Volume 12, Issue 2
مرور بر اساس
ارسال های اخیر
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Deterioration Indices and Histological Changes in the Nile Tilapia (Oreochromis niloticus) by Different Freezing Methods
(Tehran Science and Research Branch, Islamic Azad University, 2022-04-01)The present study aimed to investigate the effects of freezing speed and time on the deterioration indices such as Total Volatile Basic Nitrogen (TVB-N), Peroxide Value (PV), Thiobarbituric acid value (TBA), and pH, as ...
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Investigation of Physicochemical and Sensory Properties of Ice Cream Containing Different Concentrations of Sugar and White Mulberry Juice
(Tehran Science and Research Branch, Islamic Azad University, 2022-04-01)Ice cream is the most popular dairy products. However, it can endanger people's health due to the high sugar content. Therefore, it is suggested that natural ingredients such as white mulberry juice, which has lower sugar ...
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Characterization of a Traditional Egg-Free Crème Caramel Dessert Containing Chlorella protothecoides
(Tehran Science and Research Branch, Islamic Azad University, 2022-04-01)Crème caramel is sugar heated and turned into brown syrup to which milk and eggs are then added therefore each of its unit contains 200 kcal of energy for the consumer. Chlorella protothecoides is considered one of the ...
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Influence of Frying Conditions and Wild Sage Seed Mucilage Coating on the Physical Properties and Oil Uptake of Zucchini Slices during Deep-Fat Frying
(Tehran Science and Research Branch, Islamic Azad University, 2022-04-01)Application of gums-based edible coatings to food products before frying is a technique that can improve the nutritional quality and sensory parameters of fried products. In this study, the effect of wild sage seed mucilage ...
