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XML A comparison between palm oil and milk fat used as oil phase in the encapsulation of catechine by nano-emulsion method
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XML Effect of Slurry Ice Containing Ginger Extracts and Essential Oils to Inhibit Chemical, Microbiological and Sensory Changes in Rainbow Trout (Oncorhynchus mykiss)
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XML Antioxidant interactions in date palm and zizyphus extracts combination
abbas namadipour, Alireza sadeghi mahoonak, , ,
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XML Investigation of effective parameters in drying process using hot air on some qualitative properties of common bean
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XML Effect of storage period on physical, chemical and sensory properties of spreadable process cheese formulation with using of Konjac and Xantan gums
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XML The Study of Effect of Natural Warm Pear Wood Smoke on Quantitative Characteristics of Cured Chicken Ham without Nitrite
Sara Movahed, Arthur Galstian, Alireza Shahab Lavasani
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XML A survey about qualitative and sensory indices of edible jelly containing pomegranate concentrate and Lactobacillus paracasei
Ehsan Moghadas Kiya, Mahdi Nabi poor Barbin, Zahra Ghasem pooor, Lotfali Naseri, Ali Ehsani
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XML Evaluation of Technological and Sensory Characteristics of Snacks Fortified by Soy Flour and Soy Formulated Flour with the Egg Properties
, , Elnaz Milani
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XML Using Lactobacillus acidophilus in production of probiotic pomegranate juice
Neda Ghazavi, , , Roya Abedi
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XML Production of Low Salt UF White Cheese

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XML Study of the effect of adding fenugreek seed flour on properties of flour, dough and barbari bread
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XML Optimization of whey protein hydrolysate production process by alcalase enzyme
shima piri-gheshlaghi, Ali reza Sadeghi, ,
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XML Optimizing of Temperature, Time and Solvent Concentration in Extraction of Antioxidant Extract from Walnut Interstitial Tissue During Ultrasound Process
Vahid Hakim Zadeh,
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XML Effect of various cooking methods on the antioxidant characteristics of turnip (Brassica rapa)
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XML Influence of Ultrasonic Vacuum Spray Drying Conditions on the Functional, Reconstitution and Chemical Properties of Artichoke Leaves Extract Powders
Reza Amiri Chayjan, ,
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XML Prediction of Starch Gelatinization Degree and Some Quality Properties of Parboiled Rice (Shiroudi Cultivar) During Steaming of Parboiling Process
, Vali Rasooli Sharabiani
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XML The Effect of Addition of Apple Fiber on Nutritional, physico-chemical and sensory properties of Sponge Cake
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XML ffect of coating and cleaning method in reducing contamination rate of Mazafati date fruit
Fariba Zeinali, Mohammad Alizadeh, Abolfazl Golshan tafti
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XML Non-thermal atmospheric pressure plasma as an alternative method in microorganism inactivation of barberry juice
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XML Influence of sodium chloride and calcium chloride on physical properties of corn starch
Fakhri Shahidi, , Asgar Farahnaki
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XML Comparision of physical, chemical and enzymatic pre-treatment for reducing acrylamid in potato chips in Agriya and Ladyrosetta varieties
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XML Effect of nitric oxide treatment and maintenance time on physicochemical properties of mushroom (Agaricus bisporus)
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XML Evaluation of physicochemical properties, fatty acid composition and oxidative stability of Camelina sativa (DH 1025) oil
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XML Study on the effect of Basil seed gum on rheological properties of egg white albumins gel
Saeed Mir Arab Razi, Ali Motamedzadegan, Ahmad Shahidi, Ali Rashidi nezhad
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XML Evaluation of antioxidant and antimicrobial activity of Oregano essential oil and its effect on oxidative stability of silver carp (Hypophthalmichtys molitrix) fish oil in water emulsion
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XML Detection of fish spoilage during the storage using a simple colorimetric paper sensor
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XML Effect of Sugar Replacement with two sweeteners of date liquid sugar and date syrup on physico-chemical, microbiological and sensory properties of low calorie and functional ice cream.
Samad Bodbodak
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XML Effects of sucrose and glucose on functional properties of maize starch
sara Hedayati, Mahsa Majzoobi, Fakhri Shahidi, Arash Koocheki, Asgar Farahnaki
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XML Comparison of chemical composition and antioxidant activity of essential oils of orange peel in two ways supercritical fluid extraction and hydro distillation
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XML Study of the effects of hydrocolloids Carboxy Methyl Cellulose, Pectin and Guar on sensory and textural properties of grape molasses
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