Volume 11, Issue 42 (2014)  

View This Issue in Alternative Language Export Journal XML Articles RSS
XML Persian Abstract Evaluation effect of tragacanth gum on quality properties of sponge cake Hajmohammadi, A. 1 , Keramat, J. 2, Hojjatoleslami, M. 3, Molavi, H. 4
P. 1-8
Abstract (9699 Views) | Full-Text (PDF) (3972 Downloads)

XML Persian Abstract Investigation of extraction methods of rice bran in order to using in the formulation of beverages Raiesi, F. 1, Razavi, S. H. 2, Hojjatoleslamy, M. 3, Mohammadian, M. 4
P. 9-18
Abstract (9702 Views) | Full-Text (PDF) (4502 Downloads)

XML Persian Abstract Evaluation of sensory properties and color parameters fruit pastille based on cantaloupe puree Khalilian, S. 1 , Shahidi, F. 2, Elahi, M. 3, Mohebi, M. 4
P. 19-30
Abstract (9279 Views) | Full-Text (PDF) (5420 Downloads)

XML Persian Abstract The effect of visual and informational packaging factors on repurchasing intention of edible items Motameni, A. 1, Moradi, H. 2, 3, Hemmati, A. 4 , Hashemzade, A. 2, Moradi, V. 5
P. 31-42
Abstract (10018 Views) | Full-Text (PDF) (4777 Downloads)

XML Persian Abstract Modeling and optimization of textural properties of low calorie mayonnaise containing xanthan, guar and pre gel corn starch as fat replacer Rahmati, N. F. *, Mazaheri Tehrani, M. 2, Koocheki, A. 2
P. 43-54
Abstract (9914 Views) | Full-Text (PDF) (3676 Downloads)

XML Persian Abstract Robust optimization of Whey Less yoghurt process based on design of experiments and multi-criteria decision making Baradaran kazemzadeh, R. 1 , Salmasnia, A. 2, Kouhestani, B. 3
P. 55-72
Abstract (8853 Views) | Full-Text (PDF) (3227 Downloads)

XML Persian Abstract Efficacy of formol titration test for estimating the milk solid non fat in ice cream Shekarforoush, S. S. 1, Abhari, K. 2
P. 73-79
Abstract (17573 Views) | Full-Text (PDF) (13454 Downloads)

XML Persian Abstract The effect of the selected emulsifiers (E471, DATEMand SYTREM) and final fermentation time on reduction of staling and improvement of physical properties of Barbari bread using composite wheat- potato flour Ghiafeh Davoodi, M. 1, Sahraiyan, B. 2, Naghipour, F. 2 , Karimi, M. 1, Sheikholeslami , Z. 1
P. 81-93
Abstract (12563 Views) | Full-Text (PDF) (6898 Downloads)

XML Persian Abstract Study the effect of temperature and hydrocolloid concentration on rheological characteristics of fig juice concentrates using response surface methodology Forozandeh, N. 1, Maftoon Azad, N. 2 , Farahnaki, A. 3, Hosseini, S. A. 4
P. 95-105
Abstract (8363 Views) | Full-Text (PDF) (3450 Downloads)

XML Persian Abstract Investigating the effect of ingredients supplementation on survival rate of bacteria in probiotic yogurt powder Izadi, M.1, Eskandari, M. H.2, Niakousari, M.3 , Shekarforoush, Sh.4, Hanifpour, M. A.5, Izadi, Z.6
P. 107-116
Abstract (9480 Views) | Full-Text (PDF) (4928 Downloads)

XML Persian Abstract Functional properties of freeze-dried protein powder prepared from common carp (Cyprinus carpio) Bagherimofidi, M. 1 , Jafarpour, A . 2, Motamedzadegan, A. 3
P. 128-117
Abstract (8647 Views) | Full-Text (PDF) (3312 Downloads)

XML Persian Abstract The effect of BalanguShirazi (Lallemantiaroyleana) gum on quantitative and qualitative of surghum gluten free bread Sahraiyan, B. 1, Karimi, M. 2, Habibi Najafi, M. B. 3, Hadad Khodaparast, M. H. 3, Ghiafeh Davoodi, M. 2, Sheikholeslami, Z. 2, Naghipour, F.1
P. 129-139
Abstract (46075 Views) | Full-Text (PDF) (7128 Downloads)

XML Persian Abstract The effect of collagen hydrolysate as a partial replacement of cocoa butter on the rheological and sensory properties of milk chocolate Tayefeh Ashrafiyeh, N. 1, Azizi, M. H. 2 , Taslimi, A. 3, Mohamadi Far, M. A. 4, Shorideh, M. 5, Mohammadi, M. 6
P. 141-153
Abstract (9306 Views) | Full-Text (PDF) (3401 Downloads)

Export as: HTML | XML | RSS