دوره و شماره: دوره: 14 شماره: 2
تعداد مقالات: 8

Investigation the Physicochemical, Stability and Sensory Properties of Pistachio Butter Sweetened with Honey

صفحه 75 - 86   دوره 14    شماره 2
Dini, Ali Rajabzadeh, Ghadir Behmaram, Khosro Bostan, Aram Shakerardakani, Ahmad

Characteristics of Julung Julung Smoked Fillets (Hemiramphus sp.) using Liquid Smoke from Corn Cobs Waste

صفحه 87 - 96   دوره 14    شماره 2
Mandeno, Jefri Anthonius Tanod, Wendy Alexander Ansar, Novalina Maya Sari Palawe, Jaka Frianto Putra Cahyono, Eko Sambeka, Yana Rieuwpassa, Frets Jonas Riyadi, Putut Har

Bioactive Molecules Carotenoprotein: Generated from Penaeus Semisulcatus Shrimp Waste

صفحه 105 - 112   دوره 14    شماره 2
Roomiani, Laleh Tadayoni, Mehrnoosh Faleh Ali, Afrah

Preference Mapping as a Tool for Development of Plant-based Emulsion-type Sausages from Rice Protein and Konjac Gum

صفحه 97 - 104   دوره 14    شماره 2
Siriwong, Nongnuch Meedech, Oumaporn Waiprib, Yaowapha

A Comprehensive Review of Pesticide Elimination Methods from Fruits and Vegetables Over the Past Two Decades: Optimizing Produce Safety for Sustainable Food Systems

صفحه 113 - 128   دوره 14    شماره 2
Meghlaoui, Zoubeida Remini-Sahraoui, Yasmine Negrichi, Samira Allam, Ayoub Medouni-Haroune, Lamia Brahimi, Nassim Amrane-Abider, Meriem Brara, Zahia Remini, Hocine Mellal, Mohamed Khalil Boudalia, Sofiane Brahimi, Yasmine Messaoudene, Lynda Abbou, Amina Mahdeb, Amokrane Madani, Khodir

Investigation on Effect of Dried Garlic, Bell Pepper and Tomato Pieces on Oxidation of Extra Virgin Olive Oil and Optimization of the Process by Response Surface Methodology

صفحه 129 - 136   دوره 14    شماره 2
Salimi, Azadeh Jebelli Javan, Ashkan Shariatpanahi, Niloufar Mahdavi, Ali

Effect of Different Cooking Processes on the Proximate Composition, Fatty Acids and Nutritional Quality Indices of Labeo rohita from Loktak Lake in Manipur, India

صفحه 137 - 144   دوره 14    شماره 2
Sarojnalini, Chungkham Dayami, Heikham Khangembam, Bronson Kumar

The Impact of Heating on the Chemical Composition, Total Phenolic Content, Antioxidant and Antifungal Activities of the Essential Oil from Pistachio (Pistacia vera L.) Hull

صفحه 145 - 154   دوره 14    شماره 2
Golestani, Mozhdeh Pahlevanlo, Abolfazl Shahidi Noghabi, Mostafa Sarabi-Jamab, Mahboobe Salehi-Mobarakeh, Hamid
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس