Master's

Sep 1, 2008 - Apr 7, 2011

Food Science and Biotechnology

Phd

Apr 7, 2013 - Apr 7, 2020

Food Science and Biotechnology

Food Science, Mycotoxins, Health Food, Food Chemistry, Dairy Science, Microbiology [My Teaching]

Apr 7, 2023 - Feb 7, 2023

Food Science, Mycotoxins, Health Food, Food Chemistry, Dairy Science, Microbiology

The Effect of Chemical Reactions in the Formation of Food Compounds on Their Quality and Safety

Nov 9, 2025

Journal IOP Conference Series: Earth and Environmental Science

publisher Institute of Physics

DOI DOI 10.1088/1755-1315/1371/6/062015

Issue 1

Volume 1487

This research seeks to find out how chemical changes come into play in the formation of food substances and some of the consequences on the quality of foods and consumer health. This study aims at examining the relationship that exists between specific types of chemical reactions such as the Maillard reaction and the quality of food in regard to its taste, colour, texture and the presence of toxic compounds. An experimental research technique was employed whereby three types of bread namely; white bread, whole-wheat bread and gluten bread were baked at three different temperature setting of 160-220 degree Celsius melanoidin and acrylamide levels were assessed together with sensory and physical properties of the products. Chromatography and spectrometry were used to determine the concentrations of different products that are produced in these reactions. The study also found that the level of melanoidin and acrylamide reflected the baking temperature, and the white bread was the most vulnerable to this temperature, whereas the gluten-free bread was the least vulnerable. The results reveal that chemical reactions differently affect the quality and safety of food during cooking as the Maillard reaction improves the taste and color of the food but has the potential to produce toxic substances such as acrylamide. Overall, it is evident that there are critical chemical reactions of foods during processing, which are significant in enhancing the quality and minimizing hazards. The findings of this study are useful for the food science professionals and other industry stakeholders seeking ways to enhance food product and consumer safety. © 2025 Institute of Physics Publishing. All rights reserved.

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Effect of clove oil extract on the growth of microorganisms and physicochemical compounds in local meat

Sep 3, 2025

Journal Tarbiat Modares University

publisher Tarbiat Modares University

DOI DOI 10.1088/1755-1315/1371/6/062015

Issue 164

Volume 22

The purpose of this research is to analyze the impact of local clove oil extract on both the microbial growth and the physicochemical characteristic of locally produced meat. With increased awareness towards food safety and negative impacts of synthetic preservatives, the study looks at natural preservatives like Clove oil. The main purpose was to assess the efficiency of Clove oil extract in eliminating bacterial load, particularly E. coli S. aureus L. monocytogenes Salmonella, Clostridium perfringens while studying the effect of incubation period on physicochemical parameters such as pH, moisture content, fat content, protein content, color and texture. Meat samples were prepared from the local markets and they were subjected to clove oil extract with different concentrations of 1% and 5%. These cultures were taken before the treatment, on the third and seventh days of lacto-fermentation, using methods such as one-way ANOVA and Tukey’s HSD to test for significance. As for the findings, the results clearly showed that the level of microbial reduction as well as the physicochemical qualities was enhanced by the treatment with clove oil especially at higher concentrations of the oil. The pH level has reduced, moisture content also reduced, protein content increased and there was also a reduction in lipid oxidation. Therefore, this study has effectively demonstrated that local meat could be preserved using clove oil extract, thereby improving its safety and quality. Therefore, it is possible to apply clove oil in the meat industry instead of synthetic additives to ensure food safety and benefit the consumers. Further studies should be conducted to investigate the effects of this flavor on the sense organs and other uses in different types of meat products.

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Effect of safflower (Carthamus tinctorius) on the biochemical profile of blood serum and insulin levels in alloxan-induced diabetic rats

Feb 10, 2025

Journal Regulatory Mechanisms in Biosystems

publisher 2025/2/10

DOI DOI 10.1088/1755-1315/1371/6/062015

Issue Volume 2024, spacial issue

Volume 16

Safflower or Carthamus tinctorius L. has found clinical applications in treatment of certain diseases which involve inflammation and oxidative stress. The aim of the present study was to detect the ameliorative effects of safflower on alloxan-induced tissue injury. To do so, serum samples were collected from rats exposed to alloxan (120 mg/kg/day) and a combination of alloxan and safflower extract (100 and 200 mg/kg/day). All three experimental groups were compared to the control group. The collected serum was analysed for measurement of fasting serum glucose (FSG), serum insulin level, total cholesterol (TC), triglycerides (TG), aspartate transferase (AST), alanine transaminase (ALT), and alkaline phosphatase (ALP). Safflower significantly reduced the alloxan induced increase in FSG, TG, TC, AST, ALT, and ALP. Moreover, safflower significantly reversed the alloxan induced reduction in serum insulin. Interestingly, the greater the increase in safflower dose (100 versus 200 mg/kg/day), the better the outcomes of the measured parameters. Alloxan significantly induced pancreatic and liver injury, indicated by elevated glycemic and lipid profile alongside elevated liver enzymes (AST, ALT, and ALP). These defects were significantly ameliorated by safflower extract in dose dependent manner.

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Study of the Effect of Storage Period on the Growth of Fungi in Green Coffee in Open Atmospheres ا

Jul 1, 2024

DOI DOI 10.1088/1755-1315/1371/6/062015

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Effect of storage on the concentration of total phenolic compounds in Brazilian green coffee

Jun 12, 2024

Journal Alkut university college journal

DOI DOI 10.1088/1755-1315/1371/6/062015

Issue Volume 2024, spacial issue

The aim of the current study is to determine the effect of storing green Brazilian coffee in open conditions on the concentration of phenolic compounds. The moisture content of the coffee was adjusted to 5, 10, and 15%, then cardamom was added in the following concentrations: 0, 0.5, and 1.5%. The control treatment was free of cardamom powder. Samples were then stored for periods of 2, 4, and 6 months. The temperature and relative humidity of the samples were measured during storage periods relative to their monthly averages. Total phenolic compounds were determined for all coffee treatments. The results showed that the monthly averages of temperature and relative humidity during storage periods varied from one month to another and the averages ranged between 28.55 - 38.17 °C and 44.85 - 55.28%

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The Prsence of Ochratoxin a in Brazilizn Coffee Exposed to Storing and Roasting‏

Apr 8, 2020

Journal College Of Basic Education Researches Journal

DOI DOI 10.1088/1755-1315/1371/6/062015

Volume 16

The aim of this study was to know the effect of storage and roasting on Brazilian coffee in open conditions of fungi activity and secretion of ochratoxins A. The moisture in coffee was adjusted to 5, 10 and 15% and cardamom powder was added by the following concentrations namely, 0.5, 1 and 1.5%, and the control sample was freed off cardamom powder. Then, samples were stored for period s of 2, 4 and 6 months. After each storage period, 50% of the coffee was toasted and the second half of the coffee was remained green. Temperature and relative humidity of the samples were measured during storage periods related to their monthly rates. Total number of contaminated fungi, dispersal percent and concentration of ochratoxin A for coffee were determined. Moisture content was determined. Results show that, monthly averages of temperature and relative humidity during storage periods were varied from one month to other and the averages were ranged between 28.55-38.17 ºC and 44.85-55.28%, respectively. After adjusting the moisture content in coffee to above levels, the moisture in Brazilian coffee was decreased to 1.52-2.52 and 1.01–1.7% at the end of the storage period (6 months) in green and toasted coffee, respectively. The total number of fungi in green coffee was decreased with increasing the storage period and ranged between 12.00-45.66 x 103cfu/g, while toasted coffee for both kinds were freed off fungi. Result show that fungus, Aspergillus was dominated in both kinds of coffee, especially, A. flavus, A. ochreceus, and A. niger, fungi of group Penicillium and yeasts were found in low percent.

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[C] Effect of Storage on Chemical Properties of Brazilian Coffee

Apr 10, 2019

Journal College Of Basic Education Researches Journal

DOI DOI 10.1088/1755-1315/1371/6/062015

Volume 16

The aim of this study is to know the effect of storage of Brazilian coffee in open conditions in its chemical properties. Moisture content of coffee adjusted to 5, 10 and 15% and cardamom powder was added by the following concentrations namely, 0, 0.5 and 1.5%, and the control sample was freed off cardamom powder. Then, samples were stored for periods of 2, 4 and 6 months. Temperature and relative humidity of the samples were measured during storage periods related to their monthly rates. Chemical components of all treatments of coffee were determined including, moisture content, fats, proteins, ash, carbohydrates, total phenolic compounds and caffeine. Results show that, monthly averages of temperature and relative humidity during storage periods were varied from one month to other and the averages were ranged between 28.55-38.17 ºC and 44.85-55.28%, respectively.

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