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Effect of steaming on textural properties of date paste (C.V. kabkab)
fatemeh Modaresi,, ahmad Mostaan, mir khalil Piruzi Fard, mohammad Ali Zade Khaled Abad
Abstract - Full Text (PDF)
Evaluation of phytic acid and zinc content in breads produced in Ahwaz
mohammad hojati, ali reza jahangiri, mohammad ali najafi
Abstract - Full Text (PDF)
The study of xylitol production by Rhodotorula mucilaginosa isolated from nature
forugh asgari, gholam reza ghezelbash, Iraj Nahvi
Abstract - Full Text (PDF)
Effect ofwater-melon asanaturaladditiveon doughfarinography properties and improvement the quality of semi volumeBarbari bread
Nafiseh Zaveh zad, Gholam hossein Haghayegh, Hossein Nik poyan, Haniyeh Rahmani
Abstract - Full Text (PDF)
Effects of sorbitol, glycerol and lactic acid on different properties of thin layers made from casein
Vajihe Heshmati, Mohammad Reza Kasai
Abstract - Full Text (PDF)
Evaluation of coating and frying conditions on physicochemical properties of deep fat fried Falafel
Nasim Hassan Pour, Mohabat Mohebi, Mahdi Varidi
Abstract - Full Text (PDF)
Influence of Putrescine and cold water on qualitative features and shelf life of mango (Mangifera indica L) fruit
Peyman Azar kish, Mansureh Shamili
Abstract - Full Text (PDF)
Evaluation of microwave pretreatment and frying temperature on physicochemical properties of deep fat fried zucchini
Mohebat Mohebi, Nasim Hassan pour, Behdad Shokrolahi yancheshmeh
Abstract - Full Text (PDF)
Effect of steaming and baking time on the shelf life and improvement of composite bread (wheat- sorghum) quality
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Bahareh Sahraiyan, Ladan Dehghan Tanha, Zahra Sheikhol Eslami, Fariba Naghi pour
Abstract - Full Text (PDF)
Improver effect of emulsifierSodium Stearoyl-2-Lactylate on the rheological properties of dough containing apple pomace
Shima Moazezi, Seyed Mahdi Seyedin Ardebili, Orang Eyvaz Zadeh
Abstract - Full Text (PDF)
Study of drying kinetics and shrinkage of potato slice in a parallel flow dryer
Omid Reza Roosata pour, Neda Maftoon Azad, Ahmad Khalu Ahmadi
Abstract - Full Text (PDF)
Effects of silver carp gelatin and pectin on texture and color properties of a fat spread
Seyed Hassan Jalili, Seyed Pejman Hosseini Shekar abi
Abstract - Full Text (PDF)
Comparison of influence of acidic The improvers adding with Sourdough on" Barbari Bread" staling score
Narges Rahimi, Mahdi Karimi, Hashem Pour Azarang, Seyed Ali Mortazavi
Abstract - Full Text (PDF)
Optimization of apple fruit sorter performance by detecting bruise and pedicle using machine vision technique
Samira Karimi, Ashkan Nikian, Abuzar Velayati
Abstract - Full Text (PDF)
Identification effective factors on branding in Iranian food industrial companies
Fatemeh Shahsavar, Asghar Alam Tabriz
Abstract - Full Text (PDF)
Study the effect of different treatments in control of browning in estahban intermediate moisture fig(cv. Sabz)
Noshin Faraji, Neda Mafton Azad, Asgar Farahnaki, Fojan Badiee, Seyed Ebrahim Hosseini
Abstract - Full Text (PDF)
Optimization of gel improver formulation for improvement of Barbari dough and bread properties using response surface methodology
Amir Pour Farzad, Mohammad Hossein Hadad Khodaparast, Mahdi Karimi, Seyed Ali Mortazavi
Abstract - Full Text (PDF)
The effect of adding chickpea protein isolate and ascorbic acid on wheat dough rheological properties by response surface methodology
Seyed Mohammad Meshkani, Zahra Pour fallah, Hamid Tavakoli Pour, Seyed Hamed Reza Beheshti
Abstract - Full Text (PDF)
The study of the influence of two kinds of Emulsifier and Lipase Enzyme on reducing the staling of frozen oily doughnut
Ladan Dehghan Tanha, Mehdi Karimi, Maniya Salehi far
Abstract - Full Text (PDF)
Back to Original Issue
Effect of steaming on textural properties of date paste (C.V. kabkab)fatemeh Modaresi,, ahmad Mostaan, mir khalil Piruzi Fard, mohammad Ali Zade Khaled Abad
Abstract - Full Text (PDF)
Evaluation of phytic acid and zinc content in breads produced in Ahwazmohammad hojati, ali reza jahangiri, mohammad ali najafi
Abstract - Full Text (PDF)
The study of xylitol production by Rhodotorula mucilaginosa isolated from natureforugh asgari, gholam reza ghezelbash, Iraj Nahvi
Abstract - Full Text (PDF)
Effect ofwater-melon asanaturaladditiveon doughfarinography properties and improvement the quality of semi volumeBarbari breadNafiseh Zaveh zad, Gholam hossein Haghayegh, Hossein Nik poyan, Haniyeh Rahmani
Abstract - Full Text (PDF)
Effects of sorbitol, glycerol and lactic acid on different properties of thin layers made from caseinVajihe Heshmati, Mohammad Reza Kasai
Abstract - Full Text (PDF)
Evaluation of coating and frying conditions on physicochemical properties of deep fat fried FalafelNasim Hassan Pour, Mohabat Mohebi, Mahdi Varidi
Abstract - Full Text (PDF)
Influence of Putrescine and cold water on qualitative features and shelf life of mango (Mangifera indica L) fruitPeyman Azar kish, Mansureh Shamili
Abstract - Full Text (PDF)
Evaluation of microwave pretreatment and frying temperature on physicochemical properties of deep fat fried zucchiniMohebat Mohebi, Nasim Hassan pour, Behdad Shokrolahi yancheshmeh
Abstract - Full Text (PDF)
Effect of steaming and baking time on the shelf life and improvement of composite bread (wheat- sorghum) quality
.Bahareh Sahraiyan, Ladan Dehghan Tanha, Zahra Sheikhol Eslami, Fariba Naghi pour
Abstract - Full Text (PDF)
Improver effect of emulsifierSodium Stearoyl-2-Lactylate on the rheological properties of dough containing apple pomaceShima Moazezi, Seyed Mahdi Seyedin Ardebili, Orang Eyvaz Zadeh
Abstract - Full Text (PDF)
Study of drying kinetics and shrinkage of potato slice in a parallel flow dryerOmid Reza Roosata pour, Neda Maftoon Azad, Ahmad Khalu Ahmadi
Abstract - Full Text (PDF)
Effects of silver carp gelatin and pectin on texture and color properties of a fat spreadSeyed Hassan Jalili, Seyed Pejman Hosseini Shekar abi
Abstract - Full Text (PDF)
Comparison of influence of acidic The improvers adding with Sourdough on" Barbari Bread" staling scoreNarges Rahimi, Mahdi Karimi, Hashem Pour Azarang, Seyed Ali Mortazavi
Abstract - Full Text (PDF)
Optimization of apple fruit sorter performance by detecting bruise and pedicle using machine vision techniqueSamira Karimi, Ashkan Nikian, Abuzar Velayati
Abstract - Full Text (PDF)
Identification effective factors on branding in Iranian food industrial companiesFatemeh Shahsavar, Asghar Alam Tabriz
Abstract - Full Text (PDF)
Study the effect of different treatments in control of browning in estahban intermediate moisture fig(cv. Sabz)Noshin Faraji, Neda Mafton Azad, Asgar Farahnaki, Fojan Badiee, Seyed Ebrahim Hosseini
Abstract - Full Text (PDF)
Optimization of gel improver formulation for improvement of Barbari dough and bread properties using response surface methodologyAmir Pour Farzad, Mohammad Hossein Hadad Khodaparast, Mahdi Karimi, Seyed Ali Mortazavi
Abstract - Full Text (PDF)
The effect of adding chickpea protein isolate and ascorbic acid on wheat dough rheological properties by response surface methodologySeyed Mohammad Meshkani, Zahra Pour fallah, Hamid Tavakoli Pour, Seyed Hamed Reza Beheshti
Abstract - Full Text (PDF)
The study of the influence of two kinds of Emulsifier and Lipase Enzyme on reducing the staling of frozen oily doughnutLadan Dehghan Tanha, Mehdi Karimi, Maniya Salehi far
Abstract - Full Text (PDF)