Rheological properties of Babolsar sugarcane syrup
Rheological properties of Babolsar sugarcane syrup

Samaneh Khalili; Akram Sharifi; Marziyeh Hajiaghaei; Seyed Ali Mortazavi

Volume 5, Issue 1 , June 2022, , Pages 60-66

http://dx.doi.org/10.22059/jfabe.2022.339839.1111

Abstract
  Investigating the physicochemical and rheological properties of sugar syrups is important in specifying their usage in the food and beverage industries. In this study, some of the physicochemical ...  Read More
Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys
Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys

Ali Jafari; Mohsen Esmaiili; Saber Amiri; Reza Heidari

Volume 4, Issue 1 , June 2021, , Pages 43-52

http://dx.doi.org/10.22059/jfabe.2021.313740.1074

Abstract
  The present study provides an analysis of physicochemical, biochemical, and rheological properties of four types of monofloral honey: Ziziphus, Thymus, Astragalus, and Alfalfa. Physicochemical ...  Read More
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer

Saeed Mirarab Razi; Ali Motamedzadegan; Seyed Ahmad Shahidi; Ali Rashidinejad

Volume 3, Issue 1 , June 2020, , Pages 61-68

http://dx.doi.org/10.22059/jfabe.2020.76607

Abstract
  In this study, the effect of basil seed gum (BSG) on the stability and rheological properties of egg white albumin (EWA) emulsions was investigated. A constant amount of EWA (0.5% w/v) ...  Read More
Rheological properties of probiotic non-fat yogurt containing <i>Lactobacillus reuteri</i>: Effects of inulin addition, inoculum level and fermentation temperature
Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature

Mona Sadat Bitaraf; Faramarz Khodaiyan; Seyed Saeid Hosseini

Volume 1, Issue 2 , December 2018, , Pages 109-116

Abstract
  The simultaneous effects of inulin addition (0-4%w/w), probiotic inoculum level (1-3%v/v) and fermentation temperature (37-45°C) on the dynamic rheological properties of probiotic ...  Read More