List of Articles Cake

• Open Access Article
  • Abstract Page
  • Full-Text
  
  1 - The Effect of Partial Replacement of Egg with Whey Protein Concentrate and Modified starch on the Qualitative and sensory Properties of Shortened Cake
  Marjan Rasouli Babak Ghiassi Tarzi null null null null
  10.30495/jftn.2022.42222.10945
• Open Access Article
  • Abstract Page
  • Full-Text
  
  2 - Investigation of Chemical and Sensory Properties of Diet Chiffon Cake using Flaxseed Flour, Mulberry Juice and Oleaster Powder
  A. Nikdel A. Pedram Nia M. Jalali
  10.30495/jftn.2022.65775.11183
• Open Access Article
  • Abstract Page
  • Full-Text
  
  3 - Evaluation of Viscoelastic Properties of Rich Sponge Cake with Apples Powder
  F. Salehi M. Kashaninejad
• Open Access Article
  • Abstract Page
  • Full-Text
  
  4 - The Effects of Using Molasses as a Replacement for Sugar on Dough Properties and Volume and Color of Shortened Cake
  Banafsheh Aghamohammadi Masoud Honarvar Babak Ghiassi Tarzi Babak Delkhosh
• Open Access Article
  • Abstract Page
  • Full-Text
  
  5 - The Survey of Physico-Chemical and Sensory Properties of Sponge Cake Fortified with Potato Fiber
  P. Moradi M. Goli
• Open Access Article
  • Abstract Page
  • Full-Text
  
  6 - Effect of Balangu Seed Gum on Rheological, Physical and Sensory Properties of Gluten Free Rice Cake
  F. Salehi S. Amin Ekhlas S. Pavee F. Zandi
• Open Access Article
  • Abstract Page
  • Full-Text
  
  7 - Effect of Replacing Wheat Flour with Grapefruit Fibers on Physicochemical and Sensory Characteristics of Sponge Cake
  M. E. Nasrabadi H. Nori topkanloo E. Azadfar Z. Ghazi
• Open Access Article
  • Abstract Page
  • Full-Text
  
  8 - The Effects of Vacuum Cooling on Some Physico-chemical and Microbiological Properties of Shortened Cake
  M. Malmir B. Ghiassi Tarzi G. H. Assadi H. Mirsaeed Ghazi B. Delkhosh
• Open Access Article
  • Abstract Page
  • Full-Text
  
  9 - The Effect of Balangu Seed Gum (Lallemantia royleana) on Improving the Physicochemical, Textural and Sensory Characteristics of Sponge Cake Enriched with Pumpkin Powder
  B. Ganji Vatan S.H. Hosseini Ghaboos
• Open Access Article
  • Abstract Page
  • Full-Text
  
  10 - Investigation of the Effect of Guar and Xanthan Gum and Sodium Stearoyl Lactylate on Qualitative Properties of Gluten-Free Sponge Cake, Based on Maize Starch and Okara
  M. Keshavarzipour H. Abbasi M. Fazel
• Open Access Article
  • Abstract Page
  • Full-Text
  
  11 - The Effect of Almond Gum on the Texture, Chemical and Sensory Properties of Low-Calorie Cake
  A. Derakhshan M. Esmaeilpour
• Open Access Article
  • Abstract Page
  • Full-Text
  
  12 - Evaluation of the Effect of Guar and Xanthan Gums on Viscoelastic Properties of Gluten-Free Sponge Cake by the Use of Stress Relaxation Test
  H. Bagheri A. Avazsufiyan M. Alami
• Open Access Article
  • Abstract Page
  • Full-Text
  
  13 - The Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake
  F. Salehi M. Kashaninejad
• Open Access Article
  • Abstract Page
  • Full-Text
  
  14 - Influence of Guar Gum on Texture Profile Analysis and Stress Relaxation Characteristics of Carrot Sponge Cake
  F. Salehi M. Kashaninejad
• Open Access Article
  • Abstract Page
  • Full-Text
  
  15 - The Effects of Wild Sage Seed Gum (Salvia macrosiphon) on the Rheological Properties of Batter and Quality of Sponge Cakes
  F. Salehi S. Amin Ekhlas
• Open Access Article
  • Abstract Page
  • Full-Text
  
  16 - Evaluation of the Cake Quality Made from Acorn-Wheat Flour Blends as a Functional Food
  H. Molavi J. Keramat B. Raisee
• Open Access Article
  • Abstract Page
  • Full-Text
  
  17 - Feasibility of zinc recovery from hot-filtrate cake (waste) as practical approach to resolve of environmental problems in zinc industry
  Mehdi Hosseini Keivan Shayesteh Vahid Vahid fard Pourya Abbasi
  10.22034/jest.2020.41948.4548
• Open Access Article
  • Abstract Page
  • Full-Text
  
  18 - Study of environmental effects of aluminum anodizing sludge and presentation of appropriate solutions
  Mostafa Khezri Parisa Ghafoori
• Open Access Article
  • Abstract Page
  • Full-Text
  
  19 - Developing EFL Learners’ Creativity in Writing Skill Through Dynamic Assessment-based Teaching
  Narges Zarinkamar Reza Abdi Mehran Davaribina
  10.30486/relp.2021.1914150.1237
• Open Access Article
  • Abstract Page
  • Full-Text
  
  20 - Effect ofAdding stevia to the oil cake formulation and investigating its effects on shelf life and physicochemical properties
  Bijan khorshidpour Simin Asadolahi Mahshid Rezaei leyla Nateghi Zahra Mostafa
• Open Access Article
  • Abstract Page
  • Full-Text
  
  21 - Potassium sorbate reduction in sponge cake with herbal extracts and evaluation of its properties
  A. Badali A. Javadi
  10.30495/jfh.2020.1890081.1255
• Open Access Article
  • Abstract Page
  • Full-Text
  
  22 - Production of Fish Cake from Big-Head Carp Aristichthys nobilis and Evaluation of Qualitative Changes and Microbial Count of Selected Product during Freezer Storing
  SH Ghosseiri مسعود Hedayatifard علی Moetamedzadegan
• Open Access Article
  • Abstract Page
  • Full-Text
  
  23 - Effect of Interventionist Computerized Dynamic Assessment on Learners’ Grammatical English Tenses: Analysis of Cake and Sandwich Formats
  Alireza Mohammad beigi Seyed Reza Basirloo* akbar molaei saeed yazdani
• Open Access Article
  • Abstract Page
  • Full-Text
  
  24 - The Effect of Using Olive Meal Fiber in Sponge Cake Formulation and Investigating its Physicochemical and Sensory Properties
  Elham Azadfar Zohreh Bahrami Mahniya Sharifi
  10.30495/jfst.2022.1966040.1817
• Open Access Article
  • Abstract Page
  • Full-Text
  
  25 - Determination of the Effect of Different Level of Maltodextrin and whey Protein Concentrate on the Quality Characteristics of Low-fat Oil Cake
  Maryam Abedi Mania Salehifar Babak Ghiassi Tarzi
  10.30495/jfst.2022.1965132.1812
• Open Access Article
  • Abstract Page
  • Full-Text
  
  26 - Investigating the Effect of Enriching Oil Cake with Cinnamon Extract on Nutrients and Texture Profile of the Final Product
  Banafsheh  Bordbar lomer Fatemeh  Ghannadi Asl
  10.71810/jfst.2024.1004801
• Open Access Article
  • Abstract Page
  • Full-Text
  
  27 - The Effect of Adding Macroalgae Caulerpa sertulariodes and Gracillaria corticata on the Physicochemical, Shelf Life, and Sensory Properties of Cake Samples during the Storage Period
  Mahnaz Sadat  Hasani Attar Sepideh  Bahrami Maryam  Moslehi Shad
  10.71810/jfst.2024.1004806
• Open Access Article
  • Abstract Page
  • Full-Text
  
  28 - The investigation on the anti-bacterial power of bioactive peptides obtained from enzymatic hydrolysis of pumpkin (Cucurbita pepo) oil cake protein
  Elham Nor Mohamadi Alireza Sadeghi Mahonaki Donya Shahrampoor Morteza Khamiri
• Open Access Article
  • Abstract Page
  • Full-Text
  
  29 - اثر استفاده از صمغ کتیرا بر بافت و ماندگاری کیک اسفنجی
  اعظم حاج محمدی جواد کرامت محمد حجت الاسلامی هومان مولوی
• Open Access Article
  • Abstract Page
  • Full-Text
  
  30 - اثرات استفاده از کیک آفتابگردان روی قابلیت هضم جیره‌ای و پروفایل متابولیکی اسب‌های توریسم
  M.F. Trombetta A. Peresson A. Falaschini
• Open Access Article
  • Abstract Page
  • Full-Text
  
  31 - تأثیر بهینه‌سازی سم‌زدایی تفاله پرس شده آرگان (آرگانیا اسپینوسا) روی کیفیت تغذیه‌ای و سطوح ساپونین
  ن. لکرام ی. ان-ناهیل ف.ز. زهیر س. موتیک ر. کبور ا.ح. المعادودی م. بندائو ا. الحسنی م. نصیری
• Open Access Article
  • Abstract Page
  • Full-Text
  
  32 - Olive Cake and Barley Malt Rootlets in Hen Diets to Improve Egg Lipids and Fatty Acids
  S.M. Hashish L.D. Abd El-Samee
• Open Access Article
  • Abstract Page
  • Full-Text
  
  33 - اثر جایگزینی تفاله سیاه دانه (Guzoitia abyssinica) با سطوح متفاوتی از کنجاله برگ چای (Urtica simensis) رو تولید تخم ‌مرغ و پارامترهای کیفیت تخم‌ مرغ مرغ‌های تخمگذار تجاری
  آ. ملسه جی. گانبو آ. آبب
• Open Access Article
  • Abstract Page
  • Full-Text
  
  34 - Edible Utilization of Xanthan- guar Oleogels as a Shortening Replacement in Sponge Cake: Physicochemical Properties
  Mohammad Noshad Mohammad Hojjati Mina Hassanzadeh Reza Zadeh-dabbagh Marjan HosseinKhani
  10.22034/jchr.2020.1908257.1169
• Open Access Article
  • Abstract Page
  • Full-Text
  
  35 - Optimized and Scalable Methods for the Synthesis of Lauryl Amine Anti-Cake using Diborane
  mohammad javad taghizadeh MAHDI BAHARVAND
• Open Access Article
  • Abstract Page
  • Full-Text
  
  36 - Investigating the Impact of Wheat Bran and Heat-Resistant α-Amylase Enzyme Microcapsules on the Physicochemical Characteristics of Batter and Staling of Cake
  Golnaz Soltani Alireza Rahman Lida Shahsavani Mojarad Touraj Rahimi
• Open Access Article
  • Abstract Page
  • Full-Text
  
  37 - Impact of Nepeta crispa (Moffarrah) Powder on Sponge Cake: A Comprehensive Study of Physicochemical, Microbial and Sensory Attributes
  Asma Araban Zahra Hojati Hassan Hamedi Leyla Alizadeh Omid Moghimi Monfared