Fa
  • Ph.D. (2001)

    Science and food industry

    , Mysore, India

  • M.Sc. (1990)

    Agricultural products industries

    , Tarbiat Modares University,

  • B.Sc. (1985)

    Science and food industry

    , Faculty of Nutrition Sciences and Food Industry, Iran

  • Cereal Technology
  • Food Packaging

    Dr. Mohammad Hossein Azizi has been a member of the faculty since February 1992 and is now a full -fledged professor at Tarbiat Modarres University. He is interested in researching a variety of food packaging and protection methods, technology of grains and products, natural and synthetic additives and modern food technologies. He has so far posted more than 114 research articles published in internationally accredited journals, 189 articles in domestic journals, 7 cases of translation and compilation of books, and several patents in their scientific career. He also has various executive activities in his career, which are listed in the executive record. Dr. Azizi received his undergraduate degree from the Institute of Nutrition and Food Industries and Masters from Tarbiat Modarres University (in 1985 and 1989) and a specialized doctorate from the Miso Food Research Center in India (in 2001) So far, more than 150 and consulting more than 175 postgraduate and doctoral students have been given.

    Contact

    Curriculum Vitae (CV)

    Textural and sensory characteristics of sugar‐free biscuit formulated with quinoa flour, isomalt, and maltodextrin

    N Nadian, MH Azizi, H Abbastabar Ahangar, A Aarabi
    Journal Paper , , {Pages }

    Abstract

    Evaluation of Chitosan-Nisin Coating on Quality Characteristic of Fresh Chicken Fillet under Refrigerated Conditions

    B Sotoudeh, MH Azizi, A Mirmajidi Hashtjin, R Pourahmad, H Tavakolipour
    Journal PaperJournal of Agricultural Science and Technology , Volume 22 , Issue 1, 2020 January 10, {Pages 135-146 }

    Abstract

    Poultry should be stored in appropriate conditions to prevent its fast spoilage. Using antimicrobial coatings is considered as one of the methods to preserve this product. In this study, Chitosan and Chitosan-Nisin coatings were examined under refrigerated conditions at a temperature of 4 C. The samples were packed in uncoated as the control, Chitosan coating, and Chitosan-Nisin coating groups. The chicken fillets were tested for microbial (total bacterial count, Salmonella count, and staphylococcus aureus coagulase) and physicochemical (pH, color, and texture) features on the first, third, fifth, and seventh days of storage. Based on the results, the Chitosan coating increased the shelf life of fresh chicken under refrigerated conditions b

    The Effects of Refining Operations on Quality and Quantity of Sterols in Canola, Soyabean and Sunflower Seed Oils

    M Azizi, A Ghavami
    Journal PaperJournal of Food Biosciences and Technology , Volume 10 , Issue 2, 2020 July 1, {Pages 18-Nov }

    Abstract

    Accepted: 26 April 2020 ABSTRACT: Sterols due to their properties might be considered as valuable products to be employed in food, pharmaceutical and cosmetic industries. Vegetable oils, namely canola, soyabean and sunflower seed oils, contain considerable quantities of phytosterols, mainly β–sitosterol. The aim of this research is to determine the effect of refining operations, particularly deodorization on this valuable class of compounds. Three popular and common vegetable oils were sourced from local refineries and were subjected to neutralization, bleaching and deodorization procedures. The sterols were determined by saponification of the oils followed by extraction of the nonsaponifiable matter, and isolation of sterols by TLC and

    Curcumin Microparticles Produced by Electrospraying Technique with Whey Protein Isolate and β-Cyclodextrin Complex

    B Abbastabar, MH Azizi, SR Nabavi
    Journal PaperJournal of Agricultural Science and Technology , Volume 22 , Issue 3, 2020 April 10, {Pages 709-722 }

    Abstract

    In this research, the potential of the electrospraying technique was used for encapsulation of curcumin in natural polymers such as Whey Protein Isolate (WPI) and mixture of WPI/β-CycloDextrin (β-CD). The encapsulated particles were physicochemically characterized and curcumin release profile was evaluated. At WPI concentration of 25%, more uniform particles were formed and most of them were smaller than 0.7 ?m in diameter. The encapsulation efficiency of curcumin in WPI and WPI/β-CD solutions was determined as 45.4% and 53.6%, respectively. Differential Scanning Calorimetry (DSC) and ThermoGravimetric Analysis (TGA) of the obtained encapsulated curcumin revealed that WPI and WPI/β-CD polymers could not increase thermal stability of cur

    A review: New Approach to Enrich Pasta with fruits and vegetables

    Leila Kamali Rousta, Mohammad Hossein Azizi Tabrizzad, Mahdi Amini, Mohammad Tavakoli, Matin Yahyavi
    Journal Paper , Volume 17 , Issue 103, 2020 August 10, {Pages 129-149 }

    Abstract

    Pasta is one of the most popular foods consumed in the world because of its low price, easy cooking and good taste. It is rich in calories (complex carbohydrates), but it is poor in dietary fibers, minerals, phenolic compounds and vitamins. Due to the limited number of raw materials in pasta production, its popularity among all segments of society as well as the simple production process, it can be used as a suitable carrier for enrichment. In this study, the effect of pasta enrichment using fruits and vegetables on physicochemical and nutritional properties of the pasta was investigated. The results of this study showed that the addition of vegetables and fruits to formulation of past considerably increased content of bioactive compounds s

    Exploring L3 motivational profiles of EFL teachers as successful EFL learners: A mixed methods study

    Mohammad Azizi, Sara Nazariani, Javad Gholami
    Journal PaperCogent Education , Volume 7 , Issue 1, 2020 January 1, {Pages 1781429 }

    Abstract

    Addressing language learning motivation, D?rnyei’s second language (L2) Motivational Self-system (L2MSS) theory consists of three components:(1) Ideal L2 self which refers to all the language-related characteristics a person wishes to have in the future,(2) Ought-to L2 self which concerns the language-related attributes that one believes one ought to possess, and (3) L2 learning experience which concerns the immediate language learning environment and experience. Building on this theory, this mixed methods study investigated third language Motivational Self-system (L3MSS) of 40 Iranian EFL teachers, as successful EFL learners (25 EFL teachers with university education in TEFL and 15 EFL teachers with language learning experience in langua

    Effect of Task Complexity Manipulation in Writing on EFL Learners' Task Motivation

    Mohammad Azizi, Javad Gholami
    Journal PaperTeaching English Language , Volume 14 , Issue 1, 2020 January 4, {Pages 341-363 }

    Abstract

    English as a Foreign Language (EFL) learners may not appreciate writing and even perform poorly in writing tasks partly due to what feelings they harbor toward such tasks. This study explored the relative effects of three degrees of writing task complexity based on resource directing dimensions of complexity on EFL learners' task motivation. Participants were 64 intermediate EFL learners at a language school in Baneh, Kurdistan, Iran, and were randomly assigned to one of the three groups: low complexity group, medium complexity group, and high complexity group. After completing the tasks, they filled in a task motivation questionnaire. The results showed that perceived relevance as a dimension of task motivation was higher in medium complex

    The Effect of l-Arginine Supplementation on Indices of Delayed-Onset Muscle Soreness after One-Session Exhaustive Aerobic Training in Inactive Men

    Mohammad Azizi, Mohammad Zamani
    Journal PaperJournal of Fasa University of Medical Sciences , Volume 9 , Issue 2, 2019 July 10, {Pages 1408-1417 }

    Abstract

    Background & Objective: Nowadays, due to the epidemic of sports supplements, the effects of these supplements on total antioxidant capacity require analysis and evaluation. Therefore, the purpose of the present study is the effect of L-Arginine supplementation on indices of delayed-onset muscle soreness after one-session exhaustive aerobic training in inactive men.Materials & Methods: The population of this quasi-experimental are 20 male that were selected on a voluntary basis. The samples were randomly divided into two groups of L-arginine (n= 10) and placebo (n= 10). The subjects participated in three phases of aerobic activity. Blood samples were collected during the first phase before and after aerobic test, but in the second and third

    Process of Effect of Language Development on Behavior Problems in Children with Cochlear Implanted: the Mediating role of Private Speech and Self-Regulation

    Kourosh Amraei, Saeed Hasanzadeh, Mohammadparsa Azizi
    Journal PaperJournal of Exceptional Children , Volume 19 , Issue 1, 2019 May 10, {Pages 15-26 }

    Abstract

    Objective: The main purpose of this study is to predict behavior problems by language development and secure attachment based on mediation role of self-regulation in cochlear implanted children. Method: In this correlation study 114 available cochlear implanted children in the age range of 3-7 years that at least one year has passed from the Cochlear Implant program were selected with available sampling method. Test of language development (Newcomer and Hammill, 1997), and Structured Observation of Behavioral Regulation (Ponitz and et al, 2008) were administered on children, and their mothers responded to Private speech scale (Amraei, 2016) and Preschool Children Behavioral Disorder (Shahim and Yousefi, 1999). Path analysis was employed in

    Mechanism of Effect of Language Development on Behavioral Problems in Cochlear Implant Users: The Mediating Role of Private Speech and Self-Regulation

    K Amraei, S Hasanzadeh, MP AZIZI
    Journal Paper , , {Pages }

    Abstract

    PHYSICAL AND MECHANICAL CHARACTERIZATION OF FILM BASED ON GELATIN-CMC AND OPTIMIZATION OF FORMULATIONS BASED ON DE-OPTIMAL DESIGN

    M RANJBAR, MH AZIZI, HASHTJIN A MIRMAJIDI
    Journal Paper , Volume 14 , Issue 71, 2018 January 1, {Pages 299-308 }

    Abstract

    In recent decade, many efforts have been conducted to apply biodegradable coatings rather than synthetic polymers. The present study was conducted to evaluate different percentages (0, 25, 50, 75 and 100 percent) of CMC with gelatin and to study the physical and mechanical characteristics of produced films as well as select the optimized film. Based on the results of transparency test, the highest and lowest transparency was belonged to 100% CMC and 100% gelatin, respectively. Increase of gelatin had significant (p< 0.05) and positive effects on solubility of the film so that increasing CMC resulted in reduction of solubility. Steam diffusion considered as an eminent factor in packaging showed that there was observed increasing resistance i

    Enzymatic removal of starch and protein during the extraction of dietary fiber from barley bran

    Reza Karimi, Mohammad H Azizi, Qin Xu, Mohammad A Sahari, Z Hamidi
    Journal PaperJournal of cereal science , Volume 83 , 2018 September 1, {Pages 259-265 }

    Abstract

    The aim of this study was the application of different approaches to enzyme utilization for the extraction of barley bran dietary fiber based on released degraded compounds such as maltose and tyrosine as indicators of starch and protein removal. As barley bran composition and enzyme activities differ in various conditions, it was necessary to set up a technique to identify the range of the factors to avoid their underestimation or overestimation. Enzyme concentrations, temperatures, and reaction times were considered as three extraction factors. Their sequential changes and simultaneous use had a considerable role in hydrolyzing the substrates and saving the time of enzymatic reactions, respectively. The highest starch removal (∼87%) was

    USING SESAME OIL AND PSYLLIUM SEED MUCILAGE IN OIL CAKE FORMULATION AND EVALUATING THE INDUCED PHYSICAL AND TEXTURAL CHANGES

    A JAFARNEJADI, O EYVAZZADEH, MH AZIZI
    Journal Paper , Volume 14 , Issue 71, 2018 January 1, {Pages 269-280 }

    Abstract

    According to the disadvantages of solid fats in baking products such as cakes in terms of Health, in this study, the effect of sesame oil and Psyllium seed mucilage were investigated on the physical properties of dough and textural properties of the cake. Fat replacement with sesame oil and emulsifier replacement with Psyllium seed mucilage in the formulation of oil cakes, were used in the ratio of 0, 50 and 100%. Moisture, protein, gluten and flour particle size measurements for flour, acidity, peroxide, melting point and iodine index measurements for shortening and sesame oil based on national standards and determining the dough special density and viscosity and the volume and texture of the produced cakes test were conducted on the cake

    Physicochemical, Textural, and Sensory Evaluation of Reduced Fat Gluten-Free Biscuit Prepared with Inulin and Resistant Dextrin Prebiotic

    N Emami, P Dehghan, F Mohtarami, A Ostadrahimi, MH Azizi
    Journal PaperJournal of Agricultural Science and Technology , Volume 20 , Issue 4, 2018 October 15, {Pages 719-731 }

    Abstract

    The aim of this study was to evaluate the effects of inulin (IN) and resistant dextrin (RD) as fat replacer and prebiotic on gluten-free biscuit and its dough. To make the gluten-free biscuits, we used rice flour, corn flour and corn starch in the proportion of 3: 1: 1, respectively. The influence of prebiotics on the dough properties was studied via texture profile analysis including firmness, cohesiveness, adhesiveness, gumminess and springiness. Biscuit quality was assessed by spreading behavior, texture and surface characteristics, chemical properties, and sensory evaluation. Compared to the control, a significant increase in firmness (17.04 N to 52.85 N), cohesiveness (0.49 to 0.65) and gumminess (8.45 N to 32.71 N) of dough (except RD

    Impact of Gamma Irradiation on Fatty Acid Profile of Different Types of Pistachios in Kerman Province

    H Fallah, S Khorasani, A Mohammadi, MH Azizi, M Barzegar, Z Hamidi
    Journal PaperJournal of Agricultural Science and Technology , Volume 20 , Issue 7, 2018 December 15, {Pages 1407-1416 }

    Abstract

    One way to protect food and nutrients is to use gamma irradiation. Gamma rays are capable of influencing fatty acids, thus, this research was carried out to test the impact of using gamma rays on pistachio stored for six months and to determine the optimal effective dose of gamma with no negative impact on the amount of fatty acids in different types of pistachios. Three doses including 3, 5, and 9 kGy of gamma rays were used to protect and store different pistachios in Kerman. After being exposed to gamma rays, the pistachios were stored for six months in a storehouse at 5 C and (9-43%) RH. Every three months, the samples were analyzed. The greatest amount of oleic acid was found in Ahmad Aghaei pistachio type (62.08%) followed by Ohadi (6

    The role of parental hearing status in theory of mind after cochlear implant surgery

    Kourosh Amraei, Mohammadparsa Azizi, Amirali Khoshkhabar, H Soori
    Journal PaperIndian Journal of Otology , Volume 24 , Issue 3, 2018 July 1, {Pages 157 }

    Abstract

    Introduction: Theory of mind (ToM), or the understanding of others' thoughts and feelings and their behavioral consequences, has been extensively studied in hearing typically developing preschool children over several decades, including research demonstrating the influence of ToM on preschool children's social lives. Hearing impairment is common type of sensory loss in children. Literature indicates that children with hearing impairment deficit in social, cognitive, and communicate skills. Aim: This study performed to compare ToM of cochlear-implanted first-and second-generation deaf children. Methodology: This research is causal comparative. All 15 deaf children with deaf parent selected from Baqiyatallah Cochlear Implant (CI) Center. Henc

    DETERMINE THE RHEOLOGICAL PROPERTIES DESSERT MADE WITH PISTACHIOS AND DATES

    S KHORASANY, MH AZIZI
    Journal Paper , Volume 14 , Issue 62, 2017 January 1, {Pages 167-180 }

    Abstract

    Pistachio has been considered as an ancient valuable nut, and is famous as the king of nuts. The nutritional value, taste, digestibility, high level of calories, vitamins and minerals are among characteristics which make pistachio superior to other nuts. Over the last five years, more than 50 percent of the pistachio all over the world, with the annual average of 120,000 tons, has had its source in Iran, with an estimated waste of 30,000 tons. This research used pistachio paste, date powder, milk powder, vanilla, and monoglyceride in different portions as the ingredients of chocolate breakfast. Following chocolate breakfast preparation, it was properly-packed. Rheological properties of the samples were evaluated. In this regard, the viscosi

    Effect of hydroxy propyl methyl celluloseg and microbial transglutaminase enzyme on farinograph and quality characteristics of gluten-free pasta

    Fereshteh Shokri, Mania SALEHIFAR, Mohammad Hossein Azizi
    Journal Paper , Volume 13 , Issue 59, 2017 January 1, {Pages 123-132 }

    Abstract

    Celiac is life-long intolerance to the glidin fraction of wheat and the prolamins of rye (secalins), barley (hordeins) and possibly oats (avidins). The most challenging products to formulate and produce are gluten-free bread and pasta, as gluten is their structure-building protein. The purpose of this research was to evaluate effect of Hydroxy Propyl Methyl Cellulose (HPMC) gum and Microbial Transglutaminase (MTGase) enzyme on farinograph properties of dough and quality characteristics of pasta. For this purpose HPMC at three levels (1%, 1.5%, 2%) and MTGase at three levels (0.3%, 0.5%, 0.7%) were added to formulation. Results showed that addition of HPMC and MTGase increased dough development time, decreased degree of dough softening, cook

    Investigation on the effect of edible coatings based on xanthan, carboxy methyl cellulose and sodium alginate, on extending of baguette bread shelf life

    Ali Akbar Ghaderi, S SAREMNEZHAD, Mohammad Hossein Azizi
    Journal Paper , Volume 13 , Issue 59, 2017 January 1, {Pages 133-141 }

    Abstract

    To investigate the effect of edible coatings in retarding of bagutte bread staling, three types of coating formulations containing Sodium alginate, carboxymethyl cellulose and xanthan as hydrocolloids and sunflower oil, glycerol, water, starch and potassium sorbate were used for coating of baguette bread and The effect of these coatings on retarding of staling after 1, 2 and 3 days of storage was investigated. The obtained results revealed that after 1 day of storage the mentioned coatings presented bread with similar freshness to that of control [fresh sample]. After 2 days of storage, sodium alginate and xanthan coated samples acted similar in retarding of staling and after 3 days of storage, all the coatings did not have any significant

    EVALUATION OF SOME VARIABLES AFFECTING THE ACIDIFICATION CHARACTERISTICS OF LIQUID SOURDOUGH

    A SARFARAZ, MH AZIZI, ESFAHANI Z HAMIDI, A ZAFARI
    Journal Paper , Volume 13 , Issue 60, 2017 January 1, {Pages 115-124 }

    Abstract

    Sourdough fermentation by lactic acid bacteria and baker's yeast with acidification of dough and producing lactic acid and acetic acid has significant effects on quality characteristics of bread. Application of liquid sourdough in bakery industry has attracted much attention due to higher dough yield, ease of transition and one-step process in order to achieve desired texture and flavor characteristics in final product. In the research, Response surface liquid methodology was used to optimize sourdough fermentation for increased acidification. Fermentation time (5.3-18.7 hrs.), temperature (21.6-38.4 o C), and dough yield (249.6-350.4) were considered as independent factors according to central composite design and their effects were studie

    Current Teaching

    • MS.c.

      Novel Technologies in Food Packaging

    • MS.c.

      Engineering Principles of Processing of Food and+F27 Agricultural Materials

    • Ph.D.

      Effect of Processing on Food Quality

    Teaching History

    • MS.c.

      Food Biophysics

    • 2020
      Tavakkoli, Elham
      Evaluating the effects of adding a mixture of date seed powder and oleaster powder on the physicochemical, textural and sensory antioxidant characteristics of sponge cake
    • 2020
      Hoseini, Saba sadat
    • 2019
      Davoudi, Zahra
      Production and Modification of Hydrophobic Properties of Porous Starch and its Application in Encapsulation of Quercetin in Combination with Inulin
    • 2020
      Anvar, Adieh

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