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Journal of food science and technology ( Iran)
مجله علوم و صنایع غذایی ایران
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Volume 21, Number 150 (2024-6)
Investigating the antimicrobial and antibiofilm potential of Melittin peptide against Escherichia coli and Staphylococcus aureus
بررسی پتانسیل ضد میکروبی و آنتی بیوفیلمی پپتید ملیتین علیه باکتری های پاتوژن اشریشیا کلی و استافیلوکوکوس اورئوس
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Optimization of biomass production by Monascus purpureus in culture medium containing dairy sludge
بهینه سازی تولید زیست توده توسط Monascus purpureus در محیط کشت حاوی لجن لبنی
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The change in physicochemical characteristics of coffee flower honey (Coffea robusta) in Vietnam during storage
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The Shelf-Life of Second-Collagen-Containing Meat and Meat Products Depends on DMSO
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Sensory and Physical Properties of Jelly Candy Added with Porang (Amorphophallus oncophyllus) Macerated with Strobilanthes crispus as A Low-Calorie Food Product
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Textural and sensory characteristics of yogurt manufactured with liquid whey and strawberry supplementation
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Microbial Communities of Raw Milk Cheeses, A Review
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A Study on the Online Food Delivery Business Apps - Customer Perception towards Restaurant and Home-Made Food Delivery in Chennai
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Microbial Aspartic Protease: Bio-synthesis, Characteristics, and Emerging Applications: A review
پروتئاز آسپارتیک میکروبی: بیوسنتز، ویژگی ها و کاربردهای در حال ظهور: یک بررسی
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QUALITY CHARACTERISTICS OF MODIFIED CASSAVA FLOUR (MOCAF) COOKIES INCORPORATED WITH CHICKEN MEAT AND CARROT PUREE AS NUTRITIOUS SNACK TOWARDS CHILDREN
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Evaluation and modelling of rheological properties of microwave treated xanthan gum solution
ارزیابی و مدل‌سازی خواص رئولوژیکی محلول صمغ گزانتان تیمار شده با مایکروویو
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The effects of bay leaf (Syzygium polyanthum) infusion on the quality of soaked corn with high aflatoxin content during storage
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Enhancing the production of bacterial cellulose in Kombucha through the utilization of sugarcane molasses via central composite design
افزایش تولید سلولز باکتریایی در کامبوجا از طریق استفاده از ملاس نیشکر از طریق کامپوزیت مرکزی
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THE ROLE OF PARTICLE SIZE IN IMPROVING THE QUALITY OF WHEAT, PUMPKIN, MELON, AND CARROT POWDERS
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The Inhibitory Effect of Prosopis juliflora Pods Protein Hydrolysate on Polyphenol Oxidase and Browning of Apple Slices During Refrigerated Storage
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