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

Food Technology
Investigating of production conditions of pastilles by using gelatin extracted from kilika fish and investigating its physicochemical, rheological and sensory properties in comparison with commercial gelatin (cow)

Elham Mobini; Leila Nateghi; Mohammad Reza Eshaghi

Volume 17, Issue 5 , November and December 2021, , Pages 831-847


  Materials and Methods: To compare physicochemical (pH, humidity, brix and water activity), texture properties (adhesiveness, cohesiveness, springiness, gumminess, chewiness, hardness and deformation of hardness), color indices (L*, a* and b*) and sensory (taste, odor, color, texture and overall acceptance) ...  Read More

Feasibility of producing milk chocolate containing flaxseed powder and evaluating its physicochemical and organoleptic properties

Nafiseh Ravatab; Simin Asadollahi; Mohammad Reza Eshaghi

Volume 15, Issue 1 , March and April 2019, , Pages 107-120


  Introduction: Chocolate is a complete and correct process of mixing one or more primary ingredients with the cocoa beans. These raw materials include the edible sweeteners or sugar, dry milk powder, edible essential oil and flavors as well as plant kernels. Despite high levels of fat and sugar, chocolate, ...  Read More

The Effect of polyolphine films coated with alpha - tocopherol in preventing the oxidation of traditional butter stored in the refrigerator

Leila Khajehvandi; Majid Javanmard; Mohammad Reza Eshaghi

Volume 12, Issue 1 , March and April 2016, , Pages 127-138


  Introduction: Studies in recent years have led to the emergence of a new concept in the packaging industry namely “Active packaging”. Contrary to popular packaging that needs to be completely neutral and ineffective, in different kinds of active packaging, there is an interaction with food ...  Read More