Conference information

سی امین کنگره ملی و پنجمین کنگره بین المللی علوم و صنایع غذایی ایران The 30th National congress and 5th International congress of Food Science and Technology of Iran

Venue: Tehran - Tehran

Date: 16 October 2024

Index date: 28 February 2025

Pages: 5585

Papers:524

Conference national idNCFOODI30

Authors: 1,449 author

Keywords:

The 30th National congress and 5th International congress of Food Science and Technology of Iran papers

1. A Closer Look at Plant-Based Diets
Full textYear: 1403Language: English
Authors: نجمه سالاری جائینی
Pages: 18
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2. A Review of Meat Analog Production and Its Effects
Full textYear: 1403Language: English
Authors: Shadi Rajabi - Ramin Khorrami - Sunoor Pourshamohammad
Pages: 5
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3. A comparative study on the effect of soaking and heat treatment on cooking periodFaba bean
Full textYear: 1403Language: English
Authors: Mariam Abdul-bary - Faleeha Hasan Hussein - Alia Zyara Hashim
Pages: 18
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4. A critical and functional review on the concept, production, characteristics andapplication of micro and nanoparticles in the structure of starch in the new formulation of the food industry
Year: 1403Language: English
Authors: Neda kabiri - یحیی مقصودلو
Pages: 4
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5. A review of novel thermal and non-thermal technologies in the food industry
Full textYear: 1403Language: English
Authors: Amir kamkari
Pages: 13
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6. A review of the applications and challenges of designing targeted liposomes
Full textYear: 1403Language: English
Authors: Parisa Houshmandi - Fatemeh Ghiasi - Mohammad Taghi Golmakani
Pages: 10
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7. A review of the potential application in the food industry and protective effectsin pathological conditions of phytic acid
Full textYear: 1403Language: English
Authors: Sara Hasanvand - Tahere Razzaghi - Behdad Mohammadrezaii
Pages: 10
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8. A review on cold plasma in food industry: Principles and it’s decontaminationeffects
Full textYear: 1403Language: English
Authors: Amir kamkari
Pages: 11
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9. An overview of the application of cold plasma technology in food processingand packaging
Full textYear: 1403Language: English
Authors: Sevda Sadeghi - Seyed Hadi Peighambardoust - S.J Pestehe
Pages: 14
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10. Antioxidant capacity and sensory properties of blend juice made from carrot,apple and celery
Full textYear: 1403Language: English
Authors: Mohammad Mohammadpourazni - Razie Razavi - Reza Esmaeilzadeh Kenari
Pages: 10
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11. Assessment of dietary exposure to heavy metals in marketed vegetables and fruits of Wasit Province, IraqWisam Thamer Al-Mayah
Full textYear: 1403Language: English
Authors: Wisam Thamer Al-Mayah
Pages: 9
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12. Biopolymers for Liposome Surface Modification
Full textYear: 1403Language: English
Authors: Yas Kohansal - Hadi Hashemi - Mohammad-Taghi Golmakani
Pages: 10
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13. Chemical Composition of the Essential Oil Investigation from Fresh Peel ofSweet lemon
Full textYear: 1403Language: English
Authors: Zahra Kazemizadeh
Pages: 6
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14. Comparative Study of Physicochemical and Structural Characteristics ofMeat Analogues Produced from different Vegetable Proteins
Full textYear: 1403Language: English
Authors: Flora Farrokhi - محمدحسین عزیزی تبریززاد
Pages: 11
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15. Comparative analysis of the structural and textural properties of spongecakes made with different artificial sweeteners
Full textYear: 1403Language: English
Authors: پویا رمضانی - Mohammad Javad Honarvar - سعید مطابق
Pages: 9
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16. Comparison of physical properties, chemical composition, ۱ antioxidant activity and fungal flora of four commercial Iranian pistachios
Full textYear: 1403Language: English
Authors: Fatemeh Siahmoshteh - Barbara Dal Bello - Houda Banani - Daniela Ghirardello - Ilenia Siciliano - Davide Spadaro
Pages: 23
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17. Detection of chemical characteristics, heavy metals, and microbial contamination inpoultry meat available in local markets
Full textYear: 1403Language: English
Authors: Raafat A. Abu-Almaaly - Doaa Adel Qasim
Pages: 11
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18. Detection of lead and cadmium in some colored dry food products which itquick-preparing
Full textYear: 1403Language: English
Authors: Nibras Mohammed A. Alsaffar - Mahmud Abdullah Jasim Alkhafaji
Pages: 13
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19. Edible Pickering Emulsions and Foams in the Food Industry
Full textYear: 1403Language: English
Authors: Fatemeh Sabet Sarvestani - Fatemeh Ghiasi - Mohammad-Taghi Golmakani
Pages: 10
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20. Effect of Iron Fortification on the Physicochemical and Sensory Properties ofFunctional Yoghurt
Full textYear: 1403Language: English
Authors: Najla H. Al-Garory - Raghad Saad Al-Musa - Alaa G. AL-Hashimi - Zainab Abd Ali
Pages: 15
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21. Effects of Calpain Enzymes on Meat Quality and Tenderness under VariousStorage and Processing Conditions
Year: 1403Language: English
Authors: فائزه شریفی - Ali Aghidi
Pages: 3
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22. Encapsulation of probiotics and nutraceuticals: Applications in functional food industry
Full textYear: 1403Language: English
Authors: Fatemeh Bazavar - عرفان محمدیان
Pages: 17
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23. Evaluation of Essential Oil Composition of Fruit Peels from CitrusReticulata
Full textYear: 1403Language: English
Authors: Fatemeh Nazari
Pages: 7
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24. Evaluation of antimicrobial and mechanical properties of potato starch and whey protein edible films incorporated with nisin
Full textYear: 1403Language: English
Authors: Delara Mokhtarpour - Shamim Barandeh - Peiman Ariaii
Pages: 14
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25. Evaluation of marine peptides antioxidant activity by DPPH assay
Year: 1403Language: English
Authors: Mahya Damali Amiri
Pages: 1
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26. Food safety RoadMap Toward Agenda ۲۰۳۰
Full textYear: 1403Language: English
Authors: Fatemeh Homayra - Shfafaei Pahnabi
Pages: 19
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27. Impact of adding pomegranate rind on the antioxidant, physiochemical, color,and sensory properties of pomegranate juice
Full textYear: 1403Language: English
Authors: Mohammad Mohammadpourazni - Razie Razavi - Reza Esmaeilzadeh Kenari
Pages: 10
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28. Innovative Delivery Systems for Postbiotics: Enhancing Stability andBioavailability
Full textYear: 1403Language: English
Authors: Sahand Sohrabi - جوانه کریمی - Leila Mirmoghtadaie
Pages: 20
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29. Investigating contamination with some heavy metals in henna powder available in localmarkets
Full textYear: 1403Language: English
Authors: Nibras Mohammed A. Alsaffar - Ibtisam Fareed Ali Karm
Pages: 12
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30. Isolation and Identification of Lactic Acid Bacteria from Different Sources and Testingtheir Ability to Produce Cellulases Enzyme
Year: 1403Language: English
Authors: Sabreen Abdullah Mansour - Wael Ali Swati - Zena Kadhim AL-Younis
Pages: 1
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31. Malt and its types and derived products
Full textYear: 1403Language: English
Authors: Sahar Aboutalebzadeh - Mohamad Mokhles - Elaheh Rajabi
Pages: 7
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32. Measurement and evaluation of heavy metals incanned fish
Full textYear: 1403Language: English
Authors: Bahare Mohamadi - Narges Velayati - Alireza Bakhtiyari - Newsha Gheibi - Parisa Sadighara - Najmeh Yazdanfar
Pages: 7
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33. Mitigating Bread Staling and Enhancing Nutritional Value: The Role ofWheat Bran and Fiber-Rich Additives in Bread Formulation
Full textYear: 1403Language: English
Authors: Yasamin Maleki - Homa Behmadi
Pages: 12
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34. Occurrence of enterotoxins genes of Staphylococcus aureusisolated from food samples in Iraq
Full textYear: 1403Language: English
Authors: Fairoz Bahar Sultan - Amal Hassan Faleh - Safaa Abed Latef Al Meani
Pages: 13
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35. Production of bioactive peptides with antioxidantand antihypertensive activities from wheat gluten using Withaniacoagulans
Full textYear: 1403Language: English
Authors: محمدحسین عزیزی تبریززاد
Pages: 9
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36. Recent advances in intelligent food packaging materials:Principles, preparation and applications
Full textYear: 1403Language: English
Authors: عرفان محمدیان - Fatemeh Bazavar
Pages: 20
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37. Scientometric analysis and mapping of spouted bed, foam mat, refractance window and freeze spray dryingpublished during ۲۰۱۵-۲۰۱۹
Year: 1403Language: English
Authors: Zahra Tahsiri - Sara hedayati - Mehrdad Niakosari
Pages: 1
Conference paper
38. Study of the effect of selenium and zinc fortification on the physicochemical and sensoryproperties of Iraqi soft cheese
Full textYear: 1403Language: English
Authors: Najla Hussen Al-Garory - Raghad Saad Al-Musa - Alaa Gazi Al-Hashimi
Pages: 14
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39. Studying the impact of ۳D-printing technology on safety indicators of plantbasedburger
Full textYear: 1403Language: English
Authors: Amirhossein Abedini - Hedayat Hosseini - Nabi shariatifar - Ebrahim Molaee- Aghaee - Parisa Sadighara
Pages: 18
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40. Suitability of soy-based products matrices for carrying probiotics into body: Asystematic review
Full textYear: 1403Language: English
Authors: Bentolhosna Dehghan nayyeri - Amirhossein Abedini - Amir M Mortazavian
Pages: 16
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41. THE EFFECTS OF OLIGOSACCHARIDES ON COOKIE BAKING PERFORMANCE
Full textYear: 1403Language: English
Authors: Zahra Nazari
Pages: 9
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42. The Effects of sugar substitute Mixture on Physicochemical Characteristics ofSugar-Free Muffin Cake: Modeling and Optimization
Full textYear: 1403Language: English
Authors: Zahra Nazari
Pages: 9
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43. The effect of adding apple peel powder on the physical and sensory properties ofbiscuits
Full textYear: 1403Language: English
Authors: Bushra Bader jerad Al- Shammari
Pages: 12
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44. The effect of pasteurization process and additives on the shelf life of Doogh
Full textYear: 1403Language: English
Authors: AMIR Iranshahi - علی زمانپور بروجنی - Seyedeh atefeh mostaghim
Pages: 10
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45. The role of marine resources as sustainable foods- A review
Full textYear: 1403Language: English
Authors: Alireza Rabiepour - Alireza Hodhodi - Khashayar Mahdiany Bora
Pages: 14
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46. Time in a Bottle: How Storage Conditions Affect Extra-Virgin Olive OilQuality, A study of Chemical, Sensory, and Stability Parameters
Full textYear: 1403Language: English
Authors: Javad Saadati - Mostafa Baneshi
Pages: 8
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47. آلودگی زدایی تخم مرغ و فرآوردههای آن با کمک فناوری پلاسمای سرد در فشار اتمسفری
Full textYear: 1403Language: Persian
Authors: محسن مختاریان - شیدا توکلی
Pages: 7
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48. آنالوگ های گوشت : پیشگیری و کاهش ابتلا به سرطان، بیماری های قلبی و عروقی
Full textYear: 1403Language: Persian
Authors: رامونا طاعتی - زهرا پوراحمدقلعه جوقی - افشین جوادی
Pages: 15
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49. آکوافابا، یک افزودنی جدید برای کاربردهای غذایی
Full textYear: 1403Language: Persian
Authors: ریحانه صولت - خشایار سرابندی
Pages: 9
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50. اثر آنتی بیوتیک ها در صنایع غذایی
Full textYear: 1403Language: Persian
Authors: صادق زمردی منش - سیدهادی رضوی - سامان حسینخانی - زهرا اما جمعه
Pages: 19
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نتایج 1 تا 50 از مجموع 524

The 30th National congress and 5th International congress of Food Science and Technology of Iran papers

1. A Closer Look at Plant-Based Diets

2. A Review of Meat Analog Production and Its Effects

3. A comparative study on the effect of soaking and heat treatment on cooking periodFaba bean

4. A critical and functional review on the concept, production, characteristics andapplication of micro and nanoparticles in the structure of starch in the new formulation of the food industry

5. A review of novel thermal and non-thermal technologies in the food industry

6. A review of the applications and challenges of designing targeted liposomes

7. A review of the potential application in the food industry and protective effectsin pathological conditions of phytic acid

8. A review on cold plasma in food industry: Principles and it’s decontaminationeffects

9. An overview of the application of cold plasma technology in food processingand packaging

10. Antioxidant capacity and sensory properties of blend juice made from carrot,apple and celery

11. Assessment of dietary exposure to heavy metals in marketed vegetables and fruits of Wasit Province, IraqWisam Thamer Al-Mayah

12. Biopolymers for Liposome Surface Modification

13. Chemical Composition of the Essential Oil Investigation from Fresh Peel ofSweet lemon

14. Comparative Study of Physicochemical and Structural Characteristics ofMeat Analogues Produced from different Vegetable Proteins

15. Comparative analysis of the structural and textural properties of spongecakes made with different artificial sweeteners

16. Comparison of physical properties, chemical composition, ۱ antioxidant activity and fungal flora of four commercial Iranian pistachios

17. Detection of chemical characteristics, heavy metals, and microbial contamination inpoultry meat available in local markets

18. Detection of lead and cadmium in some colored dry food products which itquick-preparing

19. Edible Pickering Emulsions and Foams in the Food Industry

20. Effect of Iron Fortification on the Physicochemical and Sensory Properties ofFunctional Yoghurt

21. Effects of Calpain Enzymes on Meat Quality and Tenderness under VariousStorage and Processing Conditions

22. Encapsulation of probiotics and nutraceuticals: Applications in functional food industry

23. Evaluation of Essential Oil Composition of Fruit Peels from CitrusReticulata

24. Evaluation of antimicrobial and mechanical properties of potato starch and whey protein edible films incorporated with nisin

25. Evaluation of marine peptides antioxidant activity by DPPH assay

26. Food safety RoadMap Toward Agenda ۲۰۳۰

27. Impact of adding pomegranate rind on the antioxidant, physiochemical, color,and sensory properties of pomegranate juice

28. Innovative Delivery Systems for Postbiotics: Enhancing Stability andBioavailability

29. Investigating contamination with some heavy metals in henna powder available in localmarkets

30. Isolation and Identification of Lactic Acid Bacteria from Different Sources and Testingtheir Ability to Produce Cellulases Enzyme

31. Malt and its types and derived products

32. Measurement and evaluation of heavy metals incanned fish

33. Mitigating Bread Staling and Enhancing Nutritional Value: The Role ofWheat Bran and Fiber-Rich Additives in Bread Formulation

34. Occurrence of enterotoxins genes of Staphylococcus aureusisolated from food samples in Iraq

35. Production of bioactive peptides with antioxidantand antihypertensive activities from wheat gluten using Withaniacoagulans

36. Recent advances in intelligent food packaging materials:Principles, preparation and applications

37. Scientometric analysis and mapping of spouted bed, foam mat, refractance window and freeze spray dryingpublished during ۲۰۱۵-۲۰۱۹

38. Study of the effect of selenium and zinc fortification on the physicochemical and sensoryproperties of Iraqi soft cheese

39. Studying the impact of ۳D-printing technology on safety indicators of plantbasedburger

40. Suitability of soy-based products matrices for carrying probiotics into body: Asystematic review

41. THE EFFECTS OF OLIGOSACCHARIDES ON COOKIE BAKING PERFORMANCE

42. The Effects of sugar substitute Mixture on Physicochemical Characteristics ofSugar-Free Muffin Cake: Modeling and Optimization

43. The effect of adding apple peel powder on the physical and sensory properties ofbiscuits

44. The effect of pasteurization process and additives on the shelf life of Doogh

45. The role of marine resources as sustainable foods- A review

46. Time in a Bottle: How Storage Conditions Affect Extra-Virgin Olive OilQuality, A study of Chemical, Sensory, and Stability Parameters

47. آلودگی زدایی تخم مرغ و فرآوردههای آن با کمک فناوری پلاسمای سرد در فشار اتمسفری

48. آنالوگ های گوشت : پیشگیری و کاهش ابتلا به سرطان، بیماری های قلبی و عروقی

49. آکوافابا، یک افزودنی جدید برای کاربردهای غذایی

50. اثر آنتی بیوتیک ها در صنایع غذایی

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