Due to the high demand (consumers and regulatory authorities) on elimination or reduction
of 'additives' in food and other health related products, there is increasing interest on natural …

Acidified milk drinks, including milk–orange juice mixture, suffer from serum separation
because of low pH (< 4.6). Therefore, in the present study, the efficiency and mechanism of …

In this study, the optimized process variables for mayonnaise low in cholestrol and fat, which
contained soy milk as a yolk substitute with different levels of Xanthan gum, Zodo gum, and …

Soy Beverage s are widely used in the world, but due to the unpleasant taste and smell, they
need to be combined with fruit juices, plant extracts, and fruits. Therefore, Jujube extract …

Background and Objectives: Flixweed (Descurainia sophia L.) is a native plant with seeds
that contain a number of nutraceuticals. In different parts of Iran, the seeds of this plant are …

Persian gum (PG) is a type of exudate gum which naturally secretes from the barks of
mountain almond trees (Amygdalus scoparia Spach). The gums are collected from two …

The use of acid whey in food formulations is one way to reduce the environmental problems
associated with its disposal. In the present study, a new formulation of a drinking dessert …

Physical stability during storage is one of the main factors which affect drink quality and has
undeniable effect on its marketing success. Whey protein drink sweetened with Iranian date …

As a commonly used salad dressing, mayonnaise is a semi-solid, oil-in-water emulsion,
which is prepared through the mixture of egg yolk, vinegar, oil, and mustard. Selecting new …

In this study, enriched emulsion of Artemia was made by reverse engineering using home
country potentials. The ingredients of imported selco were analyzed in chemistry lab of …