Journal of food science and technology(Iran)

Investigation of Mechanisms to Reduce Agricultural Waste Utilizing Delphi Technique

Pages 1-16

Seyede Marzie Razeghi; Hasan sadigh

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Study of the effect of thyme essential oil on the reduction of peroxidase enzyme activity in black Spanish radish and green bean

Pages 63-71

maryam mohseni

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Viability of Lactobacillus acidophilus in the cocoa ice cream containing sweetener Stevia

Pages 73-83

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Effect of grape syrup addition on the survival of probiotic bacteria of yoghurt, physico-chemical and sensory properties

Pages 95-103

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Thin layer drying of tomato slices using a combined infrared-vacuum dryer

Pages 119-127

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Effect of savory (Satureja hortensis) extract on the quality and shelf-life of raw chicken meat stored at refrigerator

Pages 167-176

Hassan Barzegar

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Microencapsulation of Sargassum sp. extract in order to improve stability and reinforcement of its antioxidant effect on fish oill

Pages 201-212

seyed mahdi ojagh

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A combined application of D-mixture design model, Quantitative Descriptive Analysis, and Principal Components Analysis, for design and development of fish balls incorporated with chicken protein isolate

Pages 223-236

Amir Reza Shaviklo; S. Javad Abolghasemi; Hamid Reza Mahdavi Adeli

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The effect of modified atmosphere packaging on some characteristics of low-calorie microwave baked cake and estimation of the final product shelf life by using ASLT method

Pages 359-372

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Effects of cold plasma on color changes, anthocyanins content and microbial quality of barberry juice

Pages 373-385

Tannaz Rahnama; Roozbeh Abbaszade

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Comparison of effect of convection drying and osmo-convection drying on drying behaviour and colour indexes of peppermint leaves

Pages 405-420

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Effects of edible coating (Aloevera gel) and type of packaging on the quality of Hayward kiwi fruit

Pages 437-450

samira mansour gorgani; Naser Sedaghat; Fereshte Hosseini

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