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)
Effect of black cumin essential oil on physicochemical, microbial and sensorial characteristics of ultrafilterated Feta cheese

Marziyeh Momeni Sarvestani; Hannan Lashkari

Volume 16, Issue 4 , September and October 2020, , Pages 409-421


  Introduction: Black cumin is one of the most important and valuable herbal plants that are wildly found in regions of Iran with dry weather such as Kerman, Fars, Isfahan and Yazd. Black cumin seed in traditional medicine is used as anti- flatulence, anti-diarrhea, antipyretic, blood fat and cholesterol ...  Read More

Effect of using apple and pimento on Physicochemical and Reological of donut

Sepideh Aryaee Majd; Mania Salehifar

Volume 15, Issue 1 , March and April 2019, , Pages 67-76


  Introduction: Donte is one of the most important fermented products in all over the world which similar to bread, after ferret fermentation process, dividing, shaping and rest of the dough, it would be frying in the oil instead of baking in the oven. We feel the need of using food additives (such as ...  Read More

Effects of Different Manufacturing Methods on Yield, Physicochemical and Sensory Properties of Mozzarella Cheese

Hossein Jooyandeh; Majid Nooshkam; Amir Bahador Davari

Volume 12, Issue 3 , July and August 2016, , Pages 371-381


  The effect of different mozzarella cheese manufacturing methods, i.e. direct acidification (DA), starter culture (SC) and their combination method (CM) on physicochemical, yield, texture, color and sensory properties of the product were compared. Chemical analyses of samples revealed that the SC cheese ...  Read More

Evaluation of physicochemical, sensory properties and survival of Lactobacillus casei in synbiotic soy-based ice-cream

Aziz Homayouni; Reza Rezaeemokaram; Sharareh Norouzi; Alireza Dehnad; Ali Barkhordari

Volume 11, Issue 1 , March and April 2015, , Pages 56-62


  Nowadays, people tend to consume functional foods for the treatment and prevention of diseases. Production growth of functional foods obliged scientists to research about production, distribution and preservation conditions of these products. Use of probiotic microorganisms in soy-based products may ...  Read More