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6 تير 1396
     
    2017 Jun 27
       
      2 شوال 1438
         
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        Curriculum Vitae  

          -   CV
        1
        profile image : 
        http://en.sanru.ac.ir/my_doc/sari/userfiles/temp/8b5c9d64848532c4f5a0013bd8626e36.jpg
        Profile : 

        Resume of Ali Jafarpour

        Department of Fishery Faculty of Animal Science and Fishery,

        Sari Agricultural Sciences and Natural Resources University

        a.jafarpour@sanru.ac.ir

        Education __________________________________________________________________________________________________

        2007 RMIT University, City Campus

        PhD of Fisheries (Seafood Processing)

        Doctoral Thesis: “Quality Characteristics of Common Carp (Cyprinus carpio) Surimi Gel with Emphasis on Role of Sarcoplasmic Proteins in Gelation Process.”

         
        Teaching Subjects & Interested research fields : 

        Lecturing of different subjects such as

        • Research Methods,
        • Food Packaging Technology,
        • Thermal Processing,
        • Frementation Technology
        • Seafood Processing
        • Advance Seafood Processing
        • Value addition to seafood by-catch
        • Seafood Biotechnology
         
        Publications : 

        List of Papers

        1. Colour Improvement of Common Carp (Cyprinus carpio) Fillets by Hydrogen Peroxide for Making Surimi, (2008). Ali Jafarpour, Frank Sherkat, Brian Leonard, and Elisabeth M. Gorczyca. Int. J. Food Science & Technology.  Volume 43, Number 9, September 2008 , pp. 1602-1609(8)
        1. Rheological and Microstructure Study of Common Carp (Cyprinus carpio) Surimi and Kamaboko, (2009). Ali Jafarpour and Elisabeth M. Gorczyca. J. Food Biophysics. Vol. 4, Issue 3, pp. 172-179
        1. Alternative Techniques for Producing a Quality Surimi and Kamaboko from Common Carp (Cyprinus carpio), (2008). Ali Jafarpour and Elisabeth M. Gorczyca. J Food Sci. E: Food Engineering and Physical Properties. Vol. 73 Nr. 9, 2008, Page: E 415-424
        1. Characteristics of Sarcoplasmic Proteins and Their Interaction with Surimi and Kamaboko Gel (2008). Ali Jafarpour, and Elisabeth M. Gorczyca . J. Food Sci. N: Nanoscale Food Science, Engineering and Technology. Vol. 74, Nr. 1 Page: N16-N22.
        1. Determination of the optimum transfer time of kutum (Rutilus frisii kutum) larvae from live food to artificial dry feed (2011). Hossein Ouraji • Khosro Jani Khalili • Ghaffar Ebrahimi Seyed Ali Jafarpour J. Aquaculture Int. 19:903-916.
        1. Growth, survival, and fatty acid composition of Indian white shrimp Fenneropenaeus indicus (Milne Edwards) fed diets containing different levels of vitamin E and lipid (2010). H. Ouraji • A. M. Abedian Kenari • B. Shabanpour • A. Shabani M. Sodagar • S. A. Jafarpour • G. H. Ebrahimi. J. Aquaculture Int. 19:683-691
        1. Effects of dietary supplementation of synbiotic on growth performance, serum biochemical parameters and carcass composition in rainbow trout (Oncorhynchus mykiss) fingerlings (2012). Z. Mehrabi, F. Firouzbakhsh and A. Jafarpour. J. Animal Physiology and Animal Nutrition. 96:474-481
        1. Contribution of sarcoplasmic proteins to myofibrillar protein gelation. (2012). A. Jafarpour and E. Gorczyca. Journal of Food Science; concise reviews in food science. Vol 77(2), R73-R81
        1. A Comparative Study on Effect of Egg White, Soy Protein Isolate and Potato Starch on Functional Properties of Common Carp (Cyprinus carpio) Surimi Gel (2012). Ali Jafarpour, Habib-Allah Hajiduon and Masoud Rezaei. Journal of Food Processing and Technology, 3(11). http://dx.doi.org/10.4172/2157-7110.1000190. An open access journal.
        1. The Influence of Chitosan on Textural Properties of Common Carp (Cyprinus Carpio) Surimi (2013). Habib Allah Hajidoun and Ali Jafarpour. Journal of Food Processing and Technology, 4(5). http://dx.doi.org/10.4172/2157-7110.1000226. An open access journal.
        1.  Gelation characteristics of surimi gel from silver carp (Hypophthalmichthys molitrix) by application of acid-alkali processes, 2014. Ali Jafarpour, Bahareh Shabanpour, Sadegh Shirvani. Journal of Aquatic Food Processing. 23(4) 291-302.
        1. Biochemical properties of Silver Carp (Hypophthalmichthys molitrix) muscle proteins prepared by acid-alkali processes, 2013. Ali Jafarpour, Bahareh Shabanpour, Sadegh Shirvani. Journal of Ecopersia, 1(3), 289-301.
        1. Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate, 2013. Ali Jafarpour, Habiballah Hajidoun, Masoud Rezaei. Journal of Research and Innovation in Food Science. 2(1) 93-108 (In Persian).
        1. The effect of saponin (Quillaja saponaria) on the growth performance and body composition of rainbow trout larvae (Oncorhynchus mykiss). (2012) H.R. Chegini, A. Keramat Amirkolaie, S.A. Jafarpour and F. Firouzbakhsh. Journal of Utilization and Cultivation of Aquatics, 1 (1), 1-17 (In Persian)
        1. Effects of Egg White Protein Powder on Quality Characteristics of Common carp (Cyprinus carpio) Surimi Gel, 2013. Habiballah Hajidun, Seyed Ali Jafarpour, Masourd Rezaei. Journal of Natural Resources (Fisheries), 66(3); 283-296 (In Persian)
        1. Effect of Lactobacillus plantarum and processing temperature on functional properties of fermented Common carp (Cyprinus carpio) Sausage, 2013. A. Jafarpour, A. Alinezhad, S. Yeganeh, R. Safari. Journal of Food Science Researches, 41(10); 149-158 (In Persian)
        1. Functional properties of freeze-dried protein powder prepared from common carp (Cyprinus carpio), 2013.  Bagherimofidi, M. Jafarpour, A., Motamedzadegan, A. Iranian Journal of Food Science and Technology, 42(11); 117-128 (In Persian).
        1. Microbial and Biochemical Characteristics of Fermented Fish Sausage from Common Carp (Cyprinus carpio) mince by Application of Pediococcus pentasaceus at Different Incubation Temperatures, 2013. Ali Jafarpour, Atefeh Alinejad. Journal of Fisheries Science. 22(2): 33-47 (In Persian).
        1. A Feasibility Study on Application of Fish Protein Powder prepared by Freeze-Dried Technique from Mince and Surimi in formulation of a homemade cookie, 2014. Seyed Ali Jafarpour, Mehrnoush Bagheri Mofidi, Ali Motamedzadegan. Journal of Natural Resources (Fisheries). 67(2); 191-205 (In Persian).
        1. A comparative study on physiochemical characteristics of mince and surimi prepared from common carp (Cyprinus carpio) during frozen storage, 2013. Seyed Ali Jafarpour, Sara Nikbakhsh. Journal of Research and Innovation in Food Science. Under Review (In Persian).
        1. Chemical, Biophysical and Sensory Characteristics of Incorporated Burgers with Common Carp Surimi, 2014. Seyed Ali Jafarpour, Mona Shokri, Bahram Shohreh. Journal of Natural Resources (Fisheries), 67(4); 491-510 (In Persian).
        1. Effects of Different Cooking Methods on Biophysical and Sensory Evaluation of Rainbow Trout fillet, 2015. Leyla Mehrafshan, Seyed Ali Jafarpour, Hami Kabousi. Iranian Journal of Fisheries Science & Technology, (In Persian).
        1. Evaluation of Functional and Rheological Properties of Fish Protein Powder Prepared from head wastes of Yellowtail Tuna (Thunnus affinis), 2014. Seyed Ali Jafarpour, Amir Aghababaei, Masoud Rezaei. Iranian Journal of Food Science and Technology, (In Persian).
        1. Effects of Different Cooking Methods on Biophysical and Sensory Evaluation of Chicken fillet, 2015. Seyed Ali Jafarpour, Mohammad Razmi, Hami Kabousi. Iranian Journal of Food Science and Technology, 49(12) (In Persian).
        1. Determination of L*a*b* Parameters from RGB of Digital Image by Application of IMG-Pardazesh Colour Measurement Instrument, 2015. Ali Jafarpour. Iranian Journal of Food Science (In Persian).
        1. Rheological and Microstructural Properties of Meat Sausage Batter Incorporated with Different Percentage of Fish Fillet Mince, 2015.Ali Jafarpour, Ala Hashemi. Iranian Journal of Food Science (In Persian).
        1. Effects of microbial transglutaminase enzyme, salt and setting on rheological and textural properties of surimi, 2015. Shirin Ashrafi, Ali Motamedzadegan, Ali Jafarpour. Iranian Journal of Food Science (In Persian).
        1. Effect of Freezing Periods on Biochemical, and Biophysical Properties and Sensory Characteristics of Incorporated Red Meat and Surimi Burger, 2015. Seyed Ali Jafarpour, Mona Shokri. Iranian Journal of Researched in Food Sciences (in Persian).
        1. Effect of Dietary Prebiotic Mannan Oligosaccharide (MOS) on Growth Performance, Intestinal Microflora, Body Composition, Haematological and Blood Serum Biochemical Parameters of Rainbow Trout (Oncorhynchus mykiss) Juveniles.. K. Amani Denji, M. Razeghi Mansour, R. Akrami, Sh. Ghobadi, S.A. Jafarpour and S.K. Mirbeygi. Journal of Fisheries and Aquatic Science 10 (4): 255-265, 2015.
        1. Effect of dietary prebiotic mannan oligosaccharide (MOS) on growth performance, intestinal microflora, body composition, haematological and some blood serum biochemical parameters of rainbow trout (Oncorhynchus mykiss) juveniles. Amani Denji, K. ; Akrami, R. ; Ghobadi, Sh.  ; Jafarpour, S.A. ; Razeghi Mansour, M. ; Shoaei,R. Aquaculture Nutrition, 2015.
        1. Comparison of growth and digestive enzymes activity of kutum (Rutilus kutum) during ontogeny fed with live prey and artificial feed. Fatemeh Hassantabar • Abolghasem Esmaeili Fereidouni . Hossein Ouraji • Sedigheh Babaei • Ali Jafarpour. Aquaculture Int. 23:259-612, 2015.
         
        Conferences (National & International) : 

        List of Presentations at international conferences

        1. Colour Improvements of Common Carp (Cyprinus carpio) Fillets by Hydrogen Peroxide. Winner of the Research and Technology. Ali Jafarpour, Frank Sherkat, Brian Leonard, and Elisabeth M. Gorczyca. Poster presentation at 39th AIFST Convention in Adelaide-Australia, 2006.
        1. Alternative Techniques for Producing a Quality Surimi and Kamaboko from Common Carp (Cyprinus carpio). Ali Jafarpour and Elizabeth M. Gorczyca. Oral presentation at the 10th ASEAN conference in Kuala Lumpur-Malaysia, 25-28 Aug. 2007.
        1. Improving Colour and Gel Characteristics of Common Carp (Cyprinus carpio) Surimi and Kamaboko. Ali Jafarpour, Brian Leonard, Elizabeth M. Gorczyca. Poster presented at the 40th AIFST Convention in Melbourne-Australia, 2007.
        1. Gel Characteristics of Common Carp (Cyprinus carpio) Surimi and Kamaboko Produced by Different Methods. Ali Jafarour and Elizabeth M. Gorczyca. Poster presented at the 59th PFT (Pacific Fisheries Technologists) held in San Francisco, California, USA, 3-6 Feb. 2008.
        1. Effect of pH Treatment on the Gel Characteristics of Common Carp Surimi and Kamaboko. Ali Jafarpour and Elizabeth M. Gorczyca. Poster presentation at the 14th IUFoST conference, Shanghai-China, October 19-23, 2008.
        1. Comparison of Gel Properties of Surimi and Kamaboko from Common Carp and Threadfin Bream. Ali Jafarpour and Elizabeth M. Gorczyca. Oral Presentation at 14th IUFoST Conference, Shanghai-China, October 19-23, 2008.
        1. How to Produce a Good Quality Surimi and Kamaboko from Common Carp (Cyprinus carpio). Elizabeth M. Gorczyca and Ali Jafarpour. Poster presentation at the 14th IUFoST conference, Shanghai-China, October 19-23, 2008.
        1. Optimizing Common Carp Surimi and Kamaboko Using Hydrogen Peroxide Treated Mince and Extracted Sarcoplasmic Proteins. Shan He, Thanaporn Poosalee, Ali Jafarpour, Elizabeth M. Gorczyca. Oral Presentation at 14th IUFoST Conference, Shanghai-China, October 19-23, 2008.
        1. The Effect of Sarcoplasmic Proteins on the Surimi and Kamaboko Gel Characteristics (2010). Ali Jafarpour and E. Gorczyca. Oral Presentation at 61st Pacific Fisheries Technologists (PFT) Conference. Seattle, Washington, USA February 21-24, 2010.
        1. The Effect of Sarcoplasmic Proteins on the Surimi and Kamaboko Gel Characteristics (2010). Ali Jafarpour and E. Gorczyca. Poster Presentation at the 1st International Congress on Food Technology. 03-06 November 2010, Antalya-Turkey
         
        Professional Scientific Memberships : 

        Professional Memberships

        _____________________________________________________________________________________________________

        • Member of Australian Institute of  Food Science and Technology (AIFST), 2005-2007
        • Member of Institute of Food Technologists (IFT), USA. 2007-2009
        • Reviewer of Journal of Agricultural and Food Chemistry (ACS Publication), ongoing
        • Reviewer of Journal of Food Science, on going
        • Reviewer of Journal of Food Biochemistry, ongoing
        • Reviewer of Journal of Aquaculture Research, ongoing
        • Reviewer of Journal of CYTA, Journal of Food, ongoing
         
        Research Grant's Projects : 
        1. Efficiency of Common Carp for Preparation of Surimi and Determination of Quality Characteristics of its Resultant Gel

        2. Antioxidative and Antibacterial Affects of Zataria multiflora Boiss (Avishan Shirazi) Essential oil on Common carp (Cyprinus carpio) Surimi Shelf life During Frozen Storage

        3.  

          Effects of Mixed Starter Cultures of Lactobacillus plantarum and Pediococcus pentasaceus on Sensory Characteristics and shelf life of Fremented Common carp Sausage during Refrigirated Storage

         
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