Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
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)
Research Article-en
Potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions

Rahil Rezaei; Morteza Khomeiri; Mahdi Kashani-Nejad; Mostafa Mazaheri Tehrani; Mehran Alami

Volume 15, Issue 3 , July and August 2019, Pages 1-12


  β-d- glucan as a soluble dietary fiber, has many desirable physical and physiological characteristic. In this research the effect of β-d- glucan and aging conditions (Time and Temperature) on some physicochemical and textural properties of frozen soy yogurt was investigated. Three variables ...  Read More

Research Article-en
Preparation of anti-Pseudomonas bioactive films by embedding Lactobacillus casei ATCC 39392 in Sodium caseinate and Methyl cellulose matrices

Hoda Ghayomi; Mohammad Ali Najafi; Naser Soltani Tehrani; Mohammad Rahnama

Volume 15, Issue 3 , July and August 2019, Pages 13-27


  Biodegradable films containing lactic acid bacteria (LAB) are considered as new tools for advanced methods of food storage. In this study, Lactobacillus casei ATCC 39392 (L. casei 39392) was directly incorporated into a film formation solution of sodium caseinate (NaCas) and methyl cellulose (MC). The ...  Read More

Research Article-en
Effect of pH, ionic strength, temperature and sugar concentration on orange peel essential oil/ T60: propanol and water microemulsion zone using Response Surface Methodology

Sedigheh Amiri; Soleiman Abbasi; Hamid Ezzatpanah

Volume 15, Issue 3 , July and August 2019, Pages 29-43


  In this study, microemulsification of orange peel oil (OPO) using Tween 60:propanol with the ratio of 1:1 was studied under different conditions of pH, ionic strength, and sugar concentration.. Results showed that critical temperature (the temperature in which one- phase microemulsion system was still ...  Read More

Research Article-en
Study on the physicochemical/ microbial properties and gas chromatography profile of synbiotic yogurt

Nasibeh Obudi; Mohammad Alizadeh khaled abad; Sajad Pirsa

Volume 15, Issue 3 , July and August 2019, Pages 45-59


  A synbiotic yogurt was provided by adding aerobic (Lactobacillus acidophilus) and anaerobic (Bifidobacterium bifidum) probiotics and inulin to the yogurt. The effects of aerobic and anaerobic probiotics, storage time, and inulin on the physicochemical/microbial properties of synbiotic yogurt in terms ...  Read More

Research Article-en
Effect of vitamin C load on preparing water in oil microemulsions using spontaneous method

Mona Nazari; Mohammad Amin Mehrnia; Hossein Jooyandeh; Hassan Barzegar

Volume 15, Issue 3 , July and August 2019, Pages 61-68


  Water in oil emulsions could be used for preparing low fat food products or encapsulating water soluble sensitive constituents. In this research, vitamin C loaded water in oil microemulsions prepared using spontaneous method without any co-surfactant. In spontaneous method, microemulsions are formed ...  Read More

Research Article-en
Improvement of Physicochemical and Nutritional quality of sponge cake fortified with microwave- air dried quince pomace

Adieh Anvar; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar

Volume 15, Issue 3 , July and August 2019, Pages 69-79


  In the present study, the effects of addition of quince pomace powder (0- 15%) and water content (25- 35%) on the batter rheological properties, physicochemical characterizes and sensory properties of sponge cake were evaluated. The results showed that increasing substitution of quince pomace increased ...  Read More