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Investigating the result of adding date seed powder and wheat bran on the physicochemical, mechanical and sensory characteristics of Brotchen bread
Hayder Jumaah *, Zahra Emam-Djomeh
Abstract - Full Text (PDF)
Production of low-calorie sponge cake using microbial transglutaminase enzyme and checking some of its thermometric, thermogravimetric and rheological properties
Sedigheh Yazdanpanah *, mohsen abbasi
Abstract - Full Text (PDF)
Investigating the effect of pretreatments and different levels of lentil seed flour replacement on the physicochemical and sensory characteristics of gluten-free cake based on rice flour
Nazanin Tarighatkhah, Mehdi Gharekhani *
Abstract - Full Text (PDF)
Effect of Sulphur dioxide replacement with Nano zinc oxide on physicochemical and sensory properties of raisin
vahid jamali, aryou emamifar *, Hadi Beiginejad, Moradi Moradi, Mousa Rasouli
Abstract - Full Text (PDF)
Evaluation of the functional and antioxidant properties of peptides derived from enzymatic hydrolysis of Spirulina algae
Abstract - Full Text (PDF)
Analysis of heat and mass transfer during hot air frying and deep frying of shrimp
Bahareh Maroufpour, Aman Mohammad Ziaiifar *, Mohammad Ghorbani, Hassan Sabbaghi, Saeed Yalghi
Abstract - Full Text (PDF)
Evaluation of Beverage Powder Produced from Apricot Puree and Carrot extract by Foam-Mat DryingMethod
Maryam Eyvaz Mohammadi, Akram Sharifi *
Abstract - Full Text (PDF)
Prediction of moisture and density in shrimp during hot air frying with artificial neural networks model
Bahareh Maroufpour, Aman Mohammad Ziaiifar *, Hassan Sabbaghi, Mohammad Ghorbani, Saeed Yalghi
Abstract - Full Text (PDF)
The study of the Survival of Lactobacillus acidophilus in synbiotic stirred yogurt using lemon fiber
Alireza Shahab Lavasani *, Samira Sajjadi, Bijan Khorshidpour
Abstract - Full Text (PDF)
Evaluation of techno-functional, antifungal and sensory properties of semi-bulk bread made with rice husk flour sourdough with Lactobacillus acidophilus dominant starter during shelf-life.
Abbas Abedfar *, Alireza Mehregan Nikoo
Abstract - Full Text (PDF)
Preparing fishballs and ground meat from Aras dam Abramis barama and evaluating their quality and shelf life in freezing
Mina Seifzadeh *, Anoosheh Koochekian, Yazdan Morady
Abstract - Full Text (PDF)
Evaluation the production of dietary curcumin milk containing inulin fiber and enriched with protein
Nasrin Fayyaz, Maryam Heyran *, Azin Sonei, Arash Rastegarmanesh, Mohammad Reza Mohammadzadeh Aval
Abstract - Full Text (PDF)
Optimizing gluten-free biscuit formulation using date syrup and date kernel powder
Ozra Hajalibaklo, Forogh Mohtarami *, Arash Ghaitaranpour, Mohsen Esmaiili
Abstract - Full Text (PDF)
Studying the Oxidant Activity and Optimization of Cold Plasma- Activated Water
Azadeh Ranjbar Nedamani *, Ali Taghavi, Elham Ranjbar Nedamani
Abstract - Full Text (PDF)
Optimizing the formulation of gluten-free sponge cake based on rice flour containing tragacanth gum and date pomace powder using mixed statistical design
Farzaneh Mohammadzadeh, Mehdi Gharekhani *, Ahmad Gharekhani, Hamid Bakhshabadi
Abstract - Full Text (PDF)
Evaluation of the efficiency of osmotic methods and the use of pretreatment in the extraction of active and antioxidant compounds from hibiscus tea and comparison with other methods
Fatemeh Borna *, Mostafa Rahmati-Joneidabad
Abstract - Full Text (PDF)
Investigation of the possibility of producing a stabilized walnut oil emulsion with chia seed mucilage and its application in edible films
Arian Nahalkar, Ahmad Rajaei Najafabadi, hossein mirzaee moghaddam *
Abstract - Full Text (PDF)
Evaluation of the antimicrobial activity of dill aqueous extract and its interaction with chloramphenicol antibiotic: An in vitro study
Behrooz Alizadeh behbahani *, Mohammad Golbashy
Abstract - Full Text (PDF)
Back to Original Issue
Investigating the result of adding date seed powder and wheat bran on the physicochemical, mechanical and sensory characteristics of Brotchen breadHayder Jumaah *, Zahra Emam-Djomeh
Abstract - Full Text (PDF)
Production of low-calorie sponge cake using microbial transglutaminase enzyme and checking some of its thermometric, thermogravimetric and rheological propertiesSedigheh Yazdanpanah *, mohsen abbasi
Abstract - Full Text (PDF)
Investigating the effect of pretreatments and different levels of lentil seed flour replacement on the physicochemical and sensory characteristics of gluten-free cake based on rice flourNazanin Tarighatkhah, Mehdi Gharekhani *
Abstract - Full Text (PDF)
Effect of Sulphur dioxide replacement with Nano zinc oxide on physicochemical and sensory properties of raisinvahid jamali, aryou emamifar *, Hadi Beiginejad, Moradi Moradi, Mousa Rasouli
Abstract - Full Text (PDF)
Evaluation of the functional and antioxidant properties of peptides derived from enzymatic hydrolysis of Spirulina algaeAbstract - Full Text (PDF)
Analysis of heat and mass transfer during hot air frying and deep frying of shrimpBahareh Maroufpour, Aman Mohammad Ziaiifar *, Mohammad Ghorbani, Hassan Sabbaghi, Saeed Yalghi
Abstract - Full Text (PDF)
Evaluation of Beverage Powder Produced from Apricot Puree and Carrot extract by Foam-Mat DryingMethodMaryam Eyvaz Mohammadi, Akram Sharifi *
Abstract - Full Text (PDF)
Prediction of moisture and density in shrimp during hot air frying with artificial neural networks modelBahareh Maroufpour, Aman Mohammad Ziaiifar *, Hassan Sabbaghi, Mohammad Ghorbani, Saeed Yalghi
Abstract - Full Text (PDF)
The study of the Survival of Lactobacillus acidophilus in synbiotic stirred yogurt using lemon fiberAlireza Shahab Lavasani *, Samira Sajjadi, Bijan Khorshidpour
Abstract - Full Text (PDF)
Evaluation of techno-functional, antifungal and sensory properties of semi-bulk bread made with rice husk flour sourdough with Lactobacillus acidophilus dominant starter during shelf-life.Abbas Abedfar *, Alireza Mehregan Nikoo
Abstract - Full Text (PDF)
Preparing fishballs and ground meat from Aras dam Abramis barama and evaluating their quality and shelf life in freezingMina Seifzadeh *, Anoosheh Koochekian, Yazdan Morady
Abstract - Full Text (PDF)
Evaluation the production of dietary curcumin milk containing inulin fiber and enriched with proteinNasrin Fayyaz, Maryam Heyran *, Azin Sonei, Arash Rastegarmanesh, Mohammad Reza Mohammadzadeh Aval
Abstract - Full Text (PDF)
Optimizing gluten-free biscuit formulation using date syrup and date kernel powderOzra Hajalibaklo, Forogh Mohtarami *, Arash Ghaitaranpour, Mohsen Esmaiili
Abstract - Full Text (PDF)
Studying the Oxidant Activity and Optimization of Cold Plasma- Activated WaterAzadeh Ranjbar Nedamani *, Ali Taghavi, Elham Ranjbar Nedamani
Abstract - Full Text (PDF)
Optimizing the formulation of gluten-free sponge cake based on rice flour containing tragacanth gum and date pomace powder using mixed statistical designFarzaneh Mohammadzadeh, Mehdi Gharekhani *, Ahmad Gharekhani, Hamid Bakhshabadi
Abstract - Full Text (PDF)
Evaluation of the efficiency of osmotic methods and the use of pretreatment in the extraction of active and antioxidant compounds from hibiscus tea and comparison with other methodsFatemeh Borna *, Mostafa Rahmati-Joneidabad
Abstract - Full Text (PDF)
Investigation of the possibility of producing a stabilized walnut oil emulsion with chia seed mucilage and its application in edible filmsArian Nahalkar, Ahmad Rajaei Najafabadi, hossein mirzaee moghaddam *
Abstract - Full Text (PDF)
Evaluation of the antimicrobial activity of dill aqueous extract and its interaction with chloramphenicol antibiotic: An in vitro studyBehrooz Alizadeh behbahani *, Mohammad Golbashy
Abstract - Full Text (PDF)