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Investigation of the effect of microwave on some physicochemical properties of sour orange juice
Mohammad Mahdi Seyed Abadi, Sara Aghajan Soorki, Mahdi Kashani Nezhad, Aman Mohammad Ziyai Far
Abstract - Full Text (PDF)
Effect of enzymatic hydrolysis time, temperature and enzyme to substrate ratio on antioxidant properties of prawn bioactive peptides
Bahare Shaban Pour, Moazameh Kord Jazi, Khatereh Nazari, Mina Esmaeeli Khariki
Abstract - Full Text (PDF)
Effect of Commercial Protease Enzyme on Proteolysis of Iranian UF-Feta Cheese
Rahele Nezhad Razmjoui Akhgar, Javad Hesari, Sodeif Azad Mard Damirchi
Abstract - Full Text (PDF)
Optimization of osmosis-hot air drying of pear using Response Surface Methodology
Mojtaba Amiri Pour, Mohammad Bagher Habibi Najafi, Mohebat Mohebi, Bagher Emadi
Abstract - Full Text (PDF)
Optimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response Methodology
Tahmine Nikbakht Kashkooli, Hossein Joyandeh, Saeed Tahmoozi Dide Ban, Vahid Samavati
Abstract - Full Text (PDF)
Assessing the survival of Lactobacillus casei in probioticchocolate during 6 months in ambientandrefrigerated temperatures
Abstract - Full Text (PDF)
Evaluation and comparison of physicochemical properties, fatty acid, oxidative stability of coriander and dill seeds
Matin Soleimani Far, Raziyeh Niyazmand, Mostafa Shahdi Noghabi
Abstract - Full Text (PDF)
The effect of germination on chemical composition, nutritional properties and antioxidant activity of mung bean (vigna radiata) seed
Atefeh Shirvani, Mohammad Shahedi, Seyed Amir Hossein Goli
Abstract - Full Text (PDF)
Effect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period
Safiyeh Khaliliyan, Aman Mohammad Ziaiifar, Ali Asghari, Mahdi kashani Nezhad, Mohebbat Mohebi
Abstract - Full Text (PDF)
Optimization of microbial production of essential fatty acids by using of Mucor rouxii in oil wastes
Maryam Mirbagheri, Iraj Nahvi, Davood Biria
Abstract - Full Text (PDF)
Determine the rheological properties dessert made with pistachios and dates
Sepideh Khorasani, Mohammad Hossein Azizi
Abstract - Full Text (PDF)
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Investigation of the effect of microwave on some physicochemical properties of sour orange juiceMohammad Mahdi Seyed Abadi, Sara Aghajan Soorki, Mahdi Kashani Nezhad, Aman Mohammad Ziyai Far
Abstract - Full Text (PDF)
Effect of enzymatic hydrolysis time, temperature and enzyme to substrate ratio on antioxidant properties of prawn bioactive peptidesBahare Shaban Pour, Moazameh Kord Jazi, Khatereh Nazari, Mina Esmaeeli Khariki
Abstract - Full Text (PDF)
Effect of Commercial Protease Enzyme on Proteolysis of Iranian UF-Feta CheeseRahele Nezhad Razmjoui Akhgar, Javad Hesari, Sodeif Azad Mard Damirchi
Abstract - Full Text (PDF)
Optimization of osmosis-hot air drying of pear using Response Surface MethodologyMojtaba Amiri Pour, Mohammad Bagher Habibi Najafi, Mohebat Mohebi, Bagher Emadi
Abstract - Full Text (PDF)
Optimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response MethodologyTahmine Nikbakht Kashkooli, Hossein Joyandeh, Saeed Tahmoozi Dide Ban, Vahid Samavati
Abstract - Full Text (PDF)
Assessing the survival of Lactobacillus casei in probioticchocolate during 6 months in ambientandrefrigerated temperaturesAbstract - Full Text (PDF)
Evaluation and comparison of physicochemical properties, fatty acid, oxidative stability of coriander and dill seedsMatin Soleimani Far, Raziyeh Niyazmand, Mostafa Shahdi Noghabi
Abstract - Full Text (PDF)
The effect of germination on chemical composition, nutritional properties and antioxidant activity of mung bean (vigna radiata) seedAtefeh Shirvani, Mohammad Shahedi, Seyed Amir Hossein Goli
Abstract - Full Text (PDF)
Effect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling periodSafiyeh Khaliliyan, Aman Mohammad Ziaiifar, Ali Asghari, Mahdi kashani Nezhad, Mohebbat Mohebi
Abstract - Full Text (PDF)
Optimization of microbial production of essential fatty acids by using of Mucor rouxii in oil wastesMaryam Mirbagheri, Iraj Nahvi, Davood Biria
Abstract - Full Text (PDF)
Determine the rheological properties dessert made with pistachios and datesSepideh Khorasani, Mohammad Hossein Azizi
Abstract - Full Text (PDF)