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 Biotechnology
Comparison of the effect of sodium nitrite and nanocapsules carrying astaxanthin from Haematococcus pluvialis with maltodextrin-sodium caseinate combined coating in controlling oxidative and microbial spoilage of common sausage

Soheyl Reyhani Poul; sakineh Yeganeh; Reza Safari

Articles in Press, Accepted Manuscript, Available Online from 29 April 2023


  Introduction: One of the synthetic and harmful preservatives used in sausage is sodium nitrite. Sodium nitrite in meat products helps to increase the storage period and marketability of the product by preventing the growth of anaerobic bacteria, especially clostridiums, exerting an antioxidant effect, ...  Read More

Food Technology
Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin

Maryam Khosravani; Seyyed Moein Nazari; Gholamhasan Asadi

Volume 20, Issue 1 , March and April 2024, , Pages 75-83


  Introduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific researchers have provided a great quantity ...  Read More

Food Technology
Effects of lettuce (sativa Lactuca) and (Foeniculum vulgare) powder as a natural source of nitrate on the physical, chemical and microbiological properties and sensory evaluation of vacuum packed sausage

Zahra Yousofi Mojir; Alireza Rahman; Maryam Otadi

Volume 17, Issue 5 , November and December 2021, , Pages 889-903


  Introduction: Due to the risks of using synthetic preservatives such as nitrite and its salts in meat products, there have been some efforts to reduce these synthetic preservatives in food. This study aimed to investigate the replacement of part of nitrite in 55% sausage formulation based on the conventional ...  Read More

The effect of fat replacement by aloe Vera gel on physicochemical, technological and sensory properties of sausage containing 40 % red meat

Shakiba Kianiani; Mohammad Javad Varidi; Mehdi Varidi

Volume 15, Issue 1 , March and April 2019, , Pages 1-11


  Introduction: Meat and meat products contribute about 20% to human fat consumption. Fat is the main source of energy and the base of fat soluble vitamins. Besides, it improves cooking yield and water holding capacity, conserves taste and flavor of products and affects the emulsion stability, juiciness, ...  Read More