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
Encapsulation of aqueous extract of Arctium lappa L. root and study its effect on physicochemical and functional properties of Synbiotic orange-carrot juice

Farzaneh Esmaeili; Mahnaz Hashemiravan; Mohammad Reza Eshaghi; Hassan Gandomi

Volume 18, Issue 5 , November and December 2022, , Pages 657-679


  [1]Introduction: Nowadays, there is a great tendency to consume functional foods, with special medicinal and extranutritional value in addition to basic nutritional properties. Foods containing probiotics and prebiotic compounds are classified in this category. Inulin is a water soluble storage polysaccharide ...  Read More

Effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake

Maryam Zaeri; Simin Asadollahi; Mahnaz Hashemiravan

Volume 15, Issue 1 , March and April 2019, , Pages 55-65


  Introduction: Fat substitutes are the compounds that use for providing all or some fat properties, while producing fewer calories than it. It is noteworthy that in confectionary products, carbohydrate-based fat substitutes are more used than other substitutes because of having other technical and economic ...  Read More

Possibility production of saffron gaseous beverage with proper physicho chemical, microbial and sensory properties

Fatemeh Sadat Mirza Khalili; Peyman Rajaei; Mahnaz Hashemiravan

Volume 15, Issue 1 , March and April 2019, , Pages 171-180


  Introduction: Today, the problem that the beverage industry faces and is largely unchanged, and may be added to its complexity day by day is to provide a healthy, durable, and acceptable product. One of the main steps in this regard can be replacing the preservatives and chemical additives with their ...  Read More