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)
Physical and chemical properties of whipped cream containing Liquorice powder

Zahra Hoseinpour; Hojjat Karazhiyan

Volume 15, Issue 4 , September and October 2019, , Pages 419-431


  Introduction: Whipped cream is one of the cream products that is widely used in confectionary products and is bulked by whipping and incorporating air bubbles. Cream is converted to a foam system by aeration process. The continuous phase is liquid serum and the dispersed phase is air bubbles. Profit ...  Read More

The effect of substitution of egg white with licorice on some of physicochemical properties of mousse

Hanieh Arefi; Hojjat Karazhiyan

Volume 15, Issue 1 , March and April 2019, , Pages 121-131


  Introduction: Aerated dairy desserts have shown a great market potential as a function of consumer behavior, interested in lighter and healthier relish products. Mousse is an aerated dessert with stabilized foam structure that, although traditionally home-made, is nowadays produces on an industrial scale ...  Read More

Rheological properties of Liquorice (Glycyrrhiza glabra) extract

Hojjat Karazhiyan; Ehsan Hoseini Bay; Habibollah Mirzaee

Volume 12, Issue 1 , March and April 2016, , Pages 193-200


  Introduction: Liquorice (Glycyrrhiza glabra) of the family Leguminosae is a 30±60 cm tall shrub having blue or violet flowers. Its roots are 15±20 cm long and have a cylindrical rod shape of 0.5±2.5 cm in diameter. Liquorice root contains a variety of compounds, the most prominent ...  Read More

The effect of Chubak extract on sponge cake as an egg white substitute

Hojjat Karazhiyan; Vahid Keyhani

Volume 11, Issue 1 , March and April 2015, , Pages 63-76


  Chubak extract because of its high saponin content, is a unique agent in production stable foam meantime has high pharmaceutical properties. The purpose of current research is to gain these advantages of Chubak extract in sponge cake production. For this purpose 25, 50 and 75% of egg white in sponge ...  Read More

Study of Polyelectrolyte Nature of Lepidium Sativum Hydrocolloid Extract

Hojjat Karazhiyan

Volume 6, Issue 1 , April 2010


  The seeds of Lepidium Sativum (Garden Cress) were selected as a new source of hydrocolloid and some of its fundamental Physico-chemical properties such as intrinsic viscosity and functional group were determined. FTIR analysis showed that this polymer was composed of carbohydrate with functional carboxyl ...  Read More