farinaz_a1998@yahoo.com
Academic Profile
Posts
Contact Information
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2ae412bf-a4bd-4328-b02f-8c1d5006f447ApplyChance Link
Educations
Food Science And TechnologyMaster'sIslamic Azad University, Tehran Science & Research Branch2011-02-05 Iran
Supervisor's name :Dr.Javad Keramat / Dr.Mahdi Seyedain Ardebili
Title :
The Study of the Effect of Sucrose, Inverted sugar and Baking condition on Formation of Acrylamide in Rotary moulding Biscuits
Food Science And TechnologyBachelor'sIslamic Azad University, Tehran Science & Research Branch2006-07-19 Iran
Title :
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Work Experiences
Research Assistant
University Lecturer
English Scores
IELTS29-Apr-2022
6.5/9Total
Reading :
6.5/9
Speaking :
6.5/9
Listening :
6/9
Writing :
6/9
Conferences
Your Presentation Title :
Effect of Sugar type and Baking Condition on Acrylamide Formation in Rotary Moulding BiscuitConference Name :8th CIGR International Technical Symposium, Gwangju, China
Your Presentation Title :
A Serious Threat against Food SafetyConference Name :9th Research Conference (9th RCIAUSH)
Your Presentation Title :
Investigation of Effect of Sugar Type and Baking Condition on Acrylamide Content in Biscuit at industrial scaleConference Name :20th National Food Science & Industrial Congress, Chemical & Petroleum Engineering Department, Sharif University of Technology
Your Presentation Title :
Acrylamide and Health Risks: A Review.Conference Name :First Iranian Congress on Acrylamide and Its’ Challenge on Food Industry
Your Presentation Title :
Formation of Acrylamide in Biscuit: A ReviewConference Name :First Iranian Congress on Acrylamide and Its’ Challenge on Food Industry
Journal Publications
Publication Title :
The effect of sugar type and baking condition on formation of acrylamide in industrial rotary moulded biscuit. First author
Link :
Publication Title :
Effect of polypropylene packaging containing nano-hydroxyapatite and modified atmosphere on the physicochemical and microbial properties of cherry tomatoesThird author
Link :
Publication Title :
Investigation the effect of solvent and extraction method on the amount of phenolic compounds and the antioxidant activity of Flax (Linum usitatissimum L.) oil seedThird author
Link :
Research Keywords
functional foods
Food Packaging
food cheemistry
food processing