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
Utilization of Fiber Obtained from Barley Malt Pulp as a Fat Substitute in the Production of Low Fat Mayonnaise

Amir Mansouri Yarahmadi; Peyman Rajaei; Sara Movahhed

Volume 19, Issue 2 , July and August 2023, , Pages 247-258


  Introduction Introduction: Mayonnaise is one types of sauces that has always been loved and preferred by consumers because of its unique texture and taste. Sauce is a semi-solid or liquid food ingredients that consists of emulsifying edible vegetable oils (at least 66%) in a liquid phase including vinegar, ...  Read More

Optimization of the extraction and modification of physicochemical properties of protein and fiber in ViciaFaba by ultrasound and enzymatic hydrolysis

Mahya Ouraji; Mazdak Alimi; Ali Motamedzadegan; Shirin Shokoohi

Volume 16, Issue 5 , November and December 2020, , Pages 569-580


  Introduction: In recent years, legumes have been highly considered as a good source of protein, fibers, minerals and other bioactive compounds in order to develop novel foods with improved nutritional properties. There is some evidence that legume consumption reduces the risk of diabetes, cardiovascular ...  Read More

Study on rheological, physicochemical and sensory properties of synbiotic ice cream using fibers from some fruit peels and Lactobacillus casei LC-01

Elham Mahdian; Reza Karazhyan

Volume 15, Issue 6 , January and February 2020, , Pages 103-112


  A nutraceutical food may provide expanded utility beyond its nutritional benefit. These benefits are commonly attributed to the active components of the food. Fruit by-products are rich source of dietary fibers that have beneficial effects on human health. Also they can improve the growth and viability ...  Read More

Effect of citrus fiber replacement to oil and egg on some physico-chemical and organoleptic properties of muffin

Zahra Najafi; Sara Movahhed; Hossein Ahmadi Chenarbon

Volume 13, Issue 4 , September and October 2017, , Pages 458-468


  Introduction: Cake is one of the most important and widely used cereals and a product of wheat flour. Usually, high-calorie in a variety of cakes is attributed to oils, eggs and sugar in their formulation. Nowadays, the risk of cardiovascular diseases is increasing in most parts of the world and the ...  Read More

Optimization of alkaline fiber extraction from rice bran using response surface methodology

Sara Rrahbaran; Aazam Aarabi

Volume 12, Issue 5 , November and December 2016, , Pages 696-705


  Introduction: The consumption of dietary fiber plays an important role in the prevention of illnesses such as diabetes type 2, hypercholesterolemia. Dietary fibers are not only desirable for their nutritional properties but also for their functional and technological properties. This study was undertaken ...  Read More