In this study, the effects of adding Gaz‐angubin at three different levels (5%, 10%, and 15%
w/v) and bitter orange peel extract with three different concentrations (0.025%, 0.050%, and …

Milk and dairy products have a rich nutritional value and they are the main constituents of a
human diet. In recent years, the consumption of dairy drinks containing water, sugar syrups …

As a functional component, jujuba concentrate can be added to foods with the aim of
promoting nutritional value. This study was done to evaluate the rheological, physical …

Abstract Background and Objectives: Reduction or elimination of sugar from dairy dessert
formulations is in relation to the safety of people and has important nutritional quality. But …

Results: Optimized extraction conditions with 0.88 desirability included 0.5 h, 22.9 C and
75% solvent: water ratio. The average surface size of the microcapsules was in the range of …

Awareness of people about the suitable nutrition, can influence human nutrition and lead
manufacturers to produce food products with low fat, sugar and salt, but with high fiber. One …

Abstract Background and Objectives: Berberis vulgaris, an Iranian native plant, includes
valuable compounds such as berberine with therapeutic, health-promoting and nutritional …

The effect of Stevia and Alyssum homolocarpum gum on physicochemical and sensory
properties of chocolate milk Page 1 Journal of Animal Environment (AEJ) Journal homepage …

Materials and Methods: In this research, samples of ultrafiltrated low-fat cheese were
produced from the retentate of ultrafiltrated milk in Pegah Company. Milk protein concentrate …

Background and objectives: Nowadays, the demand for low-fat food products, such as
cheese, has increased due to the increase in people's awareness about the relationship …