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)
Potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions

Rahil Rezaei; Morteza Khomeiri; Mahdi Kashani-Nejad; Mostafa Mazaheri Tehrani; Mehran Alami

Volume 15, Issue 3 , July and August 2019, , Pages 1-12


  β-d- glucan as a soluble dietary fiber, has many desirable physical and physiological characteristic. In this research the effect of β-d- glucan and aging conditions (Time and Temperature) on some physicochemical and textural properties of frozen soy yogurt was investigated. Three variables ...  Read More

Effect of Guar Gum and Arabic Gum on the Viability of Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in Frozen Yogurt

Rahil Rezaei; Morteza Khomeiri; Mehran Alami; Mahdi Kashani-Nejad

Volume 8, Issue 4 , January 2013


  In this study, effects of Guar and Arabic gum on the viability of two common probiotic, Lactobacillus acidophilus and Bifidobacterium lactis, in frozen yogurt during 60 days were investigated. Results of survival evaluation of probiotics showed that although during storage time bacteria counts decreased ...  Read More

Evaluation of Antiradical and Antimicrobial Activity of Methanolic Extract of Two Acorn Varieties and Detection of Phenolic Compound with High Performance Liquid Chromatography

Maryam Ghaderi; Alireza Sadeghi Mahoonak; Mehran Alami; Morteza Khomeiri; Rahil Rezaei

Volume 7, Issue 3 , October 2011


  In this study, total phenolics and flavonoids content, antiradical and antimicrobial activity of methanolic extract of two Iranian acorn varieties, namely Quercus.castaneifolia var castaneifolia and Quercus.branti var persica were evaluated. Total phenolic and flavonoid content and extraction yield of ...  Read More

Influence of Fleawort Seed Hydrocolloid on Physicochemical and Sensory Characteristics of Low fat Yoghurt

Soheil Amiri; Mehran Alami; Rahil Rezaei

Volume 6, Issue 3 , October 2010


  In the present research work, influence of fleawort (Plantago ovate L.) seed hydrocolloid at three concentration level (0.1, 0.15 and 0.2%) was investigated on physicochemical, textural and sensory characteristics of low fat yoghurt. The treated yoghurt samples were compared with a positive (3% fat) ...  Read More