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
Utilization of Fiber Obtained from Barley Malt Pulp as a Fat Substitute in the Production of Low Fat Mayonnaise

Amir Mansouri Yarahmadi; Peyman Rajaei; Sara Movahhed

Volume 19, Issue 2 , July and August 2023, , Pages 247-258


  Introduction Introduction: Mayonnaise is one types of sauces that has always been loved and preferred by consumers because of its unique texture and taste. Sauce is a semi-solid or liquid food ingredients that consists of emulsifying edible vegetable oils (at least 66%) in a liquid phase including vinegar, ...  Read More

Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly

Fatemeh Karegar; Rezvan Pourahmad; Peyman Rajaei

Volume 18, Issue 4 , September and October 2022, , Pages 483-497


  [1]Introduction: Nowadays, with the development of probiotic products on the world market, the need for developing new products containing probiotic bacteria becomes more apparent. Probiotics are defined as living microorganisms that, if consumed in sufficient quantities, will have beneficial effects ...  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