation of beluga fillet.

The purpose of this study was to use the effectiveness of different chitosan's and cooking methods on the formation of heterocyclic aromatic amines in fish fillet of Beluga (Huso huso). For this purpose, the natural preservative effect of 1% acid-soluble chitosan and 1% oligosaccharide chitosan on...

Author(s) : Mirsadeghi, H.; Alishahi, A.; Ojagh, M.; Pourashouri, P.

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.2 pp.fa175-fa188 ref.41

24. Optimization of sesame oil organogel production and its effect on physicochemical and qualitative properties of Sohan.

This study aimed to optimize organogel production parameters using different amounts of beeswax and mono-di-glyceride and its application in Sohan formulation. Organogel production was performed with different levels of wax (0, 1.67, 5, 8.33 and 10%) and mono-di-glyceride (0, 1.67, 5, 8.33 and...

Author(s) : Pourdavoud, Z.; Abbasi, H.

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.2 pp.fa189-fa202 ref.29

25. The effects of Oliveria decumbens essential oil and chitosan on physicochemical, microbial and sensory characteristics of grated carrots in polypropylene packaging under modified atmosphere during storage.

Reduction of food waste is the top priority for the food industry. The purpose of this study was to evaluate the effect of oliveria decumbens essential oils (EOs) and chitosan on physicochemical and microbial characteristics of grated carrots during storage. Grated carrots (control and coated)...

Author(s) : Mogharabi, A.; Zamindar, N.; Khosravi, E.; Ghorbani, Z.

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.2 pp.fa203-fa220 ref.49