Volume 11, Issue 42 (2014)  

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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 (9737 Views) | Full-Text (PDF) (4018 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 (9751 Views) | Full-Text (PDF) (4540 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 (9315 Views) | Full-Text (PDF) (5462 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 (10059 Views) | Full-Text (PDF) (4819 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 (9952 Views) | Full-Text (PDF) (3724 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 (8894 Views) | Full-Text (PDF) (3266 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 (17644 Views) | Full-Text (PDF) (13512 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 (12614 Views) | Full-Text (PDF) (6968 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 (8397 Views) | Full-Text (PDF) (3500 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 (9519 Views) | Full-Text (PDF) (4980 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 (8687 Views) | Full-Text (PDF) (3368 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 (46597 Views) | Full-Text (PDF) (7191 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 (9347 Views) | Full-Text (PDF) (3449 Downloads)

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