The effect of adding olive leaves on starter culture and sensory properties of fermented Doogh

Nadia Ahmadi; Negin Ahmadi

Volume 4, Issue 2 , April 2021, , Pages 17-20

  Doogh is considered a good carrier for the transfer of nutritious compounds, and also olive leaf is one of the nutritional requirements of experts, which can be used to enrich food products to improve human health and prevent or reduce disease. The effect of adding olive leaves before and after fermentation ...  Read More

Effects of shade and solar drying methods on physicochemical and sensory properties of Mentha piperita L.

Mohsen Mokhtarian; Ahmad Kalbasi-Ashtari; Hassan Hamedi

Volume 3, Issue 3 , September 2020, , Pages 26-32

  Mentha piperita L., known as mint or peppermint used extensively in the food, pharmaceutical, and cosmetics industries. Although different techniques have been studied for drying mint leaves, there is not enough information on solar drying of peppermint (especially the Persian variety) in the literature. ...  Read More