Journal of food science and technology(Iran)

Determining the physicochemical and sensory properties of low-fat burgers with rice bran and walnuts

Pages 1-12

Azin Kojoori

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optimization of Production of antioxidant peptides using enzymatic hydrolysis of fenugreek seed

Pages 75-88

shima kaveh, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, seyed mehdi jafari, khashayar sarabandi

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Effect of ultrasound treatment on physical and textural properties of refrigerated and freeze thawed beef

Pages 101-109

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The Use of micro-algae Spirulina platensis in formulation of functional fortified low-calorie sauce with iron and zinc

Pages 125-136

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Determination of Optimum Conditions for Production of Hydrolyzed Protein with Antioxidant Capability and Decrease of Nitric Oxide from Tomato Wastes by Alcalas

Pages 137-151

Mahya Shariat alavi, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Mehran Alami, Jalal Mohammadzadeh

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Evaluation of physicochemical properties of sesame oil from local extraction stores of Mazandaran province

Pages 175-187

Behrad Tirgarian, Mohammad Razmpour

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Kidney bean (Phaselous vulgaris L. (protein extraction process optimization using response surface methodology

Pages 287-299

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Nano-encapsulation of garlic extract by water-in-oil emulsion: physicochemical and antimicrobial characteristics

Pages 337-347

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The feasibility of producing enriched and low calorie sponge cakes with spinach puree

Pages 375-384

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The extraction of gelatin from Caspian Sea( Huso Huso) skin and survey its rheological properties

Pages 429-439

abbas mahjoorian, Mohsen Mokhtarian

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  Improvement and development of production processing of sausage and bacon by hurdle technology(aw, time of heating, nitrite)

Pages 469-480

fatemeh Kabiri Samani, nafiseh Jahanbakhshian, Maryam Khakbaz Heshmati

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