• Comparison of Peracetic Acid with Organic Acids on Microbial, Chemical and Physical Properties of Red Meat after Slaughtering in Refrigeration 

  rahimzadeh, parastoo؛ moslehishad, maryam؛ homapour, masoud (University of Tehran, 2024-08-01)

  This study aimed to evaluate the effects of peracetic acid compared to lactic acid and citric acid to improve the shelf life of red meat in refrigeration. Sequential concentrations (50, 200, 400 ppm) of organic acids and ...

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• Health risk assessment of heavy metals (Cd, Pb, and Cr) in cultivated rice of Kor river basin in Kamfiruz District, Fars Province, Iran 

  Cheraghi, Mitra؛ Abdeshahi, Abas؛ Mehrab, Narges (University of Tehran, 2024-08-01)

  The dangers of heavy metals in rice have received much attention in the world. The present study was conducted with the aim of investigating the contamination status and health risk of Kamfiruz rice in Fars province, Iran. ...

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• Evaluation of Viability of Probiotic Bacteria in some Iranian Probiotic Dairy Products 

  Kazemi, fatemeh؛ Sharifi, akram؛ Mahmoudi, Razzagh (University of Tehran, 2024-08-01)

  In this study, the viability of Lactobacillus bacteria in probiotic dairy products sold in Qazvin city within two periods was examined. Eighteen samples of dairy products (yogurt, cheese, and kefir drinks) labeled with ...

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• Effect of edible organic acids (ascorbic, citric, malic, and tartaric) on the rheological behavior of xanthan gum dispersion 

  Salehi, Fakhreddin؛ Tashakori, Maryam؛ Samary, Kimia (University of Tehran, 2024-08-01)

  The present study aims to determine the influence of edible organic acids (ascorbic, citric, malic, and tartaric) at two concentrations (0.5, and 1 %) on the viscosity and rheological behavior of xanthan gum dispersion ...

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• Beverage powder based on Shahani grape pomace extract: Physicochemical properties of foam-mat freeze-dried and spray-dried powders 

  Madani, Negar؛ Sharifi, akram (University of Tehran, 2024-08-01)

  This study aimed to investigate the production of beverage powder based on Shahani grape pomace extract (SPE). Antioxidant activity, anthocyanin and polyphenol compounds in SPE were 84%, 133 mg/100mL and 957 mg GAE/g; ...

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• Estimating flow behavior of microwave-treated Wild sage seed gum dispersions using various flow behavior models 

  Salehi, Fakhreddin؛ Tashakori, Maryam؛ Samary, Kimia (University of Tehran, 2024-08-01)

  This study aimed to analyze the influence of microwave treatment (MT) at various time intervals on the viscosity and flow behavior of Wild sage seed gum (WSSG) dispersion (0.2%, w/v). The flow behavior of WSSG dispersions ...

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• An amperometric hand-held Nitrate biosensor based on Nitrate reductase immobilized on a thin film electrode: a tool for in-filed water and food analysis 

  Savarolyia, MOHAMAD؛ Kiani, Hossein؛ Mousavi, Mohammad (University of Tehran, 2024-08-01)

  This study presents the design and evaluation of a portable amperometric biosensor for detecting nitrates, utilizing a gold three-electrode system with immobilized nitrate reductase. With a sensitivity of 12.01 μA mM−1 ...

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• Fabrication and characterization of nanochitin-reinforced carboxymethyl cellulose edible film 

  Jannatiha, Narges؛ Moslehishad, Maryam؛ Shojaee-Aliabadi, Saeedeh (University of Tehran, 2024-08-01)

  Nanochitin (NC) and carboxymethyl cellulose (CMC) are biodegradable polymers that are prepared from aqua cultural and natural resources. NC at three concentrations (0.1, 0.5 and 1% w/w) was added to the CMC film using ...

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• Optimization of Ozonation Method for Reduction of Aflatoxin B1 in Ground Corn and its Impact on other mycotoxins 

  rahmani, anosheh؛ Hajihosseini, Reza؛ Mahmoudi-Meymand, Masoumeh (University of Tehran, 2024-08-01)

  Food and agricultural products can be contaminated by mycotoxins. Many emerging methods, including ozonation, have been used to reduce the level of these contaminants. This study aimed to assess the effects of different ...

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• Extrusion Technology for Encapsulation: Principle, Method, and Application 

  Rani, Savita؛ Kamble, Dinkar (University of Tehran, 2024-08-01)

  The use of functional compounds to improve the nutritional value of foods is becoming increasingly popular across all sectors of the food industry. Even though many of these ingredients are unstable under normal conditions ...

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• Sustainable and cost-effective production of glutamic acid by <i>Corynebacterium glutamicum</i> PTCC 1532 from waste bread using enzymatic hydrolysis and microbial fermentation 

  Jafari Shad, Amin؛ Razavi, Sayed Hadi؛ Khodaiyan, Faramarz (University of Tehran, 2024-08-01)

  Food waste generation has increased in recent years due to population growth. The continuous rise in food production for human consumption has resulted in 1.3 billion tons of food waste annually worldwide. Waste bread, an ...

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• Evaluation of antidiabetic and antioxidant properties of selected soybean varieties and their suitability to incorporate into wheat bread 

  Jeewanthi, W.S.؛ Mathota Arachchige, Y. L. N.؛ Gunathilake, KDPP (University of Tehran, 2024-08-01)

  This study evaluates the antioxidant and antidiabetic activities of selected soybean varieties, Sri Lankan P.B 1 and Indian MACS-330. The methanolic extracts of soybean were in-vitro evaluated for their antioxidant, ...

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• Production of Hibiscus Tea (Hibiscus sabdariffa) Probiotic Dietary Drink based on Stevia and Inulin 

  Abdolmaleki, Mohammadreza؛ shahsavani, Lida؛ mostaghim, toktam (University of Tehran, 2023-11-01)

  In recent years, the consumption of healthy drinks has increased due to the increase in consumer awareness. In this research, the production of hibiscus tea probiotic dietary drinks based on stevia and inulin sweeteners ...

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• Effect of moisture absorption and temperature on the thermal properties of dried tigernut 

  Igwe, Jeremiah؛ Omereoha, Amarachi؛ Igwe, Uchenna (University of Tehran, 2023-11-01)

  The effect of moisture absorption and temperature on the thermal properties of dried tigernut was studied. Theproximate composition includes moisture content ranging from 0.97% to 6.45%, Ash content from 0.63% to 1.93%,fat ...

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• Lime juice adulteration detection by spectroscopy and machine learning 

  alaei roozbahani, zahra؛ Labbafi, Mohsen؛ Aghakhan, Ali i؛ Izadi, Saeed (University of Tehran, 2023-11-01)

  Fruit juices, and especially lime juice, belong to the most targeted food commodities for fraud. Therefore, reliableand cost-effective analytical methodologies need to be developed to guarantee lime juice authenticity and ...

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• Quantitative Changes in Essential Oils Contents of Parsley (Petroselinum crispum) Harvested in Three Consecutive Months of Spring 

  Mirmohammadmakki, Fatemehsadat؛ Gharachorloo, Maryam؛ Ghavami, Mehrdad؛ Abdossi, Vahid؛ Azizinezhad, Reza (University of Tehran, 2023-11-01)

  Essential oils, such as sweets and juice flavorings, are widely used in the perfume, fragrance, and food industries. In addition, they are used as components of pharmaceuticals, antiseptics, and aromatherapy products. In ...

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• Therapeutic potential of Ocimum sanctum flower infusion 

  Gunathilake, KDPP؛ Ranaweera, KKDS؛ Janarny, G. (University of Tehran, 2023-11-01)

  Infusions of different species of edible flowers have been used since ancient times as remedies for several disorders. Ocimum sanctum is a herb used in Ayurvedic treatment due to its bioactive composition and potential ...

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• Phytochemical Properties of Fully Ripe Date Powder of Selective Omani Date (Barni, Fard, Khalas and Madloki) Cultivars 

  Al-Sarhani, Afrah؛ Waly, Mostafa؛ Al-Sabahi, Jamal؛ Al Subhi, Lyutha (University of Tehran, 2023-11-01)

  Dates are an excellent source of polyphenols which makes them a valuable avenue for pharmacological properties. However, there are underutilized date fruits in Oman. In this study, four commonly grown Omani date cultivars, ...

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• GC-MS analysis of the chemical composition and alcohol content in Rose Water samples of the Isfahan market 

  Masoudi Moghadam, fatemeh؛ sepahi, soheila؛ motamedi, azadeh؛ Jahanmard, Elham؛ ansari renani, fatemeh (University of Tehran, 2023-11-01)

  Abstract Rosa damascena Mill. is an important aromatic plant for the commercial production of rose oil and rose water. Its hydrosol is known in Iran as Golab (rose water) and has applications in religious ceremonies, foods, ...

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• Formulation trial of ready-to-use therapeutic foods and evaluation of their sensory properties: case of caterpillar-cassava-millet based cookies 

  Zakuani, Nadege Luzinga؛ Bongo, Gedeon Ngiala؛ Pambu, Aaron Lelo؛ Kalala, Carlo Mpiana؛ Kavumbu, Santos Mutanda؛ Dianzuangani, Didier Lusimbamo؛ Yandju, Marie-Claire Dembo (University of Tehran, 2023-11-01)

  The consumption of baked aerated wheat flour products has spread in developing countries. The aim of this research was to determine the proximate, iron content and sensory attributes of cookies produced from different ...

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