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
Evaluation of Antioxidant Effect of Ethanolic Extract of Aloe Vera Gel on the Stability of Soybean Oil

Marjan Karami; Leila Nateghi; Simin Asadollahi

Volume 19, Issue 4 , September and October 2023, , Pages 541-556


  Introduction Oxidation of lipids results in changes that may affect the nutritional quality, wholesomeness, colour, flavour and texture of food. The aim of this study was to investigate the type and amount of phenolic compounds in ethanolic extract of aloe vera gel as a source of natural antioxidant ...  Read More

Food Chemistry
Evaluation of antioxidant effect of Ferulago angulata extract on physicochemical and sensory properties of potato chips and its oil during the shelf life

Atefeh Irankhah; Leila Nateghi; Simin Asadollahi

Volume 17, Issue 4 , September and October 2021, , Pages 659-672


  Introduction: Currently, synthetic antioxidants are used to reduce the oxidation of oils and fatty foods and to prevent the reduction of the nutritional value and sensory properties of edible oils. Due to the adverse effects of synthetic antioxidants, the use of natural antioxidants seems essential. ...  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

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

Effect of Formulation of Edible Coating Based on Whey Protein containing Zataria multiflora Bioss Extract on the Shelf Life of Peach (Prunus Persica cv. Anjiri)

Sanaz Ojnordi; Majid Javanmard; Simin Asadollahi

Volume 8, Issue 3 , October 2012


  Due to environmental risks generated by application of non-degradable and synthetic films, many researches have shown increasing tendency to edible coatings for storing food such as fruits and vegetables. Whey protein is considered one of the most common sources of edible coatings and its use has been ...  Read More