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Dr. Morteza Adeli Milani

Assistant Professor
Department of Food Science and Technology, Islamic Azad University, Alborz, Iran

Highest Degree
Ph.D. in Agricultural, Food Science and Technology from University of Tabriz, Iran

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Biography

Assist. Prof. Dr. Morteza Adeli Milani received his Ph.D. degree in Food Science and Technology. He currently works at the Department of Food Science and Technology, IAU, Alborz, Iran. His research interests include food packaging, nanoemulsion, essential oil, food quality, food preservation, food microbiology, and functional Food.

Area of Interest:

Food Science and Technology

100%

Food Preservation

62%

Food Packaging

90%

Food Quality

75%

Food Nanotechnology

55%

Research Publications in Numbers

Books
9

Chapters
0

Articles
11

Abstracts
5

Selected Publications

Fard, S.M.S.M., P.G. Afshar and M.A. Milani, 2020. A comparison of the quality characteristics of the virgin and refined olive oils supplied in tarom region, Iran (2019). J. Hum., Environ., Health Promot., 6: 83-90.
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Milani, M.A., M.G. Dana, B. Ghanbarzadeh, A. Alizadeh and P.G. Afshar, 2019. Comparison of the chemical compositions and antibacterial activities of two Iranian mustard essential oils and use of these oils in Turkey meats as preservatives. Appl. Food Biotechol., 6: 225-236.
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Milani, M.A., 2013. The physico-chemical influences of yellow mustard paste - comparison with the powder in mayonnaise. J. Food Process. Technol., Vol. 4. 10.4172/2157-7110.1000210.
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