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
Investigating the Physicochemical Properties of Healthy Yogurt Containing Bitter Gourd Powder

Zeinab Mohkami; Hasan Ghorbani Ghouzhdi; Fateme Bidarnamani; Yasub Shiri

Volume 19, Issue 5 , November and December 2023, , Pages 593-606


  Introduction Yogurt is one of the most widely consumed fermented milk products, which, like any other dairy products, is prone to spoilage and poor quality. On the other hand consumers have become more cautious about their diet and health. Their is an increasing demand for food products with higher ...  Read More

Food Technology
Effect of Ultrasonic Waves on Structural, Functional and Rheological Properties of Locust Bean Gum

Samira Farizad; Hajar Abbasi

Volume 19, Issue 2 , July and August 2023, , Pages 365-381


  Introduction  Hydrocolloid is a term refers to all polysaccharides extracted from plants, seeds, and microbial sources that regardless of their biological and nutritional role has various functional properties in food products such as concentration and gel production of aqueous solutions, stabilization ...  Read More

Food Technology
Optimization of Non-dairy Dessert Formulation based on Almond Milk Containing Tragacanth Gum and Stevia Sweetener

Fariba Hadidi; Ali Ganjloo; Mohammad Hadi Fakoor

Volume 19, Issue 1 , May and June 2023, , Pages 125-143


  Introduction  The demand for non-dairy and reduced-calorie products has increased substantially for several reasons. Almond (Prunus dulcis) milk is highly appreciated by lactose-intolerant, hypertensive people and celiac patients whom are not able to consume animal's milk. Thus, the development ...  Read More

Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM)

Elnaz Shafie; Mohammad Goli

Volume 16, Issue 1 , March and April 2020, , Pages 73-84


  Introduction: Milk dessert is a product that contains at least 50% the fresh cow milk or reconstituted milk, which is made with supplementary additives such as flavors, sweeteners, thickeners, and stabilizers, after undergoing heat treatment such as pasteurization or sterilization. Spirulina platensis ...  Read More

The effect of wheat germ powder on physicochemical, microbial and sensory properties of kefir beverage

Soheila Ahmadian Mask; Farideh Tabatabaei Yazdi; Seyed Ali Mortazavi; Arash Koocheki

Volume 15, Issue 4 , September and October 2019, , Pages 395-406


  Introduction: Kefir is a traditional beverage produced by fermented milk with kefir grains, which is becoming increasingly popular throughout the world due to its health benefits and disease prevention properties beyond its basic nutritional value. The grains contain a mixture of complex microflora such ...  Read More

Physical and chemical properties of whipped cream containing Liquorice powder

Zahra Hoseinpour; Hojjat Karazhiyan

Volume 15, Issue 4 , September and October 2019, , Pages 419-431


  Introduction: Whipped cream is one of the cream products that is widely used in confectionary products and is bulked by whipping and incorporating air bubbles. Cream is converted to a foam system by aeration process. The continuous phase is liquid serum and the dispersed phase is air bubbles. Profit ...  Read More

Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage

Maryam Nejadmansouri; Seyed Mohammad Hashem Hosseini; Mehrdad Niakosari; Gholam Hossein Yousefi; Mohammad Taghi Golmakani

Volume 13, Issue 6 , January and February 2018, , Pages 105-116


  Adequate consumption of ω-3 essential fatty acids (EFAs) has a positive impact on human health. EFAs-enriched functional foods may be used for this purpose. Nanoemulsion is a promising delivery system for incorporating EFAs into a variety of foods and beverages. In this work, fish oil nanoemulsions ...  Read More

Effect of accelerated aging on physicochemical properties of rice cultivar Tarom

Asefeh Latifi; Mohsen Esmaiili

Volume 13, Issue 5 , November and December 2017, , Pages 798-807


  Introduction: More than half of the world's people consume rice. Rice consumers, especially in Asia know that cooking properties of rice change with its storage. This phenomenon is called aging. The increase in hardness, decrease in adhesiveness during cooking and decrease in solid loss, are the major ...  Read More

Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis

Narges Samanian; Seyed Mohammad Ali Razavi

Volume 12, Issue 6 , January and February 2017, , Pages 730-741


  Sensory evaluation of food materials is an important factor to choose and even produce new formulations. Being time consuming, results in being difficult to interpret and the necessity to educate specialists make these methods kind of impractical. In this study, we have made an effort to introduce physical ...  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

Physicochemical and Functional Properties of Zedo Gum Exudating from Amygdalus scoparia Spach Trees in the Miyan Jangal area of the Fars Province

Hoda Khalesi; Mohammad Alizadeh khaled abad; Mahmoud Rezazadehbari

Volume 8, Issue 3 , October 2012


  Zedo gum is a polysaccharide that exudates from Amygdalus scoparia Spach tree. In this study the apparent viscosity under the influence of the gum concentration (0.5%, 0.75%, 1%, 2%, 3%, 4% and 5% w/v), temperature (20, 45, and 70 ˚C), pH (2, 5 and 8) and salt concentration (0-0.5 M) has been investigated. ...  Read More

Food Engineering
Regression models of viscosity and density of permeate as a function of operation parameters in ultrafiltration of milk

Seyed Mohammad Ali Razavi

Volume 1, Issue 1 , April 2005, , Pages 1-10


  Viscosity (µ) and density (ρ) are important physical roperties for analysis of membrane processes performance and for designing a new membrane process. In addition, the energy requirement for fluid pumping is depend on these two physical properties magnitiude. In this study, firstly, the effects ...  Read More