دوره و شماره: دوره: 1 شماره: 2
تعداد مقالات: 12

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

صفحه 81 - 90   دوره 1    شماره 2
Mirzakhani, Marziye Emam-Djomeh, Zahra Moini, Sohrab

Thermal processing determination time for fermented and acidified indigenes Iranian vegetables

صفحه 97 - 102   دوره 1    شماره 2
Azizi, Aslan

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

صفحه 91 - 96   دوره 1    شماره 2
Mincione, Antonio Carbonell-Barrachina, Angel Antonio Hojjati, Mohammad Speziale, Marisa Vázquez-Araújo, Laura

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

صفحه 103 - 108   دوره 1    شماره 2
Karimi, Mahdi Hejrani, Toktam Sheikholeslami, Zahra

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

صفحه 109 - 116   دوره 1    شماره 2
Khodaiyan, Faramarz Hosseini, Seyed Saeid Bitaraf, Mona Sadat

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

صفحه 117 - 126   دوره 1    شماره 2
Mohebbi, Mohebbat Ghollasi, Atefeh Tabatabaei Yazdi, Farideh Varidi, Mehdi

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

صفحه 127 - 132   دوره 1    شماره 2
Naseri Khalkhali, Farnaz Rahati Noveir, Maliheh

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

صفحه 133 - 136   دوره 1    شماره 2
Aliasghari Aghdam, Morteza Kianmehr, Mohammad Hossein Mirsaeedghazi, Hossein Aboonajmi, Mohammad

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

صفحه 143 - 148   دوره 1    شماره 2
Hakimi Rad, Maryam

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

صفحه 137 - 142   دوره 1    شماره 2
Fadavi, Ghasem Ahmadi, Nadia Behmadi, Homa Esfandyari, Changiz

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

صفحه 157 - 164   دوره 1    شماره 2
Sharifan, Anoosheh Ghiasi Tarzi, Babak Amini, Khatereh

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

صفحه 149 - 156   دوره 1    شماره 2
Khodaiyan, Faramarz Hosseini, Seyed Saeid Pasandide, Bahare Mousavi, Zeinab
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس