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Investigating the production of mocha milk containing encapsulated Lactobacillus rhamnosus (GG) as a useful product
Hanieh Nilforooshzadeh, Mahshid Jahadi
Abstract - Full Text (PDF)
Effect of storage of rainbow trout (Oncorhynchus mykiss) by-products on fatty acids composition, oxidation, and nutritional properties of hydrolyzed-derived oils
Seyyed Ahmad Mousavi, Mehdi Nikoo, Ali Haghi Vayghan
Abstract - Full Text (PDF)
Evaluation the diversity, percentage and profile of fatty acids in the seeds of different populations of Russian olive (Elaeagnus angustifolia L.)
Taleb Jarek Shedhan Aljaboori, Hossein Ali Asadi-Gharneh
Abstract - Full Text (PDF)
Investigating the extraction of pectin from the melon skin of winter and Mashhad (Qasri) cultivars using microwave pretreatment
Ahmad Pedram Nia, elnaz harati, Mohsen Vazifedoost
Abstract - Full Text (PDF)
Industrial application of Natural Phycocyanin Edible Pigment isolated from Spirulina platensis in Preparation of fortified ice cream with emphasize on microbial and antioxident properties
Mahdis sadat kashi, shokofeh ghazi, Bahareh Nowruzi
Abstract - Full Text (PDF)
Optimization of Nano encapsulated corn tassel extract by response surface methodology and evaluation of the properties of Nanoencapsules containing extract stabilized by basil seed gum and combination of basil seed gum and sesame protein isolate
Zaker Aghakeshipour, Zeynab Raftani Amiri, Reza Esmaeilzadeh kenari
Abstract - Full Text (PDF)
Comparison of the Physicochemical Properties of Gelatin Extracted from the Caspian Kutum Scales by Conventional and Ultrasound-Assisted Extraction
Mahsa Mahjoubi Aciel, Ali Motamedzadegan, Hoda Fahim, Jamshid Farmani
Abstract - Full Text (PDF)
Investigating the rheological properties of dough and evaluating physiochemical properties of Sangak bread using whey powder and hydrocolloids of guar and tragacanth
Nafise Abdollahzade, Hojjat Karazhiyan
Abstract - Full Text (PDF)
Evaluation of the effect of quinoa flour replacement on quantitative and qualitative characteristics of gluten-free cookie using principal component analysis method (PCA)
Mozhgan Alavi, Masoomeh Mehraban Sangatash, Bahareh Sahraiyan, Amir Jajarmi
Abstract - Full Text (PDF)
Composite of biodegradable polymers and nanoparticles in hydrogels: review and their performance
Amin Abolghasemi Mahani
Abstract - Full Text (PDF)
Mathematical modeling for heat conduction in olive fruit
mohsen Dalvi-Isfahan
Abstract - Full Text (PDF)
Effect of Pectin Hydrocolloids on Quality Characteristics and Shelf-life of Industrial Liquid Kashk during Refrigeration Storage
Roya Mohammad Nezhad, maryam ghaderi, Mehdi Zarei, Mohammad Sadegh Arab
Abstract - Full Text (PDF)
Physicochemical characteristics and mineral analysis of white sugar during Operation
Iraj Karimi Sani, Behrouz Kazemzadeh, Bahram Hassani, Habib Navidi Far, Parviz Ahmadi gheshlagh, Zahra Salamat Mmakani
Abstract - Full Text (PDF)
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Investigating the production of mocha milk containing encapsulated Lactobacillus rhamnosus (GG) as a useful productHanieh Nilforooshzadeh, Mahshid Jahadi
Abstract - Full Text (PDF)
Effect of storage of rainbow trout (Oncorhynchus mykiss) by-products on fatty acids composition, oxidation, and nutritional properties of hydrolyzed-derived oilsSeyyed Ahmad Mousavi, Mehdi Nikoo, Ali Haghi Vayghan
Abstract - Full Text (PDF)
Evaluation the diversity, percentage and profile of fatty acids in the seeds of different populations of Russian olive (Elaeagnus angustifolia L.)Taleb Jarek Shedhan Aljaboori, Hossein Ali Asadi-Gharneh
Abstract - Full Text (PDF)
Investigating the extraction of pectin from the melon skin of winter and Mashhad (Qasri) cultivars using microwave pretreatmentAhmad Pedram Nia, elnaz harati, Mohsen Vazifedoost
Abstract - Full Text (PDF)
Industrial application of Natural Phycocyanin Edible Pigment isolated from Spirulina platensis in Preparation of fortified ice cream with emphasize on microbial and antioxident propertiesMahdis sadat kashi, shokofeh ghazi, Bahareh Nowruzi
Abstract - Full Text (PDF)
Optimization of Nano encapsulated corn tassel extract by response surface methodology and evaluation of the properties of Nanoencapsules containing extract stabilized by basil seed gum and combination of basil seed gum and sesame protein isolateZaker Aghakeshipour, Zeynab Raftani Amiri, Reza Esmaeilzadeh kenari
Abstract - Full Text (PDF)
Comparison of the Physicochemical Properties of Gelatin Extracted from the Caspian Kutum Scales by Conventional and Ultrasound-Assisted ExtractionMahsa Mahjoubi Aciel, Ali Motamedzadegan, Hoda Fahim, Jamshid Farmani
Abstract - Full Text (PDF)
Investigating the rheological properties of dough and evaluating physiochemical properties of Sangak bread using whey powder and hydrocolloids of guar and tragacanthNafise Abdollahzade, Hojjat Karazhiyan
Abstract - Full Text (PDF)
Evaluation of the effect of quinoa flour replacement on quantitative and qualitative characteristics of gluten-free cookie using principal component analysis method (PCA)Mozhgan Alavi, Masoomeh Mehraban Sangatash, Bahareh Sahraiyan, Amir Jajarmi
Abstract - Full Text (PDF)
Composite of biodegradable polymers and nanoparticles in hydrogels: review and their performanceAmin Abolghasemi Mahani
Abstract - Full Text (PDF)
Mathematical modeling for heat conduction in olive fruitmohsen Dalvi-Isfahan
Abstract - Full Text (PDF)
Effect of Pectin Hydrocolloids on Quality Characteristics and Shelf-life of Industrial Liquid Kashk during Refrigeration StorageRoya Mohammad Nezhad, maryam ghaderi, Mehdi Zarei, Mohammad Sadegh Arab
Abstract - Full Text (PDF)
Physicochemical characteristics and mineral analysis of white sugar during OperationIraj Karimi Sani, Behrouz Kazemzadeh, Bahram Hassani, Habib Navidi Far, Parviz Ahmadi gheshlagh, Zahra Salamat Mmakani
Abstract - Full Text (PDF)