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
Improving the texture of shrimp nugget produced from surimi in combination with carrageenan, alginate and xanthan

Bahareh Shabanpour; Parastoo Pourashouri; Aniseh Jamshidi; Kaveh Rahmani farah; Akbar Vejdan Taleshmikaeil

Articles in Press, Accepted Manuscript, Available Online from 13 November 2023


  Introduction: In the present study, surimi was used in combination with different percentages of carrageenan, alginate and xanthan gums in order to simulate breaded shrimp and produce shrimp nugget with a texture similar to breaded shrimp. Materials and Methods: Shrimp nuggets were prepared from surimi ...  Read More

Food Chemistry
Quality characteristics and fatty acid profile of Siahmezgi cheese fortified by encapsulated fish oil

Ensieh Nejat Pirsaraii; Eshagh Zakipour Rahimabadi; Aria Babakhani; Elham Aminpour Daphchahi

Volume 17, Issue 5 , November and December 2021, , Pages 761-772


  Introduction: There is a growing body of evidence which long chain omega-3 fatty acids from seafood (Particularly EPA and DHA), are not only beneficial for general health and well-being, but also play a role in preventing of many important diseases. For these reasons, many health associations recommend ...  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