مرور Volume 09, Issue 1 بر اساس تاریخ انتشار

در حال نمایش موارد 1 - 8 از 8

  • The Occurrence of Acrylamide in Iranian Date Syrup 

    Nasrolah, M.؛ Honarvar, M.؛ Bahrami, M. E.؛ Zulfiqar, A.؛ Bayat, M. H.؛ Bahrami, F.؛ Khanlarloo, H. (Tehran Science and Research Branch, Islamic Azad University, 2019-01-01)
    The tendency to consume food with lower sugar content and alternatively healthy foods and food products are rising. High levels of sugar in date syrup might be used as a good alternative to sugar in various food products. ...

  • Color Changes Kinetics and Heat Transfer during Deep Fat Frying of Garlic Slice 

    Salehi, F.؛ Hosseini Ghaboos, S. H. (Tehran Science and Research Branch, Islamic Azad University, 2019-01-01)
    Heat and mass transfer phenomena that take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. The effect of frying temperature on the colour changes and heat ...

  • Rheological, Physical and Sensory Properties of Mayonnaise Formulated with Sesame Oil 

    Pazhvand, R.؛ Khavarpour, M. (Tehran Science and Research Branch, Islamic Azad University, 2019-01-01)
    Fat has an important role in creating texture, color and viscosity; but, it might be a source of many diseases in human. Mayonnaise is one of the most widely used sauces that contains fat in its formulation. There is an ...

  • The Vaibility of Probiotic Bacteria and Characteristics of Un-cultured Cream Containing Inulin 

    Farrokh, A.؛ Ehsani, M. R.؛ Moayednia, N.؛ Azizi Nezhad, R. (Tehran Science and Research Branch, Islamic Azad University, 2019-01-01)
    The effect of different levels of inulin (0, 1.5 and 3 %) and probiotic bacteria including Lactobacillus acidophilus and Lactobacillus casei on chemical properties (pH and titratable acidity) and viable ...

  • Arsenic Tracking in Iranian Rice: Analysis of Agricultural Soil and Water, Unpolished Rice and White Rice 

    Gharachorloo, M.؛ Zulfiqar, A.؛ Bayat, M. H.؛ Bahrami, F. (Tehran Science and Research Branch, Islamic Azad University, 2019-01-01)
    Since rice is a staple food most consumed world-wide, there have been increasing health concerns regarding exposure to arsenic through rice consumption. Several studies have reported the accumulation of arsenic in rice ...

  • Qualitative and Quantitative Evaluation of Tocopherols and Phytosterols in Soybean Oil Distillate 

    Alighaleh babakhani, H.؛ Ghavami, M.؛ Gharachorloo, M. (Tehran Science and Research Branch, Islamic Azad University, 2019-01-01)
    Soyabean might be considered as the most popular oil seed crop in the world and the extracted oil has gained it is popularity due to it is application in formulated food products as well as by itself as oil or hardened ...

  • The Effect of Microwave on Migration of Styrene Monomer Polystyrene Food Packaging and Compared to other Thermal Processes 

    Seyedalizadeh, M.؛ Abdolmaleki, F. (Tehran Science and Research Branch, Islamic Azad University, 2019-01-01)
    The migration of packaging material constituents into food is a product of the interaction between the food and packaging material. This phenomenon is of importance because some migrating substances may be toxicologically ...

  • Control Release from Low Acyle Gellan Gum Gels 

    Rahman, A.؛ Bakalis, S. (Tehran Science and Research Branch, Islamic Azad University, 2019-01-01)
    Salt is a requirement material for human body but should be regulated as its excessive consumption might lead to heart disease and blood pressure. Processed foods due to high salt content might include about three quarter ...