دوره و شماره: دوره: 8 شماره: 1
تعداد مقالات: 8

The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut

صفحه 1 - 14   دوره 8    شماره 1
Fazeli, Arezo Koocheki, Arash Mazaheri Tehrani, Mostafa Karimi, Mahdi Sadeghian, Alireza

The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers

صفحه 15 - 30   دوره 8    شماره 1
Salarkarimi, Vahideh Varidi, Mohammad Javad Varidi, Mehdi

The Production and Evaluation of Nanoliposomes Containing Bioactive Peptides Derived from Fish Wastes Using the Alkalase Enzyme

صفحه 31 - 44   دوره 8    شماره 1
Hasani, Shirin Ojagh, Seyed Mehdi Shahidi, Mostsfa

The Optimization of Hydrolyzed Protein Production with High Anti-Oxidation Ability from Sesame Meal by Response Surface Methodology

صفحه 45 - 52   دوره 8    شماره 1
Ghorbani, Mohammad Mousavi Nasab, Azra Sadeghi Mahoonak, Alireza Alami, Mehran Meshginfar, Nasim

Integrated Encapsulation of Fish Oil and Vitamin E with Complex Coaservation Technique and its Efficiency Optimization by Response Surface Method (RSM)

صفحه 53 - 66   دوره 8    شماره 1
Mirzaei, Fatemeh Jafarpour, Seyed Ali

Studying Transmembrane Pressure, pH and Anionic Surfactant (SDS) Concentration Effects on MEUF Process Performance in Dairy Waste Water Treatment Using Response Surface Methodology Design

صفحه 67 - 78   دوره 8    شماره 1
Hakimzadeh, Vahid Arasteh Nodeh, Ali Khosroyar, Susan

Preparing of Bacterial Cellulose/Polypyrrole-Zinc Oxide Nanocomposite Film and Studying its Physicomechanical, Antimicrobial and Antioxidant Properties

صفحه 79 - 90   دوره 8    شماره 1
Pirsa, Sajad Shamusi, Tohid Moghaddas Kia, Ehsan

Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum

صفحه 91 - 110   دوره 8    شماره 1
Modiri, Atena Jahani, Moslem Niazmand, Razieh Naji-Tabasi, Sara
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس