Journal of food science and technology(Iran)

Experimental study of fig drying using supercritical fluid of carbon dioxide

Pages 1-12

Javad Sargolzaei, Saeed Aeeneh

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Identification of Chemical Compounds, radical scavenging activity and Antimicrobial Properties of Seed Extract of Securigera securidaca L

Pages 13-22

Ali Behnam nik, Mohsen Vazifedoost, Zohreh Didar, Bahareh Hajirostamloo

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Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake

Pages 23-37

Sara Niasti, fatemeh pourhaji, bahareh sahraiyan

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Optimization of the Effect of Different Concentrations of Xanthan, Guar and Carboxymethylmellulose Gum on Physicochemical, Rheological and Organoleptic Properties of Gluten-Free Biscuit Based on Rice Flour

Pages 39-50

Seyedeh Elham Mousavi Kalajahi

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Study of Effects of Addition Acetic acid, Citric acid and Phosphoric acid to Water Blancher on Reduction of Heavy Metals in canned green peas

Pages 51-60

saeideh shojaei, Vahid Hakimzadeh

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Some Rheological properties of packaged grape tomatoes in the storage

Pages 61-75

Mohammad Mehdi Sohrabi, Ebrahim Ahmadi

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Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread

Pages 77-89

Fahimeh Pazoki Ghouhe, Fariba Naghipour, Alireza Faraji

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Determination of Viscoelastic model of sour orange during storage using image processing

Pages 91-103

Fatemeh Kazemi Karaji, Saman Abdanan Mehdizadeh

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Optimization of non-dairy fermented dessert formulations based on almond milk

Pages 113-126

akram arabi, Masoomeh Mehraban sangatash, Reza Karazhyan, Ahmad Ehtiati

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Evaluation of the Effects of Aloe Vera Extract on Chemical and Microbial Properties of Low Fat Stirred Probiotic Yoghurt

Pages 127-138

Mostafa Karami, Marzieh Khodakarami

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Determination of physicochemical and antioxidant properties of fruit extracts of two lemon varieties (Cook Eureka and Khoushehi) during ripening and shelf life.

Pages 139-152

Javad Fatahi Moghadam, Seyedeh Elham Seyedghasemi

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A review on conventional and emerging process technologies for quality improvement of gluten-free products

Pages 153-175

sima mohajer khorasani, Mehran Ahami

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The effects of locast bean and Avicennia marina seed gums on oil uptake and physicochemical of fried potato strips

Pages 177-185

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Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots

Pages 187-196

Mohsen Azadbakht, Fatemeh Noshad, Mohammad Javad Mahmoodi, Reza Ghazagh Jahed

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