1.

Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste

صفحه 81-90
Marziye Mirzakhani؛ Sohrab Moini؛ Zahra Emam-Djomeh

2.

Instrumental texture properties of Spanish turrón, Italian torrone and French nougat

صفحه 91-96
Mohammad Hojjati؛ Marisa Speziale؛ Laura Vázquez-Araújo؛ Antonio Mincione؛ Angel Antonio Carbonell-Barrachina

3.

Thermal processing determination time for fermented and acidified indigenes Iranian vegetables

صفحه 97-102
Aslan Azizi

4.

Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread

صفحه 103-108
Zahra sheikholeslami؛ Mahdi Karimi؛ Toktam Hejrani

5.

Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature

صفحه 109-116
Mona Sadat Bitaraf؛ Faramarz Khodaiyan؛ Seyed Saeid Hosseini

6.

Effect of spray drying conditions and feed composition on the physical properties of barerry (Berberis vulgaris) juice powder

صفحه 117-126
Atefeh Ghollasi؛ Farideh Tabatabaei Yazdi؛ Mehdi Varidi؛ Mohebbat Mohebbi

7.

Effect of sumac (Rhus coriaria) and rosemary (Rosmarinus officinalis) water extracts on microbial growth changes in ground beef meat

صفحه 127-132
Farnaz Naseri Khalkhali؛ Maliheh Rahati Noveir

8.

Difference between efficiency of ultrasound treatments above and below the membrane surface in membrane clarification of pomegranate juice

صفحه 133-136
Morteza Aliasghari Aghdam؛ Hossein Mirsaeedghazi؛ Mohammad Aboonajmi؛ Mohammad Hossein Kianmehr

9.

Some chemical characteristics of major varieties of sour cherry grown in Iran

صفحه 137-142
Ghasem Fadavi؛ Nadia Ahmadi؛ Changiz Esfandyari؛ Homa Behmadi

10.

Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt

صفحه 143-148
Maryam Hakimi Rad

11.

A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel

صفحه 149-156
Bahare Pasandide؛ Faramarz khodaiyan؛ Zeinab Mousavi؛ Seyed Saeid Hosseini

12.

Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application

صفحه 157-164
Babak Ghiasi Tarzi؛ Khatereh Amini؛ Anoosheh Sharifan


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