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
Effect of oat flour and pumpkin powder on nutritional value, staling and organoleptic properties of chocolate cake

Somayeh Damirchi; Mania Salehifar

Volume 17, Issue 4 , September and October 2021, , Pages 621-630


  Introduction: Regarding the problem of celiac patient's intestinal intolerance to gluten-containing products, these people have to use gluten-free products, mostly with a variety of foreign and high prices ingredients that are not conform to Iranian tastes. The aim of this study was to evaluate the possibility ...  Read More

Effect of using apple and pimento on Physicochemical and Reological of donut

Sepideh Aryaee Majd; Mania Salehifar

Volume 15, Issue 1 , March and April 2019, , Pages 67-76


  Introduction: Donte is one of the most important fermented products in all over the world which similar to bread, after ferret fermentation process, dividing, shaping and rest of the dough, it would be frying in the oil instead of baking in the oven. We feel the need of using food additives (such as ...  Read More

Effect of pomegranate flower extraction and vitamin B3 on the roasted doughnut’s durability and sensory features

Mahin Heydari Ashkezari; Mania Salehifar

Volume 14, Issue 5 , November and December 2018, , Pages 817-827


  Introduction: One of the useful methods to increase the roasted product’s durability is the addition of antioxidants. The antioxidants can replace the synthetic antioxidant in doughnut. One of the problems related to doughnut is oxidative corruption in industrial type. The purpose of this study was ...  Read More