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)
The Effect of Wheat Germ Protein Isolate on Physical, Rheological, textural and sensorial properties of Ice Cream

Homa Mahpour; Toktam Mostaghim; Shahla Shahriari

Volume 17, Issue 2 , May and June 2021, , Pages 243-259


  Introduction: Dairy products fortification especially ice cream is one of the most important goals and priorities of today's humanbeing to produce health food products. Protein isolate is one of the compounds used to produce health products.The aim of this study was to produce ice cream with new features ...  Read More

Production of Beneficial Ice Cream Containing Immunoglobulin Y against Helicobacter pylori

Sahar Sabahi; Seyed Ali Mortazavi; Mohammad Reza Nassiri; Arash Ghazvini; Fakhri Shahidi

Volume 17, Issue 1 , March and April 2021, , Pages 133-142


  Introduction: Immunoglobin Y (IgY) or egg yolk antibodies have captured attention as substitutes for antibiotics against the presence of disease-causing organisms (Thomsen et al., 2016; Li et al., 2015; Pereira et al., 2019). Compared to mammalian IgG, IgY has several advantages including high yield, ...  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 guar and basil seed gums on physical properties of low fat and light ice cream

Seyed Mohammad Ali Razavi; Mostafa Mazaheri Tehrani; Bahareh Emadzadeh

Volume 11, Issue 5 , November and December 2015, , Pages 696-706


  Introduction: Recently, consumers have directed their interest towards low fat products as they associated them with a reduced risk of well-known health problems such as obesity and coronary heart diseases. Fat is a multifunctional ingredient in ice cream system. Thus, in attempts to provide desirable ...  Read More