• Validation of Taurine Determination Method in Energy Drinks by High Performance Liquid Chromatography 

  Zabihi Negin, M.؛ Taherkhani, M. (Tehran Science and Research Branch, Islamic Azad University, 2023-10-01)

  The presence of taurine in energy drinks stimulates the central nervous system and intensifies brain activity, reducing fatigue and creating alertness. Consuming high doses of taurine can cause adverse symptoms such as ...

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• Effect of Fennel (Foeniculum Vulgare) on Appetite Hormone; Ghrelin and Adiponectin 

  Amiri, S. M.؛ Rahmani, M.؛ Barati, M.؛ Kooshesh, L.؛ Golab, F.؛ Movahedi, M.؛ Yadegari, M. (Tehran Science and Research Branch, Islamic Azad University, 2023-10-01)

  Adiponectin and ghrelin are two hormones that have been known as an important regulator of food intake. Traditional medicine has made use of foeniculum vulgare. We evaluated fennel effect on body weight, lipid profile, ...

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• The Effect of Enrichment with Sargassum illicifolium, Ulva lactuca and Gracilaria cortica Algae on Physicochemical and Microbial Properties of Processed Fruits (Sour Date Purees and Apple Paste) 

  Ranjbar-Shamsi, somayeh؛ Sharifan, Anousheh؛ Emtyazjoo, Mozhgan؛ Moslehishad, Maryam (Tehran Science and Research Branch, Islamic Azad University, 2023-10-01)

  Introduction:Currently, processed fruits and leather are consumed as one of the most popular goodies in the country and the position of this product in the food basket of Iranian families is gradually becoming important. ...

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• Effect of Basil Seed Mucilage Coating on the Oil Absorption and Physical Characteristics of Fried Zucchini Slices 

  Salehi, Fakhreddin؛ Haseli, Alireza؛ Roustaei, Amirreza (Tehran Science and Research Branch, Islamic Azad University, 2023-10-01)

  In this study, the efficiency of Basil seeds mucilage (BSM) as an edible coating (three concentrations of 0.5, 1.0, and 1.5%) and the temperature of frying oil (three concentrations of 155°C, 170°C, and 185°C) on reduces ...

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• Investigation of the viability of probiotic bacteria, sensory characteristics and proteolysis in probiotic soy cheese during storage 

  Mashayekh, S.؛ Pourahmad, R.؛ Akbari-Adergani, B.؛ Eshaghi, M. R. (Tehran Science and Research Branch, Islamic Azad University, 2023-10-01)

  Probiotic soy cheese is a fermented soy milk product that has nutritional and health properties. The aim of this study was to investigate the effect of kind of probiotic culture on the sensory properties and proteolysis ...

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• The effect of core@shell nanoparticle concentration on the barrier properties of carboxymethyl cellulose-based films 

  Tavakolian, S.؛ Ahari, H.؛ Givianrad, M. H.؛ Hosseini, H. (Tehran Science and Research Branch, Islamic Azad University, 2023-07-01)

  Nanotechnology is one of the critical elements in adjusting barrier properties in both active and smart food packaging systems. In this study, it was tried to assess the effect of core@shell NPs (allotropes of Al2O3 “γ,η,α“ ...

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• The Nutritional Effect of Incorporating Different Percentages of Pistachio By-products Silages into the Diet of Sheep on the Quantitative and Qualitative Characteristics of Meat 

  Ebadi, Zahra؛ Mahdavi, Ali (Tehran Science and Research Branch, Islamic Azad University, 2023-07-01)

  The effect of incorporation of ensiled pistachio residues (EPR) into the diet of sheep on the quality of mutton was investigated. Twelve male lambs at 6 months of age and average weight of 35.9±1.21 Kg, were divided into ...

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• Sensory assessment and shelf stability of deodorized sheep tail fat 

  Shaviklo, Amir Reza (Tehran Science and Research Branch, Islamic Azad University, 2023-07-01)

  Three Persian traditional recipes were used for masking off-odor and off-flavor of the sheep tail fat (STF). The sensory and oxidative stability of the products were also investigated. Room Odor Test (ROT), Free Choice ...

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• The Effect of Aloe vera Gel and Chitosan as an Oral Coating on the Quality Properties and Shelf Life of Tomato (Solanum lycopersicum) during Storage 

  imani, amin؛ danaee, elham (Tehran Science and Research Branch, Islamic Azad University, 2023-07-01)

  The growing consumer demand for produces without chemical residues has focusedefforts on the assessment of innovative natural antimicrobials. Tomato is one of most important vegetable in the world in terms of its economic ...

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• Prediction of Drying Time and Moisture Content of Wild Sage Seed Mucilage during Drying by Infrared System Using GA-ANN and ANFIS Approaches 

  Amini, Ghazale؛ Salehi, Fakhreddin؛ Rasouli, Majid (Tehran Science and Research Branch, Islamic Azad University, 2023-07-01)

  This study investigated the use of an adaptive neuro-fuzzy inference system (ANFIS) and genetic algorithm–artificial neural network (GA-ANN) for the prediction of drying time and moisture content of wild sage seed mucilage ...

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• Study on Predictive Models Relating Physico-chemical Properties of Iranian Royal Jelly and it’s Sensory Evaluation 

  kamyab, soheila؛ Gharachorloo, Maryam؛ Honarvar, Masoud؛ Ghavami, Mehrdad (Tehran Science and Research Branch, Islamic Azad University, 2023-07-01)

  Royal jelly is a substance of complex physico-chemical structure that have been used as a nutritional supplement and functional food for many years. In this paper, the physico-chemical analysis and organoleptic characteristics ...

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• Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread 

  Zeidvand, S.؛ Movahhed, S.؛ Rajaei, P. (Tehran Science and Research Branch, Islamic Azad University, 2023-04-01)

  Nowadays, there are studies focusing on introduction and use of different types of improvers that affect the qualitative properties of baked goods with the outcome being higher quality, longer shelf life, and delayed staling ...

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• Producing Diet Strained Kefir Using Aloe vera and Dill Powders 

  Hadadi, R.؛ Hosseini Ghaboos, S. H.؛ Akbari, N. (Tehran Science and Research Branch, Islamic Azad University, 2023-04-01)

  Kefir is one of the most widely consumed fermented milk products, which has a positive effect on health due to its high nutritional value. Consumption of diet kefir lowers blood cholesterol, but with the reduction of fat, ...

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• Antioxidative Activity and Functional Properties of Enzymatic Protein Hydrolysate of Spirulina platensis 

  Forutan, M.؛ Hasani, M.؛ Hasani, Sh.؛ Salehi, N. (Tehran Science and Research Branch, Islamic Azad University, 2023-01-01)

  This study aimed to evaluate the effect of enzymatic hydrolysis of Spirulina protein on the solubility, emulsifying activity index (EAI), emulsion stability index (ESI), and DPPH and ABTS radical scavenging activity of ...

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• The Correlation of Plant Species and Geographical Regions on Biological Component and Antioxidant Potential of Different Honey 

  Nouri, M. (Tehran Science and Research Branch, Islamic Azad University, 2023-01-01)

  Honey has various attributes according to its plant origin and production area. The aim of present study is to investigate physicochemical and biological functions of astragalus and thyme honey in Damavand and Izeh regions. ...

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• Chemical Composition and Antibacterial Activities of the Essential Oil and Extract of Cirsium Congestum 

  Jalili, M.؛ Sharifi, A. (Tehran Science and Research Branch, Islamic Azad University, 2023-01-01)

  Medicinal plants are considered as valuable natural sources. In this study, the antibacterial properties of Cirsium congestum essential oil and methanolic extract were investigated against Escherichia coli, Bacillus cereus, ...

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• Hydrolysis kinetics and electrophoresis pattern of the impact of the kiwi fruit actinidine on different proteins of Rainbow Trout meat 

  BagheriKakash, S.؛ Hojjatoleslamy, M.؛ Babaei, G.؛ Molavi, H. (Tehran Science and Research Branch, Islamic Azad University, 2022-10-01)

  Different methods are used to improve the quality of meat, one of which is to add proteolytic enzymes to the meat and tenderize it, thereby increasing the solubility of its proteins. Physical and chemical methods tenderize ...

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• Comparative Analysis of Butter spectra of FTIR and NMR in Combination with Tallow 

  Nilchian, Z.؛ Ehsani, M. R.؛ Piravi-vanak, Z.؛ Soha, S. (Tehran Science and Research Branch, Islamic Azad University, 2022-10-01)

  Butter is the product of milk fat, sometimes adulterations occurs with low-cost animal fat, which affects food safety and quality. The aim of this study was to evaluate the authenticity of butter in combination with bovine ...

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• The evaluation of amino acid profiles in sugar beet industry 

  Sahraei, F.؛ Honarvar, M. (Tehran Science and Research Branch, Islamic Azad University, 2022-10-01)

  Food should contain enough amino acids to grow and maintain human health. For all practical purposes, the nutritional value of protein food is defined by its basic amino acid composition. In the sugar industry in particular, ...

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• Batch and Continuous Removal of Pb (Ⅱ) By Sonochemically Treated Phanerocate Chrysosporium From Aqueous Solutions: Kinetics and Thermodynamics 

  Kaveh, Z.؛ Askari, S.؛ Ghaffari Asl, G.؛ Marandi, R. (Tehran Science and Research Branch, Islamic Azad University, 2022-10-01)

  Biological adsorption of heavy metals is an effective process for removing heavy metals from aqueous solutions. In this study, the adsorption properties of non-viable Phanerochaete Chrysosporium biomass are studied for ...

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