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 Chemistry
Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew

Farideh Mojrian; Marzieh Moeenfard; Reza Farhoosh; Hadi Mahdavian Mehr

Volume 18, Issue 1 , March and April 2022, , Pages 96-112


  Introduction: Date seeds (also known as pits and kernel) are among the most important wastes which are generated during direct consumption or from the date processing industries. Despite the presence of several nutrients and bioactive compounds and their subsequent beneficial health effects, these by-products ...  Read More

Food Technology
Study on the effect of Konjac hydrocolloid on physicochemical and textural properties of surimi produced from Talang Queenfish (Scomberoides commersonnianus) and Lizardfish (Saurida tumbil)

Dornoush Jafarpour; Parisa Ataei

Volume 17, Issue 4 , September and October 2021, , Pages 517-532


  Introduction: Every year during marine fishing, some species that are caught are not suitable for human consumption and they are known as surplus fishing or low consumption, which is an important factor in wasting these rich resources. Therefore, it is necessary to set arrangements to use such species ...  Read More

Food Technology
Optimization of Vanilla Ice Cream Formula by Replacement of Skim Milk Powder with Quinoa Flour by Response Surface Methodology (RSM)

Delaram Hami; Mohammad Goli

Volume 17, Issue 2 , May and June 2021, , Pages 273-285


  Introduction: Ice cream contains a mixture of milk components, sweeteners, stabilizers, emulsifiers, and flavorings. The quality of the finished product depends not only on the processing conditions or the freezing efficiency, but also on the constituents, the amount of entrapped air, and the number ...  Read More

Textural profile analysis (TPA) of dried apple slices using infrared radiation with intermittent heating method

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 16, Issue 1 , March and April 2020, , Pages 57-72


  Introduction: Fruits and their products in the dried form are good sources of vitamins, energy and minerals. However, during the process of drying or dehydration there are changes in quality parameters in dried products. Texture is one of the most important quality attributes of fruits during drying, ...  Read More

Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet

Fahimeh Tooryan; Maryam Azizkhani

Volume 15, Issue 2 , May and June 2019, , Pages 381-394


  Introduction: Nowadays, consumers are applicant to usage of natural replacements causing to side effects of synthetic preservatives such as carcinogenicity and teratogenicity. The tendency to use natural preservatives and replacing them with chemical preservatives has led to various studies of natural ...  Read More

Effect of Pumpkin Powder and Malt on Physicochemical, Textural and Sensory Properties of Sponge Cake

Safura Jalali; Hossein Jalali; Seyyed Hossein Hosseini Ghaboos

Volume 14, Issue 4 , September and October 2018, , Pages 451-460


  Introduction: Cakes by appropriate organoleptic characteristics are considered the most commonly used flour products all over the world. According to the role of dietary fiber on health and its ability to prevent some types of cancer and diabetes, fans of high-fiber foods is increasing. Pumpkin is a ...  Read More

Investigation of the effect of lactase on flavor and sugar quantity of formulated whey based beverage during storage

Zeynab Raftani Amiri; Mohammad Ezazi

Volume 14, Issue 4 , September and October 2018, , Pages 485-493


  Introduction: Nowadays, use of by products in formulation of functional foods in order to improve their nutritional value and also avoid environmental pollution in food industry is increasing. Whey, a by product of dairy industry is one of such compounds. The acid whey resulted from concentration of ...  Read More

The application of PLS regression to study the relationships between Sensory and texture characteristics

Hadi Bagheri; Mahdi Kashani-Nejad; Mehran Alami; Aman Mohammad Ziaiifar

Volume 13, Issue 4 , September and October 2017, , Pages 540-552


  Introduction: Roasting is one of the processing steps involved in the nut industry to improve the flavor, color, texture and overall acceptability of the product. Ppeanut is a fruit or pod of the order Leguminosae and contains 47–50% oil, 25–30% protein and is an essential source of minerals and ...  Read More

Study of different levels of micro-algae Spirulina platensis on the Microstructure and Psychochemical and Sensory Characteristics of Kiwi pastille

Esmail Khazaei; Fakhri Shahidi; Seyed Ali Mortazavi; Mohebbat Mohebbi

Volume 12, Issue 1 , March and April 2016, , Pages 21-33


  Introduction: Kiwifruit (Actinidia sp.) has many appealing properties for consumers such as flavor, color, and nutritional content, especially vitamin C. Kiwi seems to be used as one of the major ingredients within the formulation of this category of foods.Microalgae are nutritional and innovative natural ...  Read More

Kiwi Pastille Formulation and Effect of Different Concentrations of Agar and Guaron Moisture Content, Textural and Sensory Properties

Esmail Khazaei; Fakhri Shahidi; Seyed Ali Mortazavi; Mohebbat Mohebbi

Volume 10, Issue 1 , April 2014


  In this research, the production of a new kiwi- based product by applying kiwi puree, agar (0.25, 0.5 and 1%), guar (0.25, 0.5 and 1%) and other formulation ingredients (kiwi puree, sweeteners and pH modulators) has been investigated. Dependent variables include moisture content measurement, instrumental ...  Read More

Production of Yoghurt Fordified With Walnut Powder

Asal Gachpazian; Sodeif Azadmard Damirchi; Javad Hesari; Seyed Hadi Peighambardoust; Mahbub Nemati; Sadegh Alijani; Effat Ahmadi

Volume 9, Issue 4 , January 2014


  Milk and dairy products are in diet almost every day. Milk fat contains 70% of saturated fatty acids which can cause an increase in total and low-density lipoprotein cholesterol, and the risk of cardiovascular diseases. Therefor, modification of fat composition at dairy products such as yoghurt seems ...  Read More

Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation

Roya Rezaee; Fakhri Shahidi; Mohammad Elahi; Mohebbat Mohebbi; Mehdi Nasiri mahalati

Volume 8, Issue 1 , April 2012


  In this research, the production of plum pastille-like with starch and gelatin was studied. Thirteen formulation of plum pastille-like were prepared according to a second-order composite rotatable design (with five central points). Response surface methodology (RSM) was used to optimize product formulation ...  Read More