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)
Electrical conductivity of reconstituted milk affected by temperature and composition

Haidar Naseri; Eisa Hazbavi; Faizollah Shahbazi

Volume 16, Issue 2 , May and June 2020, , Pages 323-330


  Introduction: Among the foods consumed on a daily basis, milk has the most appropriate and balanced ingredients, that is the reason milk called whole food. Milk is the only known substance in nature that can provide the human body with complete and balanced nutrition. Recombined milk is a milk replacement ...  Read More

The Effect of Lactose Reduction on the Acetaldehyde Amount and Organoleptic Properties of Doogh as a Fermentative Product Using Ultrafiltration

Reza Mobasserfar; Seyed Ali Mortazavi

Volume 15, Issue 5 , November and December 2019, , Pages 613-622


  Introduction: Doogh is one of the most important and most widely consuming fermented traditional Iranian milk products, which is being prepared from the healthy milk by using the activity of certain lactic acid bacteria and molds under the especial conditions. Streptococcus thermophilus and Lactobacillus ...  Read More

Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions

Mohammad Ali Hesarinejad; Seyed Mohammad Ali Razavi; Arash Koocheki; Mohammad Amin Mohammadifar

Volume 13, Issue 6 , January and February 2018, , Pages 144-155


  Nowadays, demands for hydrocolloids which improve the rheological properties of foods as well as retain their properties under the influence of food additives have increased. In this study, dilute solution properties were employed to understand the molecular and conformational properties of Alyssum homolocarpum ...  Read More