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 konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt

Masoud Najaf Najafi; Haminreza Shateri; Morteza Kashaninejad

Volume 17, Issue 1 , March and April 2021, , Pages 55-67


  Introduction: It can be seen that in most studies published on low fat yogurt, the effects of fat substitutes or process changes, including the homogenization process, have been considered separately. However, process changes, especially changes in homogenization pressure, in addition to the effect on ...  Read More

Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression

Seyed Ali Mohammadi; Mohsen Ghods rohani; Masoud Najaf Najafi; Morteza Kashaninejad

Volume 17, Issue 1 , March and April 2021, , Pages 107-120


  Introduction: In recent years, with increasing public awareness about the harmful effect of fat consumption, demand for low-fat dairy products has increased significantly. On the other hand, fat reduction reduces the rheological and sensory properties of food, such as taste, flavor, texture and mouth ...  Read More

Evaluation and comparison of Sensory, physicochemical and rheological properties of labane formulation produced by wheyless process using principal component analysis (PCA) and partial least squares regression (PLS regression)

Mostafa Kashaninejad; Masoud Najaf Najafi; Mohsen Ghods rohani; Morteza Kashaninejad

Volume 15, Issue 5 , November and December 2019, , Pages 543-563


  Introduction: Labane or concentrated yoghurt is a semi-solid product which is being producedd by dehydration of yoghurt or separation of water and some water-soluble solids from yoghurt. High nutritional value, long shelf life, more desirable taste and texture and feasibility to produce other product ...  Read More