Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Food Technology
The Effect of Production Method and Simultaneous Use of Whey Protein Concentrate and Transglutaminase Enzyme on Rheological Characteristics and Microstructure of Doogh

Mohammad Hadian; Mostafa Mazaheri Tehrani; Mohsen Ghods rohani

Volume 20, Issue 1 , March and April 2024, , Pages 19-34


  IntroductionDoogh is a fermented dairy product that is produced by blending yogurt with water and some salt. This fermented beverage is widely consumed as a refreshing drink in Iran and other Middle East countries. Doogh is a source of calcium needed by the body on a daily basis and contains B vitamins ...  Read More

Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression

Seyed Ali Mohammadi; Mohsen Ghods rohani; Masoud Najaf Najafi; Morteza Kashaninejad

Volume 17, Issue 1 , March and April 2021, , Pages 107-120


  Introduction: In recent years, with increasing public awareness about the harmful effect of fat consumption, demand for low-fat dairy products has increased significantly. On the other hand, fat reduction reduces the rheological and sensory properties of food, such as taste, flavor, texture and mouth ...  Read More

Evaluation and comparison of Sensory, physicochemical and rheological properties of labane formulation produced by wheyless process using principal component analysis (PCA) and partial least squares regression (PLS regression)

Mostafa Kashaninejad; Masoud Najaf Najafi; Mohsen Ghods rohani; Morteza Kashaninejad

Volume 15, Issue 5 , November and December 2019, , Pages 543-563


  Introduction: Labane or concentrated yoghurt is a semi-solid product which is being producedd by dehydration of yoghurt or separation of water and some water-soluble solids from yoghurt. High nutritional value, long shelf life, more desirable taste and texture and feasibility to produce other product ...  Read More

The Effect of Fat-Reduction and Cacl2 Levels on Sensory and Textural Characteristics of UF-Feta Cheese Made from Retentate Powder of Milk Ultra-Filtration

Hassan Rashidi; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi; Mohsen Ghods rohani

Volume 7, Issue 3 , October 2011


  There is overwhelming scientific evidence that saturation fat consumption increases the risk of both coronary and cancer disease. As a result, fat reduction in UF-Feta cheese (≈ 45% fat in dry matter content) is favorable but unfortunately has some negative effects on the quality of cheese. In this ...  Read More

Effect of Storage Period on Physical, Chemical and Sensory Properties of Ultrafiltrated Feta Cheese Made from Cow’s Milk And Soymilk Blend

Mohsen Qods Rohani; Seyed Ali Mortazavi; Mostafa Mazaheri Tehrani

Volume 6, Issue 3 , October 2010


  In this study, ultrafiltrated Feta cheese was prepared from cow’s milk ultrafiltraton retentate and soymilk blend. Rennet and calcium chloride were used simultaneously as coagulant to coagulate cow’s milk proteins and soymilk proteins, respectively. Then, the effect of storage period on physical ...  Read More

Optimization of factors affecting yield and quality of

Mohsen Ghods rohani; Seyed Ali Mortazavi; Seyed Mohammad Ali Razavi; Mostafa Mazaheri Tehrani

Volume 1, Issue 1 , April 2005


  In this study, soymilk curd (tofu) was produced and evaluated at three stages according to Iranian preference. In the first stage, the effect of soybean varieties (Williams & Habbit), production methods (Traditional & Recommended), and formulation (0, 10 and 20% cheese whey instead of water used in soymilk ...  Read More