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
Formulation optimization of baguette containing Ganoderma leucidum

Saeid Azizkhani; Leila Nateghi

Volume 18, Issue 5 , November and December 2022, , Pages 615-630


   [1]Introduction: Nowadays, production and consumption of functional and dietary foods have increased. Today, the medicinal, antibacterial and antioxidant properties of fungi have been proven. Ganoderma lucidum is one of the fungi that has been known as the best medicinal fungus due to its various ...  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

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

Food Technology
Optimizing of production conditions of jelly using pectin extracted from potato peel and examining its texture, physicochemical and sensory properties comparison with commercial pectin’s

Ali Kashani; Maryam Hasani; Leila Nateghi; Mohammad javad Asadolahzadeh; Parvin Kashani

Volume 17, Issue 2 , May and June 2021, , Pages 393-408


  Introduction: Nowaday, the demand for low calorie food based and keeping primary features including texture and taste is increasing. Jelly is one of low calorie products produced from fruits and other components, and its consumption is increasing for human health. Jelly is semi-solid and transparent ...  Read More

Investigating the sensory properties and antimicrobial effect of frankincense and shallots essential oil on Listeria monocytogenes bacteria in white brined cheese

Farnaz Sadeghi; Leila Nateghi

Volume 16, Issue 4 , September and October 2020, , Pages 343-356


  Introduction: There have been great efforts to find safe and potent natural antioxidants from various plant sources. Due to the side effects of chemical preservatives and as a support of the idea for consumption of green natural food, demand for studies on the antimicrobial properties of natural preservatives ...  Read More

Investigating the effects of addition of zedo gum on physicochemical, sensory, rheological and colorimetric properties of low salt Ashi noodle

Zohreh Bor bor moradi; Leila Nateghi; Orang Eivaz zadeh

Volume 16, Issue 4 , September and October 2020, , Pages 465-478


  Introduction: Flour products are one of the most widely used food products in all over the world. Various types of pastry products derived from wheat flour are including the varieties of soup, plumura, and cane produced by traditional and semi-industrial methods. They are categorized in the bread and ...  Read More

Investigation of physicochemical, microbial and sensory properties of low-fat jug cheeses containing β-glucan powder and ethanolic extract of menthe longifolia

Baharak Hassas; Leila Nateghi; Alireza Shahab lavasani

Volume 15, Issue 1 , March and April 2019, , Pages 181-198


  Introduction: Jug cheese is a kind of hard cheese which traditionally produce from raw milk of cow, sheep and sometimes goat in west part of Iran. Its rippening period passed through the clay jug inside the soil, so it contains some varieties of microorganisms that provide it with specific and unique ...  Read More