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)
The effect of oil to water ratio and emulsifier amount on the properties of chia seed oil nanoemulsion

Sara Forouzandeh; Mohammad Fazel

Volume 18, Issue 2 , May and June 2022, , Pages 295-305


  [1]Introduction: Nowadays, various methods have been developed to transfer and improve the absorption of lipophilic compounds in food in the form of coating. Colloidal emulsion-based systems are widely used in commercial systems. Chia seed oil is an oil rich in unsaturated fatty acids, especially omega ...  Read More

Food Technology
The effect of Aloe Vera gel and whey protein concentrate on the physicochemical properties of fried chicken fillet

Khadije Sadat Tabatabae; Mohammad Fazel

Volume 17, Issue 4 , September and October 2021, , Pages 501-515


  Introduction: Nowadays, lack of time and busy work schedules have led to increase the demand for ready-to-eat foods. Furthermore, as cardiovascular diseases are on the rise in the world including our country, with nearly 40 percent of deaths being linked to these diseases, there is a growing demand for ...  Read More

Effect of oil replacement with tofu and Persian gum on physicochemical, textural and rheological properties of Mayonnaise sauce

Maryam Mohammad Khani; Mohammad Fazel

Volume 16, Issue 1 , March and April 2020, , Pages 1-15


  Introduction: Increasing society's desire to consume healthy and low-calorie foods has led to the production of low-fat and healthy foods. In this study, the effect of oil replacement with tofu cheese and Persian gum on physicochemical, textural, rheological and sensory properties of Mayonnaise sauce ...  Read More

The effect of chitosan coating containing lemongrass extract on the quality of dehydrated sliced quince during storage

Atosa Assarzadegan; Mohammad Fazel

Volume 15, Issue 2 , May and June 2019, , Pages 281-296


  Introduction: The fruit, with the scientific name of Cydonia oblonga comes from apple family, has a dry and fluffy flesh that, due to high vitamin C, Potassium and fiber has commercial and nutritional value. However, this fruit is as corruptible as other fruits and destructive microbial, chemical and ...  Read More

Effect of Edible Coating and Time and Temperature of Drying on Properties of Dried Fig

Peyvand Gholipour; Mohammad Fazel

Volume 15, Issue 1 , March and April 2019, , Pages 77-89


  Introduction: Ficus carica, commonly known as fig, is among the oldest types of fruit known to mankind. Drying is defined as a thermal process under controlled conditions in order to reduce the moisture in different types of food via evaporation. Edible films and coatings are used to enhance food quality ...  Read More

Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch

Sepideh Etezazian; Mohammad Fazel; Hajar Abbasi

Volume 14, Issue 2 , May and June 2018, , Pages 217-228


  Introduction: Sponge cake is one of the most demanded and consuming grain products, but due to its gluten content, it is not usable for patients with celiac disease. In recent years, gluten-free products have gained a great attraction. However, producing gluten-free products has several difficulties ...  Read More