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
Optimization of Vanilla Ice Cream Formula by Replacement of Skim Milk Powder with Quinoa Flour by Response Surface Methodology (RSM)

Delaram Hami; Mohammad Goli

Volume 17, Issue 2 , May and June 2021, , Pages 273-285

https://doi.org/10.22067/ifstrj.2020.39270

Abstract
  Introduction: Ice cream contains a mixture of milk components, sweeteners, stabilizers, emulsifiers, and flavorings. The quality of the finished product depends not only on the processing conditions or the freezing efficiency, but also on the constituents, the amount of entrapped air, and the number ...  Read More

Physical and chemical properties of whipped cream containing Liquorice powder

Zahra Hoseinpour; Hojjat Karazhiyan

Volume 15, Issue 4 , September and October 2019, , Pages 419-431

https://doi.org/10.22067/ifstrj.v15i4.75272

Abstract
  Introduction: Whipped cream is one of the cream products that is widely used in confectionary products and is bulked by whipping and incorporating air bubbles. Cream is converted to a foam system by aeration process. The continuous phase is liquid serum and the dispersed phase is air bubbles. Profit ...  Read More