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
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

https://doi.org/10.22067/ifstrj.2023.76773.1172

Abstract
  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

Comparison of the effects of Qodume shirazi (Alyssum homolocarpum) and Persian gums (Amygdalus scoparia) as fat replacer hydrocolloid on physicochemical properties of low-fat table cream

Reyhaneh Dakhteh; Mohammadreza Khani; Shahriar Dabiriyan

Volume 17, Issue 1 , March and April 2021, , Pages 205-216

https://doi.org/10.22067/ifstrj.v17i1.85367

Abstract
  Introduction: Because of the relationship between fat intake and obesity and the incidence of cardiovascular diseases, the demand for low-fat products has been increased. There are several methods to produce low fat products, which one of these methods is the use of fat replacer. The present study was ...  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

https://doi.org/10.22067/ifstrj.v0i0.60437

Abstract
  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

Effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake

Maryam Zaeri; Simin Asadollahi; Mahnaz Hashemiravan

Volume 15, Issue 1 , March and April 2019, , Pages 55-65

https://doi.org/10.22067/ifstrj.v0i0.66890

Abstract
  Introduction: Fat substitutes are the compounds that use for providing all or some fat properties, while producing fewer calories than it. It is noteworthy that in confectionary products, carbohydrate-based fat substitutes are more used than other substitutes because of having other technical and economic ...  Read More

Determining the qualitative, textural and sensory characteristics of oil cakes made with flaxseed and oat bran as a fat replacement

Sara Jamehdor; Sara Movahhed; Babak Ghiassi Tarzi

Volume 14, Issue 5 , November and December 2018, , Pages 715-724

https://doi.org/10.22067/ifstrj.v1395i0.39546

Abstract
  Introduction: The cake is considered as the bakery products and has the different kinds with different calorie and often high calories in the kinds of cakes is due to the oil, eggs and sugar that is used in its formulation .In the present study the carbohydrate-based fat replacements are used instead ...  Read More

Effect of guar and basil seed gums on physical properties of low fat and light ice cream

Seyed Mohammad Ali Razavi; Mostafa Mazaheri Tehrani; Bahareh Emadzadeh

Volume 11, Issue 5 , November and December 2015, , Pages 696-706

https://doi.org/10.22067/ifstrj.v0i0.38075

Abstract
  Introduction: Recently, consumers have directed their interest towards low fat products as they associated them with a reduced risk of well-known health problems such as obesity and coronary heart diseases. Fat is a multifunctional ingredient in ice cream system. Thus, in attempts to provide desirable ...  Read More

Physical, Chemical and Sensory Properties of Low-fat mozzarella Cheese Made from Blend of Two Fat Replacers

Masoud Mazaheri Nasab; Mohammad Bagher Habibi Najafi; Seyed Mohammad Ali Razavi

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17269

Abstract
  In this research, the effect of different levels of carrageenan gum (0.05– 0.2%) and whey protein concentrate (0.5 - 1.5%) on physical, chemical and sensory properties of low fat mozzarella cheese have been investigated. Use of these fat replacers cause significant differences (P ≤ 0.05) on chemical ...  Read More