Investigating the Effects of Inulin as a Carbohydrate Based Fat Replacer on Rheological and Sensory Properties of UHT Cream
1. Investigating the Effects of Inulin as a Carbohydrate Based Fat Replacer on Rheological and Sensory Properties of UHT Cream

Maryam Yousefi; Simin Asadollahi; Elahesadat Hosseini

Volume 6, Issue 2 , Spring 2018, , Pages 87-94

http://dx.doi.org/10.26655/ijabbr.2018.3.2

Abstract
  The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s ...  Read More
Determination of Antioxidant Power of Some Various Grape Juices by Voltammetric Method and Its Correlation with Polyphenolic Content
2. Determination of Antioxidant Power of Some Various Grape Juices by Voltammetric Method and Its Correlation with Polyphenolic Content

Elahesadaat Hosseini; Mohammad Rafiei; Mahta Mirzaei

Volume 2, Issue 11 , Autumn 2014, , Pages 2842-2849

Abstract
  Objective: Due to rich resources of phenolic components such as anthocyanin and flavonoids, grape has grabbed lots of attention. Antioxidants are the frontline of the human immune system ...  Read More